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Spice Cake with Raspberry Filling and Cream Cheese Frosting

The Old World flavor of spice cake is enhanced with juicy raspberries and rich, cream cheese frosting.

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( 7 Ratings)

7 Ratings

5 Stars 71%

4 Stars

3 Stars 14%

2 Stars 14%

1 Stars

Member Reviews ( 3 )

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Prep Time 35 min
Total Time 2 hr 20 min
Servings 16

Ingredients

1: box Betty Crocker® SuperMoist® spice cake mix

: Water, vegetable oil and eggs called for on cake mix box

1: package (8 oz) cream cheese, softened

1/2: cup butter or margarine, softened

3 1/2: cups powdered sugar

1: teaspoon vanilla

2: cups fresh raspberries

1/4: cup red currant jelly, if desired

: Fresh mint leaves, if desired

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Directions

1 Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of two 8- or 9-inch round cake pans with baking spray with flour.
2 Make and bake cake mix as directed on box for 8- or 9-inch rounds. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
3 In medium bowl, beat cream cheese and butter with electric mixer on medium speed until fluffy. Beat in powdered sugar and vanilla.
4 On serving plate, place 1 cake, rounded side down. Spread with 1 cup frosting. Sprinkle 1 cup of the raspberries over frosting. Top with second cake, rounded side up.
5 Frost side and top of cake with remaining frosting. Arrange remaining 1 cup raspberries on top of cake along edge.
6 In 1-quart saucepan, heat jelly over medium heat, stirring constantly, until melted. Brush melted jelly over berries. Garnish with mint leaves. Store covered in refrigerator.

EXPERT TIPS

Expert Tips

Save time by using Betty Crocker® Rich & Creamy cream cheese frosting instead of making the frosting from scratch.

To soften cream cheese, simply let it come to room temperature, about 30 minutes.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 300
Calories from Fat: 170),

% Daily Value

Total Fat: 19g; 19%
(Saturated Fat 8g, 8% Trans Fat 0g 0% ),
Cholesterol: 70mg; 70%;
Sodium: 120mg; 120%;
Total Carbohydrate: 31g; 31%
(Dietary Fiber 1g 1% Sugars 28g 28% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 4%;
Calcium: 2%;
Iron: 0%;

Exchanges:

1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 3 Reviews View All

Posted 2/27/2012 10:22:16 AM REPORT ABUSE TomTom918 said:

Rating:

The tartness of the raspberries cut through the sweet of the icing and cake producing a complex and delightful cake. I deducted 2 spoons on the rating because the directions are poor and the pictured cake was clearly not made following the directions given. When I assembled the cake the raspberries literally held the second layer up, too high to just ice over. I considered removing the berries and stiring them into frosting to reduce lumps, but I was concerned they would maserate and create a gooey mess. I finally just iced the 2 layers separately and stacked with a gap showing. It was odd, but it worked. The second complaint I had was the berries on top of the cake in the picture were not processed with the jelly as described. So I say make the cake, the flavors are delightful, but toss their directions and wing it.

This reply was: Helpful Inspiring