Reviewed: Apr. 25, 2012

When I first made this cake it was really heavy and I was like oh no this is going to be awful but it was absolutely delicious. The cake was so moist and flavorful. I didn't make the frosting quite the same though. I pureed the raspberries a little then I whipped up a pint of heavy cream and folded the raspberries in with 2 tbsp of powdered sugar. It was a fabulous frosting and I piped it along the edge and in rows on top of the cake and then I put fresh raspberries in alternating rows. It was very pretty and it got rave reviews from my friends. Will be making many times again.

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Reviewer:

Punkin09

Reviewed: Mar. 12, 2012

This cake is moist and flavorful. I used a not-too-sweet cream cheese frosting. My only complaint is that the raspberry seeds bothered me - I felt like I was chewing broken egg shells mixed throughout the cake! Maybe I didnt buy a good brand of frozen berries - Im not sure...

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meg

Reviewed: Feb. 27, 2012

This was PERFECT for a decorated cake! It is dense which was great for shaping it into the Barbie skirt for my daughter's birthday cake. It held up perfectly under the fondant and icing and I also sliced it and layered it with cream cheese, buttercream. EVERYONE commented on how moist it was and asked for the recipe. My sister is now making it for her daughter's birthday. I will be making this many more times I am sure. THANK YOU SO MUCH FOR THE RECIPE!

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cookiecutter9

Reviewed: Feb. 21, 2012

I made this for a party MINUS the frosting. I used "Sturdy Whipping Cream Frosting" from this site. They were a HUGE hit!!!!

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Cindy G

Reviewed: Jan. 22, 2012

absolutely loved this recipe! i made it once before and am about to make it again. i made it into cupcakes, filled with lemon curd and topped with white chocolate frosting. definitely a hit with the co-workers!

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Tam

Reviewed: Jan. 15, 2012

I made this for my husband's birthday with 8 inch rounds... We added some sliced almonds around the frosting and used seedless raspberry jam between the layers... Awesome :) The cake doesn't rise much, but it turns out fantastic... and beautiful.

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Amy D

Reviewed: Nov. 1, 2011

I've made these cakes for numerous occasions and have been told they are the best people have ever had, and I agree. I followed the recipe for the cake, and used a half whipped cream, half cream cheese frosting as suggested from a previous review. I typically bake the recipe as cupcakes, and they are always very moist and flavorful.

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Reviewer:

GraceAnn

Cooking Level: Intermediate

Reviewed: Aug. 9, 2011

Good cake,not real sweet but then again,i used fresh raspberries instead of the frozen stuff.

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wanakanabe

Reviewed: May 30, 2011

I made this for my sons 2nd birthday party and topped with the sturdy whipped cream frosting from another recipe. Everyone raved about the cake and a couple people said it was their new favorite cake. It was very moist and was super easy to make. Thank you for the recipe!

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Reviewer:

Sallyrose

Reviewed: Mar. 24, 2011

Wow, this was one of the best cakes I've ever had, and it's so easy to make! I made it for my mom's birthday in a heart shaped cake pan and it was a hit. I was worried it would be too sweet or that it would have a 'fake' taste from the raspberry jello powder but not at all. The only thing I changed was the frosting. I used a half cream cheese, half whipped cream frosting that I found on the site and it worked perfectly. Maybe next time I'll switch it up and use a chocolate cake mix.

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