This post contains affiliate links.

Why This Gluten-Free Dairy-Free Raspberry Vanilla Sheet Cake is a Must-Try

When attending a gathering, especially a lively BBQ, the goal is often to leave a lasting impression. You want people to remember your contribution – either by eagerly requesting the recipe or making a mental note to invite you again because you brought something truly exceptional. This Vanilla Raspberry Sheet Cake is precisely that showstopper. I vividly recall bringing it to a large 4th of July celebration where slices were literally snatched up as I was preparing to leave. Guests were enthusiastically grabbing pieces with their hands, desperate for one more bite before I departed. The buzz was palpable; people were telling their companions, “Oh, you absolutely have to grab a slice before she leaves!” The collective shock was always delightful when I revealed it was both gluten-free and dairy-free. And, trust me, you’ll experience the same surprise and satisfaction.

The proof of its unparalleled deliciousness extended beyond that party. When I prepared it again for a blog video shoot, I shared slices with our neighbors to avoid the temptation of devouring the entire cake myself. One neighbor immediately texted me, declaring it was “what dreams are made of.” Such a glowing endorsement from someone who enjoys a standard diet speaks volumes about its quality.

This sheet cake is an ideal dessert for feeding a crowd, typically yielding around 30 generous slices. Its inherent beauty means you don’t have to contend with the complexities of stacking and frosting multiple cake layers. This single-layer masterpiece easily outshines many fancy tall cakes, offering both ease of preparation and stunning presentation. The homemade raspberry layer, with its incredibly vibrant and eye-catching hue, acts like a beacon, drawing everyone in. It’s simply irresistible.

I even brought this delightful cake to a church Christmas party, leveraging its gorgeous red color for the holiday theme. While waiting in line, I overheard a lady excitedly telling someone, “Oh, I’m going back for seconds on that raspberry cake.” She had no idea I was the baker, and I had to resist the urge to fist pump in triumph. Her enthusiasm was particularly gratifying because, once again, she was a “regular eater” who was unaware that this delectable treat was crafted specifically for my son, who manages multiple food allergies. It allowed him to partake in a yummy dessert just like everyone else.

This versatile dessert is perfect for a myriad of occasions: Valentine’s Day, throughout the entire summer season – from Memorial Day to Labor Day – and even at Christmas. Its adaptability means you don’t even need fresh raspberries for the topping; the filling uses readily available frozen raspberries, allowing you to whip up this exquisite cake any time the craving strikes, all year long.

How This Sheet Cake Achieves Its Gluten-Free Perfection

Creating a delicious gluten-free cake has never been more straightforward. There’s no need to stock specialized or expensive gluten-free flours. The magic begins with a simple, high-quality gluten-free box mix. You literally just open the box and pour the contents! The other two integral layers of this dessert – the homemade raspberry filling and the fluffy vanilla topping – are naturally gluten-free. By focusing on just this one simple step for the cake base, you’ve effortlessly covered the gluten-free requirement for the entire dessert.

It’s worth noting that gluten-free box mixes can vary in quantity, typically ranging from 18 oz to 22 oz. From extensive testing, I’ve found King Arthur’s Yellow Gluten-Free Cake Mix (22 oz) to be consistently excellent. This mix delivers a superior texture and flavor profile that truly elevates the final cake. You can often find this reliable mix at major grocery stores like Kroger, and it’s also widely available online. For those who prefer a completely homemade approach, I also have a fantastic gluten-free yellow cake recipe that your family is sure to adore!

While King Arthur is my top choice, I have used Krusteaz in a pinch. Although it contains less mix in the box, which can sometimes result in a slightly different crumb, it still works well. When using Krusteaz, I found it yielded a slightly more moist cake, likely due to a higher liquid ratio in my recipe. If you don’t require the cake to be gluten-free but still need it to be dairy-free, a regular box mix can be substituted. In that case, I highly recommend Duncan Hines for its consistent quality.

