Raspberry Cake

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A delightfully vibrant raspberry cake. Flavored with a packet of raspberry jello, you’ll enjoy how simple and whimsical this cake is.


For the Cake
1 box vanilla cake mix (don’t follow the recipe on the box, follow below)
3oz sized packet of raspberry jello (don’t follow the recipe on the box, follow below)
2/3 cup water
2/3 cup vegetable oil
4 eggs

For the Frosting
handful of sliced almonds
3 oz softened cream cheese
1 tablespoon softened butter
1 teaspoon almond extract
3/4 cups powdered sugar


1. Preheat your oven to 350 degrees. Line a baking sheet with foil, and pour on a handful of sliced almonds, up to 1/4 cup. You can find sliced almonds in your baking aisle. Then, bake for 8 minutes until brown and toasted.

2. In a mixing bowl, with a handhold mixer or in your stand mixer, blend together the box of cake mix, the packet of jello, eggs, water, and oil. Pour into a greased bundt cake pan and bake for 40 minutes.

3. While the cake is baking, make the frosting. It’s very important the cream cheese and butter are softened, blending with them if they aren’t will create lumps and bumps and no one wants a lumpy frosting! So blend together the softened cream cheese, softened butter, the almond extract and the powdered sugar. It might look like there won’t be enough frosting, but you only need enough to cover the top and have a little spill down the edges.

4. Allow the cake to cool almost all the way before frosting then spread the frosting over top. Having the cake slightly warm is good, it helps the frosting melt a little bit and spill over the edges. I find it easiest to spoon the frosting all around the top in a circle, then using my spoon or frosting spatula to press down on it and smooth it back and forth to help it pour over the edges. Lastly, top with as much of the toasted almonds as you like. They really add a warm crunchy flavor so I like a lot.