Layered Christmas Cake

You won't want to miss this moist cake layered by raspberry pie filling – perfect for Christmas.

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  • prep time 45 min
  • total time 1 hr 40 min
  • ingredients 11
  • servings 12
 

Ingredients

Cake

1
pkg. white cake mix
1 1/4
cups water
1/4
cup oil
2
eggs

Frosting

2/3
cup butter, softened
4
cups powdered sugar
3
to 5 tablespoons half-and-half or milk
1
teaspoon vanilla

Filling

1 1/3
cups raspberry pie filling

Bow

Red food color
1
(7-oz.) pkg. marzipan

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Grease and flour 15x10x1-inch baking pan. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at high speed. Pour batter into greased and floured pan.
  • 2 Bake at 350°F. for 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan; cool completely.
  • 3 In large bowl, beat butter until light and fluffy. Gradually add powdered sugar and 2 tablespoons of the half-and-half, beating well after each addition. Add vanilla and additional half-and-half one tablespoon at a time, beating until of desired spreading consistency.
  • 4 To assemble cake, cut cake crosswise into thirds, forming three 10x5-inch layers. Place 1 cake layer on serving plate; pipe or spread small amount of frosting around top edge. Spread 2/3 cup raspberry pie filling on cake. Top with second cake layer; repeat with frosting and pie filling. Top with remaining cake layer. Frost cake with remaining frosting.
  • 5 Knead a few drops of red food color into marzipan until of desired color. Place between 2 sheets of parchment or waxed paper; roll to 1/4-inch thickness. With knife or pastry wheel, cut into 3/4-inch-wide strips. Place strips on cake to resemble ribbon on package; fold additional strips to form bow.
  • 1 Heat oven to 350°F. Grease and flour 15x10x1-inch baking pan. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at high speed. Pour batter into greased and floured pan.
  • 2 Bake at 350°F. for 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan; cool completely.
  • 3 In large bowl, beat butter until light and fluffy. Gradually add powdered sugar and 2 tablespoons of the half-and-half, beating well after each addition. Add vanilla and additional half-and-half one tablespoon at a time, beating until of desired spreading consistency.
  • 4 To assemble cake, cut cake crosswise into thirds, forming three 10x5-inch layers. Place 1 cake layer on serving plate; pipe or spread small amount of frosting around top edge. Spread 2/3 cup raspberry pie filling on cake. Top with second cake layer; repeat with frosting and pie filling. Top with remaining cake layer. Frost cake with remaining frosting.
  • 5 Knead a few drops of red food color into marzipan until of desired color. Place between 2 sheets of parchment or waxed paper; roll to 1/4-inch thickness. With knife or pastry wheel, cut into 3/4-inch-wide strips. Place strips on cake to resemble ribbon on package; fold additional strips to form bow.

EXPERT TIPS

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Expert Tips

Yellow or French Vanilla cake mix can be substituted for the white cake mix. Prepare it according to package directions.

Frosting is spread or piped around the edge of each layer before adding the raspberry filling. This keeps the filling from dripping down this side of the cake when the next layer is added.

Lightly moisten the counter to prevent the parchment paper from slipping.

If necessary, the marzipan can be re-rolled to form additional strips.

A pastry wheel is a small kitchen utensil similar to a pizza cutter. Some pastry wheels have a fluted edge that makes a notched cut.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
610
(
Calories from Fat
230),
% Daily Value
Total Fat
25g
25%
(Saturated Fat
9g,
9%
),
Cholesterol
65mg
65%;
Sodium
400mg
400%;
Total Carbohydrate
90g
90%
(Dietary Fiber
2g
2%
  Sugars
70g
70%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
6%;
Iron
10%;
Exchanges:
2 Starch; 4 Fruit; 6 Other Carbohydrate; 5 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.