• Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• Step 3: In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, then stir in the vanilla extract.
• Step 4: Alternate adding the flour mixture and milk to the butter mixture, mixing just until combined after each addition.
• Step 5: Gently fold in the fresh raspberries, being careful not to crush them.
• Step 6: Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
• Step 7: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
• Step 8: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, maple syrup, and maple extract, beating until the frosting is smooth and creamy.
• Step 9: Spread a thin layer of maple buttercream frosting on the top of one cake layer, then place the second layer on top. Frost the entire cake with the remaining buttercream frosting.
• Step 10: If desired, add a few drops of red food coloring to the remaining buttercream and pipe maple leaf designs onto the cake to create the iconic Canadian flag design.