Spice Cake with Raspberry Filling and Cream Cheese Frosting

Health score
1%
Spice Cake with Raspberry Filling and Cream Cheese Frosting
140 min.
16
367kcal

Suggestions


Indulge in the delightful flavors of our Spice Cake with Raspberry Filling and Cream Cheese Frosting, a dessert that promises to be the star of any gathering. This cake is not just a treat for the taste buds; it’s a feast for the eyes as well. With its warm, spiced cake layers complemented by a luscious raspberry filling and a creamy frosting, it’s a perfect balance of sweetness and tartness that will leave your guests craving more.

Imagine the aroma of freshly baked spice cake wafting through your kitchen, inviting everyone to gather around. The rich, moist layers are made from a convenient Betty Delights Super Spice Cake Mix, ensuring that you can whip up this masterpiece with ease. The addition of fresh raspberries adds a burst of color and flavor, while the cream cheese frosting provides a smooth, velvety finish that ties everything together beautifully.

Whether you’re celebrating a special occasion or simply treating yourself and your loved ones, this cake is sure to impress. The vibrant raspberry topping, brushed with a hint of red currant jelly, not only enhances the visual appeal but also adds a touch of sophistication. Garnished with fresh mint leaves, this cake is a showstopper that will have everyone reaching for seconds. So, roll up your sleeves and get ready to create a dessert that’s as delightful to make as it is to eat!

Ingredients

  • box spice cake mix 
  • oz cream cheese softened
  • 0.5 cup butter softened
  • 3.5 cups powdered sugar 
  • teaspoon vanilla 
  • cups raspberries fresh
  • 0.3 cup currant jelly red
  • leaves mint leaves fresh

Equipment

  • bowl
  • sauce pan
  • oven
  • knife
  • wire rack
  • hand mixer

Directions

  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.
  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.
  3. In medium bowl, beat cream cheese and butter with electric mixer on medium speed until fluffy. Beat in powdered sugar and vanilla.
  4. On serving plate, place 1 cake, rounded side down.
  5. Spread with 1 cup frosting.
  6. Sprinkle 1 cup of the raspberries over frosting. Top with second cake, rounded side up.
  7. Frost side and top of cake with remaining frosting. Arrange remaining 1 cup raspberries on top of cake along edge.
  8. In 1-quart saucepan, heat jelly over medium heat, stirring constantly, until melted.
  9. Brush melted jelly over berries.
  10. Garnish with mint leaves. Store covered in refrigerator.

Nutrition Facts

Calories367kcal
Protein2.74%
Fat36.54%
Carbs60.72%

Properties

Glycemic Index
6.75
Glycemic Load
2.4
Inflammation Score
-4
Nutrition Score
4.9291304038919%

Flavonoids

Cyanidin
6.87mg
Petunidin
0.05mg
Delphinidin
0.2mg
Malvidin
0.02mg
Pelargonidin
0.15mg
Peonidin
0.02mg
Catechin
0.2mg
Epigallocatechin
0.07mg
Epicatechin
0.53mg
Epigallocatechin 3-gallate
0.08mg
Kaempferol
0.01mg
Quercetin
0.16mg

Nutrients percent of daily need

Calories:367.22kcal
18.36%
Fat:15.15g
23.3%
Saturated Fat:5.17g
32.31%
Carbohydrates:56.63g
18.88%
Net Carbohydrates:55.04g
20.02%
Sugar:44.54g
49.49%
Cholesterol:14.32mg
4.77%
Sodium:326.09mg
14.18%
Alcohol:0.09g
100%
Alcohol %:0.11%
100%
Protein:2.56g
5.11%
Manganese:0.29mg
14.28%
Phosphorus:95.2mg
9.52%
Iron:1.68mg
9.33%
Vitamin A:450.16IU
9%
Vitamin B1:0.12mg
7.97%
Vitamin B2:0.13mg
7.51%
Fiber:1.58g
6.33%
Vitamin C:4.48mg
5.43%
Folate:21.56µg
5.39%
Calcium:51.36mg
5.14%
Copper:0.1mg
5.14%
Vitamin B3:0.93mg
4.66%
Potassium:159.53mg
4.56%
Vitamin E:0.54mg
3.62%
Vitamin K:3.54µg
3.37%
Selenium:2.19µg
3.13%
Magnesium:11.82mg
2.95%
Vitamin B5:0.21mg
2.13%
Zinc:0.26mg
1.71%
Vitamin B6:0.03mg
1.56%