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1
Preheat the oven to 350F and grease and line two 8 inch round cake tins.
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2
Measure out the flour, baking powder and bicarb into a medium sized bowl and mix together briefly. Set to one side.
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3
Place the raspberries into a medium sized bowl and then take a spoonful of flour out of the measured ingredients and toss the raspberries in it. (This will stop the raspberries sinking).
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4
Place the butter and sugars into a large bowl or the bowl of a stand mixer and mix on med-high for 2-3 minutes until light and fluffy.
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5
Add in the eggs and vanilla, scraping the sides down as necessary and mix until well incorporated, about 1 min on med-high speed.
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6
Add in the milk and flour mix and mix on low-med until light and smooth.
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7
Add in the raspberries and fold in gently by hand.
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8
Divide the batter between the two cake tins and smooth over with the back of a wooden spoon/spatula.
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9
Place in the oven for 30-35 mins until golden brown, springy to the touch and an inserted skewer into the centre comes out clean.
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10
Leave to cool in the tins for at least 30 minutes, before transferring to a wire rack to cool completely.
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11
Once cool, make the frosting: Place the caramel, butter, icing sugar and salt into a large bowl or the bowl of your stand mixer and beat on med-high until light and fluffy, 2-3 minutes (This frosting makes enough to frost the top and sides, if you just want to do the top and middle like me, halve the recipe).
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12
Take one cake layer and place on a cake stand/plate/cake board. Spread a good layer of frosting onto the cake and, smooth with a spatula. Sprinkle the 1/2 cup of raspberries over the top. (reserving 3 for garnish if you want).
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13
Turn the second cake layer bottom side up and place on top of the frosted cake layer. Spread another layer of frosting over the top (and sides if you want) and garnish with a few raspberries, if desired.
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14
Cake will keep in the fridge, covered for 2 days.
