Easy Raspberry Lamington Sheet Cake It’s a lazy Sunday afternoon, the sun is streaming through the kitchen window, and the smell of vanilla and raspberries fills the air. I’m standing at the counter, covered in a fine dusting of powdered sugar, holding a tray of the fluffiest, most irresistible Raspberry Lamington Sheet Cake you’ve ever seen. This isn’t just any cake—it’s a masterpiece of simplicity and indulgence.
Now, if you’ve never heard of a Lamington, let me introduce you to this Australian treasure. Traditionally, it’s a sponge cake coated in chocolate and rolled in coconut. But here’s the twist: I’ve taken that classic concept and given it a vibrant, fruity makeover. Instead of chocolate, we’re using luscious raspberry glaze, and instead of individual squares, we’re turning it into a sheet cake. Why? Because life’s too short for small portions.
This Raspberry Lamington Sheet Cake is a game-changer. It’s moist, fluffy, and bursting with the tangy sweetness of raspberries. The coconut adds a delightful crunch, while the glaze gives it that glossy, Instagram-worthy finish. It’s the kind of dessert that impresses without requiring hours of effort. In fact, it’s so easy to make that even if you’re a baking novice, you’ll feel like a pastry pro by the time you’re done.
One of the best things about this recipe is its versatility. It’s perfect for family gatherings, potlucks, or even just a cozy night in with your favorite cup of tea. And let’s be honest, who doesn’t love a dessert that looks fancy but is secretly simple? Plus, it’s a great way to introduce your loved ones to the world of Lamingtons.
So, whether you’re a seasoned baker or just starting out, this Raspberry Lamington Sheet Cake is here to make your life sweeter. Trust me, once you try it, you’ll be hooked.
This Easy Raspberry Lamington Sheet Cake is a must-try for anyone who loves a good dessert. It’s simple, delicious, and versatile.
The cake itself is light and fluffy, making it the perfect base for the raspberry glaze.
The glaze is the star of the show, adding a burst of fruity flavor that pairs beautifully with the coconut coating.
This recipe is perfect for any occasion, from casual get-togethers to formal events. It’s sure to impress your guests.
Let me tell you a little story about how this recipe became a staple in my household. It all started when my husband, who’s usually a chocolate purist, reluctantly agreed to try a slice. He took one bite, and his eyes lit up. “This is amazing!” he exclaimed, reaching for another piece. Since then, this Raspberry Lamington Sheet Cake has become our go-to dessert for family gatherings.
Last summer, we hosted a barbecue with our closest friends, and I decided to surprise them with this cake. The moment I brought it out, the table fell silent—everyone was too busy eating to talk! My friend Sarah even asked for the recipe, saying it was the best dessert she’d ever had. Now, it’s a regular request at every get-together.
Why This Easy Raspberry Lamington Sheet Cake
This recipe is a winner for so many reasons. First, it’s incredibly easy to make. You don’t need any special skills or equipment—just a few basic ingredients and a little bit of time.
The flavors are out of this world. The tangy raspberry glaze complements the sweet, fluffy cake perfectly, and the coconut adds a delightful texture.
It’s also incredibly versatile. You can serve it as a dessert, a snack, or even a breakfast treat (because who says you can’t have cake for breakfast?).
Finally, it’s a crowd-pleaser. Whether you’re serving it to kids or adults, everyone will love it.
Tips For Easy Raspberry Lamington Sheet Cake
For the best results, make sure your butter and eggs are at room temperature before you start. This will help the cake rise evenly.
If you don’t have fresh raspberries, you can use frozen ones instead. Just make sure to thaw and drain them before blending.
Substitutions and Variations
Feel free to get creative with this recipe! You can swap the raspberries for strawberries or blackberries for a different flavor profile.
If you’re not a fan of coconut, you can omit it or replace it with chopped nuts for a crunchy topping.
Make a Healthier Version
To make this recipe healthier, you can use whole wheat flour instead of all-purpose flour and replace the granulated sugar with a natural sweetener like honey or maple syrup.
And there you have it! Don’t forget to let us know how your dish turns out, and consider checking out some of our other Recipes:
Easy Raspberry Lamington Sheet Cake
Description
Indulge in the delightful fusion of flavors with this Raspberry Lamington Sheet Cake. Moist sponge cake coated in a sweet raspberry glaze and desiccated coconut, creating a perfect balance of tangy and sweet in every bite. Perfect for any occasion!
Ingredients
Instructions
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Start by preheating your oven to 350°F (175°C) and greasing a 9x13 inch baking pan.
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In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
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In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until just combined.
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Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
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While the cake is cooling, make the raspberry glaze. Blend the raspberries until smooth, then strain to remove the seeds. Mix the raspberry puree with powdered sugar until you achieve a thick, glossy glaze.
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Once the cake has cooled, spread the glaze evenly over the top and sprinkle with shredded coconut. Slice and serve!
Nutrition Facts
Nutrition Facts
Serving Size 10
- Amount Per Serving
- Calories 4997.66kcal
- % Daily Value *
- Total Fat 242.33g373%
- Saturated Fat 151.59g758%
- Cholesterol 1261.33mg421%
- Sodium 2568.59mg108%
- Potassium 1543.49mg45%
- Total Carbohydrate 659.5g220%
- Dietary Fiber 25.67g103%
- Sugars 444.05g
- Protein 65.79g132%
- Vitamin A 7207.41 IU
- Vitamin C 49.8 mg
- Calcium 1106.74 mg
- Iron 19.59 mg
- Vitamin D 10.09 mcg
- Vitamin E 9.4 mg
- Vitamin K 32.17 mcg
- Thiamin 2.29 mg
- Riboflavin 2.74 mg
- Niacin 16.8 mg
- Vitamin B6 0.75 mg
- Folate 616.91 mcg
- Vitamin B12 3.48 mcg
- Pantothenic Acid 6.16 mg
- Phosphorus 1311.6 mg
- Magnesium 181.54 mg
- Zinc 7.23 mg
- Selenium 164.04 mcg
- Copper 1.09 mg
- Manganese 4.23 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
