Raspberry Ripple Cake Recipe

Name: Raspberry Ripple Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 (18.25-ounce) white cake mix; 1 1/4 cups white cranberry juice; 1/3 cup vegetable oil; 3 egg whites; 6 tablespoons red raspberry preserves; 1/8 teaspoon red food color; 1/2 cup red raspberry preserves; 1 tablespoon white cranberry juice; 1/2 teaspoon raspberry extract; 5 tablespoons heavy cream; 1 cup powdered sugar, sifted; 1/8 teaspoon raspberry extract

Servings: persons

1 (18.25-ounce) white cake mix
1 1/4 cups white cranberry juice
1/3 cup vegetable oil
3 egg whites
6 tablespoons red raspberry preserves
1/8 teaspoon red food color
1/2 cup red raspberry preserves
1 tablespoon white cranberry juice
1/2 teaspoon raspberry extract
5 tablespoons heavy cream
1 cup powdered sugar, sifted
1/8 teaspoon raspberry extract

1
Preheat oven to 350 degrees F. Spray a 9-inch Bundt tube pan with cooking spray and set aside.
2
Using a rubber spatula gently combine cake mix, juice, oil, and egg whites in a large bowl.
3
Beat with an electric mixer on medium speed for 2 minutes.
4
Remove 1 cup of batter and transfer to a small bowl.
5
Stir in raspberry preserves and food color and mix until well combined.
6
Pour half of white cake batter into prepared tube pan.
7
Top with raspberry cake batter.
8
Pour over the remaining half of white cake batter.
9
Bake in preheated oven for 38 to 40 minutes, or until tester comes out clean.
10
Remove and cool completely.
11
Combine all glaze ingredients in a small saucepan and heat through over medium heat until syrupy.
12
Mix all icing ingredients in a small bowl with a whisk until a smooth thick consistency.
13
To serve, turn tube pan over onto a serving plate and gently lift pan to remove cake.
14
Drizzle icing and glaze over top and down sides of cake.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 (18.25-ounce) white cake mix, 1 1/4 cups white cranberry juice, 1/3 cup vegetable oil, 3 egg whites, and more.

Yes, Raspberry Ripple 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.

Raspberry Ripple Cake

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