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Raspberry-Filled Cake

Total Time

Prep: 25 min. Bake: 20 min.


6 servings

Updated: Oct. 01, 2022
I dug through two boxes of old recipes that had belonged to my husband's grandmother, looking for golden oldies. This gem is one of them.


  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 cup cake flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup whole milk
  • 2 cups fresh raspberries, divided
  • 1 tablespoon sugar
  • 2-1/2 teaspoons cornstarch
  • 1 teaspoon lemon juice
  • 1/8 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 1 cup whipped topping
  • Additional raspberries, optional


  1. In a bowl, cream butter and sugar until fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
  2. Pour into a greased and floured 9-in. round baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from the pan to a wire rack to cool completely.
  3. Meanwhile, for filling, heat 1 cup raspberries in microwave for 30 seconds, then mash and measure 1/4 cup juice. Discard seeds.
  4. In a small saucepan, combine sugar and cornstarch; gradually add raspberry juice. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in lemon juice and vanilla; cool.
  5. In a bowl, combine sour cream and whipped topping. Fold in cooled raspberry mixture and remaining berries. Cut cake widthwise in half. Place one layer on a serving plate. Spread with half of the filling. Top with remaining layer and filling. Garnish with additional berries if desired. Store in the refrigerator.

Nutrition Facts

1 piece: 322 calories, 13g fat (8g saturated fat), 64mg cholesterol, 298mg sodium, 46g carbohydrate (23g sugars, 3g fiber), 4g protein.

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