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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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
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan.
Step 2
In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Step 3
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.
Step 4
Fold in the blue raspberry gelatin mix and drops of blue food coloring, mixing until the batter is evenly colored.
Step 5
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Step 6
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.
Step 7
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.
Step 8
Spread the pudding evenly over the cooled cake, then chill in the refrigerator for at least 1 hour.
Step 9
Top the cake with whipped cream, spreading it evenly over the pudding layer.
Step 10
Garnish with fresh raspberries before serving. Slice and enjoy!
Nutrition Facts
| Serving size | (1411.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3019.1 |
| Total Fat 77.6g | 0% |
| Saturated Fat 45.2g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 222.9mg | 0% |
| Sodium 3910.5mg | 0% |
| Total Carbohydrate 545.4g | 0% |
| Dietary Fiber 8.9g | 0% |
| Total Sugars 379.0g | |
| Protein 42.9g | 0% |
| Vitamin D 352.5IU | 0% |
| Calcium 916.1mg | 0% |
| Iron 8.8mg | 0% |
| Potassium 1360.0mg | 0% |
Source of Calories