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Spice Cake with Raspberry Filling and Cream Cheese Frosting

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  • Prep 35 min
  • Total 2 hr 20 min
  • Servings 16
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The Old World flavor of spice cake is enhanced with juicy raspberries and rich, cream cheese frosting.
Updated Aug 4, 2011
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  • 1 box Betty Crocker™ Delights Super Moist™ 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


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Save time by using Betty Crocker® Rich & Creamy cream cheese frosting instead of making the frosting from scratch.
  • tip 2
    To soften cream cheese, simply let it come to room temperature, about 30 minutes.


Nutrition Facts are not available for this recipe
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