Grease two 6-inch pans and line with parchment. Preheat oven to 350. In a large bowl, combine dry ingredients and whisk together, then add wet ingredients and mix with a wooden spoon until smooth. Divide evenly between the pans and bake until a tester comes out clean, 30-40 minutes.
Raspberry Icing
Combine all ingredients in the bowl of an electric mixer and beat on high speed until fluffy.
Chocolate Icing
Combine all ingredients except milk in the bowl of an electric mixer and beat on high speed until fluffy. Add milk until the frosting reaches your desired consistency.
Stay-Moist syrup
Combine water and sugar in a saucepan. Boil until the sugar is dissolved. Let cool, then brush over the cake.
Assembly
Allow cake to cool completely. Torte layers if desired. Brush the cakes with the Stay-Moist syrup. Pipe the icing in an alternating pattern using a star tip and round tip.
Recipe Notes
Icing recipe adapted from Grandbaby Cakes. Stay-moist syrup from Hello Cuppies. Cake recipe adapted from Country Living Magazine.