Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper rounds.
Whisk all-purpose flour, baking powder, and salt together in a medium bowl until thoroughly combined.
Melt the unsalted butter and combine it in a large mixing bowl with granulated sugar, plain whole milk yogurt, whole milk, vegetable oil, and vanilla extract. Whisk vigorously for 2 minutes until smooth and emulsified.
Pour the dry ingredients into the wet bowl and stir gently with a spatula until the batter is smooth, being careful not to overmix.
Divide the cake batter evenly between the two prepared pans and smooth the tops. Bake at 350°F (175°C) for 24 to 28 minutes until golden on top and a toothpick inserted into the center comes out clean.
Cool the cakes in their pans for 10 minutes, then invert onto wire cooling racks to cool completely to room temperature.
Beat cold heavy whipping cream, powdered sugar, and vanilla extract in a medium bowl until medium-stiff peaks form.
Place one cooled sponge layer onto a serving plate, spread seedless raspberry jam evenly across the top, layer with the whipped cream, top with the second cake layer, and dust with powdered sugar.
