Raspberries and Cream Layer Cake

Raspberries and Cream Layer Cake

Looking for a rich dessert to treat your guests? Then check out this red and white layered raspberry cake made using Betty Crocker® SuperMoist® white cake mix.

Prep Time



Total Time






Red Velvet Cake
2 1/2
cups cake flour
tablespoons unsweetened baking cocoa
teaspoon baking soda
cup buttermilk
bottles (1 oz each) red food color
tablespoon cider vinegar
teaspoon vanilla
cup butter, softened
1 1/2
cups granulated sugar
White Cake
box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
packages (8 oz each) cream cheese, softened
cup butter, softened
teaspoons vanilla
cups powdered sugar
Raspberry Filling
cup seedless red raspberry jam
tablespoons raspberry-flavored liqueur or syrup
Garnish, if desired
cups fresh raspberries
  1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of 4 (9-inch) round cake pans with shortening; lightly flour.
  2. In medium bowl, mix flour, cocoa and baking soda. In 2-cup glass measuring cup, mix buttermilk, food color, vinegar and 1 teaspoon vanilla.
  3. In large bowl, beat 1 cup butter and the granulated sugar with electric mixer on medium speed 2 minutes or until creamy and well blended. Add 3 eggs, one at a time, beating well after each addition. Alternately add flour mixture with buttermilk mixture, beating on low speed until blended. Pour batter evenly into 2 of the pans.
  4. Bake 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
  5. Meanwhile, make cake mix as directed on box, using water, oil and egg whites. Pour batter into remaining 2 pans. Bake 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
  6. In large bowl, beat cream cheese and 1/2 cup butter on medium speed until light and fluffy. On low speed, beat in 2 teaspoons vanilla. Gradually beat in powdered sugar until mixed; beat on medium speed until fluffy. In small bowl, mix jam and 1 tablespoon of the liqueur.
  7. Using serrated knife, cut rounded top off each white cake to level surface. Cut each red velvet cake horizontally to make 2 layers. Brush off loose crumbs. Place 1 red velvet cake layer, cut side up, on serving plate; gently brush with 2 tablespoons liqueur. Spread with half of the raspberry jam mixture. Top with 1 white cake; spread with 3/4 cup frosting. Repeat layers. Top with a third red velvet cake layer. (Reserve remaining red velvet cake layer for later use.) Spread very thin layer of frosting on side of cake to seal in crumbs. Spread remaining frosting on side and top of cake. Garnish with raspberries. Store in refrigerator.
Makes 20 servings (1 slice)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Technique Tip
Use a heavy stand mixer with paddle attachment to avoid air bubbles from overmixing the batter.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 742
    • Total Fat 29g
      • (Saturated Fat 15g,),
    • Sodium 461mg;
    • Total Carbohydrate 119g
      • (Dietary Fiber 0g,
    • Protein 6g;
    Percent Daily Value*:
      • 1 Starch;
      • 7 Other Carbohydrate;
      • 1/2 High-Fat Meat;
      • 5 Fat;
      Carbohydrate Choices:
      • 8;
      *Percent Daily Values are based on a 2,000 calorie diet.