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 9×13 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.
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.
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- 1 16 oz pkg frozen raspberries thawed
- 1 box white cake mix (I used Duncan Hines)
- 3 egg whites
- 1/3 c vegetable oil
- 1 3 oz box raspberry gelatin
- 1 c boiling water
- 1/2 c cold water
- 1 c raspberries fresh OR frozen and thawed
- 1 8 oz tub whipped cream thawed
Make the Cake
- Preheat oven to 350°F and grease a 9×13" 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 1/4 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!