Unlocking the Secret to This Cake’s Tender and Amazing Texture

The true genius behind this cake’s incredible texture lies in a technique I call “doctoring up” the box mix. We don’t simply follow the package directions; instead, we enhance the mix to achieve a springy, bouncy, and unbelievably moist crumb that will surprise even the most discerning palates. It truly transforms an ordinary box mix into the best sponge cake you’ve ever had. To achieve these bakery-worthy results, we introduce several key additions: a box of instant vanilla pudding mix, extra rice milk, dairy-free sour cream, and an additional measure of oil. These ingredients work in harmony to significantly boost moisture, richness, and structure. Furthermore, we incorporate a generous tablespoon of pure vanilla extract. This, combined with the vanilla notes from the box mix and the pudding, ensures that the vanilla flavor in this cake is absolutely singing – a truly pronounced and delightful vanilla experience in every bite.

Demystifying Dairy-Free Jell-O Pudding: Is It Really Dairy-Free?

A common misconception is that Jell-O pudding contains dairy. However, it’s crucial to differentiate between the finished product, which traditionally uses dairy milk, and the powdered mix itself. The powder inside the box is, in fact, dairy-free. You can trust this information; I’ve personally contacted the company to confirm. So, there’s no need for concern! Feel free to confidently use that powdered goodness in your cake mix. And remember, for this recipe, you’re going to disregard the directions on the pudding box, just like you did for the cake mix, to achieve our desired texture and flavor. If you’re interested in making plain dairy-free Jell-O pudding with a milk substitute, I even have a dedicated recipe for that!

Can Store-Bought Raspberry Jam Be Used for the Filling?

While you certainly can opt for store-bought raspberry jam, I generally find that homemade jam offers a superior flavor profile and freshness that is hard to beat. If you’ve never ventured into making homemade raspberry jam, you’ll be pleasantly surprised by its simplicity – it’s literally as easy as pouring ingredients, smashing/stirring, and then allowing it to cool. The depth of flavor and control over sweetness in homemade jam truly enhances this cake.

However, if you’re truly pressed for time and need to use a store-bought option, it’s essential to choose a very thick variety. The raspberry filling needs to be stable and firm enough to support the light and airy vanilla whipped topping without sliding around or off the cake. A thin or runny jam will compromise the structural integrity of your beautiful layers. But rest assured, if you do decide to use store-bought jam, I won’t be sending the “jam police” your way!

Crafting a Cloud-Like Dairy-Free Topping: The Secret Revealed

My dairy-free baking game significantly elevated once Country Crock’s Plant Cream became widely available. This isn’t a sponsored endorsement; it’s genuinely a product I wholeheartedly recommend. It truly stands out as the best replacement for traditional heavy cream, offering incredible whip-ability and a luxurious mouthfeel. To make our topping even thicker, more stable, and to amplify that wonderful vanilla flavoring, we combine it with a specially prepared dairy-free version of Jell-O Pudding. Blending these two components together results in the most delicious and cloud-like topping you’ll find this side of the Mississippi!

Here are two essential hacks to ensure your dairy-free topping reaches its peak fluffy perfection:

• Chill Everything Thoroughly: Before you begin whipping, place the entire container of Country Crock Plant Cream, your mixer beaters, and your mixing bowl in the freezer for at least 10-15 minutes. This crucial step significantly aids the plant cream in whipping up to firm, stiff peaks, creating that incredibly airy texture we’re after. I usually do this while preparing the vanilla pudding.
• Adjust Milk for Pudding: When making the dairy-free Jell-O pudding for the topping, you’ll need to select the “Cook and Serve” option (this is different from the instant pudding used in the cake mix). Crucially, you will only use HALF of the milk amount called for on the pudding box directions. Since rice milk, our preferred dairy-free alternative, is typically thinner than cow’s milk, halving the liquid ensures the pudding sets to a thick, stable consistency that will blend perfectly into our whipped topping without making it runny.

Is Rice Milk a Requirement for This Recipe?

I wholeheartedly recommend using rice milk for this recipe. Its neutral flavor profile ensures that it doesn’t impart any unwanted taste to the delicate vanilla and raspberry notes of the cake. Almond milk, while a popular dairy-free alternative, can sometimes introduce its own distinct flavor, which might alter the intended taste. Similarly, soy milk can occasionally leave a slight aftertaste that some find noticeable. You can use either regular or vanilla-flavored rice milk, depending on your preference and what’s available.

