Today’s recipe is not one of Grandma’s recipes, but I know she would have LOVED it!! Plus, she LOVED to celebrate birthdays. This Raspberry Whipped Cream Cake is a favorite birthday cake for the two in our family who have Spring birthdays, and this was my son’s birthday cake this year. It’s very easy and very good, and it’s one that I’ve been making for years. I might have heard about it somewhere, but I think I just made it up. It’s so easy that this is a fairly boring post today. There just isn’t a lot to say about it! I don’t have a recipe card for this, and it’s so ridiculously easy, that I’ll just type it out.
Here is the recipe as I made it:
Raspberry Whipped Cream Cake
Bake one white cake mix according to directions on the box.
Top with one 12-ounce jar of seedless raspberry jam (you can certainly use the regular kind if you want to).
Whip one pint of heavy whipping cream with a couple of tablespoons of sugar (or to taste) and spread that over top of cake and jam.
Garnish with fresh raspberries.
You could try other kinds of cake, maybe chocolate or yellow, but I think white cake is perfect for this recipe. You could also try different kinds of jam or fruit on white cake, like blueberry or strawberry or blackberry or orange marmalade or rhubarb (homemade rhubarb jam, of course – you can find a recipe for that here).
Either kind of jam (seedless or with seeds) will work just fine. It just depends on whether you want the seeds in your teeth or not.
It can be tricky to spread the whipped cream on top, but if you do end up with some swirls of jam on top of the whipped cream, consider it art.
Keep it in the refrigerator, because it is whipped cream. This cake is a snap to pull together, and it’s so rich and delicious, your family will love it, whether it’s their birthday or not!