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raspberry layered cake

(1 rating)
TinyDelights avatar
Recipe by
Tina Reed
@TinyDelights
Salina, KS

My mom loves Raspberries! This one is for her.

(1 rating)
yield 8 serving(s)
prep time 30 Min
cook time 25 Min

Ingredients For raspberry layered cake

  • INGREDIENTS FOR CAKE
  • 1 pkg
    yellow cake mix
  • 4 oz
    cream cheese, softened
  • 1 c
    water
  • 1/2 c
    vegetable oil
  • 2 tsp
    pure vanilla extract
  • 4 lg
    eggs
  • INGREDIENTS FOR FROSTING
  • 12 oz
    fresh raspberries
  • 1/2 c
    raspberry jam
  • 8 oz
    sour cream
  • 8 oz
    whipped topping
  • 1 1/2 c
    powdered sugar

How To Make raspberry layered cake

  • 1
    CAKE DIRECTIONS:
  • 2
    Preheat oven to 325 degrees.
  • 3
    Lightly mist and flour two 9 inch round cake pans. Set aside.
  • 4
    Mix cake mix, cream cheese, water, vegetable oil, vanilla extract and eggs together in a bowl until smooth.
  • 5
    Divide batter between pans and bake for 25 minutes or until toothpick comes out clean.
  • 6
    Remove pans and let cool about 20 minutes, then remove from pans and let finish cooling on a rack.
  • 7
    FROSTING DIRECTIONS:
  • 8
    Beat whipped topping, sour cream and raspberry jam together.
  • 9
    Add the powdered sugar slowly, mix well.
  • 10
    PUTTING IT ALL TOGETHER:
  • 11
    Place one cake on a plate and top with raspberry frosting; top with fresh raspberries and repeat. You may have some frosting left over.
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