Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
Prepare the red velvet cake mix according to the package instructions. Pour the batter into the prepared baking pan and bake as directed. Let the cake cool completely.
Once the cake is cool, use the handle of a wooden spoon to poke holes all over the cake.
In a medium bowl, whisk together the instant vanilla pudding mix and cold milk until the pudding begins to thicken. Pour the pudding over the cake, spreading it into the holes and across the top.
In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the pudding layer.
In a small bowl, gently mix the raspberries with the raspberry jam. Spoon the raspberry mixture over the whipped cream layer.
Garnish with fresh mint leaves and additional raspberries, if desired. Chill the cake in the refrigerator for at least 1 hour before serving.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 350 kcal | Servings: 12 servings
