Raspberry Ripple Cake
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 564
- Total Fat
- 20
- Saturated Fat
- 4
- Carbohydrates
- 93
- Dietary Fiber
- 1
- Sugar
- 70
- Protein
- 4
- Cholesterol
- 13
- Sodium
- 462
- Total: 55 min
- Prep: 10 min
- Cook: 45 min
Ingredients
Cake:
1 (18.25-ounce) white cake mix
1 1/4 cups white cranberry juice
1/3 cup vegetable oil
3 egg whites
6 tablespoons red raspberry preserves
1/8 teaspoon red food color
Glaze:
1/2 cup red raspberry preserves
1 tablespoon white cranberry juice
1/2 teaspoon raspberry extract
Icing:
5 tablespoons heavy cream
1 cup powdered sugar, sifted
1/8 teaspoon raspberry extract
Directions
- Cake: Preheat oven to 350 degrees F. Spray a 9-inch Bundt tube pan with cooking spray and set aside.
- Using a rubber spatula gently combine cake mix, juice, oil, and egg whites in a large bowl. Beat with an electric mixer on medium speed for 2 minutes.
- Remove 1 cup of batter and transfer to a small bowl. Stir in raspberry preserves and food color and mix until well combined.
- Pour half of white cake batter into prepared tube pan. Top with raspberry cake batter. Pour over the remaining half of white cake batter. Bake in preheated oven for 38 to 40 minutes, or until tester comes out clean. Remove and cool completely.
- Glaze: Combine all glaze ingredients in a small saucepan and heat through over medium heat until syrupy.
- Icing: Mix all icing ingredients in a small bowl with a whisk until a smooth thick consistency.
- To serve, turn tube pan over onto a serving plate and gently lift pan to remove cake. Drizzle icing and glaze over top and down sides of cake.