Preheat the oven to 150°C (140°C fan forced). Grease and line the base of your cake tins with baking paper.

mix

1. In a mixing bowl, combine 1 sachet of cake mix, milk, eggs, melted butter (or non-dairy spread), cocoa powder and red food colouring.
2. Beat with an electric mixer using the whisk attachment on medium speed for 2 minutes.
3. Divide the batter evenly between the 3 x 5inch (13cm) round cake tins and cover with foil, leaving enough room for the cakes to rise.

bake

1. Bake in your preheated oven for 25 minutes, then remove the foil and bake for a further 10 minutes, until a skewer inserted into the centre of the cake comes out clean.
2. Once cooked, remove cakes from tins and place on a wire cooling rack to cool completely before assembling.

jam filling

1. To make the jam filling, place your frozen raspberries, strawberries and 50 g of Noshu Vanilla Frosting Mix in a saucepan on medium heat and stir constantly with a wooden spoon until the mixture starts to thicken to a jam consistency. Place aside to cool.

cream cheese frosting

1. To make the cream cheese frosting, mix room temperature cream cheese in a medium mixing bowl with electric mixer on high speed for 1 minute until smooth.
2. Slowly add 1 sachet of Vanilla Frosting Mix, beating on medium speed for a further 2-3 minutes until frosting is combined and fluffy. Fill a piping bag or snap lock bag with frosting and snip a hole at the tip ready for piping.

decorate

1. To assemble, place your first cake down and pipe some frosting around the top edge (this will stop the jam from spilling over the edge). Spread the centre evenly with raspberry jam to cover, then place your second cake on top.
2. Repeat the frosting and jam, then place your third cake on top. Decorate your cake with the remainder of the cream cheese frosting and top with fresh raspberries. Voila!

store

Keep chilled in an airtight container for up to 3 days or freeze for up to 3 months.