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Spice Cake with Raspberry Filling and Cream Cheese Frosting

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By Betty Crocker Kitchens
Updated Aug 4, 2011
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The Old World flavor of spice cake is enhanced with juicy raspberries and rich, cream cheese frosting.

Spice Cake with Raspberry Filling and Cream Cheese Frosting

  • Prep Time 35 min
  • Total 2 hr 20 min
  • Servings 16
  • Ingredients 9
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Ingredients

  • 1 box Betty Crocker™ Delights Super Moist™ 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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    In medium bowl, beat cream cheese and butter with electric mixer on medium speed until fluffy. Beat in powdered sugar and vanilla.
  • Step 
    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.
  • Step 
    5
    Frost side and top of cake with remaining frosting. Arrange remaining 1 cup raspberries on top of cake along edge.
  • Step 
    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.

Nutrition

Nutrition Facts are not available for this recipe

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