Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the eggs one at a time, mixing well after each addition.

In a separate bowl, sift together the flour and baking powder.

Gradually add the dry ingredients to the wet mixture, alternating with the milk.

Divide the batter evenly between the prepared pans and bake for 25-30 minutes.

Once baked, let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack.

Once cooled, slice each cake in half horizontally to create four layers.

Layer the cakes with raspberry jam and whipped cream, then cover with marzipan.