Raspberry Cake Recipe
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!
Servings: 12 servings
Calories: 528kcal
Equipment
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
Instructions
- Prep: Preheat oven to 350 degrees Fahrenheit.
Cake Layer
- 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.
- Transfer to prepared jelly roll pan and bake at 350 for 20-25 minutes until golden. Do not overcook.
- Let cake cool completely.
Cream Cheese Layer
- In stand mixer combine cream cheese, sweetened condensed milk, and lemon juice. Beat until smooth.
- Spread cream cheese mixture evenly over cake. Chill cake while preparing glaze.
Raspberry Glaze Layer
- Combine water, sugar and cornstarch in a saucepan. Whisk until smooth.
- Cook until clear, stirring constantly. Let cool 5 minutes
- Add frozen raspberries and stir to combine.
- Transfer to a blender and blend until smooth
- Pour over cream cheese layer and spread evenly across top.
- Serve cake chilled.
Video
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Notes
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.
Nutrition
Serving: 1slice | Calories: 528kcal | Carbohydrates: 74g | Protein: 8g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 78mg | Sodium: 428mg | Potassium: 272mg | Fiber: 3g | Sugar: 51g | Vitamin A: 475IU | Vitamin C: 14.8mg | Calcium: 234mg | Iron: 1.4mg