Servings
Font
Back
0 from 12 votes

Raspberry Sheet Cake

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.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
20 mins
Total Time
1 hr
Servings: 12
Calories: 606 kcal
Course: Cake
Cuisine: American

Ingredients

For the Cake
  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup unsalted butter softened
  • 1 cup milk
  • 3 ½ tsp baking powder
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 3 large eggs
For the Raspberry Filling
  • 2 cups fresh raspberries
  • ½ cup granulated sugar
  • ¼ cup water
For the Frosting
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar sifted
  • 1 tsp vanilla extract
  • 2-4 tbsp milk or heavy cream as needed for consistency
  • Fresh raspberries for garnish

Instructions

    Cup of Yum
  1. In a medium saucepan, combine raspberries, sugar, and water.
  2. Cook over medium heat, stirring constantly until the mixture is homogenous.
  3. Once thickened, remove from heat and let it cool completely.
  4. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch sheet pan or line it with parchment paper.
  5. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
  6. Beat in the eggs one at a time, then stir in the vanilla extract.
  7. Combine the flour, baking powder, and salt in another bowl.
  8. Gradually add the dry ingredients to the creamed mixture, alternating with milk. Start and end with the dry ingredients. Mix until just combined.
  9. Pour the batter into the prepared 9x13 cake pan, spreading it out evenly.
  10. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  11. 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.
  12. Allow the cake to cool completely in the pan on a wire rack.
  13. In a large bowl, beat the softened butter until creamy.
  14. Gradually add powdered sugar, 1 cup at a time, beating on low until combined.
  15. Add vanilla extract and mix well.
  16. Adjust the consistency of the frosting with milk or heavy cream, adding one tablespoon at a time until you reach the desired consistency.
  17. 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.
  18. Garnish with fresh raspberries.

Nutrition Information

Serving 1g Calories 606kcal (30%) Carbohydrates 90g (30%) Protein 5g (10%) Fat 26g (40%) Saturated Fat 16g (80%) Polyunsaturated Fat 9g Cholesterol 113mg (38%) Sodium 277mg (12%) Fiber 2g (8%) Sugar 72g (144%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 606

% 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.