However, I understand that dietary restrictions vary greatly. If your specific diet or allergies necessitate the use of another type of dairy-free milk substitute, please feel free to use it. While I believe the cake should still turn out well structurally, be aware that there might be a subtle difference in the overall flavor profile. Always choose the option that best suits your family’s needs.

Are Fresh Raspberries Essential?

Not at all! Fresh raspberries are primarily used as an optional garnish for this cake. They add a beautiful pop of color and freshness, making the dessert look even more appealing, but the cake will be absolutely stellar and equally delicious without them. The heart of the raspberry flavor, the vibrant filling, calls for frozen raspberries. This clever choice means you can easily make this incredible cake at any time of the year, even when fresh berries are out of season or not at their peak quality. It offers maximum flexibility and convenience without compromising on taste.

Adapting This Cake for Egg-Free and Vegan Diets

As my son recently outgrew his egg allergy, I haven’t personally experimented with making this specific cake egg-free. However, if you require an egg-free version, it would likely align with vegan baking principles. From my many years of experience with egg-free baking, my strongest recommendation would be to use Ener-G Egg Replacer. It’s a reliable substitute that often yields good results. Be aware, however, that using an egg replacer might result in a cake that is slightly gummier in texture compared to the original recipe. Despite this potential textural difference, the cake should still be enjoyable and delicious, allowing those with egg allergies to partake in this wonderful dessert.

Locating Dairy-Free Sour Cream: A Key Ingredient

For this recipe, the dairy-free sour cream I exclusively use and highly recommend is by the brand Tofutti. It’s a consistently excellent product that contributes significantly to the cake’s tender and moist texture. It’s important to note that Tofutti sour cream is soy-based. Unfortunately, if you or someone you are baking for has a soy allergy, I do not currently know of a suitable dairy-free and soy-free sour cream alternative. I typically find Tofutti sour cream at my local Kroger and Natural Grocer stores. In other regions where I’ve lived, I’ve also successfully located it at Whole Foods Market and Sprouts Farmers Market. Always check your local specialty or health food stores, as availability can vary.

Essential Tools for Baking This Gluten-Free Dairy-Free Sheet Cake

To successfully create this perfectly layered and delicious cake, you’ll need a few standard kitchen tools. Having these on hand will ensure a smooth and enjoyable baking process:

• Large Baking Sheet: Also commonly referred to as a half sheet pan, this measures 13x18x1 inches. Its generous size is ideal for baking a single, evenly spread cake layer.
• Large Mixer Bowl, or Stand Mixer: Essential for combining your cake batter thoroughly and efficiently.
• Stand Mixer Whisk Attachment, or Handheld Electric Beaters: Perfect for achieving the desired light and airy consistency for both the cake batter and the whipped topping.
• Two Medium Sauce Pans: You’ll need one for preparing the vibrant raspberry puree filling and another for the dairy-free vanilla pudding that forms the base of our fluffy topping.
• Measuring Cups and Spoons: For precise and accurate ingredient measurements, which are crucial for consistent baking results.
• Handheld Whisk: Useful for stirring and mashing the raspberry filling and ensuring the pudding mixtures are smooth.
• Spatula: For scraping bowls, folding ingredients, and spreading your delicious layers evenly onto the cake.

Ingredients Needed for This Delicious Allergy-Friendly Cake

Gathering the right ingredients is the first step to creating this unforgettable gluten-free, dairy-free Vanilla Raspberry Sheet Cake. Here’s what you’ll need for each luscious layer:

Discover More Gluten-Free & Dairy-Free Dessert Favorites!

