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Raspberry Dream Layer Cake

Raspberry Dream Layer Cake
Total Time:
135 minutes
Active Time:
75 minutes


Cooking spray
1 (15.25-oz) package white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs, separated for whites
1/2 cup unsalted butter, softened
1/2 cup sour cream
1 teaspoon almond extract
5 cups powdered sugar
3–4 tablespoons whole milk
4 drops red food coloring
1/2 cup seedless raspberry preserves
1 cup fresh raspberries


  1. Preheat oven to 350°F. Coat 2 (8-inch) round cake pans with spray.
  2. Prepare cake batter following package instructions using water, oil, and eggs. Pour batter into prepared pans; bake 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes in pans on wire racks for 10 minutes, then remove from pans and cool thoroughly. (If desired, level off the tops of the cakes using a serrated knife.)
  3. Combine in large mixing bowl: butter, sour cream, and almond extract; beat with electric mixer on medium speed for 30 seconds. Gradually beat in powdered sugar. Thin with milk to desired consistency. Add in food coloring to make the frosting a light pink color.
  4. Place 1 cake, bottom side up, on serving platter or cake stand. Spread raspberry preserves, then top with remaining cake. Spread frosting over top and sides of cake. Garnish top of cake with fresh raspberries. To store, cover and chill.

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Nutritional Information

CALORIES (per 1/16 recipe) 400kcal; FAT 15.00g; SAT FAT 6.00g; TRANS FAT 0.00g; CHOL 20mg; SODIUM 190mg; CARB 67g; FIBER 0.00g; SUGARS 55g; PROTEIN 2g; CALC 4%; VIT A 4%; VIT C 4%; IRON 8%

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