This Vanilla Raspberry Sheet Cake Recipe is a moist vanilla cake topped with raspberry cake filling and a cream cheese whipped frosting.
If you’re looking for the perfect dessert to bring to a party or potluck, this is it! This vanilla sheet cake can feed between 20 to 30 people easily and it is seriously so good. The combination of moist vanilla cake with a sweetened raspberry cake filling and cream cheese topping make it completely irresistible!
Vanilla Raspberry Sheet Cake Recipe:
There are three components to this delicious cake:
- Vanilla Cake
- Raspberry Cake Filling
- Fluffy Cream Cheese Topping
Vanilla Cake Recipe:
The vanilla cake is just a doctored up version of a vanilla cake mix. With a few little extra touches, you will be shocked at how delicious the cake turns out!
- Combine 1 box of vanilla cake mix and 1 box of instant vanilla pudding mix in a large bowl.
- Add in 4 large eggs, milk, vegetable oil and sour cream
- Mix on low speed for 30 seconds, then medium high speed for 2 minutes.
- Spread the batter out in a lightly greased baking sheet and bake until the center is fully cooked (just 20 to 25 minutes).
Raspberry Cake Filling:
This raspberry cake filling is the thing that really sets this cake apart. It’s perfectly sweet and tart with the right consistency to stay in place. It’s like a jelly donut filling that’s spread on top of the moist vanilla cake. YUM!
- Add frozen raspberries and sugar to a small saucepan and cover with 1/2 cup of water. Bring the mixture to a boil, using a wooden spoon to break down the raspberries.
- Combine some cornstarch and water in a separate small dish and add the mixture to the boiling raspberries.
- Let the mixture cook for a few more minutes till it starts to thicken, then remove it from heat and let it cool completely.
Fluffy Cream Cheese Topping:
The fluffy cream cheese topping to this cake is not super sweet, which is good because it would make this whole combination much too sweet.
- Beat cream cheese in a large bowl with a mixer until light and fluffy.
- Fold in thawed whipped topping until incorporated and dollop over raspberry cake filling before spreading with a spatula.
Recipe Tips and Tricks –
- Can You Make This Cake Ahead of Time? – Yes, you can! The cake and raspberry filling can be made up to two days ahead of time. Just make sure to keep them refrigerated until ready to serve.
- Want Seedless Raspberry Filling? Start by pressing the cooked raspberry mixture through a fine mesh strainer BEFORE adding in the cornstarch mixture.
- This cake would taste great with all sorts of variations of cake fillings. Try strawberry, blueberry, mango, peach, etc.
- Dollop the cream cheese topping onto the cake to get is spread evenly without smearing the raspberry filling everywhere.
- I think this cake tastes best when chilled. Keep it covered in the fridge to prevent drying out.
More Sheet Cake Recipes:
You’re going to LOVE this super delicious and easy cake recipe. Everyone will be asking for the recipe, trust me!
Helpful Products To Make This Recipe:
Vanilla Raspberry Sheet Cake Recipe
Ingredients
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
Instructions
For the Vanilla Cake:
- Preheat oven to 350 degrees F. Lightly coat a baking sheet (13x18x1) with non stick baking spray and set aside.
- Combine the cake mix, vanilla pudding mix, eggs, milk, oil and sour cream in a large bowl and beat on low speed for 30 seconds, then medium speed for 1 1/2 to 2 minutes, scraping the sides of the bowl as needed. Pour the cake mix into the prepared pan.
- Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool completely.
For the Raspberry Cake Filling:
- Combine the frozen raspberries, sugar and 1/2 cup water in a small saucepan. Bring the mixture to a small boil, stirring often to break down the raspberries.
- In a separate small dish combine the remaining 1/2 cup water with 4 tbsp cornstarch and pour into the simmering raspberry mixture. Let cook for a few more minutes until the filling starts to thicken. Transfer mixture to a bowl to cool completely. Set in fridge until chilled, then spread mixture evenly over the cooled cake.
For the Cream Cheese Topping:
- Add the cream cheese to a large bowl and beat with mixer until light and fluffy. Add the whipped topping and beat in until fully combined.
- Dollop the cream cheese mixture over the top of the cake and carefully spread into an even layer.
- Top with fresh raspberries as desired and keep chilled until ready to serve.
