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Raspberry Ripple Cake Recipe

Raspberry Ripple Cake

Recipe courtesy Sandra Lee, 2008

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (50)

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Average Rating:

Total Reviews: 50

Showing 11-20 of 50

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  • on January 14, 2011

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    This is an easy cake to make, very moist and tasty. Love the flavor and have found a new way to make white glaze icing. I've always made it with 1% milk in the past - but the heavy cream make it so delicious. I could not find white cranberry juice in my store - so used cran-raspberry with great success.

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  • on September 04, 2010

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    This cakes turns out so pretty when you cut into it to see the swirls. It is super moist with great raspberry flavor.

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  • on July 25, 2010

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    Simple to make, flavorful, and beautiful! I left out the food coloring and it looked just fine! I will make this again!

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  • on June 13, 2010

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    This cake is perfectly moist and so fruity it practically tastes healthy! I have made this cake at least 10 times for different occasions and got rave reviews every time. My husband requested this cake for his birthday! I don't really like raspberry so I used strawberry preserves and strawberry extract, and in the icing I use white strawberry cranberry juice as well as in the cake. I also put some vanilla extract in the icing. I have made this cake with orange juice and orange marmalade, orange juice and strawberry preserves, doesn't matter what combination I use it is fantastic! I dare you to only eat one piece!

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  • on April 10, 2010

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    Made this today! Easy, could not find raspberry extract. so used almond extract.
    My husband said he did not think he would like it, but when done, ate two pieces, and was standing there thinking about eating another, but I quickly wrapped it up. I am not sure, but it seems like the calorie count would not be too bad either. If someone knows would you let us know.

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  • on February 17, 2010

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    My mom asked me to make a dessert that wasn't too sweet or too rich and this one was PERFECT! It was light, the cake was moist, and it tasted AMAZING! The raspberry flavor wasn't overpowering and the icing and glaze on top gave it that little something special. My mom even asked me to make a second one so she could take it to school and share it with her coworkers... everyone LOVED it!

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  • on January 06, 2010

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    I made this cake for the first time to have as one of our Christmas dinner desserts. It's fantastic! I LOVE raspberry but I hate seeds so I used a seedless raspberry jam instead of a preserves with seeds. It's also an attractive cake. =

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  • on December 09, 2009

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    Fun to make and great to eat - it doesn't get better than that :-

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  • on December 05, 2009

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    This was so simple and came out looking beautiful. I needed something extra to add to my Christmas platter trays I make every year, and this was a good addition. The rasberry sauce moistened the cake a little too much, but overall it was good.

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  • on November 27, 2009

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    I saw Sandra make this cake on her show and couldn't wait to make it for my friend's birthday party. Unfortunately I couldn't find the raspberry extract in any of the stores in my area. I searched the small stores and the mega marts, without success. I then remembered a raspberry almond cookie I make at Christmas. I added 1 teaspoon of almond extract with the eggs whites, oil and white cran-raspberry juice into the cake mix. Then I substituted the almond extract, for the raspberry extract, in the glaze and again in the icing. After putting on the icing I sprinkled chopped toasted almond pieces on top of the cake. The cake was moist and delicious and was a big hit at the party. This recipe goes to the front of my recipe book.

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