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This cake was a hit and I will make it again next year! We had six pieces left off of this enormous cake. =
Two things though - I would take it out of the oven sooner as it seemed to hit a point of almost being overdone. I added an extra egg as it was almost too dense. I read where someone added egg whites...I may try that next time.
Also, the icing was goopy and I had a ton left over. I would half the butter and adjust the rest accordingly. It did not want to pipe well.
The raspberries were the most popular part. The kids and adults loved the entire thing.

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I had so much fun making this cake. It was fairly easy (after finding a pan, closest I got was 12 inches wide instead of 13, so I cut the time by a few minutes. I also thought the cake was just a bit dry, even after being in a fridge overnight, so I'll cook it for even less time in the future. I had a tough time with the frosting because it was 95 degrees out and hot in the kitchen, but putting the frosting back in the fridge before piping made it easier. I would absolutely do a two layer next time (though I'll have to go back and get another pan I love the idea of frosting and sliced strawberries in the middle, that or a thin layer of raspberry sauce. Putting all the berries on is certainly tedious, but with help it goes quickly. My husband even got out his laser to make everything square and straight on top. That's what happens when you ask a man to help, I guess!

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I made this cake over the weekend and it was so much fun to make, the kids had a wonderful time putting all of the berries on the cake! When I took it to the party everyone commented on how wonderful it looked and then when they tasted it, I received more comments. I used an 18x13x2 inch pan from Wilton, and it fit perfectly. However, I used parchment paper to save on clean up, but make sure you butter that as well, (I forgot so the paper sometimes stuck to the cake. The only thing is that I would probably use colorless Vanilla for the icing, as the icing was an off white color and I would have rather of had bright white stripes.. it was still good none-the-less! Enjoy!

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What a flavorful cake! I usually just bake the box cakes and decorate as the recipe directs, but decided to try Ina's homemade this time. It was so moist and yummy! You really need to follow her LARGE sheet pan directions though as I used my jellyroll pan and had quite an overflow in my oven! Oh well. I guess I should have eaten more of the raw batter!! (couldn't resist a few licks! I just shaved the edges clean and frosted it with the wonderful cream cheese frosting as directed. I'm not a raspberry fan because of the larger seeds so I sliced strawberries and layered them across the cake. It was a very impressive dessert and well worth the oven clean-up! I like the suggestion of making a few cupcakes. If I had made 6 cupcakes with the jellyroll pan, would probably have been perfect. Next time...and I know there will be a next time for this one. Thanks Ina!

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Thanks, Ina! I used strawberries instead of raspberries, and I only had a sheet pan that was 1 inch tall instead of 1 1/2 inches so I used 2 pans and took it out of the oven earlier. Also, I didn't put extra frosting for the stripes, I just figured they were already white so why mess with it. For the second cake I just put sliced strawberries over the entire cake. Next time I'd change the frosting a bit by putting more cream cheese and less butter and maybe some lemon juice, but not because the frosting was bad in any way, just personal preference knowing how much butter I was consuming! I loved this cake and my husband did too! He went back for seconds! This is nothing like a store bought ready mix cake, so I highly recommend that you try this! So good and a lot of fun in the process! This cake will become a tradition for us.

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The cake took much longer than the 30 min prep (and cleanup! but it was worth it. I went EVERYWHERE to find the pan, closest was 18 X 13 X 1. I took the leftover batetr and made cupcakes then topped them with chocolate chips -best a day or 2 later. Overall a big hit and impresses everyone at a BBQ.

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...but I've made it twice now and the cake has come out dry both times. It seems to be less so after sitting in the fridge overnight, but still not moist like a yellow cake normally is. Maybe I'm overbaking it? I don't know.

The frosting is fantastic and it's so pretty once it's decorated. Everyone really enjoyed it, although they agreed it was dry. I'll have to experiment a little with the baking time to see if I can turn out a moister cake.

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I made this cake for the fourth. I had to cut the first piece because I think people were afraid to eat it (It really looks nice. Once I did it went fast. I had a problem baking one of the corners didn't rise. That was a quick fix with the frosting. I thought it was a little dry. I set the timer for 25 minutes but I actually took it out sooner. It was done. Maybe I could have taken it out a few minutes sooner then I did. That could explain the dryness. Overall, It tasted great. I received serveral compliments.

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My guests raved, saying this was the best cake they'd ever had. They wanted seconds, then thirds and insisted on taking some home as well. I baked it in a sheet pan with 1" sides and it worked just perfectly. My husband says he wants me to make it for his next birthday... and every birthday after that!

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I made this cake for an Independence Day BBQ and it was a total hit. Everyone was in awe over how great the cake looked but was even more impressed on how great the cake actually tasted. The icing was a huge hit. The individual aspects of the cake were good on their own but when combined made it outrageous. I had several people tell me they usually pass on cake but that this one was so good they went back for seconds! My boyfriend's dad actually was one of them and he now wants me to make it for his birthday party later this month. This is a repeat for sure!