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Raspberry Fluff Cake – a beautiful raspberry cake piled high with a fluffy raspberry whipped cream icing. It’s light, tart, and all around amazing. This sheet cake is perfect for Valentine’s Day, holidays, birthday parties, church potlucks, a girlfriend’s get-together, or just anytime you want cake.
Let’s be honest, cake is never a bad idea! Any occasion around my house we can think of for cake I gladly bake one. This week, the reason is Valentine’s Day, and something pinkish was in order.
I made this cake for a shower once, and it turned out so fluffy, I named it raspberry fluff cake. It is also the perfect cake for our Valentine treat, any holiday, or really any gathering.
It has that cloud-like bite you get with a poke cake, without the holes! If you love airy cakes like lemon pudding poke cake or carrot cake with whipped cream icing, you are sure to love this Raspberry Cake!
Ingredients
- White cake mix
- Raspberry gelatin – Adds color and boosts berry flavor.
- Eggs + oil – Help make the cake moist and tender.
- Hot water – Helps mix everything smoothly.
- Frozen raspberries – Thawed and sweetened for juicy bursts in every bite.
- Granulated sugar – Draws out the raspberry juices & slightly sweetens the tart berries.
- Heavy whipping cream – Whips into a light, fluffy frosting.
- Powdered sugar – Lightly sweetens the whipped cream.
- Vanilla extract – Adds a hint of warmth and balance.
How to Make Raspberry Cake with a Box Mix
✱ The full list of ingredients and instructions is found in the printable recipe card below.
Step 1: Start by preheating your oven to 350°F and greasing a 9×13-inch baking dish. Set that aside while you get the rest ready.
Step 2: Sweeten the Raspberries for the Cake: Take your thawed raspberries and stir in ¼ cup of granulated sugar.
You can do this in a bowl or carefully right in the bag. This step helps bring out the natural juices and sweetens them up just a bit.
Step 3: Mix the Raspberry Cake Batter: In a large bowl or stand mixer, combine the cake mix, dry raspberry gelatin, eggs, oil, hot water, and half of the sweetened raspberries (juices included). Beat everything together until it’s fully combined and the batter turns a pretty pink.
Step 4: Bake the Raspberry Cake: Pour the batter into your prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.
Make the Raspberry Fluff Whipped Cream Frosting
Step 1: Whip the Cream for Raspberry Fluff Frosting. In a mixing bowl, whip together the heavy cream, powdered sugar, and vanilla extract until stiff peaks form—this usually takes 4 to 5 minutes with a stand mixer using the whisk attachment.
Step 2: Fold in the Remaining Raspberries. Once the whipped cream is ready, gently fold in the remaining half of the sweetened raspberries, including their juices. This creates a beautiful pink, fluffy frosting with real berry flavor in every bite.
Step 3: Frost and Chill the Raspberry Cake. Spread the raspberry fluff icing evenly over the cooled cake. Cover and refrigerate for at least 2 hours to let everything set and chill properly. This also helps the flavors come together.
Step 4: Serve and Enjoy. Slice the cake and serve! For an extra special touch, garnish with fresh raspberries or mint leaves.
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Recipe Tips
- Don’t overmix the cake batter; just combine the ingredients for a moist and tender cake.
- Make sure to cool the cake completely before adding the fluffy raspberry whipped cream topping.
- Refrigerate the cake for at least 2 hours so that the whipped topping is nice and cold and the flavors combine.
- The cake deepens in color as it sits longer. If you want a bright red cake, you can add some food coloring to the batter.
- Garnish with fresh raspberries and mint leaves for a beautiful presentation.
FAQ’s
Yes! I think it’s best made no more than 24 hours ahead for the best freshness. So you can make the cake the day before with or without the topping.
The whipped topping needs to be refrigerated for at least 2 hours so that it is nice and cold and the flavors combine. So, if you choose to only prepare the cake ahead, make sure to plan accordingly.
This cake needs to be stored in the refrigerator. Cover with plastic wrap and refrigerate for 3 to 5 days.
This can be made as a layer cake as well. Just follow the cooking times on the cake box, and then layer whipped icing between 2 – 9-inch cakes and ice the outside of the cake.
Storage Tips
- Refrigerate: Store covered in the fridge for up to 4 days.
- Chill before serving: The cake tastes best cold and allows the frosting to set.
- Cover tightly: Use plastic wrap or a lidded container to keep it fresh.
- Avoid freezing: This whipped topping doesn’t freeze well—it can separate when thawed.
You can find all my delicious cake recipes here!
Raspberry Cake with Whipped Cream Icing
Ingredients
Raspberry Cake
- 1 white cake mix
- 1 3.4 ounce package raspberry gelatin
- ½ vegetable oil, or canola oil
- 4 large eggs
- ¼ cup hot water
- 12 ounce package frozen whole raspberries, thawed (divided)
- ¼ cup granulated sugar
Raspberry Fluff Whipped Cream Icing
- 2 cups heavy whipping cream
- 4 Tbsp powdered sugar, (confectioners sugar)
- 1 teaspoon vanilla extract
- reserved raspberries
Instructions
Raspberry Cake
- Spray or grease 9 x 13 pan and preheat oven to 350°.
- Open the bag of frozen raspberries and add in 1/4 cup granulated sugar. Stir until berries are coated (this can also be done in a bowl).
- In a large bowl or stand mixer,add cake mix, raspberry gelatin (dry mix), eggs, oil, hot water and half or 6 ounces of sweetened raspberries with juices and beat until combined.
- Pour batter into prepared 9 x 13.
- Bake for 25 to 30 minutes, until an inserted wooden pick or cake tester comes out clean. Place the pan on a wire cooling rack and let it cool completely.
Raspberry Fluff Whipped Cream Icing
- In a large bowl or stand mixer, pour in heavy cream, powdered sugar, and vanilla. Beat on medium with whisk attachment until stiff peaks form (about 4 to 5 minutes).
- Fold in remaining 6 ounces of raspberries with juices.
- Spread evenly over top of completely cooled cake. Place in refrigerator for 2 hours to chill.
- Slice and serve with fresh raspberries and mint leaves.
Want to Save this Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
By submitting this form, you consent to receive emails from Soulfully Made.
Notes
- Refrigerate: Store covered in the fridge for up to 4 days.
- Chill before serving: The cake tastes best cold and allows the frosting to set.
- Cover tightly: Use plastic wrap or a lidded container to keep it fresh.
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
©️Soulfully Made
Recipe adapted from Taste of Home
I just made this for my family and they loved it. I was looking for a light dessert and this was it – that whipped topping….perfect with the cake. I love trying your recipes because they are quick, easy, and so flavorful.
Thank you so much, Paula!
I haven’t read it because I haven’t made it yet but I want to make it first. I need to find out what size the cake mix is because there’s different sizes depending on what brand you get.
It does seem that cake mix sizes change with the wind these days. I usually use a Duncan Hines or Betty Crocker (between 14 and 15 ounce). I think most will work unless its a super small brand I am not familiar with. Happy Baking!
This is a delicious cake. I make a dessert every year to take to my sisters birthday celebration. I was a little nervous because even though it had a 5 star rating I found no comment for this recipe. She loves raspberry so I went ahead. Anyway, we were a table of 12 and it got very quiet as desserts were passed. That can mean 2 things. They couldn’t believe I made something so terrible or they couldn’t believe I made something so yummy. They loved this and my sister said I could make this one again.. My grand niece, age 9, actually licked her plate. Will certainly make again.
Thank you so much, Jean. I am so glad the quiet was happy taste buds! Licked plates are a wonderful sign.