Step 1: Preheat your oven to 350°F. Grease a 9-inch springform pan with butter or cooking spray and set it aside.

Step 2: In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.

Step 3: In a large bowl, beat together the granulated sugar and softened butter until light and fluffy, about 3-4 minutes. Add in the milk, egg, egg yolk, and vanilla extract and beat until well combined.

Step 4: Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Step 5: Pour the batter into the prepared springform pan and smooth it out with a spatula. Bake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.

Step 6: While the cake is baking, prepare the cream cheese frosting. In a large bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and beat until well combined.

Step 7: In a separate bowl, beat the heavy cream until stiff peaks form.

Step 8: Gently fold the whipped cream into the cream cheese mixture until well combined.

Step 9: Once the cake is finished baking, let it cool in the pan for 10-15 minutes. Run a knife around the edge of the cake to loosen it from the sides of the pan.

Step 10: Remove the sides of the springform pan and transfer the cake to a serving platter.

Step 11: Spoon the cream cheese frosting over the top of the cake, spreading it out with a spatula. Drizzle the raspberry sauce over the frosting.