Raspberry Cake Recipe
This raspberry cake delivers a burst of vibrant, tangy-sweet flavor that delights with every bite. The combination of a light, fluffy white cake mix paired with the fresh taste of raspberry puree creates an irresistible treat that’s perfect for any occasion. Whether it’s a special celebration, a summer get-together, or just a sweet indulgence on a quiet afternoon, this cake will impress both with its taste and presentation. The blend of fruity raspberry with a creamy whipped filling and luxurious cream cheese frosting elevates this raspberry cake to a whole new level of deliciousness. The fresh raspberries on top not only add a decorative touch but enhance the bright flavor profile, making this raspberry cake a showstopper.
Ingredients You’ll Need
Every element of this raspberry cake is carefully selected to bring out the best in both flavor and texture. The white cake mix provides a reliable, soft base, and the raspberry Jell-O powder adds an extra layer of fruity intensity. Eggs, oil, and milk contribute to a rich and moist crumb, while the flour and baking powder ensure a perfectly risen cake. Using either fresh or frozen raspberries for the puree gives you flexibility depending on the season, and the process of straining the seeds results in a smooth, luxurious texture.
The cream cheese frosting, made from high-quality cream cheese and butter, adds just the right amount of tang to complement the sweetness of the raspberry cake and the whipped cream filling adds a lightness that perfectly balances each bite. For decoration, the seedless raspberry jam works as a beautiful glaze between layers, and fresh raspberries bring an extra pop of color and flavor.
Step-by-Step Guide to Preparing the Raspberry Cake
- Prepping the Cake Batter
Begin by gathering your dry ingredients cake mix, raspberry Jell-O powder, flour, sugar, and baking powder and whisk them together until well combined. In a separate bowl, whisk the eggs, oil, and milk, then gradually mix them into the dry ingredients to form a smooth, thick batter. This combination creates a cake that is packed with raspberry flavor. - Making the Raspberry Puree
To make a luscious raspberry puree, blend fresh or thawed frozen raspberries until smooth. Press the mixture through a fine strainer to remove the seeds, ensuring that the puree is silky and seedless. The vibrant raspberry puree is key to enhancing the overall flavor of the cake and gives it its signature tang. Measure out the perfect amount ¾ cup and fold it into the cake batter. - Baking the Cake Layers
Evenly distribute the cake batter between the prepared pans. Gently tap the pans on the countertop to release any trapped air bubbles, helping the cake bake evenly. Bake the layers at 325℉ for 25-30 minutes, checking for doneness by inserting a toothpick in the center. If it comes out clean or with just a few crumbs, the cakes are ready to be removed from the oven. - Cooling and Handling the Cake Layers
Let the cakes cool in their pans for about 10 minutes before carefully turning them out onto wire racks to cool completely. This step prevents any cracks or breaks when assembling the cake later.
Assembling the Cake with Whipped Cream and Cream Cheese Frosting
- Preparing the Whipped Cream Filling
Chilling your bowl and beaters for a few minutes helps ensure the cream whips up quickly and holds its shape. Beat the heavy cream with powdered sugar and vanilla until stiff peaks form. The whipped cream should be firm but still light and airy, providing a perfect contrast to the dense cake layers. - Making the Cream Cheese Frosting
Beat the softened butter until smooth before adding the cream cheese in small increments. Once fully incorporated, gradually add the powdered sugar until the mixture becomes fluffy and light. The frosting should be thick but easy to spread, giving the cake a smooth, even coat. - Layering the Cake
Start by placing the first cake layer on a raspberry cake stand and spreading a thin layer of seedless raspberry jam over the top. Pipe a border of cream cheese frosting around the edge to act as a dam, then fill the center with whipped cream. Repeat this process with the remaining layers, ensuring that each is well balanced and stable. - Final Frosting and Decoration
Once assembled, apply a thin crumb coat of frosting over the entire cake to seal in any loose crumbs. Chill the cake for 15 minutes before applying a final layer of cream cheese frosting. Smooth the sides and top with a spatula, then decorate with fresh raspberries and additional frosting for a truly elegant presentation.
Recipe Tips
- To ensure a smooth raspberry puree, use a fine mesh strainer and press the puree through with the back of a spoon. Scrape the underside of the strainer to capture all the delicious puree.
- Avoid over-mixing the cake batter to keep it light and fluffy. Mix just until combined to prevent a dense cake.
- Whipped cream is best prepared in a cold environment. Chill the bowl and beaters in the freezer before use to achieve the fluffiest consistency.
- If the cream cheese frosting becomes too soft, refrigerate it briefly before using to make spreading easier.
What to Serve With This Recipe
A slice of this raspberry cake pairs wonderfully with a refreshing beverage such as iced tea, lemonade, or a cup of freshly brewed coffee. If you’re serving it as part of a larger dessert spread, light accompaniments like a scoop of vanilla ice cream or a dollop of whipped cream are perfect. For those planning a special event or celebration, consider complementing the raspberry cake with a fruit salad or berry compote, allowing the vibrant raspberry flavor to shine through without overpowering other elements.
Frequently Asked Questions
- Can I make this cake ahead of time?
Yes, you can bake the cake layers ahead of time. Wrap them tightly in plastic wrap and store them in the fridge for up to two days or freeze them for up to a month. Assemble and frost the cake the day you plan to serve it for the best freshness. - Can I use a different type of fruit?
