1. Preheat the oven to 350°F and grease a 9×13-inch baking pan.

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

3. In a large bowl, mix 1 cup granulated sugar, eggs, milk, melted butter, and vanilla extract until smooth.

4. Add the dry ingredients to the wet ingredients and stir just until combined.

5. Spread the batter evenly into the prepared pan.

6. Bake for 24 to 28 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean.

7. Let the cake cool completely.

8. In a saucepan over medium heat, combine the raspberries, 1/2 cup granulated sugar, lemon juice, and cornstarch.

9. Cook, stirring often, until the raspberries break down and the mixture thickens into a jammy filling.

10. Remove the raspberry filling from the heat and let it cool completely.

11. In a mixing bowl, beat the cream cheese and powdered sugar until smooth.

12. In a separate bowl, whip the heavy whipping cream to soft peaks.

13. Fold the whipped cream into the cream cheese mixture until light and creamy.

14. Slice the cooled cake horizontally or divide it carefully into two layers.

15. Spread the raspberry filling over the bottom layer.

16. Gently spread the cream filling over the raspberry layer.

17. Place the top cake layer over the filling.

18. Chill the cake for at least 2 hours before slicing and serving.