Raspberry Vanilla Cake

  • 25 mins - Prep Time
  • 2 hours - Total Time
  • 7 Ingredients
  • 16 Servings


  • Cake
  • 1 box Moist Supreme™ French Vanilla Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 250 grams raspberry jam
  • Frosting
  • 1 container Ready-to-Spread Vanilla Flavoured Frosting
  • Pink food color
  • Handful of fresh raspberries 


  • Step 1

    Heat oven to 180°C. Grease bottoms and sides of three (23cm) round cake pans; lightly flour.

  • Step 2

    Make cake as directed on box and pour evenly into pans.

  • Step 3

    Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.

  • Step 4

    In medium bowl, beat vanilla frosting with 5 drops of pink food coloring; set aside.

  • Step 5

    Cut each cake horizontally to make 2 layers. (Mark side of cake with toothpicks and cut with long, thin serrated knife.) Place 1 layer, cut side up, on serving plate; spread with 75 grams raspberry jam to within 1/2cm of edge. Top with another layer, cut side down; spread with 75 grams frosting. Repeat with remaining layers.

  • Step 6

    Frost side and top of cake with remaining frosting. Pipe frosting on top of cake. Garnish with fresh raspberries. Store loosely covered.