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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!
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
  • 1/3 c vegetable oil

Raspberry Gelatin

  • 1 3 oz box raspberry gelatin
  • 1 c boiling water
  • 1/2 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 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!