Raspberry Ripple Cake

By jlwoodruff

Ingredients

• Raspberry Ripple Cake:
• Non-stick spray
• 1 package white cake mix
• 1 1/4 cups white cranberry juice
• 1/3 cup vegetable oil
• 3 egg whites
• 6 Tbsp. red raspberry preserves
• 1/4 tsp. raspberry extract
• 1/8 tsp. red food coloring
• Vanilla Icing:
• 1 cup powdered sugar, sifted
• 5 Tbsp. whipping cream
• 1 tsp. vanilla extract
• Raspberry Glaze:
• 1/4 cup red raspberry preserves
• 1 1/2 tsp. white cranberry juice

Details

Servings 12

Preparation

Step 1

1. For Raspberry Ripple Cake, preheat oven to 350 degrees. Spray a 9-inch fluted tube pan with non-stick spray and set aside.

2. In a large bowl, combine cake mix, white cranberry juice, oil, and egg whites; beat with and electric mixer on low speed for 30 seconds. Using a rubber spatula, scrape down sides of the bowl and beat on medium speed for 2 minutes more. Transfer 1 cup of the batter to a small bowl; stir in raspberry preserves, raspberry extract, and red food coloring. Pour half of the white cake batter into prepared pan. Top with raspberry cake batter. Top with the remaining white cake batter.

3. Bake in preheated oven for 38 to 40 minutes or until wooden pick inserted into center comes out clean. Cool cake in pan on wire rack.

4. For vanilla icing, In a small bowl, combine powdered sugar, whipping cream, and vanilla; beat with an electric mixer on medium speed until a smooth thin consistency.

5. For raspberry glaze, in a small bowl, thoroughly combine raspberry preserves and cranberry juice. Turn cooled cake over onto a serving plate and gently lift pan to remove cake. Spread vanilla icing over top and down sides of cake. Drizzle with raspberry glaze.