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A slice of yellow sponge cake from our favorite 9x13 cake recipes is topped with red fruit jam and fluffy whipped cream, served on a white plate with a red and white patterned cloth in the background.

Yellow Sheet Cake Recipe

This raspberry yellow sheet cake combines soft buttery cake with a sweet homemade raspberry glaze and fluffy topping for an easy dessert perfect for feeding a crowd.

Course desserts
Cuisine American
Keyword Yellow Sheet Cake, yellow sheet cake recipe
Prep Time 20 minutes
Cook Time 45 minutes
Additional Time 2 hours
Total Time 3 hours 5 minutes
Servings 12
Author momma lew

Ingredients

For the cake:

  • 1 - 15.25 oz box yellow cake mix
  • 1 cup water
  • ½ cup vegetable oil
  • 3 large eggs

For the Raspberry Glaze and frosting:

  • 2 Tablespoons Cornstarch
  • ½ cup Sugar
  • 6 ounce container Fresh Raspberries
  • 1 Tablespoon Lemon Juice
  • 8 oz container whipped topping

Instructions

  1. Preheat the oven to 350 degrees.
  2. Grease a 9x13 inch baking pan. 
  3. For a sheet cake, use a large rectangular baking pan with high sides. 
  4. Add the cake mix, water, oil, and eggs to a large mixing bowl, and beat on high speed for 3 minutes. 
  5. Pour batter into the prepared pan, and bake for 28-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  6. Remove the cake from the oven.
  7. Allow the cake to cool in the cake pan for a few minutes, then transfer it to a wire rack to cool completely. 
  8. To make the raspberry glaze, mix the cornstarch and sugar together in a small bowl with a whisk.
  9. Add the raspberries and lemon juice to a small saucepan, and add the cornstarch and sugar mixture, then stir well.
  10. Cook over medium heat for 15 minutes, stirring often, while chopping the berries with the spatula.
  11. Once the mixture is done, refrigerate for 2 hours.
  12. Once the cake and glaze has cooled, spread the mixture over the entire surface of the cake, then top with whipped topping.

Recipe Notes

Store covered at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. You can also freeze slices individually for an easy dessert later.