Dessert | June 24, 2016

Raspberry Sour Cream Cake

This raspberry sour cream cake is hands down one of my favorite desserts.  My mom made this growing up and I’ve continued to make it as an adult.  I’ve served this time and time again and have yet to meet someone who didn’t ADORE this cake.  It is the perfect balance of tart and sweet.

The cake is dense, served cold, and moist!  It’s one of those desserts that you just want to keep eating and eating and eating.

Raspberry Sour Cream Cake being cut into with fork

You make the cake in a jelly roll pan – the large 11×16 baking sheets with a lip that you can sometimes find at Costco.  I love these pans, use them for everything!  I bake cookies on them, roast potatoes on them, make pumpkin cake in them, and make this delicious cake in them!

So start off by liberally spraying your jelly roll pan with non-stick spray.  I really like the Pam for baking spray.  It has a touch of flour that is perfect for baking.

Next prepare your cake (recipe below.)  I LOVE making cake mixes in my blendtec!  Especially cupcakes!  Pouring straight from the jar makes them so simples.  

Raspberry Sour Cream Cake mix in blender

Once the cake is baed, let the cake cool completely and then frost with your cream cheese/sweetened condensed milk/lemon frosting.  I like to pop it in the fridge after I frost it, just to let the frosting firm up a bit before I add the final touch!

lemon glaze being spread on cake

I use the boxed Danish Dessert – it can be sometimes hard to find, but my local Kroger (Fred Meyer here in WA) had them near the pudding mix.

Raspberry flavor Danish Dessert box on top of patterned cloth and whisk

Next prepare your raspberry glaze by making up a batch of raspberry danish dessert and adding a bag of frozen raspberries.  Transfer to a blender and blend until smooth.  

Raspberry glaze being made in pot

Pour the glaze on top and smooth with a spatula.

Raspberry glaze put on cake

Cover and chill in the fridge until served.

Raspberry Sour Cream Cake pinterest image

Check out all the products I used to create this recipe:

5 from 1 vote
Raspberry Sour Cream Cake
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Moist vanilla sour cream cake topped with smooth cream cheese icing and tart raspberry sauce. Served chilled for a refreshing dessert.

Course: Dessert
Cuisine: American
Keyword: raspberry sour cream cake
Servings: 12 servings
Calories: 491 kcal
Author: Kadee
  • 1 white cake mix
  • 1/2 cup water
  • 1/2 cup sour cream
  • 1/2 cup oil
  • 3 eggs
  • 8 oz cream cheese
  • 14 oz can sweetened condensed milk
  • 1/2 cup lemon juice
  • 1 cup water
  • 1 box raspberry danish dessert
  • 1 small bag frozen raspberries
  1. Prepare cake by adding cake mix, water, sour cream, oil, and eggs to a stand mixer.  Mix on low for 30 seconds, and then on medium for 2 minutes.
  2. Transfer to prepared jelly roll pan and bake at 350 for 20-25 minutes until golden.  Do not overcook.
  3. Let cake cool completely.
  4. In stand mixer combine cream cheese, sweetened condensed milk, and lemon juice.  Beat until smooth.
  5. Spread cream cheese mixture evenly over cake.
  6. Combine raspberry danish dessert mix and 3/4 cup water in a heavy sauce pan.  Heat over high heat and stir constantly just until thickened.
  7. Transfer to a blender and add 1 bag frozen raspberry.  Blend until smooth.
  8. Pour over cream cheese layer and spread with a spatula.
  9. Cover and chill until served.
Nutrition Facts
Raspberry Sour Cream Cake
Amount Per Serving
Calories 491 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 8g 40%
Cholesterol 77mg 26%
Sodium 459mg 19%
Potassium 257mg 7%
Total Carbohydrates 64g 21%
Dietary Fiber 2g 8%
Sugars 44g
Protein 8g 16%
Vitamin A 9.4%
Vitamin C 14.9%
Calcium 23.1%
Iron 7.7%
* Percent Daily Values are based on a 2000 calorie diet.



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