A quick gourmet cake that is very moist. I made this for a friend's birthday as a nice alternative to standard birthday cake since she preferred whipped frosting to buttercream.

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Recipe Summary

prep:
15 mins
cook:
35 mins
additional:
2 hrs
total:
2 hrs 50 mins
Servings:
12
Yield:
1 9-inch round layer cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Cake:
Frosting:
Topping:

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease 2 9-inch round pans.

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  • Combine dry cake mix and gelatin powder in a large bowl; add 1 package raspberries with juice, eggs, vegetable oil, and hot water. Beat mixture thoroughly; divide batter between prepared round pans.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

  • Fold 1 package thawed frozen raspberries through whipped topping in a bowl; spread about half the frosting evenly over 1 cake, place other cake atop the frosted cake, and frost with remaining frosting. Refrigerate at least 2 hours.

  • Top frosted cake with halved strawberries along outer edge and with raspberries in a circular pattern in the middle. Place blackberry in center of cake.

Cook's Notes:

This recipe can also be made in a larger rectangular dish and just frosted on the top, making it great for potlucks, cookouts, camping and any other group gathering where a standard cake doesn't work out so well. Just up oven to 350 degrees F and bake for 30-35 minutes instead.

Let cake cool completely before frosting. I put the cake pans in the freezer for half an hour to speed the cooling process. If you do this, set a timer so you don't freeze the cakes solid.

Nutrition Facts

411 calories; protein 5.6g 11% DV; carbohydrates 48.9g 16% DV; fat 22.2g 34% DV; cholesterol 62mg 21% DV; sodium 311.6mg 13% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/14/2018
This is a very solid recipe. I made the cake in the spirit of the recipe but did not follow exactly as written. Cake batter was done per the recipe - I did line my cake pans with parchment to keep them from browning too much and affecting the lovely red hue. As for the frosting I did whipped cream by hand vs. using something from a tub. I mixed a 1/4c. of frozen raspberries (thawed) into 1 1/2 c. of whipped cream for the filling between the two layers then did the rest of the cake in plain whipped cream. I think the effect was lovely and it frosted much easier without the berries to mar the smooth exterior of the cake. As it is not berry season I left off the fresh berries from the top. This was for a friend's birthday and the response was overwhelmingly positive! I will keep this in my files for future cake making - thank you so much for this. Read More
(1)
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/14/2018
This is a very solid recipe. I made the cake in the spirit of the recipe but did not follow exactly as written. Cake batter was done per the recipe - I did line my cake pans with parchment to keep them from browning too much and affecting the lovely red hue. As for the frosting I did whipped cream by hand vs. using something from a tub. I mixed a 1/4c. of frozen raspberries (thawed) into 1 1/2 c. of whipped cream for the filling between the two layers then did the rest of the cake in plain whipped cream. I think the effect was lovely and it frosted much easier without the berries to mar the smooth exterior of the cake. As it is not berry season I left off the fresh berries from the top. This was for a friend's birthday and the response was overwhelmingly positive! I will keep this in my files for future cake making - thank you so much for this. Read More
(1)
Rating: 5 stars
05/30/2016
Yummy! And yes I made a couple changes. Before I put the unbaked cake in the oven I evenly spooned a whole can of raspberry pie filling over the batter and baked about 10 minutes longer. I also added two teaspoons of confectioners sugar to the whipped topping. Read More
Rating: 4 stars
03/12/2017
My first cake baking experience was excellent with this recipe. I focused on the batter portion and made the Easy Cream Cheese frosting that I found in Allrecipes. I added fresh raspberries at every serving served on top of a dollop of the frosting. A fresh fruit-filled treat. Read More
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