Ingredients for Raspberry Jam Cake
- 1 (15.25 oz) box white cake mix
- 1 cup (240ml) water
- 1/4 cup (60ml) vegetable oil
- 3 large eggs
- 1 (3.4 oz) package instant French vanilla pudding and pie filling mix
- 5/6 cup (200g) seedless raspberry jam
- 1 (16 oz) can creamy vanilla frosting
- 1 cup fresh raspberries
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Raspberry Jam Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Raspberry Jam Cake
- Grease and flour two 9-inch round cake pans.
- Prepare a 15.25 oz box of white cake mix according to package directions, using 1 cup (240ml) water, 1/4 cup (60ml) vegetable oil, 3 large eggs, and 1 (3.4 oz) package of instant French vanilla pudding and pie filling mix.
- Bake according to cake mix instructions. Let cool completely in pans before removing.
- Place one cooled cake layer on a serving plate.
- Spread 1/3 cup (80g) seedless raspberry jam evenly over the cake layer, leaving a 1-inch border.
- Top with the second cake layer.
- Frost the sides and top of the cake with 1 (16 oz) can of creamy vanilla frosting, ensuring the frosting extends slightly over the top edge.
- Spread 1/2 cup (120g) seedless raspberry jam evenly over the frosted top of the cake.
- Garnish with approximately 1 cup of fresh raspberries.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
363g
Fat
21g
Carbs
38g
