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

Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.

Cream Butter and Sugar: In a large bowl, use a mixer to beat the butter and granulated sugar until light and fluffy, about 3-4 minutes.

Add Eggs and Flavor: Add eggs one at a time, beating well after each addition. Mix in the vanilla extract, orange juice, and orange zest.

Combine and Add Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Bake the Cake Layers: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool for 10 minutes in pans, then turn out onto wire racks to cool completely.

Make the Cream Filling: In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Fold in fresh raspberries gently.

Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of the raspberry cream filling on top. Repeat with the second and third layers.

Decorate: If desired, add a few drops of orange food coloring to any remaining cream and use it to frost the sides of the cake. Garnish with fresh raspberries and orange slices.