Description
This Vanilla Raspberry Sheet Cake is a moist and flavorful dessert made with a soft vanilla cake base, topped with a tangy raspberry filling and finished with a fluffy cream cheese whipped topping. Perfect for serving a crowd.
Ingredients
- 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
- 12 oz frozen raspberries
- 1/2 cup sugar
- 1 cup water, divided
- 4 tbsp cornstarch
- 16 oz cream cheese, softened
- 16 oz frozen whipped topping, thawed
- 2 cups fresh raspberries for decorating
Instructions
- Preheat oven to 350°F (175°C). Lightly coat a 13x18x1-inch baking sheet with non-stick spray and set aside.
- In a large bowl, combine the cake mix, vanilla pudding mix, eggs, milk, vegetable oil, and sour cream. Beat on low speed for 30 seconds, then on medium speed for 1.5 to 2 minutes, scraping the bowl as needed.
- Pour the batter into the prepared pan and spread evenly. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
- To make the raspberry filling, combine the frozen raspberries, sugar, and 1/2 cup water in a small saucepan. Bring to a boil, stirring often to break down the berries.
- In a small bowl, whisk together the remaining 1/2 cup water and cornstarch. Add to the simmering raspberry mixture and cook for a few more minutes until thickened. Let cool completely in the fridge, then spread over the cooled cake.
- To make the cream cheese topping, beat the softened cream cheese in a large bowl until light and fluffy. Add the thawed whipped topping and beat until smooth and fully combined.
- Spread the cream cheese mixture evenly over the raspberry layer. Top with fresh raspberries as desired.
- Keep chilled until ready to serve.
Notes
- Cake can be made up to 2 days in advance. Cover and store in the refrigerator.
- Make sure the cake and raspberry filling are completely cooled before adding the topping.
- Use a serrated knife for clean slices when serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 229
- Sugar: 16g
- Sodium: 195mg
- Fat: 13g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 42mg
