• Preheat your oven to 325℉ and prepare three 8-inch cake pans by greasing and flouring them. You can also line the bottom of the pans with parchment paper. Alternatively, use two 9-inch pans if preferred.
• In your mixing bowl, combine the dry ingredients: white cake mix, flour, sugar, raspberry Jell-O powder, and baking powder.
• For the raspberry puree, blend fresh or thawed frozen raspberries until smooth. Use a fine mesh strainer to remove the seeds, pressing the puree through with the back of a spoon. Scrape the underside of the strainer to get all the puree, and measure out ¾ cup of the seedless puree.
• Add the wet ingredients (eggs, raspberry puree, vegetable oil, and milk) to the dry mixture. Using an electric mixer, start on low speed for 15 seconds to incorporate the ingredients. Then, increase to medium speed and beat for 2 minutes. This should yield about 6 cups of batter.
• Divide the batter evenly between your prepared cake pans. Tap each pan on the counter to release any air bubbles. Bake at 325℉ for 25-30 minutes, or until the centers of the cakes spring back when lightly touched, or a toothpick inserted in the center comes out clean or with a few crumbs.
• Let the cakes cool in the pans on a wire rack for about 10 minutes before removing them.

For the Whipped Cream Filling

• Chill your mixing bowl and beaters in the freezer for about 10 minutes. Once chilled, add the heavy cream, powdered sugar, and vanilla extract to the bowl. Beat on low speed, gradually increasing to medium-high speed, until stiff peaks form. You’ll know the cream is ready when it holds its shape firmly when you lift the beaters.

For the Cream Cheese Frosting

• In a mixing bowl, beat the softened butter on low to medium speed until smooth. Add the cream cheese in small pieces, continuing to beat until fully combined. Gradually add the powdered sugar, keeping the speed on low to avoid a powdered sugar cloud. Increase the speed to medium-high once all the sugar is incorporated, and beat until the frosting is light and fluffy. Be careful not to overbeat, as this may soften the frosting too much. If this happens, refrigerate briefly to firm it up before using.

Assembling the Cake

• Place the first cooled cake layer onto your cake stand or serving plate. Spread a thin layer of seedless raspberry jam over the top, leaving a small border around the edge. To make spreading easier, soften the jam by stirring it in a small bowl before use.
• Using a piping bag or ziplock with the corner snipped off, pipe a ring of cream cheese frosting around the edge of the cake layer to act as a barrier. Fill the center with half of the whipped cream. Place the second cake layer on top and repeat the process: jam layer, piped frosting border, and whipped cream.
• Once all layers are stacked, fill in any gaps between them with more cream cheese frosting. Apply a thin crumb coat of frosting over the entire cake to catch any loose crumbs, and then chill the cake for about 15 minutes to set.
• After chilling, frost the cake with the remaining cream cheese frosting, smoothing the sides and top with a spatula. Decorate the cake with fresh raspberries and use a piping tip to add decorative touches if desired. Enjoy!