Raspberry Sheet Cake
User Reviews
5
8 reviews
Excellent
Raspberry Sheet Cake
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Raspberry Sheet Cake is a lusciously moist and fruity dessert, featuring a soft vanilla cake swirled with a vibrant raspberry filling and topped with creamy frosting.
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Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup butter softened, unsalted
- 1 cup milk
- 3 ½ tsp baking powder
- 1 tsp vanilla extract
- ½ tsp salt
- 3 egg large
For the Raspberry Filling
- 2 cups raspberries fresh
- ½ cup granulated sugar
- ¼ cup water
For the Frosting
- 1 cup butter softened, unsalted
- 4 cups powdered sugar sifted
- 1 tsp vanilla extract
- 2-4 tbsp milk as needed for consistency, or heavy cream
- raspberries fresh, for garnish
Instructions
- In a medium saucepan, combine raspberries, sugar, and water.
- Cook over medium heat, stirring constantly until the mixture is homogenous.
- Once thickened, remove from heat and let it cool completely.
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch sheet pan or line it with parchment paper.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine the flour, baking powder, and salt in another bowl.
- Gradually add the dry ingredients to the creamed mixture, alternating with milk. Start and end with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared 9x13 cake pan, spreading it out evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- While the cake is still hot use a knife to place slits all over the cake. Pour the raspberry filling all over and let it soak into the cake.
- Allow the cake to cool completely in the pan on a wire rack.
- In a large bowl, beat the softened butter until creamy.
- Gradually add powdered sugar, 1 cup at a time, beating on low until combined.
- Add vanilla extract and mix well.
- Adjust the consistency of the frosting with milk or heavy cream, adding one tablespoon at a time until you reach the desired consistency.
- Once the cake has cooled, spread the frosting evenly over the cake. I like to place it into a piping bag using a star tip and pipe it over the cake.
- Garnish with fresh raspberries.
Equipments used:
Nutrition Information
Show Details
Serving
1g
Calories
606kcal
(30%)
Carbohydrates
90g
(30%)
Protein
5g
(10%)
Fat
26g
(40%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
9g
(53%)
Cholesterol
113mg
(38%)
Sodium
277mg
(12%)
Fiber
2g
(8%)
Sugar
72g
(144%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 606 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 606kcal | 30% |
| Carbohydrates | 90g | 30% |
| Protein | 5g | 10% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 113mg | 38% |
| Sodium | 277mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 72g | 144% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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