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Anniversary Cake

OvenSpecial OccasionStove-TopVegetarian
Time :2 hours 45 minutes
Yield :24 servings
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The Scoop

White cake, tangy cream cheese, and a glossy raspberry topping? This dessert clearly understood the celebration brief!
Light, creamy layers meet a sweet-tart raspberry sauce in this chilled sheet cake that looks party-ready without demanding fancy cake-decorating skills.
Hack it:
Add lemon zest to the cake batter or frosting for a bright citrusy twist.
Swap the raspberries for strawberries, blackberries, or a mixed berry blend.
Add sliced fresh berries between the frosting and raspberry topping for extra texture.
Finish with white chocolate curls, toasted almonds, or freeze-dried raspberries.
Give the raspberry layer a little more depth with a splash of lemon juice or orange zest.
Bake the cake in two round pans for a more traditional layer-cake presentation.
Leftovers:
Cut the cake into cubes and layer with extra berries and whipped cream for a shortcut trifle.
Freeze individual slices for a cold, creamy treat straight from the freezer.
Turn leftover pieces into dessert parfaits with yogurt or whipped cream.
Serve chilled cake with vanilla ice cream and extra raspberry sauce.
Crumble the cake into small pieces and use it as a topping for cheesecake, pudding, or ice cream.

Ingredients

For the cake:

  • 2/3 cup sour cream
  • 3/4 cup buttermilk, room temperature
  • 2 teaspoons vanilla extract
  • 4 egg whites
  • 1/3 cup vegetable oil
  • 1 (15.25-ounce) box white cake mix

For the sauce:

  • 1 (4.75-ounce) box raspberry Danish dessert
  • 1 3/4 cups water, cold
  • 12 ounces frozen raspberries or 3 cups fresh raspberries

For the whipped cream cheese layer:

  • 8 ounces cream cheese, softened
  • 4 tablespoons unsalted butter, room temperature
  • 1/2 cup powdered sugar
  • 8 ounces imitation whipped cream

Directions

  • Preheat the oven to 350 degrees F.
  • Spray a 13x18x1-inch baking sheet with nonstick cooking spray.
  • In a large bowl, whisk the sour cream, the buttermilk, the vanilla, the egg whites, and the vegetable oil together.
  • Sift the cake mix into the sour cream mixture and stir until just combined.
  • Pour the batter into the prepared baking sheet.
  • Bake the cake until a toothpick or fork inserted in the center comes out clean, about 12-15 minutes.
  • Allow the cake to cool completely.
  • While the cake is baking, in a small saucepan whisk the Danish dessert into the cold water.
  • Place the Danish dessert mixture over medium heat and bring it to a boil, whisking constantly.
  • Boil until thickened, about 1 minute. Transfer it away from the heat immediately.
  • Stir the raspberries into the sauce.
  • Set the sauce aside to cool. You can place the saucepan on a hot pad in the fridges to quicken the cooling time. If you do so, be sure not to leave it in the fridge for too long. You don't want it to set up in the pan.
  • While the sauce and cake cool, in a medium bowl cream the cream cheese and the butter together with a hand mixer until smooth and there are no lumps.
  • Beat the powdered sugar into the cream cheese mixture until combined.
  • Fold the imitation whipped cream into the cream cheese mixture.
  • Dollop the whipped frosting evenly onto the cooled cake and then spread it into an even layer.
  • Spread the cooled sauce over the cream cheese frosting layer.
  • Refrigerate the cake for at least 2 hours and up to 4 hours.
  • Slice and serve chilled.
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