Raspberry Polka Dot Cake with Whipped Cream Topping

… Elegant But Easy Gluten Free, Dairy Free Dessert

I love desserts that look like I’ve been working on them all day, but are so simple that they can actually be put together on relatively short notice. This recipe falls into that category. By using your favorite gluten-free box cake mix, you can whip this dessert up in no time. Of course, the recipe will work just fine if you prefer to make your favorite yellow cake from scratch too. With raspberries in season, this fun cake polka dotted with fresh drops of slightly tart raspberries complement the mild-flavored cake and add a nice counter-balance to the sweet whipped cream. A fun way to celebrate raspberry season, if you ask me.

Prep time: about 10 minutes

Baking time: about 25 minutes

Cooling time: about 1 hour

Makes a full size 9 inch two-layer cake

Ingredients:

1 gluten-free (and dairy-free if applicable) cake mix of your choice – I used Namaste Vanilla Cake Mix

3 eggs or egg substitute equal to three eggs*

1/2 cup oil*

1 cup water*

2 cups fresh raspberries, rinsed and dried

3 cups whipped cream or non-dairy substitute – I used Rich Whip Non-Dairy Whip Topping

Ingredients for raspberry sauce – optional:

1/2 cup raspberry juice

3-4 teaspoons sugar

Directions:

Preheat oven to 350ºF. Prepare 2 9” cake pans by lightly oiling or spraying with a gluten-free non-stick cooking spray. Line bottom of each pan with parchment paper. Set aside. 

In a large mixing bowl, combine cake mix, eggs, oil, and water. With handheld electric mixer or stand mixer, beat on low speed to moisten dry mix into wet ingredients. Increase speed to medium high and mix for 1 minute (or according to your box mix directions.) Scrape sides of bowl half way through mixing. *If your cake mix calls for different ingredients, follow those directions accordingly. The ingredients with the * are listed according to Namaste Vanilla Cake Mix instructions. 

Pour equal portions into prepared cake pans. Disperse raspberries in cake pans over batter evenly. Batter does not need to cover berries. Bake at 350º for approximately 25 minutes. Ovens vary so check cake for doneness by inserting toothpick into center of cake. Cake is done when toothpick comes out almost crumb free and top of cake is golden brown. 

While cake is baking, if you wish to make raspberry sauce for garnish, combine the raspberry juice and sugar in a small sauce pot. Simmer over low until sugar has dissolved and the sauce is thick enough to coat back of spoon without running off. Set aside to cool.  

Remove pans from oven and let rest on cooling racks for 10 minutes. Remove cake from pans and continue to cool completely.

When cake has thoroughly cooled, drizzle some of the raspberry sauce over the serving plate, then place one layer of cake on the serving plate. Dollop with half of the whipped cream and spread evenly not quite to edge of cake. Top with second cake layer, insert 4-5 wooden toothpicks to secure the top layer to the bottom layer. Repeat whipped cream process. Garnish with a few raspberries and a sprig of mint. Refrigerate the cake until ready to be served. When slicing, use caution as the whipped cream will want to cause the top layer to slide right off of the bottom one. Using a serrated knife will work fine. Serve and enjoy the fresh flavor of summer raspberries. 

Safe food is a journey … Thrive!