Raspberry Cake Recipe photo by Taste of Home
Total Time
Prep: 10 min. + chilling Bake: 35 min. + cooling
Indulge in this easy-to-make raspberry cake bursting with fresh raspberry flavor and topped with a luscious whipped raspberry frosting.

Updated: Jul. 18, 2024

There’s nothing quite like the combination of sweet and tart flavors in this raspberry cake. It’s a simple yet stunning dessert that’s perfect for any occasion. This cake is moist, flavorful and topped with a luscious raspberry frosting that makes it irresistible. This recipe is sure to become a favorite whether you’re baking for a special celebration or just because. You’ll love how quickly this cake comes together with its easy-to-find ingredients and straightforward steps.

Ingredients for Raspberry Cake

  • White cake mix: This provides a quick and easy base for the cake.
  • Raspberry gelatin: Raspberry gelatin adds a burst of raspberry flavor and a lovely pink hue to the cake.
  • Eggs: Eggs are essential for the structure and richness of the cake.
  • Canola oil: Canola oil keeps the cake moist and tender.
  • Hot water: Hot water helps dissolve the gelatin.
  • Frozen sweetened raspberries: Thawed and undrained, these raspberries add natural sweetness and a fresh raspberry taste.
  • Frozen whipped topping: Frozen whipped topping lightens the mousse and gives it a smooth texture.
  • Fresh raspberries: Fresh raspberries are optional for an extra touch of freshness and garnish.


Step 1: Prepare the batter

Preheat your oven to 350°F. Combine the cake mix, raspberry gelatin, eggs, canola oil and hot water in a large bowl. Beat on low speed for 30 seconds to combine the ingredients, then increase the speed to medium and beat for two minutes until the batter is smooth. Gently fold in the thawed raspberries along with their juices.

Step 2: Bake the cake

Pour the batter into a greased 13×9-inch baking pan. Bake for 35 to 40 minutes in your preheated oven or until a toothpick inserted in the center comes out clean. Once baked, let the cake cool completely in the pan on a wire rack.

Editor’s Tip: Feel free to use cooking spray to prepare your pan so it releases easily once it’s cooled. 

Step 3: Prepare the frosting

In a large bowl, gently fold the thawed whipped topping into the thawed raspberries until well combined. Once the cake is at room temperature spread the frosting evenly over it

Step 4: Chill and serve

Chill the cake in the refrigerator for at least two hours before serving to allow the flavors to meld and the frosting to set. If desired, garnish with fresh berries.

Raspberry Mousse Cake Variations

  • Add fresh lemon zest: Add the zest of one lemon to the cake batter for a refreshing citrus twist.
  • Make a chocolate raspberry cake: Substitute chocolate cake mix and chocolate raspberry gelatin for a rich, decadent version.
  • Add almond extract: Add a teaspoon of almond extract to the batter for a flavor that pairs beautifully with raspberries.

How to Store Raspberry Cake

Any leftover cake can be kept in an airtight container in the refrigerator for up to three days.

Can you make raspberry cake ahead of time?

Yes, you can make this cake a day in advance. Prepare the cake and frosting as directed and refrigerate. Frost the cake right before serving for the best presentation.

Raspberry Cake Recipe Tips

What kind of raspberries should I use?

You can use either fresh or frozen raspberries. If using frozen, ensure they are thawed and undrained to maintain the cake’s moisture.

Can I put frozen fruit in the cake mix?

Yes, you can put frozen fruit in the cake mix but it’s best to thaw and drain the fruit first to prevent excess moisture in the batter.

Can I use a different type of gelatin?

Yes, you can experiment with different flavors of gelatin to create unique taste combinations.

How do I prevent the cake from sticking to the pan?

Grease the baking pan thoroughly with butter or non-stick spray and consider lining the bottom with parchment paper for easy removal.

Raspberry Cake

Prep Time 10 min
Cook Time 35 min
Yield 16 servings


  • 1 package white cake mix (regular size)
  • 1 package (3 ounces) raspberry gelatin
  • 4 large eggs, room temperature
  • 1/2 cup canola oil
  • 1/4 cup hot water
  • 1 package (10 ounces) frozen sweetened raspberries, thawed, undrained
  • 1 carton (12 ounces) frozen whipped topping (4-1/2 cups), thawed
  • 1 package (10 ounces) frozen sweetened raspberries, thawed, undrained
  • Fresh raspberries, optional


  1. Preheat oven to 350°. In a large bowl, combine the cake mix, gelatin, eggs, oil and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in raspberries.
  2. Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool completely.
  3. For frosting, in a large bowl, fold whipped topping into raspberries. Spread over cake. Refrigerate for 2 hours before serving. Store in the refrigerator. Garnish with fresh raspberries if desired.

Nutrition Facts

1 piece: 330 calories, 15g fat (6g saturated fat), 53mg cholesterol, 233mg sodium, 44g carbohydrate (29g sugars, 2g fiber), 4g protein.

Jazz up plain cake with raspberry gelatin and frozen berries. Spread with a light, fruity whipped topping (or this whipped topping substitute), the festive results make a cool and refreshing dessert. —Marion Anderson, Dalton, Minnesota
Recipe Creator