Mary Berry’s Raspberry Cake is made with white cake mix, raspberry gelatin, eggs, oil, water, and sweetened raspberries. It serves 6-8 people and takes about 55-60 minutes, including baking and cooling, to prepare this delightful, fruity dessert.
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💕 Why You’ll Love This Raspberry Cake Recipe
- Delightfully Fruity: The use of both raspberry gelatin and real raspberries infuses the cake with a deep, fruity flavor, making it irresistibly delicious for berry lovers.
- Moist and Tender: The combination of oil and eggs in the recipe ensures a moist and tender crumb, which is a hallmark of a great cake.
- Visually Appealing: The vibrant raspberry streaks and the option to decorate with fresh raspberries make this cake as beautiful to look at as it is to eat.
- Easy to Make: Starting with a white cake mix simplifies the process, making this an accessible recipe even for those who are new to baking.
- Light and Fluffy Frosting: The whipped topping combined with raspberries creates a light and fluffy frosting that complements the cake without overpowering it.
❓ What Is Mary Berry’s Raspberry Cake Recipe?
Mary Berry’s Raspberry Cake is a delightful dessert combining white cake mix, raspberry gelatin, eggs, oil, water, and sweetened raspberries, topped with a raspberry-whipped topping. It’s an easy, fruity, and visually appealing treat perfect for various occasions.
🍒 Mary Berry Raspberry Cake Ingredients
- 1 package white cake mix (regular size)
- 1 package (3 ounces) raspberry gelatin
- 4 large eggs, room temperature
- 1/2 cup canola oil
- 1/4 cup hot water
- 1 package (10 ounces) frozen sweetened raspberries, thawed, undrained
frosting:
- 1 carton (12 ounces) frozen whipped topping (4-1/2 cups), thawed
- 1 package (10 ounces) frozen sweetened raspberries, thawed, undrained
- Fresh raspberries, optional
🥧 How To Make Mary Berry Raspberry Cake
- Warm the oven up to 350°. Put the cake mix, gelatin, eggs, oil, and water in a big bowl.
- Beat on low speed for 30 seconds. It takes two minutes to beat on medium. Put in the strawberries.
- Put the mixture into a 13×9-inch baking pan that has been greased.
- For 35 to 40 minutes, or until a toothpick stuck in the middle comes out clean. Cool down completely.
- Put whipped topping and raspberries in a big bowl and mix them together to make frosting. Cover the cake.
- Put it in the fridge for two hours before serving. Put them in the fridge. If you want, you can decorate with fresh strawberries.
💭 Recipe Tips
- Mixing the Batter: When mixing, start at low speed to avoid splattering, then increase to medium. Don’t overmix; stop when the ingredients are just combined to keep the cake tender.
- Thawing Raspberries: Thaw the raspberries completely before using. If they’re too cold, they can affect the baking time and texture of the cake.
- Even Baking: To ensure even baking, tap the pan gently on the counter before putting it in the oven to remove any air bubbles.
- Toothpick Test: Insert a toothpick or a skewer into the center of the cake to check doneness. It should come out clean or with a few crumbs, but no wet batter.
- Cooling: Allow the cake to cool completely before frosting. A warm cake will melt the whipped topping and make it difficult to spread.
- Chilling: Chill the frosted cake in the fridge to set the frosting and develop the flavors. This makes it easier to slice and serve.
🍨 What Pairs Nicely With Raspberry Cake?
Raspberry Cake pairs nicely with vanilla ice cream, whipped cream, or custard for added creaminess fresh berries, mint, or a dusting of powdered sugar enhance its look and flavor serve with coffee, tea, or a sweet dessert wine.
🎚 How To Store Leftovers Raspberry Cake?
- In The Refrigerate: Place leftover Raspberry Cake in an airtight container or wrap it with plastic wrap and store in the refrigerator for up to 3-4 days to maintain freshness.
- Freeze: For longer storage wrap individual slices tightly with plastic of leftover Raspberry Cakewrap and then aluminum foil freeze for up to 1 month.
🥵 How To Reheat Leftovers Raspberry Cake?
- In The Microwave: Place a slice of Raspberry Cake on a microwave-safe plate heat on medium power for 10-15 seconds or just until warmed through.
- In The Oven: Preheat the oven to 350°F (175°C) place Leftovers Raspberry Cake on an oven-safe dish and heat for about 5-10 minutes or until warm. Cover with foil to prevent drying out.
FAQs
Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries can be used in place of fresh there’s no need to thaw them first; just add directly to the batter. They might slightly increase the baking time.
How do I prevent raspberries from sinking to the bottom of the cake?
Toss the raspberries in a small amount of flour before folding them into the batter this helps to distribute them evenly and prevent sinking.
What frosting pairs well with Raspberry Cake?
Cream cheese frosting, vanilla buttercream, or a simple glaze complement the tartness of the raspberries for a lighter touch, whipped cream also works well.
Can Raspberry Cake be made gluten-free?
Yes, you can use a gluten-free flour blend designed for baking in place of regular flour ensure all other ingredients are gluten-free.
How can I enhance the raspberry flavor in my cake?
Add a bit of raspberry extract or puree some of the raspberries and mix them into the batter. A layer of raspberry jam in the middle of a layered cake also boosts flavor.
How do I know when my Raspberry Cake is done baking?
The cake is done when it’s golden brown, and a toothpick inserted into the center comes out clean or with a few moist crumbs. It should also spring back when lightly pressed.
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Mary Berry Raspberry Cake Nutrition Facts
Amount Per Serving
- Calories: 320
- Total Fat: 14g
- Saturated Fat: 3g
- Cholesterol: 70mg
- Sodium: 200mg
- Total Carbohydrates: 45g
- Dietary Fiber: 1g
- Sugars: 30g
- Protein: 4g
- Vitamin D: 0.2mcg
- Calcium: 50mg
- Iron: 1.2mg
- Potassium: 100mg
Mary Berry Raspberry Cake
Description
Mary Berry’s Raspberry Cake is made with white cake mix, raspberry gelatin, eggs, oil, water, and sweetened raspberries. It serves 6-8 people and takes about 55-60 minutes, including baking and cooling, to prepare this delightful, fruity dessert.
Ingredients
frosting:
Instructions
- Warm the oven up to 350°. Put the cake mix, gelatin, eggs, oil, and water in a big bowl.
- Beat on low speed for 30 seconds. It takes two minutes to beat on medium. Put in the strawberries.
- Put the mixture into a 13×9-inch baking pan that has been greased.
- For 35 to 40 minutes, or until a toothpick stuck in the middle comes out clean. Cool down completely.
- Put whipped topping and raspberries in a big bowl and mix them together to make frosting. Cover the cake.
- Put it in the fridge for two hours before serving. Put them in the fridge. If you want, you can decorate with fresh strawberries.
Notes
- Mixing the Batter: When mixing, start at low speed to avoid splattering, then increase to medium. Don’t overmix; stop when the ingredients are just combined to keep the cake tender.
- Thawing Raspberries: Thaw the raspberries completely before using. If they’re too cold, they can affect the baking time and texture of the cake.
- Even Baking: To ensure even baking, tap the pan gently on the counter before putting it in the oven to remove any air bubbles.
- Toothpick Test: Insert a toothpick or a skewer into the center of the cake to check doneness. It should come out clean or with a few crumbs, but no wet batter.
- Cooling: Allow the cake to cool completely before frosting. A warm cake will melt the whipped topping and make it difficult to spread.
- Chilling: Chill the frosted cake in the fridge to set the frosting and develop the flavors. This makes it easier to slice and serve.