A delightful and easy-to-make raspberry layer cake with a creamy vanilla frosting and fresh raspberry topping.
Preheat your oven to the temperature specified on the cake mix package.
Ensure the oven is fully preheated before placing the cake pans inside for even baking.
Grease and flour two 9-inch round cake pans to prevent sticking.
Use parchment paper circles on the bottom of the pans for easier cake removal.
In a mixing bowl, combine the cake mix, pudding mix, water, oil, and eggs. Mix until smooth.
Mix the batter just until combined to avoid overmixing, which can make the cake dense.
Divide the batter evenly between the prepared pans and bake as directed on the package.
Tap the pans gently on the counter to release any air bubbles before baking.
Allow the cakes to cool completely on a cooling rack before assembling.
Let the cakes cool in the pans for 10 minutes before transferring to the rack to prevent breaking.
Place one cake layer on a serving plate and spread half of the raspberry jam evenly over the top.
Warm the jam slightly for easier spreading and to avoid tearing the cake.
Place the second cake layer on top and spread the vanilla frosting over the sides and top of the cake.
Use a crumb coat first to seal in crumbs, then apply a final layer of frosting.
Spread the remaining raspberry jam on top of the frosted cake and garnish with fresh raspberries.
Arrange the raspberries in a decorative pattern for a visually appealing presentation.
Slice and serve the cake, enjoying the delightful combination of flavors.
Use a sharp knife to cut clean slices, wiping the blade between cuts for neatness.
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