Pre-heat the oven to 180°C (160°C fan/350°F/gas mark 4). Grease
and line two 15cm (6in) cake pans.
In a large bowl, whisk the oil, butter, sugar and vanilla together. Beat in the eggs, followed by the yoghurt and honey, mixing until smooth. Add the flour, baking powder and salt to the mixture, stirring until smooth.
Divide the batter evenly between the cake pans. Add the raspberries on top of the batter, pushing a few in and leaving some on the surface. Bake for 35-40 minutes until golden and a skewer inserted into the middle of the cakes comes out clean. Let the cakes cool completely while you make the filling.
In a medium bowl, combine the yoghurt, cream and honey. Whip together for a minute or so until you have a smooth mixture.
Once the cakes have cooled, level off any domed tops with a sharp, serrated knife. Spoon the filling on one half of the cake and top with more raspberries and a drizzle of honey. Place the other cake on top, top-side down, and lightly dust with icing sugar before serving.