Description

This Raspberry Fluff Cake is a nostalgic, vibrant dessert that features a tender raspberry-infused white cake topped with a dreamy whipped cream frosting. It is a simple yet elegant sheet cake that is perfect for summer gatherings, potlucks, or any special occasion that calls for a touch of pink.

Ingredients

1 (15.25 oz) box white cake mix
1 (3 oz) package raspberry gelatin
12 oz frozen raspberries, thawed and divided
2 tablespoons granulated sugar
3/4 cup vegetable oil
4 large eggs
1 cup hot water
2 cups heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract

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Instructions

Preheat your oven to 350°F and grease a 9×13 inch baking pan.
In a small bowl, toss the thawed raspberries with granulated sugar and let sit to release juices.
In a large mixing bowl, combine the cake mix, dry gelatin, eggs, oil, and hot water.
Add half of the sweetened raspberries and their juices to the batter; beat until smooth and pink.
Pour the batter into the prepared pan and bake for 25-30 minutes, or until a wooden pick comes out clean.
Remove the cake from the oven and let it cool completely on a wire rack.
In a chilled bowl, whisk the heavy cream, powdered sugar, and vanilla until stiff peaks form.
Gently fold the remaining raspberries into the whipped cream.
Spread the raspberry fluff over the cooled cake and refrigerate for at least 2 hours before slicing.

Notes

For a perfectly clean slice, dip your knife in warm water and wipe it dry between each cut. Also, ensure your raspberries are fully thawed and the juices are included in the batter to achieve that signature moist crumb and vibrant color.

Prep Time: 20 mins
Cook Time: 30 mins
Category: Dessert
Method: Baking
Cuisine: American