Dreamy Raspberry Cake Recipe: Luscious Summer Sweetness

Sweet summer afternoons always taste better with a delightful raspberry cake that promises pure joy.

Berries burst with vibrant color and intense flavor throughout this delectable dessert.

Delicate crumbs melt softly against your palate, creating a memorable culinary experience.

Clusters of ruby-red fruits nestle gently within layers of tender cake, offering irresistible appeal.

Baking becomes an intimate dance of ingredients that celebrate seasonal freshness.

Crafted with simple techniques, this recipe invites you to create something magical in your kitchen.

You’ll fall in love with every delicious slice that emerges from your oven.

What Makes Mary Berry Raspberry Cake Special

• Celebrate with Ease: This raspberry cake brings joy without complicated steps, perfect for home bakers wanting a delightful dessert that doesn't require professional skills.
• Quick Family Pleaser: Combining simple ingredients like cake mix and gelatin creates a moist, fruity treat that kids and adults will love, making it ideal for family gatherings or weekend treats.
• Versatile Dessert Option: Whether you're hosting a casual get-together or need a sweet ending to a meal, this raspberry cake adapts beautifully to different occasions, from birthday parties to potluck dinners.
• Stress-Free Preparation: With straightforward mixing and baking instructions, even novice bakers can confidently create a delicious dessert that looks and tastes impressive without spending hours in the kitchen.

Everything in Mary Berry Raspberry Cake

• Yellow Cake Mix: A convenient base that provides structure and sweetness to the cake.
• Raspberry Gelatin: Adds intense raspberry flavor and helps enhance the cake's color and texture.
• Eggs: Bind the ingredients together and provide moisture and richness.
• Vegetable Oil: Ensures a moist and tender cake texture.
• Water: Helps combine the ingredients and create a smooth batter.

• Frozen Raspberries: Provides bursts of fresh fruit flavor and natural sweetness to the cake.

• Whipped Topping, Fresh Raspberries: Creates a light, creamy frosting with additional fresh raspberry garnish for a beautiful and delicious finish.

How to Prepare Mary Berry Raspberry Cake

Step 1: Warm Up the Oven

Adjust your oven temperature to a toasty 350 degrees Fahrenheit or 175 degrees Celsius, creating the perfect environment for your delightful raspberry cake.

Step 2: Blend the Cake Base

• Cake mix
• Gelatin
• Eggs
• Vegetable oil
• Water

Whip these ingredients on low speed for 30 seconds, then kick it up to medium speed for 2 minutes until everything is smoothly integrated.

Step 3: Fold in Fruity Goodness

Gently incorporate thawed raspberries and their luscious juices into the cake batter, creating vibrant bursts of flavor throughout your dessert.

Step 4: Prepare the Baking Vessel

Transfer the batter into a well-greased 9×13-inch baking pan, ensuring every delectable drop finds its home.

Step 5: Bake to Perfection

Place the pan in the preheated oven and bake for 35-40 minutes. Check for doneness by inserting a toothpick – it should emerge clean and dry. Allow the cake to cool completely at room temperature.

Step 6: Create Creamy Frosting

Whip together whipped topping and fresh raspberries to craft a stunning, berry-infused frosting that will crown your cake with elegance.

Step 7: Chill and Serve

Refrigerate the frosted cake for 2 hours, letting the flavors meld and the frosting set. Slice, serve, and enjoy your raspberry masterpiece!

Tips to Perfect Mary Berry Raspberry Cake

• Soften Berries Gently: Let raspberries thaw naturally at room temperature to preserve their delicate texture and prevent mushy consistency.
• Prevent Sinking Fruits: Lightly dust raspberries with flour before folding into batter to help them distribute evenly and prevent settling at bottom of cake.
• Check Moisture Balance: Watch cake closely during baking to ensure raspberries don't make batter too wet, which can affect overall texture.
• Enhance Flavor Depth: Add a splash of vanilla extract or almond extract to intensify the raspberry's natural sweetness and complexity.
• Store Smart: Keep frosted cake refrigerated and consume within 3-4 days for optimal freshness and taste.

Creative Twists on Mary Berry Raspberry Cake

• Gluten-Free Raspberry Cake: Replace regular cake mix with gluten-free cake mix and ensure all ingredients are certified gluten-free.
• Vegan Berry Delight: Swap eggs with flax eggs, use plant-based oil, and choose dairy-free whipped topping for a completely vegan version.
• Low-Sugar Raspberry Treat: Use sugar-free cake mix, sugar-free gelatin, and replace whipped topping with a low-calorie alternative like Greek yogurt.
• Almond Raspberry Variation: Add almond extract to the batter and sprinkle sliced almonds on top for a nutty flavor profile.

