Vanilla Raspberry Cake Recipe

The natural flavor combination  of raspberry and vanilla is perfectly paired in this easy Vanilla Raspberry Cake. It’s a simple recipe using boxed cake mix topped with a thin layer of tart raspberry sauce and a thick layer of sweet whipped cream that my entire family loves! It’s also the perfect make-ahead option for an easy weeknight dessert or potluck take-along.

I love delicious recipes that aren’t just simple to make but can also be made in advance. And this simple but scrumptious Vanilla Raspberry Cake ticks all the boxes. It’s made with boxed cake mix and a quick homemade raspberry jam, then chilled and topped with loads of whipped cream.

My whole family just loves this great cake and asks for it again and again! And this beautiful cake is so versatile! You can make it with different cake flavors or different fruit. Sometimes the kids will even “request” what berries they want as the fruit glaze in the middle. 

And since this vanilla and raspberry glaze cake with whipped cream frosting needs to be refrigerated, it’s a great option to make ahead for parties, potlucks, a baby shower or just a simple Valentine’s Day dessert.

Why Try This Raspberry Vanilla Cake Recipe

• Delicious – This easy Vanilla Raspberry cake is delicious. The combination of raspberry and vanilla is a natural match
• Easy Recipe – This classic vanilla cake is made with the help of a boxed mix and a few additional simple ingredients    
• Make-ahead convenience – Since this cake has to be refrigerated for a while before it is assembled and kept refrigerated after it is assembled, you can easily make it a day before or the morning of and still have a perfect cake when it comes to time to serve your guests

Vanilla Raspberry Cake Ingredients

This moist vanilla cake with an easy raspberry puree glaze is simple to make with common ingredients

Cake Batter Ingredients

• Vanilla Cake Mix – use your favorite brand from the grocery store!
• Water 
• Vegetable Oil
• Eggs – I like to use large, fresh eggs for all my recipes

Ingredients for the Raspberry Glaze and Frosting

• Cornstarch – Provides a thickening agent for the fruit glaze.
• Sugar – white sugar, raw sugar, or coconut sugar can be used
• Fresh Raspberries – I like using fresh berries, but frozen will also work
• Lemon Juice – I prefer using fresh lemon juice to bottled
• Whipped Topping 

Equipment Needed To Make 

• Measuring cups and spoons
• Large Mixing Bowl
• Handheld electric mixer, or stand mixer
• 9×13 inch cake pan
• Small Bowl
• Whisk 
• Small Saucepan

Substitutions & Alterations

• This vanilla cake with raspberry filling can be easily changed up, You can use other berries in place of the raspberries or even a combination of berries.
• You can make this recipe with chocolate cake mix for a Raspberry Chocolate Cake.
• Use a jar of jam or jelly instead of cooking and chilling your own 
• Use white cake mix and add a little bit of vanilla extract or vanilla bean paste for extra flavor
• Use fresh or frozen berries for the fruit glaze
• Use a gluten free flour cake make gluten-free cakes

How to Make the Best Vanilla Raspberry Cake

Step by Step Instructions overview – See the recipe card below for full recipe instructions. 

Step 1 – Heat oven. Prepare cake mix in the large bowl as directed.

Step 2 – Pour cake batter into the pan and bake according to instructions.

Step 3 – While the cake is cooling, prepare raspberry glaze.

Step 4 – Cook the glaze over medium heat for about 15 minutes. Refrigerate.

Step 5 – Pour the glaze over the cooled cake. 

Step 6 – Top the fruit and cake layers with whipped topping and refrigerate until ready to serve.

Time-Saving Tips to Make the Best Vanilla Raspberry Cake

• Bake in a fully preheated oven for best rise results and even baking.
• Don’t over beat the cake mixture. Just combine the ingredients fully.
• Once you put the cake batter into the cake pan, tap it lightly on the counter a couple of times before you put it in the oven. This will remove any air bubbles in the batter.
• Make the raspberry filling first so it has enough time to set while the cake bakes and cools.
• Save some time and spread a jar of room temperature preserves or jam on the cooled cake and chill it before adding the whipped cream
• Keep the assembled cake refrigerated until ready to serve.
• Store leftovers in an airtight container.

How to Serve Raspberry and Vanilla Cake

• Serve slices of cake with a scoop of vanilla ice cream or raspberry sorbet
• Top the whipped cream with more fresh raspberries or other fresh berries
• Add some chocolate shavings to the top of the cake before serving

How to Store Leftover Cake

Refrigerate leftover cake in an airtight container or covered well in plastic wrap.

Stored properly, refrigerated cake will be good for up to 1 week.

To freeze leftover cake – Chill the cake in the freezer for about an hour. Wrap cake or individual slices in plastic wrap and aluminum foil. Place in a freezer safe bag, seal and date, and freeze for up to 3 months. Thaw in the fridge overnight before serving.

More Great Raspberry Recipes

• Raspberry White Chocolate Scones Recipe
• Strawberry and Raspberry Empanadas
• Raspberry Cheesecake Cookies
• Black Raspberry Martini Recipe
• Raspberry Dessert

Related

Looking for other recipes like this? Try these:

Vanilla Raspberry Cake

Raquel Pineira

This Vanilla Raspberry Cake is light, fluffy, and layered with fresh raspberries. It’s an easy spring or summer dessert cake.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Chill time 2 hours hrs

Course Dessert

Cuisine American

Servings 15

Calories 50 kcal

Equipment

• ▢
  Mixing Bowl
• ▢
  baking pan

Ingredients

  

1x2x3x

Vanilla Cake

• 1 – 15.25 oz box vanilla cake mix
• 1 cup water
• ½ cup vegetable oil
• 3 eggs

Raspberry Cake Glaze and topping

• 2 Tablespoons Cornstarch
• ½ cup Sugar
• 6 ounce container Fresh Raspberries
• 1 Tablespoon Lemon Juice
• 1 8 oz container whipped topping

Instructions

 

• Preheat the oven to 350 degrees. Grease a 9×13 inch baking pan.
• Add the cake mix, water, oil, and eggs to a large bowl, and beat on high speed for 3 minutes. Pour batter into the cake pan, and bake for 28-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Remove the cake from the oven, and let it cool completely.
• To make the raspberry glaze, mix the cornstarch and sugar together in a small bowl with a whisk.
• Add the raspberries and lemon juice to a small saucepan, and add the cornstarch and sugar mixture, then stir well.
• Cook over medium heat for 15 minutes, stirring often, while chopping the berries with the spatula.
• Once the mixture is done, refrigerate for 2 hours.
• Once the cake and glaze has cooled, spread the mixture over the entire surface of the cake, then top with whipped topping.
• Keep the assembled cake refrigerated until ready to serve.
• Slice, serve and enjoy!

Notes

Be sure to refrigerate the cake before serving so the topping sets.

Store leftovers in an airtight container in the refrigerator.

Nutrition

Calories: 50kcalCarbohydrates: 9gProtein: 1gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gTrans Fat: 0.01gCholesterol: 33mgSodium: 27mgPotassium: 15mgFiber: 0.03gSugar: 8gVitamin A: 48IUVitamin C: 0.4mgCalcium: 10mgIron: 0.2mg

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