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Vanilla Cake with Raspberries

 Vanilla Cake with Raspberries
Make the night special with this simple, pretty and refreshing dessert from our Test Kitchen.
4 ServingsPrep: 5 min. + standing


  • 1 package (19.6 ounces) frozen vanilla layer cake
  • 3/4 cup fresh raspberries
  • 3/4 cup (6 ounces) raspberry yogurt


  • Cut cake in half. Return half to the freezer. Let remaining cake
  • stand at room temperature to thaw.
  • Cut cake into eight slices. Place four slices on dessert plates;
  • sprinkle with raspberries. Top with remaining cake slices; dollop
  • with yogurt. Yield: 4 servings.
Editor's Note: This recipe was tested with Pepperidge Farm frozen three-layer cake.
Nutritional Facts: 1 serving equals 610 calories, 23 g fat (6 g saturated fat), 55 mg cholesterol, 287 mg sodium, 21 g carbohydrate, 5 g fiber, 8 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.