Vanilla Raspberry Sheet Cake

There’s something wonderfully nostalgic about a sheet cake, especially when it comes to a Vanilla Raspberry Sheet Cake. I remember the first time I baked one for a family gathering; it was a sunny spring day, and I wanted to bring something light and refreshing to the table. The combination of sweet vanilla and tart raspberries danced together in my mind, and I could almost taste it before it even came out of the oven. As the cake baked, the sweet aroma filled my kitchen, drawing family members in like bees to honey. Everyone was curious about what I was whipping up. When I finally unveiled my masterpiece, the delighted smiles on their faces were priceless. This Vanilla Raspberry Sheet Cake quickly became a staple at our celebrations, perfect for any occasion, from birthdays to picnics.

Shopping List for Vanilla Raspberry Sheet Cake

The ingredients for this Vanilla Raspberry Sheet Cake are simple yet effective. The blend of flavors and textures creates a moist and fluffy cake paired with a fruity raspberry filling and a creamy topping. Each component is essential in achieving that delightful taste and look.

• 1 box Vanilla Cake Mix: This serves as the base for your cake, providing a fluffy texture and sweet flavor.
• 13.4 oz box INSTANT Vanilla Pudding Mix: This adds moisture and enhances the vanilla flavor, making the cake incredibly rich.
• 4 large eggs: They are essential for binding the ingredients together, giving structure to your cake.
• 1 cup milk: Milk adds moisture to the batter and helps create a soft crumb.
• 1/2 cup vegetable oil: This keeps the cake moist and tender.
• 1/2 cup sour cream: Sour cream adds richness and a slight tang that balances the sweetness.
• 12 oz frozen raspberries: These will be used to create a luscious filling, providing bursts of flavor.
• 1/2 cup sugar: Sugar sweetens the filling, complementing the tartness of the raspberries.
• 1 cup water, divided: Water is used in the raspberry filling to help break down the fruit.
• 4 tbsp cornstarch: This is used to thicken the raspberry filling, creating a perfect texture.
• 16 oz cream cheese, softened to room temperature: This is the creamy topping that brings everything together.
• 16 oz frozen whipped topping, thawed: This lightens the cream cheese mixture and adds fluffiness.
• 2 cups fresh raspberries for decorating: Fresh raspberries not only add color but also enhance the flavor profile of the cake.

Instructions for Vanilla Raspberry Sheet Cake

Making this Vanilla Raspberry Sheet Cake is a fun and rewarding experience. You’ll follow simple steps to create a delightful dessert. Let’s get started!

1. Preheat your oven to 350 degrees F. Grab a baking sheet that measures 13x18x1 and lightly coat it with non-stick baking spray. This will ensure that your cake comes out of the pan easily.
2. In a large mixing bowl, combine the Vanilla Cake Mix, INSTANT Vanilla Pudding Mix, eggs, milk, vegetable oil, and sour cream. Beat the mixture on low speed for approximately 30 seconds. Then, increase to medium speed for about 1 and a half to 2 minutes. Don’t forget to scrape the sides of the bowl occasionally to ensure everything is well mixed.
3. Pour the cake batter into the prepared baking pan, smoothing it out evenly.
4. Bake the cake for 20 to 25 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Once baked, remove it from the oven and allow it to cool completely.
5. While the cake cools, prepare the raspberry filling. In a small saucepan, combine the frozen raspberries, sugar, and half a cup of water. Bring the mixture to a gentle boil, stirring frequently to help break down the raspberries.
6. In a separate small dish, mix the remaining half cup of water with the cornstarch. Slowly pour this mixture into the simmering raspberry mix. Continue to cook for a few more minutes until the mixture thickens slightly, then transfer it into a bowl and allow it to cool completely. Once it has cooled, place it in the fridge until it’s chilled.
7. Now, let’s prepare the cream cheese topping! In a large bowl, add the cream cheese and beat it with a mixer until it’s light and fluffy. Then, add the whipped topping and mix until fully incorporated.
8. Once the cake has cooled and the raspberry filling has chilled, spread the raspberry mixture evenly over the top of the cake.
9. Next, dollop the cream cheese mixture over the raspberry filling and carefully spread it into an even layer. This will provide a luscious topping that complements the cake perfectly.
10. Finally, garnish your Vanilla Raspberry Sheet Cake with fresh raspberries as desired. Keep the cake chilled until you’re ready to serve it.

