Raspberry Filled Devil’s Food Cake with Whipped Cream Frosting
A birthday Dessert filled with sweet dreamy love.
It’s a combination I adore…chocolate, raspberries, and whipped cream, and with three of us having August birthday’s, one big celebration calls for a very special cake.
One of my favorite go-to’s for chocolate cake is my the devil’s food cupcake recipe which I’ve used in many applications. It’s so easy because I use the help of Betty Crocker’s Gluten Free Devil’s Food Cake Mix. A few additional ingredients to the mix makes a very moist delicious cake.
Chocolate curls are a must on this dessert and I found the easiest method over at the talented Pioneer Woman. She shows how to make them by pouring the melted chocolate onto the back of a cookie sheet. It was so easy! She gives step by step instructions making it virtually foolproof.
I used a 9″ round cake pan and cut the cake in half once cooled to create two layers. The filling is as easy as fresh raspberries, cornstarch, sugar, and lemons, and it’s both sweet and tart. The final component that puts this special dessert over the edge is the frosting…it’s to die for! I love-love fresh whipped cream…there is no substitute. The frosting is cream cheese, whipped cream, powdered sugar, vanilla, and almond extract. Easy and oh-so dreamy-creamy-fluffy and light (well…light in weight, not necessarily in calories). The addition of cream cheese to the whipping cream allows the frosting to hold it’s shape without having to be refrigerated. I did keep the leftover cake in the frig and it stayed beautiful for another two days of glorious dessert nights.
Not only did I want to blow my family away by the flavors of this dessert, I wanted a beautiful presentation…and that’s the reeeeeally fun part! The raspberry filling ooozed down the sides while a mountain of fluffy frosting begged to be touched and tasted…which I allowed prior to cutting. C’mon, isn’t it fun to steel a taste with your finger just to feel the fluff and taste the sweetness? My daughter and I even double-dipped…tee-hee.
The oooh’s and ahhh’s expressed as I gave this birthday dessert center stage warmed my heart. It’s the smiles, the laughter, the full happy bellies and the complete joy of just being together…celebrating…that specially marked day of our birth.
It satisfied in every sense of the word.
XO ~ Mary
For the Cake
Ingredients:
- 1 pkg Betty Crocker gluten free Devil’s Food Cake Mix
- 2/3 cup Real Mayonnaise (I used Hellmann’s with olive oil- its half the fat!)
- ¾ cup water
- 1 stick butter, softened (1/2 cup)
- 3 eggs
Directions:
Preheat the oven to 350 degrees. Spray a 9″ round cake pan with non-stick spray and dust lightly with GF flour.
In a large mixing bowl, beat the cake mix, mayo, water, butter and eggs on low speed for 30 seconds. Increase speed to medium and beat for 2 minutes, scraping bowl. Pour the batter into the prepared cake pan.
Bake at 350 for 40-43 minutes, or until toothpick in center comes out clean. Cool for 5 minutes in the pan then remove to a cooling rack to cool completely.
Once the cake is cooled, use a serrated knife to slice through the middle of the cake around the circumference, creating two layers. Gently set the bottom layer on a serving platter ready to fill. Spread the raspberry filling evenly over the bottom layer. Top the raspberry layer with a generous layer of whipped cream frosting, smoothing evenly over all. Set the top layer of cake over the filling layer and secure gently in place…some of the raspberry filling will ooze down the sides…this is good! Top the cake with the remaining frosting, mounding it on and smoothing into clouds of fluff.
Garnish the top with chocolate curls and raspberries. I chilled the finished cake for an hour, probably not necessary, but I felt it would set better. I then removed it from the frig and allowed to sit on counter for hours before serving. Be sure to remove at least an hour before serving.
Raspberry Filling:
- 1 1/2 cups fresh raspberries
- 1 Tbsp cornstarch
- 1/4 cup granulated sugar
- 2 Tbsp fresh squeezed lemon juice
In a heavy small saucepan combine the cornstarch and sugar. Add the raspberries and lemon juice and turn heat to medium, stirring the ingredients together. Continue cooking and stirring as the sugar melts and the raspberries break down. It takes about 10-12 minutes and once the mixture is a sauce, remove from heat and set aside to cool.
Whipped Cream Frosting:
- 1 -8oz 1/3 less far cream cheese
- 1/2 cup sugar
- 1 1/2 tsp clear vanilla extract
- 1/2 tsp almond extract
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
Whip the first four ingredients until creamy. Slowly add the whipping cream while you continue to beat the mixture. As soft peaks form, add the powdered sugar and continue whipping until the frosting becomes fluffy and holds a stiff peak.
