Back to Vanilla Cake with Raspberries

Print Options


Card Sizes


Vanilla Cake with Raspberries Recipe

Make the night special with this simple, pretty and refreshing dessert from our Test Kitchen.
TOTAL TIME: Prep: 5 min. + standing YIELD:4 servings


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


  • 1. Cut cake in half. Return half to the freezer. Let remaining cake stand at room temperature to thaw.
  • 2. 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.

Nutritional Facts

1 each: 610 calories, 23g fat (6g saturated fat), 55mg cholesterol, 287mg sodium, 21g carbohydrate (68g sugars, 5g fiber), 8g protein.

Reviews for Vanilla Cake with Raspberries

Sort By :
Aspiring Cook User ID: 5120081 161557
Reviewed May. 12, 2010 Edited Jan. 30, 2017

"I thought it was sooo good!!!!!!!"

Loading Image

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.