Hi Leeanne, not all ovens heat equally, and you probably just need to adjust the baking time. A good trick though, for a moist crumb every single time, is to wrap the cake while still slightly warm. This traps the steam and moisture and softens the texture of the cake. When cool, make the frosting and assemble the layers.

No worries Angela.

Hello,
I typed my comment before fully reading the recipe (late at night) and see that I can use cherry.

Angela

I came across your recipe as my daughter has requested a Spumoni cake for her birthday. I’ve read other people mention the cherry being the original flavor and not strawberry. If we were to substitute cherry jam for the strawberry, would it make a difference? Are there other considerations that need to be taken if using cherry instead of strawberry? Please advise.