Vanilla Raspberry Cake

This Vanilla Raspberry Cake is the perfect easy sweet treat any day of the year. Topped with whipped cream and fresh raspberries, you’ll definitely want to share it with your sweetheart. This white cake with raspberry filling is perfect for any occasion. Serve it for date night, or as a fun birthday cake. If you do not want seeds in the filling you can strain the berries.

Author: It is a Keeper

Meal Type: Vegetarian

Cuisine: American

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Servings: 20 slices

Calories: 254 kcal per serving

Ingredients

15 ¼ ounces - Vanilla Cake Mix
1 cup - Water
½ cup - Vegetable Oil
3 - Eggs
2 tablespoons - Cornstarch
½ cup - Sugar
6 ounces - Fresh Raspberries
1 tbsp - Lemon Juice
8 ounces - 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.

Nutrition