Blue Raspberry Pudding Cake
Dive into a delightful burst of sweetness with this Blue Raspberry Pudding Cake, a show-stopping dessert that combines eye-catching color with luscious layers of flavor. This recipe starts with a moist, buttery cake infused with the tangy-sweet punch of blue raspberry gelatin and enhanced by a hint of vanilla. Topped with silky vanilla pudding, a dreamy whipped cream layer, and a scattering of fresh raspberries, this dessert is the perfect balance of creamy, fruity, and vibrant. Easy to prepare in under an hour and chilled to perfection, it’s a crowd-pleaser that’s ideal for summer gatherings, birthdays, or anytime you want a whimsical treat. With its stunning blue hue and irresistible taste, this cake is sure to be the centerpiece of your dessert table! Keywords: Blue raspberry pudding cake, easy dessert, summer cake, vibrant blue dessert, pudding layer cake.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter
- 0.75 cups milk
- 1 teaspoon vanilla extract
- 3 ounces blue raspberry gelatin mix
- 3.4 ounces instant vanilla pudding mix
- 2 cups cold milk
- 3 drops blue food coloring
- 1 cup whipped cream
- 0.5 cups fresh raspberries
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan.
In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Melt the butter and let it cool slightly, then whisk it into the flour mixture along with 3/4 cup of milk and vanilla extract until smooth and well combined.
Fold in the blue raspberry gelatin mix and drops of blue food coloring, mixing until the batter is evenly colored.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake the cake for 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
While the cake cools, prepare the pudding layer by whisking the instant vanilla pudding mix with 2 cups of cold milk in a bowl. Let it set for 5 minutes.
Spread the pudding evenly over the cooled cake, then chill in the refrigerator for at least 1 hour.
Top the cake with whipped cream, spreading it evenly over the pudding layer.
Garnish with fresh raspberries before serving. Slice and enjoy!
Nutrition Facts
Calories |
3019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.6 g | 99% | |
| Saturated Fat | 45.2 g | 226% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 223 mg | 74% | |
| Sodium | 3910 mg | 170% | |
| Total Carbohydrate | 545.4 g | 198% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 379.0 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 8.8 mcg | 44% | |
| Calcium | 916 mg | 70% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1360 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