Pairings That Match Mary Berry Raspberry Cake

• Elevate Raspberry Cake Flavor Combinations
• Pair with Crisp Moscato: Light, sweet white wine that complements the tangy raspberry notes and enhances cake's fruity undertones.
• Serve Alongside Vanilla Bean Ice Cream: Creamy, rich vanilla creates delightful contrast with the bright raspberry flavors, adding luxurious texture.
• Match with Champagne Cocktail: Sparkling wine cuts through cake's sweetness, providing elegant and refreshing palate cleansing experience.
• Complement with Lemon Sorbet: Zesty citrus sherbet provides sharp, clean finish that balances the cake's rich raspberry profile and adds bright, tangy dimension.

Storing and Reheating Mary Berry Raspberry Cake

• Store cake covered in plastic wrap or airtight container for up to 3-4 days in the refrigerator. Keep it chilled to maintain freshness and prevent spoilage.
• Wrap completely cooled cake tightly in plastic wrap, then aluminum foil. Freeze for up to 2 months. Thaw overnight in refrigerator before serving.
• Wrap each slice separately in plastic wrap, then place in freezer bag. Store frozen slices for 1-2 months. Thaw at room temperature for 30 minutes.
• Warm refrigerated cake slices in microwave for 15-20 seconds. For frozen slices, let thaw completely before serving. Avoid repeated reheating to maintain texture and flavor.

Questions About Mary Berry Raspberry Cake

• Can I use frozen raspberries instead of fresh ones?

Yes, the recipe specifically calls for thawed raspberries and recommends using them with their juices for maximum flavor.

• How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean without wet batter, the cake is done baking.

• What type of cake mix works best for this recipe?

A standard white or vanilla cake mix works perfectly for this raspberry cake, providing a neutral base that complements the raspberry flavor.

• Can I make this cake ahead of time?

Absolutely! You can bake the cake a day in advance and frost it before serving, which allows the flavors to meld together nicely.

Raspberry Cake Recipe

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4.7 from 29 reviews

• Total Time: 2 hours 40-45 minutes
• Yield: 12 1x

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Description

Indulgent Raspberry Cake weaves sweet nostalgia with delicate berry charm, offering a perfect balance of tender crumb and luscious fruit. Elegant slices promise pure dessert bliss that will enchant your senses and delight weekend gatherings.

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Ingredients

Scale 1x2x3x

Main Cake Ingredients:

• 1 package white cake mix
• 4 large eggs
• 1/2 cup (120 milliliters) canola oil
• 1/4 cup (60 milliliters) hot water

Raspberry Flavoring and Fruit:

• 1 package (85 grams or 3 ounces) raspberry gelatin
• 2 packages (10 ounces or 280 grams each) frozen sweetened raspberries, thawed

Topping and Garnish:

• 1 carton (12 ounces or 340 grams) whipped topping, thawed
• Fresh raspberries (optional)

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Instructions

1. Prepare the oven by heating to 350F (175C), ensuring a perfectly warm environment for baking.
2. Combine cake mix, gelatin, eggs, oil, and water in a mixing bowl, blending on low speed for 30 seconds to incorporate ingredients, then increase to medium speed and mix for 2 minutes until smooth and well-combined.
3. Gently fold in thawed raspberries, including their natural juices, distributing them evenly throughout the batter.
4. Transfer the mixture into a thoroughly greased 9×13-inch baking pan, spreading it evenly to ensure consistent baking.
5. Place the pan in the preheated oven and bake for 35-40 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean without any wet batter.
6. Allow the cake to cool completely at room temperature, which helps set the texture and prevents frosting from melting.
7. Create a luscious frosting by delicately mixing whipped topping with additional raspberries, creating a vibrant and creamy topping.
8. Spread the raspberry-infused frosting evenly across the cooled cake surface.
9. Refrigerate the decorated cake for 2 hours to enhance flavor melding and achieve a perfectly chilled dessert before serving.

Notes

• Ensure raspberries are completely thawed and drained to prevent excess moisture from making the cake soggy.
• For a more intense raspberry flavor, add a splash of raspberry extract or liqueur to the batter.
• Create a gluten-free version by using a gluten-free cake mix and checking all ingredients for potential gluten contamination.
• Enhance the cake’s presentation by garnishing with fresh whole raspberries and a light dusting of powdered sugar before serving.

• Prep Time: 5 minutes
• Cook Time: 35-40 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 230 kcal
• Sugar: 24 g
• Sodium: 190 mg
• Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 33 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 40 mg