Change It Up

If you’re looking to personalize your Vanilla Raspberry Sheet Cake, here are some fun ideas to consider:

• Flavor variations: Feel free to incorporate other berries such as blueberries or strawberries for a mixed-berry cake experience.
• Adding nuts: Chopped nuts can add a delightful crunch to your cake. Consider walnuts or pecans for a complementary flavor.
• Frosting options: If you prefer a different flavor, you could swap the cream cheese topping for a chocolate ganache.
• Serving suggestions: Serve each slice with a dollop of whipped cream for an extra treat!
• Homemade cake mix: If you’re feeling adventurous, try making your cake mix from scratch instead of using a box mix for a homemade touch.

Serving Suggestions

When it comes to serving your Vanilla Raspberry Sheet Cake, there are plenty of ways to make it shine:

• Pair with coffee: This cake is perfect for afternoon tea or coffee. The rich flavors complement a cup beautifully.
• Summer picnics: It’s a great dessert to bring to summer picnics or barbecues where the fruity flavors can shine.
• Celebratory occasions: Perfect for birthdays and gatherings, this cake can be the centerpiece of any dessert table.
• Storage: Wrap leftover pieces tightly and store them in the fridge. The cake will stay fresh for up to two days.
• Seasonal pairing: This cake works well in spring and summer, making it an ideal dessert for springtime celebrations.

FAQ

Conclusion

The Vanilla Raspberry Sheet Cake is truly a delightful dessert that balances the sweetness of vanilla with the tartness of raspberries. It’s perfect for any gathering and is sure to impress your guests with both its flavor and beautiful presentation. I encourage you to try making this cake for your next celebration! You won’t be disappointed, and your loved ones will be asking for seconds!

Vanilla Raspberry Sheet Cake

Craving something sweet and fruity? This Vanilla Raspberry Sheet Cake is the ultimate treat! With its fluffy vanilla base, luscious raspberry filling, and creamy topping, it’s a delightful dessert that’s perfect for any occasion. Try making it tonight, and watch it disappear!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 30 servings

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 box Vanilla Cake Mix
• 13.4 oz 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 to room temperature
• 16 oz frozen whipped topping thawed
• 2 cups fresh raspberries for decorating

Equipment

• Saucepan
• Oven
• Wooden Spoon
• Baking Sheet
• Mixing Bowl
• Frying Pan
• Large Pot

Method

 

1. Preheat your oven to 350 degrees F. Grab a baking sheet that measures 13x18x1 and lightly coat it with non-stick baking spray. This will ensure that your cake comes out of the pan easily.
2. In a large mixing bowl, combine the Vanilla Cake Mix, INSTANT Vanilla Pudding Mix, eggs, milk, vegetable oil, and sour cream. Beat the mixture on low speed for approximately 30 seconds. Then, increase to medium speed for about 1 and a half to 2 minutes. Don't forget to scrape the sides of the bowl occasionally to ensure everything is well mixed.
3. Pour the cake batter into the prepared baking pan, smoothing it out evenly.
4. Bake the cake for 20 to 25 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Once baked, remove it from the oven and allow it to cool completely.
5. While the cake cools, prepare the raspberry filling. In a small saucepan, combine the frozen raspberries, sugar, and half a cup of water. Bring the mixture to a gentle boil, stirring frequently to help break down the raspberries.
6. In a separate small dish, mix the remaining half cup of water with the cornstarch. Slowly pour this mixture into the simmering raspberry mix. Continue to cook for a few more minutes until the mixture thickens slightly, then transfer it into a bowl and allow it to cool completely. Once it has cooled, place it in the fridge until it’s chilled.
7. Now, let’s prepare the cream cheese topping! In a large bowl, add the cream cheese and beat it with a mixer until it’s light and fluffy. Then, add the whipped topping and mix until fully incorporated.
8. Once the cake has cooled and the raspberry filling has chilled, spread the raspberry mixture evenly over the top of the cake.
9. Next, dollop the cream cheese mixture over the raspberry filling and carefully spread it into an even layer. This will provide a luscious topping that complements the cake perfectly.
10. Finally, garnish your Vanilla Raspberry Sheet Cake with fresh raspberries as desired. Keep the cake chilled until you’re ready to serve it.

Notes

• Tip 1: Cake can be made up to 2 days ahead of time. Cover and store in fridge.

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Meet Rose Kelley

I’m happiest when I have dirt under my fingernails and fresh herbs in my hand. I bring a garden-to-table philosophy to our group. I’m always tossing handfuls of fresh basil or mint into our pots, looking for that pop of freshness. I love cooking alongside Maya to ensure our meals feel vibrant and alive. I participate in every step, from the initial chopping to the final taste test!