Ruby Slipper Cake

READY IN: 1hr
Recipe by MarieRynr

This is the cake I always made for my youngest daughter's birthday when she was growing up. I used to frost it with white fluffy frosting, sprinkle it with shredded coconut and decorate it with a big red ribbon, like a Fluffy White Christmas Wreath, as she had a Christmas birthday. I lost my copy of the recipe and have been looking for it for years and was delighted to finally find it. I am posting it here so I never lose it again! It is a delicious cake with a lovely raspberry filling.

Top Review by Judi90

This is such a great idea! Few changes - I made my own cake instead of using a box mix and I made it with less sugar than usual. Didnt add sour cream, just used butter milk (all I had at home) - We sprinkled some of the gelatin powder inbetween the layers and used the rest as a glaze! Just mixed it with a little water and icing sugar. - Added 1/2 cup choc chips to the batter to. Chocolate and berries....yummy! It was such a big hit. The rasberry taste was great, specially from the glaze and the cake had just the right sweetness in it because I didnt add much to the cake. Thanks for posting this one!

Ingredients Nutrition

Directions

  1. Combine cake mix, sour cream, water and eggs in large bowl.
  2. Blend, then beat at medium speed 2 minutes until creamy.
  3. Spoon 1/3 of batter into well-greased and floured 10-inch fluted tube pan.
  4. Sprinkle with 1/2 the gelatin.
  5. Repeat layers.
  6. Spread remaining batter over gelatin to cover.
  7. Bake at 350 degrees F for 45 to 50 minutes, until cake springs back when lightly pressed.
  8. Cool in pan 5 minutes.
  9. Remove from pan; cool on rack.
  10. Sprinkle with confectioners' sugar, if desired.

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