You know those cakes that look like you spent hours on them — but actually came together while your kettle was boiling and the dog was barking at the postman? This raspberry cake is that kind of magic.
I first made it on a whim after finding a half-used packet of raspberry jelly in the cupboard and thinking, “What would Mary Berry do?” (Don’t we all hear her voice when we bake?) It’s soft and sweet, with that nostalgic fruity hit that reminds me of summer parties and those bright raspberry jelly slices from childhood. Only this one’s grown-up, fluffy, and dangerously easy to eat.
The best part? No fancy techniques. It’s a proper “stir and go” situation, and the end result is pure berry bliss — pink, pretty, and perfect with a cup of tea or a glass of fizz.
Why You’ll Love It
- Bakes up brilliantly from a boxed mix — no one will guess, promise.
- Packed with raspberry flavour from jelly and real fruit — juicy and lush.
- Moist and airy, never dry or heavy. Thank you, oil and eggs!
- The frosting is like raspberry mousse. Light, fluffy, dreamy.
- Looks impressive without any fuss. You’ll feel smug serving it.
- Stays tasty for days. If it even lasts that long…
Ingredients
- 1 package white cake mix (regular size)
- 1 package (3 oz) raspberry gelatin
- 4 large eggs, room temperature
- ½ cup canola oil
- ¼ cup hot water
- 1 package (10 oz) frozen sweetened raspberries, thawed and not drained
For the frosting:
- 1 carton (12 oz) frozen whipped topping, thawed (about 4½ cups)
- 1 package (10 oz) frozen sweetened raspberries, thawed and undrained
- Fresh raspberries, optional (but pretty)
How to Make It
Mix up the magic:
Preheat your oven to 350°F (175°C). Grab a big bowl and combine the cake mix, raspberry gelatin, eggs, oil, and hot water. Beat on low for 30 seconds so it doesn’t go flying everywhere, then crank it up to medium for 2 minutes.
Add the berry burst:
Fold in your thawed raspberries — juices and all. The mix will turn a gorgeous pink, and you might smile a bit. That’s normal.
Get it in the tin:
Pour the batter into a greased 13×9-inch baking pan. Give it a gentle tap on the counter to knock out air bubbles (and because it’s oddly satisfying).
Bake until golden and springy:
Pop it into the oven and bake for 35–40 minutes. It’s done when a toothpick in the centre comes out clean — maybe with a few crumbs, but no wet bits.
Let it chill (literally):
Cool the cake completely. I know it smells amazing, but frosting a warm cake is how heartbreak happens.
Whip up that dreamy topping:
In a clean bowl, gently fold together the whipped topping and the second batch of raspberries. Don’t beat it — you want it airy and cloud-like.
Frost and fridge:
Spread the frosting evenly over the cooled cake. Stash it in the fridge for at least 2 hours to let everything set and meld together. Bonus points if you top it with fresh raspberries right before serving.
Common Mistakes and How to Dodge Them
Why’s my cake soggy in the middle?
You might’ve underbaked it — or your raspberries were still half-frozen. Make sure they’re fully thawed before adding.
My frosting’s runny — what happened?
The cake probably wasn’t cool yet. Always let it cool completely or the whipped topping turns to soup.
Raspberries all sunk to the bottom!
Try tossing them in a spoonful of flour before folding into the batter. It helps them stay suspended.
Can I use sugar-free jelly?
You can, but the flavour’s not as punchy. I’d only do it if you’re used to lower sugar desserts.
Storage and Reheating
- Fridge: Keep covered and chilled for up to 4 days. It actually gets better after a day or two.
- Freezer: You can freeze individual slices — just wrap tightly in cling film and foil. Freeze up to 1 month.
- Microwave: Warm for 10–15 seconds if you fancy it a bit softer (though I love it cold from the fridge).
- Oven: Not really needed here — it’s a chilled cake.
Frequently Asked Questions
Can I use fresh raspberries instead of frozen?
Yes! Use the same weight, and make sure they’re sweet and juicy. You might want to add a tablespoon of sugar if they’re tart.
What else could I top it with?
A sprinkle of white chocolate curls, chopped pistachios, or just a dusting of icing sugar — whatever you’ve got.
Can I make it ahead of time?
Absolutely. It actually improves after chilling for a few hours. Make it the night before and you’re golden.
Is this a Mary Berry original?
It’s inspired by her classic fruit cakes, but this one’s a bit of a shortcut with that boxed mix. Still very much her vibe — fruity, charming, and crowd-pleasing.
Nutrition Facts (Per Serving):
Calories: 320
Fat: 14g
Carbs: 45g
Protein: 4g
Sodium: 200mg
Sugar: 30g
Try More Mary Berry Recipes:
Mary Berry Raspberry Cake
Description
A soft, fruity raspberry cake with whipped berry topping — simple, pretty, and packed with juicy flavour.
Ingredients
For the frosting:
Instructions
- Preheat oven to 350°F (175°C).
- Beat cake mix, gelatin, eggs, oil, and water on low for 30 secs, then 2 mins on medium.
- Fold in thawed raspberries (with juices).
- Pour into greased 13×9-inch pan.
- Bake for 35–40 mins or until a toothpick comes out clean. Cool completely.
- Mix whipped topping with raspberries and frost the cake.
- Chill for 2 hours before serving.
Notes
- Don’t frost a warm cake — it’ll slide and melt.
- Fully thaw raspberries to avoid soggy spots.
- Tap the pan before baking to remove air bubbles.
- This cake loves a night in the fridge — the flavour deepens.