Preheat your oven to 350°F. Grease and line three 7-inch cake pans with parchment paper.
Bake the Yellow Cake: Prepare the Bakery-Style Yellow Cake as directed, dividing the batter evenly between the three pans. Bake until a toothpick comes out clean, then allow the cakes to cool completely.
Make the Brownie Layers: Wash the cake pans, then re-grease and line them with parchment paper. Prepare the Fudge Brownie batter according to the recipe, and divide it evenly among the pans. Bake at 350°F for about 15 minutes. Let the brownies cool completely.
Prepare the Raspberry Sauce: In a medium saucepan, combine raspberries, cranberries (if using), sugar, and water. Cook over medium heat, stirring occasionally, until the cranberries burst and the raspberries turn into a smooth sauce. Simmer for about 10 minutes, then transfer to a bowl to cool in the refrigerator.
Make the Cream Cheese Icing: Follow the recipe for Cream Cheese Icing as instructed.
Prepare the Ganache (Optional): In a small saucepan, combine the plant-based milk and vegan chocolate . Heat over medium, stirring constantly until the mixture is smooth and glossy. Let it cool at room temperature.
Assemble the Raspberry Dream Cake: Start with a layer of yellow cake, followed by a layer of brownie. Spread a generous amount of cream cheese icing and raspberry sauce between each layer. Top the cake with fresh raspberries and optional cacao nibs . Drizzle with ganache if desired
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