Just because you adhere to a gluten-free and dairy-free diet doesn’t mean you should ever miss out on truly wonderful desserts that make you want to lick the plate clean! This vanilla raspberry sheet cake is just one example of the incredible allergy-friendly treats you can enjoy. To explore the full spectrum of our delightful dessert creations, please navigate to my comprehensive recipe index at the top of the page. In the meantime, here are some other beloved favorites that are sure to get your taste buds excited:

• Gluten-Free Dairy-Free Lemon Raspberry Streusel Cake
• Gluten-Free Dairy-Free Strawberry Chocolate Galette
• Gluten-Free Dairy-Free Triple Chocolate Pie
• Gluten-Free Dairy-Free Texas Sheet Cake
• Gluten-Free Dairy-Free Mississippi Mud Brownies
• Gluten-Free Dairy-Free DoubleTree Chocolate Chip Cookies

Watch How to Make This Irresistible Dessert: Step-by-Step Video Guide

Yes, absolutely! I’ve prepared a comprehensive video tutorial that guides you through the entire process of making this perfect vanilla raspberry sheet cake, from start to finish. I want to ensure your cake turns out flawlessly, and I know that many of you find visual instructions incredibly helpful. The video should automatically populate on this page; however, if it doesn’t appear, you can find it conveniently embedded at the bottom of the recipe card. And if all else fails, you can always head directly to my YouTube channel to watch the full demonstration and get started on this incredible dessert!

Vanilla Raspberry Sheet Cake (GF, DF + VIDEO!)

Yield:
30 slices

Prep Time:
30 minutes

Cook Time:
25 minutes

Additional Time:
1 hour

Total Time:
1 hour 55 minutes

Experience a truly sponge-like vanilla cake, complemented by a luscious homemade raspberry layer and crowned with an ethereal vanilla topping. These three magnificent layers combine to offer an utterly delightful “Um, um, good!” sensation. This recipe is also conscientiously crafted to be gluten-free, dairy-free, peanut-free, and tree nut-free, making it a perfect allergy-friendly dessert for everyone to enjoy!

Ingredients

VANILLA CAKE:

• 4 large eggs
• 1 and 1/4 cup rice milk
• 1/2 cup vegetable oil
• 3 oz dairy-free sour cream (1/4 of a wheel)
• 1 Tablespoon vanilla extract
• 1 box King Arthur Gluten Free Yellow Cake Mix (22 oz)
• One 3.4 oz box INSTANT Jell-o Vanilla Pudding Mix

RASPBERRY LAYER:

• 12 oz. frozen raspberries
• 1/3 cup sugar
• 1 cup water, divided
• 4 tbsp cornstarch

WHIPPED TOPPING:

• One 4.6oz Jell-O cook-and-serve vanilla pudding
• 1 and 1/2 cups rice milk
• 1 cup plant cream
• 1 tsp vanilla
• 1/3 cup powdered sugar
• Fresh raspberries for decorating

Instructions

VANILLA CAKE LAYER:
Preheat your oven to 350 degrees F. Lightly spray your half sheet baking pan (measuring 13x18x1 inches) with a non-stick baking spray and set it aside, preparing it for the cake batter.

In the bowl of a stand mixer fitted with the whisk attachment, pour all of your liquid ingredients: the eggs, rice milk, vegetable or canola oil, dairy-free sour cream, and vanilla extract. Begin whisking on a medium speed (or use electric beaters) until all these components are thoroughly combined and smooth.

Next, carefully add the dry ingredients to the liquid mixture: the gluten-free cake mix and the instant vanilla pudding mix. Continue to beat the mixture until it is smooth and well incorporated, ensuring no dry pockets remain. Avoid overmixing, as this can lead to a tougher cake.

Gently pour the prepared batter evenly into the greased baking tray. Transfer the tray to your preheated oven and bake for approximately 25-30 minutes, or until the center of the cake springs back lightly when touched. Once baked, remove the cake from the oven and set it aside to cool completely before proceeding to the next steps. This cooling period is crucial for setting the cake’s structure.

RASPBERRY LAYER:

While your cake is cooling, begin preparing the vibrant raspberry layer. In a medium saucepan, combine the frozen raspberries, sugar, and half of the measured water (1/2 cup). In a separate small bowl, measure out the remaining half cup of water and stir in the cornstarch until it’s fully dissolved, creating what is known as a cornstarch slurry. Pour this slurry into the saucepan with the raspberry mixture.

Place the saucepan over medium heat. Using a whisk, gently mash the raspberries and continually whisk the sauce to help it become smooth and prevent lumps. Once the mixture begins to bubble, continue whisking constantly. This consistent agitation is key to helping the sauce thicken nicely and prevent scorching. Cook until it reaches a thick, jam-like consistency.

