Raspberry Tart Cake 🍰
When I was a little girl my favorite doll was Strawberry Shortcake. My mom used to stand in line at the store to get me all of those fruit smelling dolls. My favorite of the Strawberry Shortcake dolls was Raspberry Tart! I loved her pink colored hair, scented like raspberry with a hint of lemon. So, I decided to make a cake in her honor, hence the name Raspberry Tart Cake! And I must say I did honor her well with the flavor profile I created to represent my favorite doll. In this cake I used fresh lemon, lemon zest, raspberry preserves, and the most incredibly delicious whipped topping. The tartness of the lemon cake topped with fresh raspberries and a creamy raspberry filling is going to bring you right back to the good ole days of playing with your dolls. The taste is so incredibly delicious and perfectly balanced. Are you ready to go down memory lane? Let’s make it!
I have had this KitchenAid 5 Ultra Power Speed Hand Mixer for years!!! It is super convenient and easy to use! I absolutely love it!
🗒 More Delicious Cake Recipes
👝 How to Store Leftovers
Store in an air-tight container for 3-5 days in the refrigerator.
🤔 Common Questions
Yes, with the lemon flavor of this cake I would recommend using blueberry, strawberry, or blackberry preserves!
I would recommend using white, yellow, or even chocolate cake mix!
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Raspberry Tart Cake
Equipment
Ingredients
- 15.25 oz box lemon cake mix
- 1 lemon zest & juice
- 1 cup water
- ½ cup vegetable oil
- 3 eggs
- 7 oz + 2 tbsp raspberry preserves divided
- 14 oz can sweetened condensed milk
- ½ cup whole milk
- 12 oz fresh raspberries divided
- 3 cups heavy cream
- 3 tbsp powdered sugar
Instructions
- To a large mixing bowl add in lemon cake mix and the zest of one lemon. Now, into a measuring cup, squeeze in the juice of 1 lemon and depending on how much lemon juice you get, fill the measuring cup up the rest of the way with water until you reach 1 cup (or however much water is indicated on the back of your cake mix box. Add the lemon juice water mixture into the mixing bowl with the cake mix and lemon zest. Then, add the ½ cup vegetable oil and 3 eggs into the mixing bowl (or however much vegetable oil and eggs is indicated on the back of your cake mix box). Use an electric hand mixer to beat that together until the batter is fully combined and smooth.
- Transfer the lemon cake batter into a greased 9×13 baking dish and bake it at 350°F for 25 minutes (or according to the back of your cake mix box).
- While the cake is baking it’s time to make the cake filling. In a blender add 7 oz raspberry preserves, can of sweetened condensed milk, and whole milk. Blend that together for just a few seconds until combined and smooth.
- Right when the cake comes out of the oven, use the handle of a wooden spoon to poke holes all over the cake, going about 3/4’s of the way down. Pour the raspberry cake filling mixture over the warm cake, and then smooth it out evenly so it fills all the holes. Now, take about 6 oz of fresh raspberries and arrange them evenly on top of the cake. Then, place the cake in the refrigerator to let it cool for at least an hour.
- To make the homemade whipped cream, in a large mixing bowl add heavy cream, powdered sugar, and 2 tbsp of raspberry preserves. Beat that together with an electric hand mixer for about 5-7 minutes until it reaches a stiff peak.
- Once the cake is done chilling, add the homemade whipped cream on top and smooth it out until even. Then, take about 6 oz of fresh raspberries and arrange them evenly in lines over top of the cake. Serve & enjoy!
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