1. To a small bowl, add in your dry ingredients. 2 + 3/4 cups all-purpose flour, 1 + 3/4 cups white sugar, 3 + 1/2 baking powder, and 1/2 tsp. salt. Whisk that until combined, then set it aside.

2. To a large bowl, add in 3 large eggs, 1/2 cup milk, 1 cup orange juice, 1/2 cup oil, 1/2 cup melted butter, 1 tsp. vanilla extract, and 1 Tbsp. freshly grated orange zest. With an electric hand mixer, beat that until combined.

3. Now, add in the dry ingredients, and beat that until combined. Be sure not to over-mix!

4. Evenly pour the batter into three 8-inch, greased and lined cake pans. Bake them at 350 degrees for about 20 minutes, or until a toothpick inserted comes out clean. Let the cake layers cool completely before frosting!

5. To make the frosting, beat together 6 oz. cream cheese, 2/3 cups powdered sugar, and 1/2 tsp. vanilla extract. Beat that until smooth and creamy. Whip up 2 cups of heavy whipping cream until stiff peaks, and fold that in to the cream cheese mixture.

6. Place the first cake layer onto a cake stand. Add some of the frosting into a piping bag, and pipe around the edge of the cake to create a wall to keep the jam in.

7. Now to the center, evenly spoon in the raspberry jam and smooth it out. Repeat once more, and finish it off with the last cake layer.

8. With the remaining frosting, we made three different shades of pink with food dye! This step is optional. You can either dye all of the remaining frosting the same color, or just skip the dye totally.

9. Now, frost the cake, and decorate with flowers and dried orange slices.

10. Slice and enjoy!