Description

Experience the perfect blend of Southern charm and vibrant fruit flavor with this light, airy sheet cake. A moist raspberry-infused crumb meets a cloud-like whipped cream topping for a refreshing dessert that is ideal for any celebration.

Ingredients

1 (15.25 ounce) package white cake mix
1 (3 ounce) package raspberry-flavored gelatin
1/2 cup vegetable or canola oil
4 large eggs, room temperature
1/2 cup hot water
12 ounces frozen whole raspberries, divided
1/4 cup granulated sugar
2 cups heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract

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Instructions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
In a bowl, toss the frozen raspberries with 1/4 cup of granulated sugar and let them sit to release their juices.
In a large mixing bowl, combine the cake mix, dry gelatin, oil, eggs, and hot water.
Add half of the sugared raspberries (about 6 ounces) and their juice to the batter, then beat on medium speed until fully combined.
Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a tester comes out clean.
Remove the cake from the oven and allow it to cool completely on a wire rack.
In a chilled bowl, whisk the heavy cream, powdered sugar, and vanilla until stiff peaks form.
Gently fold the remaining raspberries and juice into the whipped cream until marbled.
Spread the fluff icing over the cooled cake and refrigerate for at least 2 hours before serving.

Notes

For the most stable icing, ensure your mixing bowl and whisk attachment are thoroughly chilled in the freezer for ten minutes before whipping the cream. If you prefer a more uniform pink color in the frosting, you can lightly mash the remaining raspberries before folding them in.

Prep Time: 20 mins
Cook Time: 30 mins
Category: Dessert
Method: Baking
Cuisine: American