Description

A light and airy sheet cake featuring a raspberry-infused sponge topped with a cloud-like whipped cream and berry mixture. This vibrant dessert balances tart fruit flavors with a moist, delicate crumb that is perfect for summer gatherings.

Ingredients

1 box (15.25 oz) white cake mix
1 package (3 oz) raspberry gelatin
1 bag (12 oz) whole frozen raspberries, thawed
1/4 cup granulated sugar
3 large eggs
1/2 cup vegetable oil
1 cup hot water
2 cups heavy whipping cream, chilled
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.
Toss the thawed raspberries with granulated sugar in a small bowl and let them sit until the juices are released.
In a large mixing bowl, combine the white cake mix, dry raspberry gelatin, eggs, oil, hot water, and half of the sweetened raspberries with all their juice.
Beat the mixture until smooth, then pour into the prepared pan and bake for 25 to 30 minutes.
Remove from the oven and allow the cake to cool completely on a wire rack.
In a chilled metal bowl, whisk the heavy cream, powdered sugar, and vanilla until stiff peaks form.
Gently fold the remaining raspberries into the whipped cream to create a marbled effect.
Spread the raspberry fluff over the cooled cake and refrigerate for at least two hours before serving.

Notes

To ensure the whipped cream stays stable and airy, always use a chilled metal bowl and whisk when preparing the topping. For a cleaner slice, use a sharp knife dipped in hot water and wiped dry between each cut.

Prep Time: 15 mins
Cook Time: 30 mins
Category: Dessert
Method: Baking
Cuisine: Mediterranean-Inspired