Raspberry Cream Cake begins with a white cake mix that is topped with sweet whipped cream, raspberries and danish dessert. Wonderful raspberry cake recipe with great flavors!
Raspberry Cream Cake is a favorite of mine! Fresh raspberries are in abundance these days so I decided it was the perfect time for me to make one of my favorite desserts. This is one of these super easy cakes that looks and tastes like it was a lot of work to make. Thankfully, that’s not the case! This cake comes together easily and everyone loves it.
Why is Raspberry Cream Cake so delicious?
–Fresh raspberries! I absolutely love raspberries and I love finding new ways to use them in recipes. Even if they are good enough to just eat plain by the pint.
–No frosting! I’ve just never been a huge fan of regular cake frosting and I love how the whipped cream and the raspberry layer top this cake off in such a delicious way. Looks prettier than frosting and tastes so much better too!
–So easy to make! The base of the cake is made with a cake mix. The whipped cream topping is only made with three ingredients and then the raspberry layer is made with raspberries and Danish dessert mix. Makes the cake look so complicated and fancy because of all the layers, but really, it is such a simple cake to make.
–The cake is served chilled. Cold cake may not sound that good, and with most cake recipes it might not be, but cake recipes with fruit in them are absolutely delicious cold. It makes the cake so light and refreshing and absolutely yummy.
Ingredients in Raspberry Cream Cake
White Cake Mix – Any type of white cake mix will do and you can just make the cake according to package directions. So you will need eggs, oil and water too. If you want to make the white cake mix taste even more amazing, you can look here to see some tips on taking a boxed cake mix to the next level just by adding a couple different ingredients to it.
Whipping cream – Make sure the whipping cream is chilled before whipping it. If you use a metal bowl and place it in the freezer for about an hour before whipping the cream, it speeds up the process a ton and should only take a few minutes to whip.
Cream Cheese – Any variety of cream cheese will work. You can use regular cream cheese or you can use a low-fat or non-fat variety. Just make sure to soften the cream cheese before adding it to the whipping cream.
Powdered Sugar – This adds the right amount of sweetness to the whipped cream layer. Also, did you know that you can easily make powdered sugar if you run out? Just put regular granulated sugar in the blender and blend until it looks like powdered sugar! Crazy, right? I had no idea how easy it was until I was desperate one day when I ran out of powdered sugar and started Googling to figure out a solution. It isn’t exactly the same, but it works great and I’ve done it several times when I’m in a pinch.
Raspberry Danish Dessert – This is something you may have never purchased before and it’s kind of like Jello, but doesn’t set up quite as much and I like the taste better too. Even though it’s kind of unique, I’ve been able to find it in nearly every grocery store right next to the Jello – it’s usually up on the top shelf!
Fresh Raspberries – Make sure to wash and completely dry the raspberries before using them in the recipe. I also like to add another cup or two if I’ve got extra raspberries lying around – you can’t have too many raspberries!
How to make Raspberry Cream Cake
Make cake batter according to package directions and bake in a 10X15 pan at 350 for about 20-25 minutes, or until toothpick inserted in the middle comes out clean. (I realized I had lent out my 10X15 pan so I used two 8X8 pans instead and it works fine but the cake is just a little bit thicker.) You can also use a 9X13 pan, but the layers will be slightly thicker as well and you’ll need to bake for a few more minutes (just follow directions on the box of cake mix).
Cool the cake and then make the cream layer.
Using an electric mixer, whip 1 cup whipping cream until soft peaks form. Mix in the softened cream cheese and powdered sugar until well combined and smooth. Pour the cream mixture over the cake and chill.
Make the Raspberry Danish Dessert according the package instructions (follow the pie glaze directions) and then fold in the raspberries. Let cool for a few minutes and then pour over the cake.
Chill for at least 2-3 hours before serving and then make sure to refrigerate any leftovers also.
RASPBERRY CREAM CAKE
Start with a cake mix and top with an amazing cream layer and fresh raspberries to make the perfect summer dessert!
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 32
Ingredients
- 1 white cake mix + ingredients on the box
- 1 cup whipping cream
- 1 pkg 8 oz cream cheese, softened to room temperature
- 2 cups powdered sugar
- 1 pkg Raspberry Danish Dessert
- 2 cups fresh raspberries
Instructions
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Make cake batter according to package directions and bake in a 10X15 pan at 350 for about 20-25 minutes, or until toothpick inserted in the middle comes out clean. (I realized I had lent out my 10X15 pan so I used two 8X8 pans instead and it works fine but the cake is just a little bit thicker.) Cool the cake and then make the cream layer.
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Whip 1 cup whipping cream until soft peaks form (this goes much faster if you freeze the mixing bowl for about an hour beforehand).
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Mix in the cream cheese and powdered sugar until well combined and smooth.
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Pour over the cake and chill.
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Make the Raspberry Danish Dessert according to package instructions (the pie glaze instructions) and then fold in the raspberries.
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Let cool for a few minutes and then pour over the cake. Chill for at least 2-3 hours before serving and then make sure to refrigerate any leftovers also. Enjoy!
How do you soften cream cheese?
Cream cheese is easy to soften – you can set it out at room temperature or soften it more quickly in the microwave.
-To soften at room temperature more quickly, just set the cream cheese on a plate and cut into smaller pieces. The cream cheese should reach room temperature in about 15-20 minutes with this method.
-To soften the cream cheese in the microwave, remove the foil packaging and set the cream cheese in a small bowl or on a plate. Microwave for about 10-15 seconds. If the cream cheese is still cold and hard, continue to microwave for about 5 seconds at a time until the cream cheese is soft throughout. Just make sure not to microwave it too long or it will start to melt!
How do you whip cream?
Whipping cream is easy to do, especially if you know a little trick! Use a metal bowl and freeze it for at least 30 minutes before whipping the cream. This cuts so much time from the process! Before I learned this trick, it would take 8-10 minutes of beating the cream before it would get stiff, but now it only takes 3-4 minutes!
Place the whipping cream in the bowl immediately after removing the bowl from the freezer. Use an electric mixer turned up fairly high to beat the whipped cream. The whipped cream is ready when stiff peaks form as you lift up the beaters.
Make sure to use a fairly large bowl, even if you don’t have much cream – it does tend to splatter if your bowl isn’t big enough! You can whip the cream a few hours or even a couple of days in advance – just store it in an airtight container in the refrigerator until ready to use.
Raspberry Cream Cake begins with a white cake mix that is topped with sweet whipped cream, raspberries and danish dessert. Wonderful raspberry cake recipe with great flavors!
