Preheat the oven to 350°F (175°C).

Grease and flour two 8-inch round cake pans to prevent sticking.

In a mixing bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, and 1 ½ cups sugar.

In a separate bowl, beat ½ cup softened butter with the sugar until creamy and fluffy.

Add 3 large eggs one at a time, mixing well after each addition, then stir in 1 tsp vanilla extract.

Gradually add the dry ingredients to the butter mixture alternately with 1 cup milk, mixing until just combined.

Divide the batter evenly between the prepared pans, smooth the tops, and bake for 25 minutes or until a toothpick inserted into the center comes out clean.

Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely. Slice each layer in half horizontally.

Whip 1 cup heavy cream until stiff peaks form, then assemble the cake by layering sponge, whipped cream, and fresh raspberries. Cover the dome with rolled marzipan.