Notes
Nutrition
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Donna
I am a huge fan of comments, I read through them every time before I make something to see if I like any of the changes/suggestions. I also don’t understand why someone feels the need to post a negative comment. Not everyone likes the same thing, if you didn’t like it, move on and find another, why the need to bash it? All that said, I made this an it’s wonderful! As I said, I read through the comments, and I made some changes that were suggested, such as 1/2 tsp. lemon extract to the cream cheese mixture, and about 1/2 c. powdered sugar added to it as well. The only change I would make next time is to only make 1/2 a batch of the cream cheese mixture, I felt like it was too much topping. It taste fantastic though!
Diane
This recipe looked so good, but I was so disappointed! I followed the recipe exactly as written. The cake was okay, but the raspberry filling was very tart, and the topping was way too dense (too much cream cheese and not nearly sweet enough). I would not make this again myself, but I would recommend increasing the sugar in the raspberry filling to 1 cup, only using half the cream cheese and add some sugar (maybe find another recipe for a whipped cream topping that is sweeter and fluffier). My son had requested a vanilla cake with raspberry filling that isn’t overly sweet- this one did turn out pretty but the flavor combination of the tart raspberries and cream cheese just didn’t work for me.
Dianna
Could this be made as a layer cake…. how would you change it to work?
Mary Jo
How much cream cheese in the topping?
Sharalyn
Made this for a funeral luncheon and got many rave reviews. My personal “tweak”… I added a little (maybe 1/2 tsp.) of lemon extract to the topping.
Will definitely be a favorite recipe of mine.
Rhonda Palacios
I dont like sour cream can I leave out or use what instead
Kay Yohn
For the topping the whipped frozen topping can Cool Whip be used??
Traci SuSong
I think this will be my base for copycat Vanilla Raspberry cream cheesecake
Taryn
Can you assemble the entire cake a day in advance, with the frosting and everything?
Alicia M.
Made this for family reunion changed it up a little bit, added a box of raspberry jello to the raspberry mix and I added white chocolate pudding mix to the cream cheese topping used about 1/2 c milk also to thin out the pudding some then sprinkled white chocolate curls to the top.
Stephanie
Super easy and super delicious! My one note is that I love a sweet frosting and found the frosting here a little lacking so I threw in a little powdered sugar, maybe half a cup, and it made a world of difference. I made this for my grandma’s 80th birthday and it was a hit!
Maureen Snow
I made this cake for a friend’s birthday and there wasn’t a crumb left, I have had many requests to make it again.
Fantastic!!!
Thank you for sharing this fabulous recipe
Shawn
So glad you enjoyed it Maureen!
Cindy Gilmore
This cake is a winner! It’s easy, it’s so pretty, and very tasty. It’s not too sweet but just right. It was a big hit at our party and I had to share the recipe and I Wash You Dry blog. This will be nice at any party but especially 4th of July (add some blueberries and make it look look like the American flag), Valentine’s Day or Christmas.
Shawn
Love it! Thanks for the comment Cindy (as well as the great tips to customize for future holidays!). Glad you enjoyed it. 🙂
Karen
Can you make this cake in a 9×13 pan? If so, how long would you bake it ?
Shawn
I’m sure that would work! I would start at 30 minutes and check the center with a toothpick to make sure it’s baked through.
Brenda
Can you substitute raspberry jam for this recipe?
Shawn
Hi Brenda, I’m thinking that raspberry jam would work in a pinch, but you’ll want to stir it real good so it’s a smooth consistency.
Marie Laban
This is the 2nd Sunday I’ve made this cake… it’s my new favorite!! Last week I made it exact for my daughter birthday and everyone loved it. This week, for Mother’s Day, I did a lemon cake mix with lemon pudding and strawberries. My mom loves strawberry lemonade and this turned out perfect! This is my new GO-TO cake. So glad I found it and thank you for sharing!!
Shawn
That’s so awesome to hear Marie! I love the idea of making it a strawberry lemonade version! YUM!
monica @princesnowfarm
looks so good! Thanks for sharing!!
Shawn
You’re welcome! I sure hope you enjoy it!
Polly Slappey
I don’t like whipped topping. Can I sub real whipping cream?
Shawn
Yes, you can! Just make sure it’s whipped to stiff peaks before folding it in with the cream cheese.
Tammie
I don’t have access to American box cake in Germany. Do you have a recipe from scratch?
Judy
Your recipes are printed so light you can’t read when printed out. thank you.Judy
Shawn
I’m so sorry Judy, I’ll see if there is a way to make the print in black rather than gray. It seems a lot of people have issues with that when their ink is running low.