Print

Raspberry Wacky Cake w/ Cream Cheese Frosting

This Raspberry cake is a huge crowd pleaser and perfect for any birthday party!

Course Cake, Dessert
Cuisine All Cuisines
Keyword chocolate cake recipe, vegan cake
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 16 servings
Calories 243 kcal
Author Anjali Lalani

Ingredients

Instructions

For the Cake:

  1. Follow the recipe for preparing the Wacky Chocolate Cake and make twice the recipe to make two 9" pans for a double layer cake. You can get creative and make a double layer square cake, or two different layers of different sizes (9" & 10" round cakes).

To Prepare Raspberries:

  1. Completely defrost 1 frozen package of Raspberries. Strain out the juice and dry out the raspberries as much as possible. Keep the raspberry juice to flavor the cake.

To Assemble the Cake:

  1. Cool both cake layers completely before assembling cake. Place one plain cake layer on serving plate upside down (flat side of the cake should be facing up). Using a thin skewer, poke holes in the cake, 1 inch apart. Spoon a really small amount of raspberry juice over the cake such that the cake soaks up some of the raspberry flavor.
  2. Spread the top of the first layer with cream cheese frosting. Position raspberries on top of the cream cheese frosting 2 inches apart.
  3. Top with remaining cake layer (right side up). Using a thin skewer, poke holes in the cake, 1 inch apart. Spoon a really small amount of raspberry juice over the cake.
  4. Spread the sides and top of the cake with the remainder of the cream cheese frosting. Decorate the top of the cake with raspberries and refrigerate for 30min.
Nutrition Facts
Raspberry Wacky Cake w/ Cream Cheese Frosting
Amount Per Serving
Calories 243 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Sodium 181mg8%
Potassium 52mg1%
Carbohydrates 39g13%
Sugar 28g31%
Protein 2g4%
Vitamin A 20IU0%
Vitamin C 0.9mg1%
Calcium 57mg6%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.