Preheat oven to 350 degrees F. For the four 7 inch pans grease, flour and line bottoms with parchment.

*Note - If your mixer will not hold (2) cake mixes just make one at a time, this will require cutting the cake recipe in half and repeating the steps twice.

Place cake mix and all other ingredients into bowl of mixer, mix on low until cake mix is moistened and mixture is no longer soupy.

Increase speed to medium and mix for 1 minute or until mixture is completely combined. Make sure to scrape the sides and bottom of bowl as needed.

Pour evenly into prepared cake pans.

Bake 30-34 minutes or until toothpick inserted comes out clean.

Let cool completely.

SIMPLE SYRUP:

Put all ingredients into small sauce pan, bring to boil. Reduce to simmer and continue simmering until reduced by half (about 20 minutes), make sure to whisk often.

Cool completely.

BUTTERCREAM:

In medium sauce pan add the egg whites and sugar.

On medium heat you are going to whisk egg mixture until sugar is completely dissolved (you can test it by rubbing a small amount between your fingers to test it, it should be completely smooth).

Remove from heat and let mixture cool. (If mixture is too warm it will melt your butter when the time comes).

Transfer to mixing bowl and with whisk attachment whisk on high until stiff peaks form and mixture is completely cooled.

Switch to paddle attachment.

On low speed add the butter one piece at a time.

Increase mixer to medium/high speed and mix until buttercream forms.

Add in the vanilla, continue mixing until completely mixed in.

ASSEMBLY:

Cut tops of cakes if hump formed while baking.

Apply the lemon simple syrup to the tops of each cake layer, you can do this to all of them at once or to each as you are stacking them. (I like to do it all at once so I don't forget to as I am in the assembly process).

Place first cake layer on cake board, secure it in place with a dab of frosting underneath.

Spread even layer of butter cream on top of the cake layer, smooth with offset spatula.

(I left the outer edges of frosting higher for the middle layer to keep the raspberry from slipping out).

Next add raspberry filling on top of the buttercream arrange evenly.

Repeat with the next two cake layers, you can add raspberry to additional layers as well if you wish (I did not as you can see from the pics).

Add the top cake layer and crumb coat the cake with buttercream.

Refrigerate at least 30 minutes.

Put final coating of buttercream on cake. Refrigerate 30 minutes minimum.

Skim coat the cake with teal buttercream (if doing so).

Pipe swirls on top and garnish with sprinkles. I used Wilton 4B tip

I used Wilton “Sky Blue" and “Lemon Yellow" for the teal coloring.