Preheat your oven to 350°F (175°C). Grease and flour the 8-inch round cake pans, or line the bottoms with parchment paper.

In a mixing bowl, combine the flour, baking powder, and salt. Set aside.

In a separate bowl, beat the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 3-5 minutes.

Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract.

Gradually add the dry ingredient mixture to the butter mixture, alternating with the milk. Start and end with the flour mixture, mixing until just combined.

Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center comes out clean.

Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a cooling rack to cool completely.

While the cakes are cooling, prepare the raspberry frosting. In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low speed to avoid a sugar cloud.

Once the powdered sugar is incorporated, add the raspberry puree, vanilla extract, and a pinch of salt. Beat on medium speed until fluffy and well combined.

Once the cakes are completely cool, place one layer on a serving platter. Spread a generous amount of raspberry frosting on top. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.

Decorate the top with fresh raspberries and edible flowers, if desired.

Slice and serve your whimsical raspberry dream cake to your delighted guests!