Preheat the oven to 350°F. Grease and flour four 8-inch round cake pans.

In a medium bowl, whisk together flour, baking powder, and salt.

In a large bowl, beat the butter, oil, and sugar until light and fluffy. Add in the eggs and vanilla, mixing until combined.

Gradually add the dry mixture and milk alternately, mixing until just combined.

Divide the batter among the prepared pans and bake for 20-25 minutes until a toothpick comes out clean.

Allow to cool for 10 minutes in the pans before inverting onto a cooling rack.

Blend raspberries, sugar, and lemon juice in a blender until smooth. Strain out the seeds and simmer in a saucepan for 10 minutes until thickened. Cool in the refrigerator.

Beat softened butter until creamy, then mix in vanilla. Gradually fold in powdered sugar and incorporate chilled raspberry filling until desired consistency is reached.

Level the cooled cakes and stack with layers of raspberry filling and buttercream. Apply a thin crumb coat and let chill in the freezer for 15 minutes or in the fridge for an hour.

Frost the cake with remaining buttercream and garnish as desired.