Divide batter evenly among prepared pans. Bake until toothpick inserted into center comes out clean, about 23 minutes. Cool cakes in pans on racks 10 minutes. Turn out onto racks. Peel off waxed paper, cool completely.
Return cakes to pans and ocver tightly with foil.
Stir in framboise. Cool icing until firm enough to spread, about 2 hours. Run small sharp knife around cake pan sides to loosen. Cut cake into 2 layers using serrated knife. Place bottom cake layer on platter cut side up.