Step 1: Preheat the Oven

Start by preheating your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper, ensuring that the pans are well-prepared so the cake comes out easily after baking.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, cream together the softened butter and granulated sugar using an electric hand mixer or stand mixer on medium speed. Beat for about 5 minutes until the mixture is light, fluffy, and pale in color. This step is key to achieving the cake’s light and airy texture, so take your time to beat the mixture well.

Step 3: Add the Eggs

Add the eggs, one at a time, ensuring each is fully incorporated before adding the next. This helps prevent the batter from curdling and ensures a smooth texture. Scrape down the sides of the bowl as necessary.

Step 4: Sift the Dry Ingredients

In a separate bowl, sift together the flour, baking powder, cinnamon, nutmeg, cloves, and salt. Sifting the dry ingredients helps prevent lumps and ensures they’re evenly distributed throughout the batter. Once sifted, gradually add this dry mixture to the wet ingredients, folding it in with a spatula or mixing on low speed. Be careful not to overmix; just combine until the batter is smooth.

Step 5: Add Milk to Adjust Consistency

Add 2 tablespoons of milk to the batter and gently fold it in. This will help loosen the batter slightly and make it easier to spread in the pans.

Step 6: Divide and Bake

Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Tap the pans lightly on the counter to remove any air bubbles.

Bake the cakes in the preheated oven for about 25-30 minutes, or until the cakes are golden brown on top and a toothpick inserted into the center comes out clean. Keep an eye on them after 20 minutes to prevent overbaking, as oven times can vary.

Once done, remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, turn them out onto a wire rack to cool completely.

Step 7: Prepare the Whipped Cream

While the cakes are cooling, prepare the filling. In a chilled mixing bowl, whip the heavy cream and powdered sugar together until soft peaks form. Be careful not to overwhip, as you want the cream to be light and smooth, not too stiff. Add the vanilla extract and give it one final mix to incorporate.

Step 8: Assemble the Cake

Once the cakes have cooled, place one layer on a serving plate or cake stand. Spread a generous layer of raspberry jam on top of the cake, leaving a small border around the edges to prevent the jam from spilling over. Next, spread the whipped cream over the jam, creating a nice, even layer.

Top with the second cake layer and gently press down to help it adhere. You can also dust the top of the cake with a little powdered sugar for a snowy, festive effect.

Step 9: Decorate (Optional)

For an extra touch, decorate the cake with fresh berries (like raspberries or strawberries) and a few fresh mint leaves. This not only adds a pop of color but also complements the flavor of the cake.

Step 10: Serve and Enjoy!

Slice the cake into 8-10 pieces, serve with a cup of tea or coffee, and enjoy the warm, spiced flavors of Christmas.