Raspberry Vanilla Cake

Prep Time : 25 Minutes
Total Time : 2 Hours 50 Minutes
Servings : 16

Multiple layers of raspberry and raspberry buttercream make this cake a showstopper. For a stunning cake of your own, just follow a few simple techniques!


  • Small check mark in a circle icon 1 package Betty Crocker® SuperMoist® French Vanilla cake mix
  • Small check mark in a circle icon Water, vegetable oil and eggs called for on cake mix box
  • Small check mark in a circle icon 250 grams raspberry jam
  • Small check mark in a circle icon 1 container Betty Crocker® vanilla frosting
  • Small check mark in a circle icon Pink food color
  • Small check mark in a circle icon Handful of fresh raspberries


  1. Heat oven to 180°C. Grease bottoms and sides of three (23cm) round cake pans; lightly flour.
  2. Make cake as directed on box and pour evenly into pans.
  3. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
  4. In medium bowl, beat vanilla frosting with 5 drops of pink food coloring; set aside.
  5. Cut each cake horizontally to make 2 layers. (Mark side of cake with toothpicks and cut with long, thin serrated knife.) Place 1 layer, cut side up, on serving plate; spread with 75 grams raspberry jam to within 1/2cm of edge. Top with another layer, cut side down; spread with 75 grams frosting. Repeat with remaining layers.
  6. Frost side and top of cake with remaining frosting. Pipe frosting on top of cake. Garnish with fresh raspberries. Store loosely covered.