Raspberry Cream Cake Recipe

Name: Raspberry Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package yellow cake mix (regular size); 1/4 teaspoon baking soda; 1-1/3 cups water; 4 large egg whites; 2 tablespoons unsweetened applesauce; 1-1/3 cups cold fat-free milk; 1 package (1 ounce) sugar-free instant vanilla pudding mix; 3/4 teaspoon vanilla extract; 1-1/2 cups fresh raspberries, divided; 1/2 cup fat-free hot fudge ice cream topping; 1 tablespoon light corn syrup

Servings: persons

1 package yellow cake mix (regular size)
1/4 teaspoon baking soda
1-1/3 cups water
4 large egg whites
2 tablespoons unsweetened applesauce
1-1/3 cups cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
3/4 teaspoon vanilla extract
1-1/2 cups fresh raspberries, divided
1/2 cup fat-free hot fudge ice cream topping
1 tablespoon light corn syrup

1
In a large bowl, combine cake mix and baking soda. Add the water, egg whites and applesauce; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
2
Pour into two 9-in. round baking pans coated with cooking spray. Bake at 350u00b0 for 28-32 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3
For filling, in a large bowl, whisk the milk, pudding mix and vanilla in a bowl for 2 minutes; let stand for 2 minutes or until soft-set.
4
Place one cake layer on a serving plate. Spread with pudding mixture; sprinkle with 3/4 cup raspberries. Top with remaining cake layer. Combine ice cream topping and corn syrup; beat until smooth. Spread over top of cake, letting glaze drip over sides. Arrange remaining berries on top.

415

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 package yellow cake mix (regular size), 1/4 teaspoon baking soda, 1-1/3 cups water, 4 large egg whites, and more.

Yes, Raspberry Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Raspberry Cream Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions