Description

This vibrant Raspberry Fluff Cake features a moist, berry-infused base topped with a light-as-air whipped raspberry cream. It is a refreshingly tart and easy-to-make dessert that uses simple pantry staples to create a beautiful, crowd-pleasing centerpiece for any occasion.

Ingredients

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

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Instructions

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan with non-stick spray or butter.
In a medium bowl, toss the thawed raspberries with the granulated sugar and let them sit for a few minutes until they release their juices.
In a large mixing bowl, combine the white cake mix, raspberry gelatin powder, eggs, oil, and hot water.
Stir exactly half of the sugared raspberries and all of their liquid into the cake batter.
Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Transfer the pan to a wire rack and allow the cake to cool completely.
In a chilled mixing bowl, beat the cold heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form.
Gently fold the remaining half of the raspberries and their juices into the whipped cream.
Spread the whipped raspberry topping evenly over the cooled cake and refrigerate for at least 2 hours before slicing.

Notes

To ensure your whipped topping stays stable and fluffy, always use heavy cream straight from the refrigerator and avoid frosting the cake while it is still warm. For a cleaner slice, use a sharp knife dipped in warm water and wiped dry between each cut.

Prep Time: 15 mins
Cook Time: 30 mins
Category: Dessert
Method: Baking
Cuisine: American