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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.

Recipe Note

Editor's Note: This recipe was tested with Pepperidge Farm frozen three-layer cake.

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

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

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

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