Last week was my boyfriend’s birthday and I wanted a quick, delicious recipe to take to his work before my shift at the hospital. Fortunately, his mom tipped me off on this cake that he loves! This cake recipe was created years ago when his mom was out of town and they needed something to bring to his brother’s school bake fair. His dad had a box of cake mix, whipped cream and frozen raspberries on hand. They combined all three to make a quick raspberry chocolate cake!
Over the years, this has become one of Tyler’s favorite cakes. The fluffy whipped cream pairs nicely with the raspberries and chocolate. With Tyler’s permission, this cake is too flavorful to not share! I hope you enjoy it as much as we do!
Tyler’s Birthday Cake
Ingredients:
- 1 box of chocolate cake mix, plus eggs, water, oil called for in cake box recipe
- 2 pints of fresh raspberries, divided
- 4 tbsp + 1 tsp sugar, divided
- 2 cups heavy whipping cream
Directions:
- Preheat oven and prepare cake mix according to directions on box.
- Pour cake mix into two 8″or 9″ round cake pans.
- Bake cake according to directions on box.
- When cake is pulled out of oven, allow to cool. Place a large metal bowl in the refrigerator for 10-15 minutes.
- Clean raspberries. In small bowl, add one tsp sugar and one pint of raspberries. Partially muddle.
- Remove large metal bowl from refrigerator. Add whipping cream and 4 tbsp of sugar. Whip thoroughly until cream is fluffy.
- Remove cake from pans. Shave off rounded top of cake for a flat top of cake.
- Place first layer of cake on the serving tray. Top with half of the whipped cream, smoothing whipped cream over surface of cake. Place muddled raspberries over whipped cream. Place second layer of cake on top. Top with remaining whipped cream, smoothing evenly over surface of cake.
- Use remaining pint of raspberries to decorate cake.
- Serve immediately. Refrigerate any remaining cake.
Live your life joyfully so,
Ashley
