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!

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Ingredients Cake Layer – 1 white cake mix – ½ cup water – ½ cup sour cream – ½ cup oil – 3 eggs Cream Cheese Layer – 8 ounces cream cheese – 14 ounces can sweetened condensed milk – ½ cup lemon juice Raspberry Glaze Layer – 2 cups water – 4 tablespoon cornstarch – ¾ cup sugar – 16 ounces frozen raspberries

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1. Make the classic vanilla cake mix. 2. Add in eggs, oil, water, and sour cream. 3. Mix with hand or stand mixer on low speed. 4. Then on medium speed for 2 minutes.

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5. Pour onto greased sheet pan and bake. 6. Cool. 7. Add cream cheese to mixing bowl to soften. 8. Add in sweetened condensed milk and lemon juice to cream cheese.

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9. Mix until well combined and smooth. 10. Pour over cake that has cooled completely. 11. Spread evenly. Chill cake while you prepare the raspberry glazed. 12. Prepare glaze. Combine sugar and corn starch.

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13. Whisk in water. Stir and cook until clear and thickened. 14. Add in raspberries. Stir until well combined and thick. 15. Transfer to a blender jar and puree. 16. Pour over chilled cake and spread evenly. Chill raspberry cake until ready to serve.

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Enjoy!

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