Absolutely! You can substitute the raspberries for strawberries, blueberries, or even blackberries. Adjust the amount of puree accordingly to maintain the right texture, and use the corresponding Jell-O powder flavor if available. - How should I store the cake?
After assembling, store the cake in the refrigerator. Cover it with plastic wrap or store it in a cake dome. It will stay fresh for up to 3 days. - Can I freeze the cake?
You can freeze the cake layers before assembly. Wrap them individually in plastic wrap and store them in an airtight container for up to a month. Frosting and whipped cream don’t freeze well, so it’s best to prepare and add those fresh after thawing the layers.
Finishing Touches for a Showstopper Cake
To give your raspberry cake a professional finish, smooth the frosting using a bench scraper, or go for a more rustic look by swirling with an offset spatula. For a decorative flourish, pipe small rosettes or leaves around the top edge of the cake. Fresh raspberries, edible flowers, or a dusting of powdered sugar make for elegant toppings. For a pop of greenery, mint leaves can also be added, contrasting beautifully against the bright red raspberries.
Raspberry Cake
Ingredients
- ¾ Cup 170g Raspberry Puree strained to remove seeds (Blend fresh or thawed frozen raspberries. We used a 12 oz bag of frozen raspberries.)
- 4 eggs
- 1 Box white cake mix 15.25 oz 432g (We used Duncan Hines Perfectly Moist White Cake Mix)
- ¾ Cup 162g Vegetable Oil Canola oil recommended
- ½ Cup 220g Milk 2% or whole milk works best
- ¼ Cup 30g All purpose flour
- ¼ Cup 50g Sugar
- 1 Small box 3 oz 85g Raspberry Jello powder (Do not prepare)
- 1 teaspoon 4g Baking Powder
For the Whipped Cream Filling
- 1 teaspoon 4g vanilla extract
- 1 cup 240g heavy cream
- ¼ cup 29g powdered sugar
For the Cream Cheese Frosting
- 1 cup 226g unsalted butter softened
- 2 8 oz packages cream cheese softened (total weight 452g)
- 2 teaspoons 8g vanilla extract
- ½ teaspoon 2g salt
- 6-6½ cups 690-747g confectioners sugar
Miscellaneous
- Seedless Raspberry Jam for glazing cake layers
- Fresh Raspberries for decoration on top
Instructions
- Preheat your oven to 325℉ and prepare three 8-inch cake pans by greasing and flouring them. You can also line the bottom of the pans with parchment paper. Alternatively, use two 9-inch pans if preferred.
- In your mixing bowl, combine the dry ingredients: white cake mix, flour, sugar, raspberry Jell-O powder, and baking powder.
- For the raspberry puree, blend fresh or thawed frozen raspberries until smooth. Use a fine mesh strainer to remove the seeds, pressing the puree through with the back of a spoon. Scrape the underside of the strainer to get all the puree, and measure out ¾ cup of the seedless puree.
- Add the wet ingredients (eggs, raspberry puree, vegetable oil, and milk) to the dry mixture. Using an electric mixer, start on low speed for 15 seconds to incorporate the ingredients. Then, increase to medium speed and beat for 2 minutes. This should yield about 6 cups of batter.
- Divide the batter evenly between your prepared cake pans. Tap each pan on the counter to release any air bubbles. Bake at 325℉ for 25-30 minutes, or until the centers of the cakes spring back when lightly touched, or a toothpick inserted in the center comes out clean or with a few crumbs.
- Let the cakes cool in the pans on a wire rack for about 10 minutes before removing them.
For the Whipped Cream Filling
- Chill your mixing bowl and beaters in the freezer for about 10 minutes. Once chilled, add the heavy cream, powdered sugar, and vanilla extract to the bowl. Beat on low speed, gradually increasing to medium-high speed, until stiff peaks form. You’ll know the cream is ready when it holds its shape firmly when you lift the beaters.
For the Cream Cheese Frosting
- In a mixing bowl, beat the softened butter on low to medium speed until smooth. Add the cream cheese in small pieces, continuing to beat until fully combined. Gradually add the powdered sugar, keeping the speed on low to avoid a powdered sugar cloud. Increase the speed to medium-high once all the sugar is incorporated, and beat until the frosting is light and fluffy. Be careful not to overbeat, as this may soften the frosting too much. If this happens, refrigerate briefly to firm it up before using.
Assembling the Cake
- Place the first cooled cake layer onto your cake stand or serving plate. Spread a thin layer of seedless raspberry jam over the top, leaving a small border around the edge. To make spreading easier, soften the jam by stirring it in a small bowl before use.
- Using a piping bag or ziplock with the corner snipped off, pipe a ring of cream cheese frosting around the edge of the cake layer to act as a barrier. Fill the center with half of the whipped cream. Place the second cake layer on top and repeat the process: jam layer, piped frosting border, and whipped cream.
- Once all layers are stacked, fill in any gaps between them with more cream cheese frosting. Apply a thin crumb coat of frosting over the entire cake to catch any loose crumbs, and then chill the cake for about 15 minutes to set.
- After chilling, frost the cake with the remaining cream cheese frosting, smoothing the sides and top with a spatula. Decorate the cake with fresh raspberries and use a piping tip to add decorative touches if desired. Enjoy!