Raspberry Shortcake Sheet Cake
Time: 2 hours 35 minutes
Yield: 24 servings
About
The tasty tale of Raspberry Shortcake Sheet Cake is one of three components. First, a tender white cake, sweet and simple and oh-so-delicious. Then comes the cream cheese frosting, so luscious and thick and creamy and with just the right amount of tang to keep things interesting. On top, a smooth, tart, and refreshing raspberry glaze, so vibrant in its scarlet scrumptiousness! In short, Raspberry Shortcake Sheet Cake is a shortcut to a delicious dessert you won't soon forget!
Ingredients
- For the cake:
- 1 (15.25-ounce) box white cake mix
- 1 cup water, or optionally substitute with milk for richer taste
- 1/2-1 cup oil, neutral-flavored
- 3-4 large eggs
- For the whipped cream cheese frosting:
- 8 ounces cream cheese, preferably Neufchâtel cream cheese
- 4 tablespoons butter
- 1/2 cup powdered sugar
- 8 ounces light imitation whipped topping
- For the raspberry glaze:
- 1 (4.75-ounce) box raspberry Danish dessert
- 1 3/4 cups cold water
- 12 ounces frozen raspberries or 2 1/2-3 cups fresh raspberries
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Lightly grease an 18x13-inch half-sheet pan.
Step 3 -Prepare the cake batter according to the package directions using the water, the oil, and the eggs.
Step 4 -Bake the cake until cooked through and a cake tester comes out clean, about 12-15 minutes.
Step 5 -Allow the cake to cool completely.
Step 6 -Beat the cream cheese with the butter using a hand mixer, until light and fluffy and no lumps remain.
Step 7 -Beat in the powdered sugar and then the whipped topping.
Step 8 -Whisk the Danish dessert with the cold water in a small saucepan.
Step 9 -Heat the raspberry dessert mix until boiling and thick, whisking constantly.
Step 10 -Immediately stir in the raspberries.
Step 11 -Allow the raspberry mixture to cool completely.
Step 12 -Once the cake is cool, dollop the whipped cream cheese frosting over the cake and smooth it out with an offset spatula.
Step 13 -Spread the cooled glaze over the cream cheese layer gently.
Step 14 -Refrigerate the cake for at least 2 hours and up to overnight.
Step 15 -Serve.
