Preheat the oven to 300ºF. Lightly grease a 9-inch round cake pan. Set aside.

Melt 4 tablespoons of butter in a small pot over medium heat. Once melted, add ½ cup of light brown sugar. Stir to combine. Cook over medium heat for 3 minutes, stirring occasionally, until the sugar dissolves and the mixture darkens slightly in color.

Turn the heat to low and add 2 tablespoons heavy cream and 1 teaspoon vanilla extract. Whisk until smooth and simmer for 1 minute. Turn off the heat.

Pour the mixture into the prepared cake pan and smooth it into an even layer. Transfer to the refrigerator for 15 minutes.

Add the raspberries to a bowl with ¼ cup granulated sugar and 1 tablespoon cornstarch. Refrigerate until needed.

Sift ¾ cup of all-purpose flour, ¼ cup Dutch-process cocoa powder, 1 tablespoon powdered buttermilk, 1 teaspoon baking powder, and ½ teaspoon kosher salt into a small bowl. Set aside.

Add 4 tablespoons of room temperature butter and ½ cup of granulated sugar to a large bowl. Use an electric hand mixer to cream them together. Add 2 eggs and beat until smooth.

Add half the sifted dry ingredients and beat with the mixer until just combined. Add half the milk and beat until just combined. Add the remaining dry ingredients and the remaining milk, along with 1½ teaspoons distilled white vinegar, 1 teaspoon of vanilla extract, and 3 drops of gel food coloring. Beat until just combined. Don’t over-mix!

Remove the cake pan from the refrigerator. Pour the raspberries on top of the caramel layer and arrange them in an even layer. Pour the batter over the raspberries and smooth it out with the back of your spatula.

Transfer the cake to the oven and bake for 50 to 55 minutes until a toothpick inserted into the center of the cake comes out clean.

Let the cake stand at room temperature for 45 to 60 minutes. The cake should still be warm to the touch.

Place a large plate over the cake pan and carefully invert the cake onto the plate. Serve with whipped cream and a maraschino cherry on top. Enjoy!