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

Chilled, dense, moist vanilla sheet cake topped with a sweet and tangy cream cheese layer, and tart raspberry glaze.  The ultimate summer cake recipe.

Course: Dessert
Cuisine: American
Keyword: lemon and raspberry cake, raspberry cake, raspberry glaze
Servings: 12 servings
Calories: 528 kcal
Author: Kadee
Ingredients
Cake Layer
  • 1 white cake mix
  • 1/2 cup water
  • 1/2 cup sour cream
  • 1/2 cup oil
  • 3 eggs
Cream Cheese Layer
  • 8 oz cream cheese
  • 14 oz can sweetened condensed milk
  • 1/2 cup lemon juice
Raspberry Glaze Layer
  • 2 cups water
  • 4 tbsp cornstarch
  • 3/4 cup sugar
  • 16 oz frozen raspberries
Instructions
Cake Layer
  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.
Cream Cheese Layer
  1. In stand mixer combine cream cheese, sweetened condensed milk, and lemon juice.  Beat until smooth.
  2. Spread cream cheese mixture evenly over cake. Chill cake while preparing glaze.

Raspberry Glaze Layer
  1. Combine water, sugar and cornstarch in a saucepan. Whisk until smooth.

  2. Cook until clear, stirring constantly. Let cool 5 minutes

  3. Add frozen raspberries and stir to combine.

  4. Transfer to a blender and blend until smooth

  5. Pour over cream cheese layer and spread evenly across top.

  6. Serve cake chilled.

Nutrition Facts
Raspberry Sour Cream Cake
Amount Per Serving (1 cup)
Calories 528 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 8g50%
Cholesterol 78mg26%
Sodium 428mg19%
Potassium 272mg8%
Carbohydrates 74g25%
Fiber 3g13%
Sugar 51g57%
Protein 8g16%
Vitamin A 475IU10%
Vitamin C 14.8mg18%
Calcium 234mg23%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.