About this Recipe

By: Taylor Hart 

for the last few years I have made this simple cake for my birthday celebration.  I love the lightness of the vanilla cake with the smooth cream filling and tart bite of the raspberries. 


Vanilla Layer

  • 1 package Vanilla cake mix 
  • 1 cup milk
  • 1/2 cup sour cream
  • 4 eggs
  • 3/4 cup melted butter
  • 1/4 cup white chocolate pudding mix
  • 2 oz  shredded white chocolate

Cream Filling 

  • 8oz cream cheese
  • 7oz jet puff
  • 8oz cool whip 

Whipped Cream 

  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar 
  • 2 tbs vanilla 


combine all cake ingredients and whip for two minutes. fold in white chocolate after whipping, pour into two greased 8″ baking rounds. bake for 30 minutes or until toothpick comes out dry. cool for 10 minutes and flip out of pans onto cooling racks. cool completely. ( I doubled this portion to make 4 cake rounds and I used 3 cake rounds)

for cream filling 

combine the cream cheese and jet puff until smooth, fold in the cool whip. 

whipped cream 

whip heavy cream for one minute, add powdered sugar and vanilla, and whip again until firm peaks form, be careful not to over whip.  

putting the cake together

put a layer of vanilla cake onto a cake plate, get half of the  cream filling and spread evenly over cake round, put a layer of raspberries on top of cream filling, put another layer of cake on top of raspberries repeat.  cover entire cake with whipped cream.