10 Reviews

I have made this cake for my birthday for the past couple of years. Every time any one has tasted this cake they were absolutely wowed at how great it tasted! It is absolutely tasty and very easy to make.

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Charleston's Texan March 07, 2009

DGS was requesting this cake so decided to make it and what a reaction it received from everyone. Loved the fresh taste and was surprised at how light and fresh it tasted using a box mix as usually I make my own. I couldn't find rasberry extract so used strawberry and added defrosted rasberries and sauce to both the cake and frosting. It was pretty to look at too and would make a great special occassion cake. I might even try it with my own white cake recipe next time to see if it's as good, though I can't imagine it being any better. I was a real hero around this place when I put this surprise on the dinner table.

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Bonnie G #2 March 12, 2012

I made this cake for my B-day and WOW, it was super moist & delicious!!! We make TONS of cakes from scratch & this one has been added to our "must have" list!!! It's easy to make & delicious to savor!!!! Thanks for a recipe that's easily worth 10 stars!!!!
Baking Tip: Since we make so many cakes, a tip we always use is to add a splash (1-2 tsp) of lemon juice to activate the leavening (baking powder/soda) & also to cut its sharp flavor. This helps for just about all baking instances. For this recipe, I also added some Torelli's raspberry syrup for some of the red color & a touch more raspberry flavor. I sifted a touch more flour in to make up for the extra liquid & it was fabulous!!!!!!

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Andy&Lacey December 30, 2011

This truly is one of the best cakes I ever made. Absolutely delicious

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LizzyGirl09 July 28, 2011

Oh my goodness, this is DIVINE! I'd been wanting to make it for a long time but never quite had all of the ingredients on hand... so I asked my hubby to make it for my birthday and it is sooooo good! We couldn't stop eating it! The cake is more dense than most and the icing is so soft and creamy. He layered it by placing a layer of icing and then topped that with raspberry jelly which made for incredible layers. It actually reminded us a lot of our wedding cake! I can't rave about this cake enough. The more you eat it, the more you love it! Just as a quick note, ours might not have been quite as sweet on the icing because he doubled the cake and icing but was short a package of white chocolate so it was only half the white chocolate. At any rate, fantastic cake that we'll most definitely be making again! Thank you!!

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Kit Katchen July 05, 2010

Wow it was amazing. I didn't have the extract so I put raspberry jam in between the layers and added 2Tb to the frosting. Had to refrigerate the frosting so it was thick enough to spread, but oohhh so good.

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Marianneee June 20, 2010

I made this to take to a friend's house for New years I wish I had a photo of the cake it turned out beautiful! all I tasted of the cake was only the ends but they sure tasted delicious, I spread a generous amount raspberry jelly in the middle in place of the frosting, I can tell you that the frosting is out of the world, I am quite positive that this will be enjoyed at the get together tonight, thanks for another great recipe Fluff, Happy New Year!

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Kittencal@recipezazz December 31, 2008

This was delicious, we used raspberries in the frosting/cake instead of extract. Made this for a family gathering and it turned out great! The cake was gone. :)

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The Tiny Chef September 07, 2008

thank you for posting this recipe! it was in my pile to post. easy, impressive, elegant cake. company loves it and no one knows it starts with a cake mix

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mandabears April 19, 2006
Raspberry White Chocolate Cake