Description
A decadent red velvet cake soaked with raspberry syrup for a moist, flavorful dessert.
Ingredients
Scale
- 1 box red velvet cake mix
- 1 cup fresh raspberries
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 package raspberry gelatin mix
- 1 cup boiling water
- 1/2 cup cold water
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, prepare the red velvet cake mix according to package instructions, using the water, oil, and eggs.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the raspberry gelatin by dissolving the gelatin mix in 1 cup of boiling water, then stir in 1/2 cup cold water.
- Once the cake is done, poke holes all over the top using a fork.
- Pour the raspberry gelatin mixture evenly over the cake, allowing it to seep into the holes.
- Refrigerate the cake for at least 2 hours or until set.
- Top with whipped cream or frosting before serving.
Notes
For best results, use fresh raspberries and chill the cake overnight.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 28g
- Fat: 14g
- Carbohydrates: 45g
- Protein: 4g