Congrats!! You made it another year together through sickness and health, through good times and through tough times. You need a sweet treat to help you reminisce about all the hills and valleys you’ve journeyed together, and we have just the one. Anniversary Cake has a bouncy vanilla sponge base that will take you right back to the sweet moment you first met your dearly beloved. It gets dressed in white thanks to a fluffy whipped cream cheese frosting layer, and is veiled in a sugary, raspberry sauce as red and romantic as your love! What a lovely and delicious trip down memory lane Anniversary Cake takes us! Here’s to many more ahead!
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
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Spray a 13x18x1-inch baking sheet with nonstick cooking spray.
Step 3 –In a large bowl, whisk the sour cream, the buttermilk, the vanilla, the egg whites, and the vegetable oil together.
Step 4 –Sift the cake mix into the sour cream mixture and stir until just combined.
Step 5 –Pour the batter into the prepared baking sheet.
Step 6 –Bake the cake until a toothpick or fork inserted in the center comes out clean, about 12-15 minutes.
Step 7 –Allow the cake to cool completely.
Step 8 –While the cake is baking, in a small saucepan whisk the Danish dessert into the cold water.
Step 9 –Place the Danish dessert mixture over medium heat and bring it to a boil, whisking constantly.
Step 10 –Boil until thickened, about 1 minute. Transfer it away from the heat immediately.
Step 11 –Stir the raspberries into the sauce.
Step 12 –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.
Step 13 –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.
Step 14 –Beat the powdered sugar into the cream cheese mixture until combined.
Step 15 –Fold the imitation whipped cream into the cream cheese mixture.
Step 16 –Dollop the whipped frosting evenly onto the cooled cake and then spread it into an even layer.
Step 17 –Spread the cooled sauce over the cream cheese frosting layer.
Step 18 –Refrigerate the cake for at least 2 hours and up to 4 hours.
Step 19 –Slice and serve chilled.