• Preheat oven to 350 degrees and grease a 9x13 baking pan.
• In the bowl of a stand mixer, combine the softened butter and sugar together for a few minutes until light and fluffy.
• Add in vanilla extract and eggs, one at a time, mixing well after each addition.
• In a separate bowl, sift together the flour, baking powder, and salt.
• Slowly add in the dry ingredients into the wet ingredients and mix on low speed until everything is combined.
• Add batter into prepared baking pan and bake 15-18 minutes.
• Let cake cool in pan for 10 minutes and then spread the raspberry jelly on top while the cake is still warm. Let cake cool completely before frosting .

For the Frosting:

• In the bowl of stand mixer, combine the heavy whipping cream and instant vanilla pudding mix until it starts to thicken.
• Add in the powdered sugar and mix until stiff peaks form.
• Spread frosting evenly on cooled cake and top with fresh berries and mint, if using.
• Store leftovers covered in the refrigerator and enjoy!