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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