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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  • prep time 35 min
  • total time 2 hr 20 min
  • ingredients 9
  • servings 16
 

Ingredients

1
box 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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LOCATION

Steps

  • 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.
  • 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

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Expert Tips

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

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

Nutritional information

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