Vanilla Raspberry Sheet Cake

This Vanilla Raspberry Sheet Cake is a crowd-pleasing dessert that combines a fluffy, moist vanilla cake with a vibrant raspberry filling and a luscious cream cheese whipped topping. It’s perfect for parties, potlucks, or any time you need a simple yet impressive sweet treat.

Why You’ll Love This Recipe

This recipe is the perfect blend of flavor and convenience. Starting with a boxed vanilla cake mix and pudding for added moisture and structure, it’s elevated with a homemade raspberry filling that brings brightness and a pop of color. The fluffy cream cheese and whipped topping layer makes it light, airy, and indulgent without being too rich. It’s easy to make, can be prepared ahead, and serves a large group — making it ideal for gatherings and celebrations.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Vanilla Cake:

• 1 box vanilla cake mix

• 1 (3.4 oz) box instant vanilla pudding mix

• 4 large eggs

• 1 cup milk

• 1/2 cup vegetable oil

• 1/2 cup sour cream

For the Raspberry Cake Filling:

• 12 oz frozen raspberries

• 1/2 cup sugar

• 1 cup water, divided

• 4 tbsp cornstarch

For the Fluffy Cream Cheese Topping:

• 16 oz cream cheese, softened to room temperature

• 16 oz frozen whipped topping, thawed

• 2 cups fresh raspberries, for decorating

Directions

1. Prepare the Vanilla Cake:
Preheat oven to 350°F. Lightly grease a 13x18x1-inch sheet pan with nonstick spray.
In a large bowl, combine cake mix, pudding mix, eggs, milk, oil, and sour cream. Beat on low speed for 30 seconds, then increase to medium speed for 1½ to 2 minutes, scraping down the sides as needed.
Pour the batter into the prepared pan and bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.

2. Make the Raspberry Filling:
In a small saucepan, combine frozen raspberries, sugar, and 1/2 cup of water. Bring to a gentle boil while stirring and breaking down the berries.
In a separate bowl, mix the remaining 1/2 cup of water with the cornstarch. Pour into the raspberry mixture and continue to cook until thickened.
Transfer to a bowl and chill in the fridge until fully cooled. Once cooled, spread the filling evenly over the cooled cake.

3. Make the Cream Cheese Topping:
In a large bowl, beat the softened cream cheese until smooth and fluffy. Add thawed whipped topping and mix until fully incorporated.
Spread the cream cheese mixture gently over the raspberry layer.
Top with fresh raspberries and refrigerate until ready to serve.

Servings and timing

This recipe makes approximately 30 servings.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Variations

• Lemon Twist: Add lemon zest to the vanilla cake batter or raspberry filling for a citrusy zing.

• Berry Blend: Swap raspberries with mixed berries such as blueberries and blackberries for a medley of flavor.

• Homemade Cake Base: Make the vanilla cake from scratch for a fully homemade dessert.

• Chocolate Drizzle: Add a drizzle of white or dark chocolate over the cream cheese topping for added indulgence.

• Whipped Cream Topping: Substitute the cream cheese layer with freshly whipped cream for a lighter topping.

Storage/Reheating

Store leftover cake covered in the refrigerator for up to 3 days. The cake tastes even better after chilling as the flavors meld together.
This cake is not ideal for freezing due to the whipped topping and fresh berries. For best texture, enjoy chilled directly from the fridge. No reheating is necessary or recommended.

FAQs

How far in advance can I make this cake?

You can make this cake up to 2 days in advance. Just store it covered in the refrigerator until ready to serve.

Can I use fresh raspberries for the filling?

Yes, you can substitute fresh raspberries for frozen. Just note that fresh berries may cook down faster and could require less thickening time.

Is it okay to use light cream cheese or whipped topping?

Yes, but the texture might be slightly looser. Stick with full-fat versions if you want a richer, firmer topping.

Can I use a different fruit for the filling?

Absolutely. Strawberries, blueberries, or a berry mix work well as a substitute for raspberries.

What size pan should I use?

A standard 13x18x1-inch sheet pan is recommended for the best results and correct thickness.

Can I make this cake without the pudding mix?

The pudding mix helps with moisture and structure. You can omit it, but the cake may be less rich and soft.

Can this be made gluten-free?

Yes, just use a gluten-free cake mix and check that all other ingredients (including pudding mix) are certified gluten-free.

How do I keep the topping from becoming runny?

Make sure the cream cheese is well beaten and the whipped topping is fully thawed but still cold. Chill the cake thoroughly before serving.

Can I use homemade whipped cream instead of frozen whipped topping?

Yes, but stabilize it with gelatin or cornstarch so it holds up well on the cake.

Do I need to thaw the frozen raspberries before cooking?

No, you can add them directly to the saucepan. They’ll thaw quickly as you cook them down.

Conclusion

This Vanilla Raspberry Sheet Cake is the perfect combination of ease, elegance, and flavor. Whether you’re hosting a birthday party, celebrating a holiday, or simply craving something sweet and fruity, this cake delivers. With its moist vanilla base, vibrant raspberry filling, and fluffy cream cheese topping, it’s bound to become a go-to dessert favorite.