Celebrating these luscious berries that are still in season, we just had to incorporate them into a simple vanilla cake! Pillsbury has made baking with Soph an absolute joy, we whipped up this beauty in no time for an afternoon treat.
Of course, being 4, Soph had to add her own unique twist and insisted we ‘hid’ some raspberries in the batter as a little surprise for the rest of her family, which, I have to admit, proved a very good idea! If your kids are anything like this little baker of mine, have some extra raspberries on standby, I can’t tell you how many simply ‘disappeared’.
Here’s the super simple recipe you simply have to try!
1 x box Pillsbury Moist Supreme French Vanilla Cake Mix
(205ml Water, 125ml Oil, 3 Eggs)
1 x tub Pillsbury Ready-to-Spread Vanilla Flavoured Frosting
1 x big punnet of Raspberries, or 2 x smaller ones
- Mix up Vanilla Cake Mix, Eggs, Oil and Water as per box instructions.
- Pour the ready Cake Mix into two greased round cake tins and bake as per box instructions and add a few whole raspberries into the cake mixture.
- Mix 1 cup of raspberries into the Ready-to-Spread Vanilla Frosting, refrigerating to thicken the icing with the addition of the raspberries.
- Once baked and cooled, ice the top of one of your two cakes to sandwich them together and then frost the rest of the cake, covering it in your raspberry frosting and decorate with extra whole raspberries on the top – a simple, yet delicious cake to share with friends and family!
Let me know what you think of it!