Remove the saucepan from the heat and transfer the raspberry filling to a separate bowl. Place it in the refrigerator until it is completely chilled. This cooling step ensures the filling is firm and stable before being spread onto the cake.

WHIPPED TOPPING:

For the ultimate fluffy topping, preparation is key. Place your mixing bowl, the whisk attachment (or electric beaters), and the full carton of plant cream into the freezer for at least ten minutes. This chilling process significantly helps the plant cream whip to stiff peaks more easily, resulting in a lighter, more stable topping. (I typically start this step while I’m preparing the vanilla pudding.)

Meanwhile, in a second medium saucepan, pour the rice milk. Remember, you’ll be using only 1 and 1/2 cups of rice milk for this pudding, even though the Jell-O box might suggest 3 cups. Add the packaged “Cook and Serve” vanilla pudding mix to the rice milk. Place the saucepan over medium heat and whisk constantly. This continuous whisking is vital to prevent the pudding from sticking and burning, and to ensure it thickens smoothly. Continue to whisk until the mixture is nice and thick and just begins to bubble. Take the saucepan off the heat and transfer the pudding to a separate bowl, placing it in the fridge to cool completely.

After the bowl, beaters, and plant cream have chilled for at least ten minutes, measure out the plant cream into the cold mixing bowl. Add the vanilla extract and powdered sugar. Begin whisking slowly to incorporate the ingredients, then gradually increase to high speed. Beat until the mixture reaches firm, stiff peaks, creating a wonderfully airy whipped cream.

Set the whipped cream aside in the fridge until your pudding is fully cooled. Once the vanilla pudding has completely chilled, pour it into the bowl with the whipped plant cream. Beat the mixture on medium speed until everything is thoroughly incorporated and smooth, creating a luscious, stable, and truly cloud-like vanilla topping.

ASSEMBLE THE CAKE:

Once the baked cake has cooled entirely and both the raspberry filling and vanilla topping are perfectly chilled and ready, it’s time to assemble your masterpiece. Evenly spread the homemade raspberry filling across the cooled cake, stopping just shy of the edges (I find going all the way to the edges can result in a messier presentation). Next, carefully dollop spoonfuls of the fluffy whipped topping over the even layer of raspberry filling. Gently smooth the topping, being careful not to press down too hard, which could cause the layers to mix together.

For a beautiful finishing touch, garnish the cake with fresh raspberries if desired. Slice and serve this incredible gluten-free and dairy-free vanilla raspberry sheet cake. Remember to keep any leftovers refrigerated when not serving to maintain the topping’s integrity and freshness.

Notes

For answers to frequently asked questions and potential substitutions, please refer to the detailed text above this recipe card.

Be sure to watch the helpful video provided below to see a step-by-step demonstration of how to make this delicious cake.

*Regarding allergies: Our family’s allergies, while severe and regularly tested, allow us to rely strictly on what is stated on product labels. I do not routinely contact companies to inquire about ingredient derivations or potential cross-contact issues. If your allergies necessitate a deeper level of investigation (e.g., calling manufacturers about shared lines or processing facilities), please perform your own due diligence. Additionally, product formulations can change without notice since the time of publication, so always re-read labels every time you purchase an ingredient. I cannot personally assure the safety of any ingredient for your specific allergies; only you can make that determination based on your specific needs and research. My role is to simply share what works safely for our family.

**If you are preparing this cake for someone with food allergies, and you do not personally have food allergies, I HIGHLY recommend discussing every single brand and ingredient you plan to use with them. This ensures they are comfortable with each component of the recipe. It is also crucial to talk with them about best practices for avoiding cross-contamination in your kitchen to ensure their safety and your peace of mind.

This recipe has been thoughtfully adapted from: I Wash You Dry’s Raspberry Vanilla Sheet Cake

Nutrition Information:

Yield: 30
Serving Size: 1

Amount Per Serving:
Calories: 199Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 37mgSodium: 216mgCarbohydrates: 27gFiber: 1gSugar: 17gProtein: 2g