Lemon Raspberry Ooey Gooey Cake is another flavor added to my Ooey Gooey Cake collection. It’s so easy to make and so delicious to eat! Fresh raspberries are added to a lemon cake mix to create a decadent and refreshing dessert that will be hard to stop eating!
Lemon Raspberry Ooey Gooey Cake
One thing I do absolutely love about this dessert is the texture. The thin top layer of delicate flakiness resting precariously over the ooey gooey raspberry lemon lusciousness is pretty darn amazing. They battle it out in your mouth, the sweet rich velvet like cake and the crispy top layer of crust. Just to be clear, there are no losers in that battle. It is obvious I love these cakes since I have made quite a few, including Chocolate Ooey Gooey Cake, Strawberry Ooey Gooey Cake, and even Red Velvet Ooey Gooey Cake! It was time to bring a little citrusy flavor to the mix for this Lemon Raspberry Ooey Gooey Cake Recipe!
Lemon Raspberry Ooey Gooey Cake Recipe
With just a few ingredients, you will have your Lemon Raspberry Ooey Gooey Cake ready to share!
Ingredients
- Lemon cake mix
- Butter–Let it get to room temperature.
- Eggs–Room temperature eggs work the best for baking.
- Cream cheese–Again, (are you seeing the theme here?), room temperature is best.
- Confectioners’ sugar–You will use this sugar in the mix as well as for the dusting after the cake has been baked.
- Fresh raspberries–Use fresh raspberries. If you thaw frozen raspberries, they will be too runny for this recipe.
- Lemon juice
How to Make Lemon Raspberry Ooey Gooey Cake
There are two distinct layers in an ooey gooey cake. This one is lemon cake on the bottom and a raspberry lemon-flavored layer on top. The bottom layer should be a bit firm, but the top layer is melt-in-your-mouth velvety perfection.
- To get started, preheat the oven to 350°F and prepare a 9×13 baking pan.
- In a large bowl, combine the cake mix, butter, and one egg. This will be the base of the delicious dessert.
- Spread the cake layer on the bottom of the pan and combine the rest of the ingredients, folding in the raspberries at the end. Pour the mixture over the cake and bake for 35-40 minutes. If you check the doneness with a toothpick, it should appear wet.
- Let it cool a bit before cutting and serving.
5 Unwritten Rules for Ooey Gooey Cake Success:
Make sure you prepare your pan correctly. I use GOOP {Homemade Baker’s Spray} and think it’s far superior to any product you can buy at the store. If you don’t want to make GOOP, grease your pan then line with parchment paper.
Room temperature ingredients is a good idea. Set your butter and cream cheese out a few hours before you plan on making this amazing cake.
Don’t undermix ingredients. Whip the cream cheese until it is light and fluffy, at least 3 minutes.
Pan size matters. You can use a 9×9 or 8×8 square pan or a round cake pan. Just make sure your oven is properly calibrated as you don’t want hot spots that will cause uneven baking. (Hint: Use bake strips around your pan!)
You are not limited by the flavors in the recipe! Try adapting the Ooey Gooey cake recipe to create any flavor combination. The possibilities are endless!
Did you know the “magic” version of this recipe? You simply mix all the ingredients in one bowl and then bake. There is no layer separation, but the flavor and texture are still amazing!
Looking for More Lemon Desserts?
Lemon Cream Cheese Coffee Cake
Ingredients
- 1 package (15.25 ounce) lemon cake mix
- 1/2 cup (113g) butter, melted
- 4 large eggs, divided
- 1 package (8-ounce) cream cheese, softened
- 2 cups confectioners’ sugar
- 1 cup raspberries
- 1/4 cup lemon juice
- confectioners’ sugar for dusting
Instructions
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Preheat oven to 350°F.
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Lightly grease (use the butter & flour method or GOOP or pan release) a 9×13 baking pan.
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In a large bowl, combine cake mix, butter, and 1 egg.
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Press mixture into the bottom of the prepared pan. It will be very thick.
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In a separate large bowl, beat cream cheese and 3 eggs at medium speed with an electric mixer until smooth.
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Gradually beat in confectioners’ sugar until combined.
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Gently stir in the lemon juice and fold in the raspberries by hand.
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Pour mixture over cake mixture; bake for 35 to 40 minutes, or until center is just about set. (It should still be jiggly. An inserted toothpick should appear wet.)
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Cool before cutting.
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Garnish with a dusting of confectioners’ sugar.