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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!
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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 Bars & 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.
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.
I also highly recommend giving my Orange Creamsicle Cake a try!! It’s a light, refreshing dessert I simply love!
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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
Ingredients
Cake
- One 16 ounce package frozen raspberries thawed
- 1 box white cake mix (I used Duncan Hines)
- 3 egg whites
- 1/3 cup vegetable oil
Raspberry Gelatin
- One 3 ounce box raspberry gelatin
- 1 cup boiling water
- 1/2 cup cold water
Topping
- 1 cup raspberries fresh OR frozen and thawed
- One 8 ounce tub whipped cream thawed
Instructions
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!
Great taste and very moist!
My family really liked the cake itself but did not love the seeds being in the cool whip frosting. Maybe I did something wrong. It wasn’t terribly seedy but I’d rather no seeds at all. Maybe next time I can just do what it said with the cake itself and use frozen and just mix a little of the juice itself into the cool whip. Otherwise I’d use.cool whip only for the topping and add one raspberry to the top of each piece still. The cake itself was so yummy and we enjoyed it.
Hi Kelly – Yes, you could absolutely strain the juice out and skip the seeds for the topping! 🙂 ~Kelsey