Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper.

Cream together 1 cup of unsalted butter and 2 cups of sugar until fluffy, about 3-4 minutes. Add 4 eggs one at a time, mixing well.

Gradually blend in 3 cups flour, 1 tablespoon baking powder, and a pinch of salt, alternating with 1 cup of buttermilk.

Prepare raspberry puree by blending 1 cup of raspberries until smooth. Strain to remove seeds if desired.

Divide the batter among the three pans, filling them two-thirds full. Bake for 25-30 minutes or until a toothpick comes out clean.

Cool in pans for 10 minutes, then transfer to wire rack to cool completely.

Beat 1 cup of softened butter until creamy, then gradually add 4 cups powdered sugar.

Incorporate the raspberry puree and 1-2 teaspoons of rose water until smooth.

Place one cake layer on serving plate, frost with buttercream, and stack the second layer, repeating process before adding the final layer.

Apply a thin crumb coat around the cake and refrigerate for 30 minutes.

Divide remaining buttercream into three bowls, tinting one blush, another pink, and the last deep raspberry shade. Frost cake starting with darkest shade at the bottom, blending upward.

Chill the decorated cake for at least an hour before serving.