Raspberry Fluff Cake Recipe
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 girlfriends get together or just anytime you want cake.
Servings: 16 servings
Ingredients
Raspberry Cake
- 1 White Cake Mix
- 1 3.4 ounce package raspberry gelatin
- ½ canola or vegetable 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 or confectioners sugar
- 1 teaspoon vanilla extract
- reserved raspberries
Instructions
- Raspberry Cake
- Spray or grease 9 x 13 pan and preheat oven to 350°.
- Open bag of frozen raspberries and add in 1/4 cup granulated sugar and stir until berries are coated.
- 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 inserted toothpick or cake tester comes out clean. Place pan on wire rack and let 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 soft peaks form (about 3 to 4 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, if desired.
Notes
Store cake in refrigerator.
Nutrition
Serving: 11 serving | Calories: 176kcal | Carbohydrates: 12g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Cholesterol: 80mg | Sodium: 42mg | Fiber: 2g | Sugar: 9g
Find it online:
www.soulfullymade.com/raspberry-fluff-cake-recipe/