I love this cake, for a few reasons; first, with a cake mix its SUPER fast and simple, AND the flavor options are terrific! Use the jello flavor that appeals to you, then add a layer of that fruit(s) in the batter as indicated. I also think using a pure flavor extract in the cake batter deepens the complexity and provides a beautifully fragrant experience. Extracts and combos in particular I love for this cake include mango, raspberry, blackberry, and strawberry.
For those of you who can't go the artificial dye route, consider making my non-artificial anything, from scratch luxury strawberry cake, which gets its substance and flavor from the puréed fruit. You can also add beet powder, if you feel you need the pink color...as we do, in fact, eat with our eyes!
Prep Time: 15 minutes Yield: 12-16 slices, one 9 inch two layer cake
1 15-16 ounce white cake mix (note: follow my recipe, do not prepare mix according to box instructions)
3 ounce box flavored jello (I used raspberry with this cake)
1/2 cup whole milk, at room temperature (or 1/4 cup cream plus 1/4 cup water)
3/4 cup vegetable oil
1/2 teaspoon pure extract, such as raspberry, strawberry, blackberry, cherry (this extract is very strong, using too much will not be desirable, so use sparingly...)
4 large eggs, at room temperature (we do this with eggs and milk because otherwise the mixture may curdle if we introduce chilled ingredients)
1 cup fresh or frozen berries, mashed or chopped (When I use frozen berries, I thaw in microwave, then drain excess moisture, then mash)
For frosting recipes and options, see end of post for links to my delectable recipes!
Preheat oven to 350 degrees. Spray and flour lightly two 9 inch cake rounds.
In a large mixing bowl, using a hand electric beater, (or a stand mixer with paddle attachment) add cake mix, jello, milk, oil and beat until smooth. Add extract, then four eggs, one at a time. Make sure you scape the sides of the bowl as some dry ingredients may need to be stirred into batter. Beat for 1-2 minutes, then stir in berries.
Divide batter evenly into pans. Bake approximately 29-32 minutes, or until cake springs back when touched lightly in center.
You can also use this recipe for cupcakes or other pan sizes, adjust baking time, all will be within a 30 minute range.
Cool on wire rack until pans are warm to touch. This is the best time to un-mold the layers cleanly. Allow to cool completely, placing carefully back on wire rack.
Frost with your favorite frosting, or try one of mine, they are sure to be a new favorite of yours! Links: