Raspberry Cream Cake

Saw this cake, and it looked yummy – a “doctored” cake mix!
You could easily swap out the yogurt flavor and jam flavour and do lemon yogurt, with strawberry jam; orange creme, with orange marmalade, etc., The possibilities are endless!

Raspberry Cream Cake


  • Cake:
  • 1 box white cake mix
  • 6 oz raspberry yogurt
  • 3/4 cup water
  • 1/3 cup oil
  • 3 egg whites
  • Frosting:

  • 2 boxes instant vanilla/white chocolate pudding mix (use the smallest box which has 4 1/2 cup servings)
  • 1 3/4 cup half and half
  • 1-16 oz container frozen whipped topping
  • Raspberry cream filling:

  • 1/2 pint extra heavy whipping cream

  • 3 Tbsp confectioners sugar
  • 1/4 cup seedless raspberry jam


  1. Cake:
  2. Preheat oven to 350 degrees.
  3. Mix all ingredients together – beat on medium speed for 2 minutes. Pour into two 8″ round cake pans. Bake for 25-30 minutes. Cool cake before frosting.
  4. Frosting:
  5. Mix the pudding mix and half and half together for one minute (or until the pudding is well dissolved). Fold in the whipped topping. Reserve 1 cup of whipping topping for piping.
  6. Filling ingredients
  7. Whip the whipping cream until soft peaks form. Add the confectioners sugar -whip for an additional minute, fold in the jam.
  8. Assembling the cake.
  9. When cake is cool pipe a line of frosting (creating a dam) around the top outside edge of one cake layer.
  10. Spread raspberry cream filling inside the circle.
  11. Top with the next cake layer, frost all sides with frosting
  12. Pipe around the top with reserved frosting
  13. Top w/ 1/2 pint of fresh raspberries.
  14. n/a


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