Raspberry Vanilla Sheet Cake

You are going to LOVE the delightful flavors of this vanilla cake with raspberry glaze. This chilled, dense, moist vanilla sheet cake topped with a sweet and tangy cream cheese layer, and tart raspberry glaze. This raspberry cake recipe is a classic crowd-pleaser. Get ready to savor a burst of sweetness in every bite!

Why You'll Love This Recipe

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.  

You're going to love this raspberry cake recipe because:

• It is the perfect balance of tart and sweet.
• The contrasting colors of white and red on this sheet cake recipe create a delicious presentation that is sure to impress.
• The raspberry glaze and cream cheese layer also adds a moist and luscious texture to the vanilla cake. Each bite incredibly soft and satisfying.
• The base of this raspberry cake recipe is a cake mix, making is a simple dessert to prepare.
• You can make it ahead! You keep this dessert chilled before serving so it can be prepared ahead.

About The Ingredients

All of these ingredients can be purchased at your local grocery store. Here are a few items to note:

• White cake mix - the base of this recipe uses a cake mix. Select your favorite brand, just make sure it is a white cake mix. This will replace our all purpose flour or cake flour and learners like baking powder or baking soda.
• Sour cream - this is the secret ingredient that makes your cake so fluffy and moist. I like to use full fat sour cream for the best result.
• Cream cheese - this is the base of our cream cheese frosting recipe. This evens out the sweet with a little bit of tart.
• Frozen raspberries - we are using frozen raspberries for the glaze. I like to use frozen over fresh raspberries because they are readily available and they also help the glaze cool quickly.
• Pantry items - you'll also need a handful of pantry items like sugar, corn starch, eggs, sweet and condensed milk, oil and lemon juice.

A complete list of ingredients can be located in the recipe card below.

How Do I Make the Cake?

Prep: preheat your oven to 350 degrees Fahrenheit. Gather all of your ingredients.

Step 1: To make the classic vanilla cake recipe - In a large mixing bowl, add your white cake mix.

Step 2: Add in eggs, oil, water and sour cream.

Step 3: Mix with a hand or stand mixer fitted with the paddle attachment on low speed for 30 seconds

Step 4: and then on medium speed for 2 minutes.

Pro Tip: You make the cake in a jelly roll pan - the large 11x16 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, chocolate sheet cake recipe, and make this delicious raspberry cake recipe in them!

Step 5: Pour onto a greased sheet pan and bake.  

Step 6: Cool completely.

Step 7: In a medium sized mixing bowl add cream cheese. Mix to soften.

Step 8: To the cream cheese add in sweetened condensed milk and fresh lemon juice.

Pro Tip: How to soften cream cheese: Unwrap your block of cream cheese and place it on a microwave-safe plate. Microwave it on high in increments of 10-15 seconds until it’s reached the desired softness.

Step 9: Mix until well combined and smooth.

Step 10: Pour over the cooled cake. This is like a deconstructed vanilla layer cake.

Step 11: Spread evenly. Chill cake while you prepare the raspberry glaze.

Step 12: To prepare glaze, or sometimes called a filling, in a medium sauce pan combine sugar and corn starch.

Step 13: Whisk in cold water and turn on heart. Stir and cook until clear and thickened.

Step 14: Add in frozen raspberries. Stir until well combined and thick.

Step 15: Transfer to a blender jar and puree.

Step 16: Pour over chilled cake and spread evening. Chill raspberry cake recipe until served.

Variations

• Swap out the berries - you can use blackberries, or strawberries in the glaze rather than raspberries. Use an equal about of alternate berries for a different flavor. Each compliments the sweet vanilla flavor well.
• Use Danish Dessert rather than our sugar/water/cornstarch thickener. This recipe was originally written using the danish dessert, but I've found it hard to come by. If you are able to find it, this mixture adds a delicious addition.
• Swap for chocolate - change the cake mix from white to chocolate and follow the same instructions. Chocolate and raspberry are a perfect combo!
• Serve with a scoop of vanilla ice cream.

Pro Kitchen Tips

• How to soften cream cheese: Unwrap your block of cream cheese and place it on a microwave-safe plate. Microwave it on high in increments of 10-15 seconds until it’s reached the desired softness.
• Line your pan with parchment: For easy removal, lay down a sheet of parchment paper under the cake batter. This will prevent the cake from sticking to the pan.
• Make sure all ingredients are room temp: let your eggs, cream cheese, and other ingredients (except for the frozen berries) come to room temperature. This makes for a more evenly baked cake.
• Let your oven preheat: When I say preheat, I mean let it stand at the temperature for 30 minutes before baking. It really does make a difference in how evenly your cake is baked.

FAQs

How to Serve

This cake is incredible all on its own,  but it also goes great with a scoop of ice cream!

This dessert is perfect for a bbq, get together, or party because it serves many people. May I suggest that you serve this as an ending to our Rainbow Steak Skewers?

More Cake Recipes

If you liked this cake recipe, you'll love these other recipes:

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