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Raspberry Fluff Cake

A soft and fragrant cake infused with raspberries and whipped cream, perfect for summer gatherings or simple indulgences.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box white cake mix Use a good quality cake mix.
  • 1 package raspberry gelatin (3.4 ounces)
  • 1/2 cup vegetable oil or canola oil
  • 4 large eggs
  • 1/4 cup hot water
  • 12 ounces frozen whole raspberries, thawed, divided Reserve some raspberries for topping.
  • 1/4 cup granulated sugar To coat raspberries.
For the Whipped Cream Icing
  • 2 cups heavy whipping cream
  • 4 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • to taste teaspoon confectioners sugar For dusting.

Method
 

Preparation
  1. Spray or grease a 9 x 13 inch pan and preheat oven to 350 degrees F.
  2. In a bowl, coat thawed raspberries with 1/4 cup granulated sugar.
  3. In a large bowl or stand mixer, combine cake mix, raspberry gelatin, eggs, oil, hot water, and half of the sweetened raspberries. Beat until combined.
  4. Pour the batter into the prepared pan and bake for 25 to 30 minutes or until a wooden pick comes out clean. Let cool completely on a wire rack.
Icing Preparation
  1. In a bowl, mix heavy cream, powdered sugar, and vanilla until stiff peaks form, about 4 to 5 minutes.
  2. Fold in the remaining sweetened raspberries.
Assembly
  1. Spread the icing over the cooled cake and refrigerate for 2 hours.
  2. Serve sliced with fresh raspberries and mint leaves.

Notes

For best results, chill thoroughly before serving. Dust with confectioners’ sugar only around the edges for presentation.