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Spice Cake with Raspberry Filling and Cream Cheese Frosting
Spice Cake with Raspberry Filling and Cream Cheese Frosting
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Prep Time:
35 minutes
Total Time:
2 hours 20 minutes
Spiced cake elevated with tart raspberries and luxurious cream cheese frosting.
Ingredients:
  • 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
  • 2 cups fresh raspberries
  • 1/4 cup red currant jelly, if desired
  • Fresh mint leaves, if desired
Instructions:
  • Preheat your oven to 350°F (or 325°F for dark or nonstick pans) and generously coat two 8- or 9-inch round cake pans with baking spray that includes flour.
  • Prepare and bake the cake mix following the instructions on the box for 8- or 9-inch round cakes. Allow the cakes to cool for 10 minutes before running a knife around the edges of the pans to loosen them. Carefully remove the cakes from the pans and transfer them to a cooling rack. Let the cakes cool completely, approximately 1 hour.
  • In a medium bowl, use an electric mixer to whip together cream cheese and butter until fluffy. Mix in powdered sugar and vanilla until well combined.
  • Place 1 cake on a serving plate with the rounded side facing down. Spread 1 cup of frosting over the cake. Sprinkle 1 cup of raspberries on top of the frosting. Place the second cake on top with the rounded side facing up.
  • Spread the rest of the frosting on the side and top of the cake, then place the remaining 1 cup of raspberries along the edge on top of the cake.
  • Heat the jelly in a 1-quart saucepan over medium heat, stirring constantly, until melted. Brush the melted jelly over the berries and garnish with mint leaves. Refrigerate covered for storage.

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