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!
Prep Time20 minutes mins
Cook Time20 minutes mins
Cooling Time30 minutes mins
Total Time1 hour hr 10 minutes mins
Course: Dessert
Cuisine: American
Diet: Vegetarian
Servings: 12 servings
Calories: 528kcal
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
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.
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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 Many Servings Does A Sheet Cake Serve?
For an 18x24 cake a 3"x3" serving: A quarter sheet cake has up to 12 servings. A half sheet cake has up to 24 servings. A full sheet cake has up to 48 servings. So this dessert is perfect for a potluck!
How long does this cake last?
Store this cake, covered, in the fridge. It will last up to 5 days. You can also freeze this cake. Cover it and freeze for up to 3 months.
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