• Preheat the oven to 375 degrees. Grease and flour two eight inch cake pans. Cream the sugar, vanilla extract and softened, unsalted butter until light and fluffy. In a separate bowl, whisk the eggs. Gradually add the beaten eggs to the butter mixture. Fold in the sifted flour. Divide the batter between the two cake pans and smooth.
• Place on the middle shelf of the oven and bake for 20 minutes, until the cake appears golden brown. Insert a knife or skewer to ensure it comes out clean. Remove the cakes from their pans and cool thoroughly.

Buttercream Icing

• Cream the softened butter and powered sugar until combined. Add the vanilla extract and milk. Beat with a hand mixer until butter cream is smooth.

Assemble the Cake

• Ensure that both cakes are completely cooled. Spread a thick layer of buttercream onto the surface of one of the sponge cakes. Next, spread a layer of raspberry jam on top of the buttercream. Gently place the second sponge cake on top of the jam and gently press the cakes together. 

  Sprinkle powdered sugar on top of the cake.