Raspberry Cream Cake
I made this deliciously easy cake the other day and Most Wonderful Hubby declared it was the “best cake you’ve ever made!”
That pleased me quite a bit, I have to tell you. Not only because compliments from MWH are like a happy tonic for me, but also because he is a tough cookie to please when it comes to sweets. His favorite cake in the world is carrot cake and he literally would eat it rather than any other dessert. So to hear that comment from him nearly sent me over the moon.
This cake is so simple and starts out with a basic cake mix. Enjoy!
The Ingredients. I forgot to include Cream Cheese Frosting, which you will need.
Bake the cake according to package directions. Cool. Then frost layers with cream cheese frosting.
- While cake is cooling, rinse raspberries, then sprinkle with sugar.
Once the berries have soaked up the sugar, pat dry, along with mint leaves.
Place raspberry filling on top of frosted first layer.
Place frosted second layer frosting side down on the filling. This way you have a frosting and filling sandwich.
Generously cover cake with whipped cream.
Completely cover cake in luscious mounds of whipped cream.
Yum!
Raspberry Cream Cake
1 box Duncan Hines French Vanilla Cake Mix (18 ounce)
3 eggs
1/2 cup oil
1 1/3 cup water
1 cup of fresh raspberries
1 tbsp. granulated sugar
1 can of raspberry pie filling (21 oz)
1/3 cup powdered sugar
2 tsp. vanilla extract
1 carton of heavy whipping cream (16 oz)
1/2 cup prepared cream cheese frosting
Mint leaves for garnish (optional)
Mix cake mix with eggs, oil and water and bake according to package directions. For this cake, I used two square pans and then cut the two layers in half. I did this crazy thing because I needed two desserts for two separate small meetings and splitting the cake in half just saved me time. You can use two 9-inch round pans or three 8-inch rounds. Your choice.
Once the cake is baked, let it cool completely.
While it is cooling, wash the raspberries and drain. In a small bowl, sprinkle 1 tbsp. sugar over the berries and let it soak in. Set aside.
Mix up your whipping cream. Beat it on high until it starts to get thick then add in powdered sugar and vanilla. Finish beating until peaks form and it is a good thick consistency. Stick this in the fridge until you are ready to frost the cake.
By now the sugar should have soaked into the berries. Remove them from the bowl and place on a couple of paper towels to absorb any extra liquid or juice. If you are garnishing with mint, rinse it off and pat dry while you are doing the berries.
Place your first cake layer on your plate or platter. Using the cream cheese frosting, spread on both the top of this layer and the bottom of the second layer. I did a thin layer, but you can put it on as thick as you like.
Next, spread on about half the can of raspberry pie filling. If you are making a three layer cake, you will use all the filling. If you are making a two layer cake, you will have leftovers. I scooped my leftovers into a Ziploc and tossed in the freezer to use for something tasty in the future.
Place the next cake layer on the filling, frosting side down. The frosting acts like glue to hold the layers together. I learned that the hard way when I made three layers of this cake with just the filling and the layers started sliding every which direction when we attempted to cut it. It wasn’t pretty and I don’t recommend trying it just to see if it will happen. It will.
Now that the top layer is in place, get the whipping cream out of the fridge and liberally spread all over the cake. Feel free to be generous with the whipping cream.
Top off the cake by scattering fresh raspberries across the top. You can garnish with mint leaves if you so desire. I desired because it just looks so pretty!
Put the cake into the fridge until you are ready to serve and when you do, be prepared to enjoy the compliments!
Happy Entertaining!
Shanna
Savvy Entertaining 