• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Contact
  • Dessert
  • Main Dish
  • Breakfast
  • Appetizers/Snacks
  • Drinks
  • Salad
  • Bread

Dance Around the Kitchen

menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • Recipe Index
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Dessert

    July 19, 2021

    Raspberry Cake

    59 shares
    • Share
    • Tweet

    This moist and tender Raspberry Cake starts with a cake mix and is packed with flavor from fresh raspberries and raspberry gelatin! A simple raspberry whipped cream tops the cake, making it a light, refreshing dessert!

    Jump to Recipe

    Raspberries have always been one of my favorite (probably THE favorite) berry, because they're juicy, sweet and the perfect amount tart. And as much as I enjoy them fresh, I also like baking with them - from Raspberry Scones to Raspberry Cheesecake French Toast Casserole, I love it all!!

    This Raspberry Cake is almost like a hybrid between a raspberry-flavored cake and a raspberry poke cake. It's really the best of both world with the raspberries in the cake batter, in the gelatin poured over the cake and in the light and fluffy whipped topping!

    Step by Step: How to Make Raspberry Cake

    As you can see in the first photo, you'll first need to strain a bag of frozen (and thawed) raspberries. You essentially want everything except for the pulp/seeds. The cake batter will start with a white cake mix and will be combined with egg whites, vegetable oil and the raspberry juice. You'll pour the batter into a prepared 9x13 pan and bake!

    Once the cake comes out of the oven, you'll use a fork to poke holes into the cake. This will allow for the Jell-O mixture to soak into all of the cake, adding moisture and sooo much flavor! Next, the cake will cool completely in the fridge before spreading the topping on.

    Now we're going to add even more raspberries with the whipped topping!! You'll use a fork to mash up some raspberries (and release some of the juices) and fold it into the prepared whipped topping. This will be spread over the cooled cake and will remain refrigerated until ready to serve!

    Should I use fresh or frozen raspberries in this recipe?

    For the cake batter, I prefer to use a bag of frozen raspberries that have been thawed out. They seem to have the most moisture and therefore give more flavor to the cake. However, you can certainly use fresh berries too. You'll just want to be sure to mash them up well to release the juices.

    For the topping, you really can use either fresh or frozen raspberries. I've used both and have great luck either way!

    How to Store Raspberry Cake

    You'll want to store this Raspberry Cake in the refrigerator. It'll stay good for 3-5 days when stored in a tightly-sealed container.

    Other Variations

    Mixed Berry Cake - Use mixed berries in the batter, strawberry or raspberry gelatin and mixed berries in the topping.
    Strawberry Cake - Use strawberries in the batter, strawberry gelatin and crushed strawberries in the topping.

    Connect with Dance Around the Kitchen!

    Follow along on Pinterest, Instagram and Facebook so you never miss a recipe!! And as always, thank you for following along with my blog, making my recipes, liking and sharing on social media and any other way you support Dance Around the Kitchen!  -Kelsey

    raspberry cake on a white plate

    Raspberry Cake

    kelsey
    This moist and tender Raspberry Cake starts with a cake mix and is packed with flavor from fresh raspberries and raspberry gelatin!
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 25 mins
    Cool Time 2 hrs
    Course Dessert
    Servings 20

    Ingredients
      

    Cake

    • 1 16 oz pkg frozen raspberries thawed
    • 1 box white cake mix (I used Duncan Hines)
    • 3 egg whites
    • ⅓ c vegetable oil

    Raspberry Gelatin

    • 1 3 oz box raspberry gelatin
    • 1 c boiling water
    • ½ c cold water

    Topping

    • 1 c raspberries fresh OR frozen and thawed
    • 1 8 oz tub whipped cream thawed

    Instructions
     

    Make the Cake

    • Preheat oven to 350°F and grease a 9x13" pan.
    • Pour the bag of thawed raspberries into a fine-mesh sieve centered over a large glass measuring bowl. Use a rubber spatula to get all the juice out of the berries. You essentially want everything but the seeds. Add enough water to the raspberry juice to make a total of 1 cup. (I only needed about ¼ cup water)
    • In a large bowl (or bowl of a stand mixer), add the cake mix, raspberry juice mixture, eggs and vegetable oil.
    • Mix on low for 30 seconds then on medium-high speed for 2 minutes; pour into prepared pan.
    • Bake for 25 minutes, or until a toothpick pressed into the center of the cake has few crumbs.

    Add the Raspberry Gelatin

    • Poke holes throughout the cake with a fork.
    • Pour the gelatin powder into a bowl with the 1 cup boiling water; stir until dissolved (about 1 minute).
    • Stir in the cold water, then slowly pour over the warm cake, allowing it to soak into the cake.
    • Refrigerate for 2 hours, or until completely cool.

    Top the Cake

    • Add the raspberries to a large bowl and use a fork to mash them up a bit.
    • Add the whipped topping and stir gently until well-combined.
    • Spread over the cooled cake and refrigerate until ready to serve!
    Tried this recipe?Let us know how it was!

    « Garden Lettuce Dressing
    Mexican Meatloaf »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Kelsey! I am a wife, mother and BFFs with my KitchenAid mixer, happy to bring you easy meals and decadent desserts! Welcome to my blog!

    More about me →

    Popular

    • Turtle Ice Cream Dessert
    • French Toast Muffin Cups
    • Blueberry Cookies
    • Ranch Snack Mix

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Dance Around the Kitchen

    59 shares