Vanilla Raspberry Frosted Cake
It was a late Sunday night and I was craving something delicious. Something fresh but it also needed to be a baked good. I love baked goods. Cookies, cakes, pies… yum! We had just picked a bunch of raspberries from the garden earlier this week and had put them in the freezer. I knew I wanted to have a something delicious with raspberries. Cake was calling to my yummy tummy and so came this creation.
I love cake.
This cake is super easy. I love a “made from scratch” cake. They are my favorite, but I had a box cake that I could use and I needed to save a little time. Honestly I think a plain box cake is gross. It is so crumbly and dry. I just don’t like them. But every once in a while I use one. To save a box cake from dry grossness all you have to do is add one ingredient, 1/2 cup of greek yogurt. That’s it. It makes a world of difference. So, no matter what boxed cake you are using all you need to do is follow the directions on the back and add 1/2 cup of greek yogurt. Try it, it won’t disappoint.
I used a Bunt pan for this cake. It makes it feel fancy on a Sunday night. After I baked the cake and let it cool, I made this yummy frosting and drizzled it on the top. To finish it off I crushed up some frozen raspberries and sprinkled them on top. If you think frozen raspberries aren’t tasty on cake, think again. My kids gobbled and groaned with pure happiness. Seriously there was groaning and begging for more. I am sure fresh raspberries would be just as good or even more delicious but frozen is what I had.
I was worried it wouldn’t last very well over night and into the next day, but I was wrong. It was even better the next day!! So moist and perfect. I want more just thinking about it.
I could hardly get these pictures in before the kids devoured it. Maybe they should have had more dinner… they were acting extra hungry…
Well, we all enjoyed it so much and I just had to share it with you. Hope you enjoy it!
Vanilla Raspberry Frosted Cake
|Prep time||15 minutes|
|Cook time||30 minutes|
|Total time||45 minutes|
|Misc||Child Friendly, Pre-preparable|
- 1 box Vanilla Cake Mix
- 1/2 cup Greek Yogurt
- 1/2 stick Butter
- 4-5 cups Powdered Sugar (sifted)
- 1 teaspoon vanilla
- 1/2 teaspoon Coconut Extract (optional)
- 1/2 teaspoon Almond Extract (optional)
- 2-3 tablespoons Milk
- 2/3 cups Frozen Raspberries ((plus more for sprinkling on top))
|Make cake according to box instructions except add greek yogurt to add moisture. Grease and flour your Bundt pan and follow box for baking instructions.|
|Soften butter. Sift powdered sugar. Add all ingredients except raspberries and with mixer, mix until smooth. Once smooth add frozen raspberries. You can warm them up a little to help them mix better. You can add more or less sugar for your desired consistency. I liked mine slightly soft so it would run down the cake a little. Don't add frosting to warm cake, it will turn into a mess. The raspberries make it a wonderful pink color. No need for food coloring. Using a bag (piping bag or ziplock bag) drizzle frosting on cake. Sprinkle with more frozen raspberries.|