Easy Raspberry Cake Recipes

Steps:

• In a large bowl, combine the cake mix, gelatin, eggs, oil and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in raspberries. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool. , For frosting, in a large bowl, fold whipped topping into raspberries. Spread over cake. Refrigerate for 2 hours before serving. Store in the refrigerator. Garnish with fresh raspberries if desired.

Steps:

• In a mixing bowl, combine the cake mix, eggs, oil, gelatin, and thawed raspberries; mix 3 minutes with an electric mixer.
• Spread batter in a greased and floured 13x9 inch baking pan.
• Bake in a 325° oven for about 50 minutes or until a pick comes out clean; cool.
• Frost cooled cake, cut into squares and serve.

Steps:

• Preheat oven to 350 degrees. Line a 9 in square baking pan with foil; extend foil 2 in over 2 opposite sides. With cooking spray. Flour foil and tap out excess.
• In a large bowl cream butter and 1 cup sugar with an electric mixer. Add eggs, one at a time, then vanilla, lemon juice and zest. On low speed, beat in flour, baking powder and salt. Add milk and beat until blended. Gently fold in raspberries, a rubber spatula works well.
• Spread batter into prepared pan. Sprinkle with remaining sugar. Bake 40-45 minutes or until toothpick inserted in center comes out clean.
• Remove from oven and cool in pan 10 minutes. Lift cake from pan by foil and place on a rack to cool completely.
• Remove foil and place cake on a serving plate. Garnish with powdered sugar and fresh raspberries.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 9- or 8-inch square pan with baking spray with flour.
• In large bowl, beat cake mix, sour cream, oil, water and egg with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread in pan. Place raspberries on top of batter.
• In small bowl, stir topping ingredients with fork until well mixed. Sprinkle evenly over batter and raspberries.
• Bake 9-inch pan 30 to 40 minutes, 8-inch pan 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool at least 30 minutes before serving. Garnish with fresh raspberries and mint leaves.

Steps:

• In a bowl, whisk together the first three ingredients; set aside. In a bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Add dry ingredients alternately with milk, beating well after each addition. Spread into a greased 13x9-in. baking dish. Spoon berries over top. , Bake at 350° for 30-35 minutes or until center of cake springs back when lightly touched. Cool 5 minutes. Combine glaze ingredients; spread over cake, leaving berries exposed. Serve warm with vanilla ice cream if desired.