Prep Time 55m
Cook Time 23m
Ready Time 120m
Yield 12 to 16 servings

  • Crisco® Original No-Stick Cooking Spray
  • 3 cups Pillsbury™ Softasilk® Enriched & Bleached Cake Flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 1/2 cups butter, softened
  • 1 1/4 cups sugar
  • 4 eggs
  • 2/3 cup milk
  • 1 1/2 teaspoons vanilla extract
  • 1 (12 ounce) jar Smucker's® Seedless Red Raspberry Jam, divided (1 cup)
  • Fresh raspberries
  • 2 cups butter, softened
  • 1 teaspoon vanilla extract
  • 1 (2 lb.) package powdered sugar (7 1/2 cups)
  • 1 cup Smucker's® Red Raspberry Syrup
Preparation Directions
  • Step 1Heat oven to 350°F. Coat 3 (9-inch) round cake pans with no-stick cooking spray. Line with parchment paper or wax paper circle. Coat with no-stick cooking spray. Stir flour, baking powder, salt and baking soda in small bowl. Beat butter and sugar in large bowl with mixer on high speed until blended. Beat in eggs, milk and vanilla. Gradually add flour mixture, beating until thoroughly blended. Divide evenly in prepared pans.
  • Step 2Bake 19 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to wire rack to cool completely.
  • Step 3For Frosting: BEAT butter and vanilla in large bowl with mixer on medium speed until light and fluffy. Gradually add powdered sugar and syrup, beating until well blended.
  • Step 4Cut each cake horizontally to make two layers. Place one layer, cut side up, on serving plate. Spread with 1/3 cup jam. Top with second cake layer, cut side down. Spread with 1/2 cup raspberry cream frosting. Repeat layers twice, using remaining cake and jam and 1 cup remaining frosting. Frost sides and top of cake as desired with remaining frosting. Chill cake to set frosting. Allow cake to stand at room temperature 10 minutes before serving. Garnish with raspberries, if desired.
  • TipHigh Altitude (above 3500 feet): Heat oven to 375°F. Decrease butter in cake batter to 1 cup.
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