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Raspberry Thumbprint Cookie Cake

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Hungry Happenings
Updated Sep 6, 2017
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A giant version of a thumbprint cookie made out of cake, filled with raspberry jam and drizzled with sweet glaze.

More About This Recipe

  • A giant version of a thumbprint cookie made out of cake, filled with raspberry jam and drizzled with sweet glaze. If you’re hosting a cookie exchange this holiday season, surprise your guests by serving this giant Raspberry Thumbprint Cookie Cake! Imagine hundreds of little cookies surrounding this super-sized version of its miniature self. It’ll add a touch of whimsy to your dessert table and is large enough to serve a hungry crowd. This cake is super easy to create using a donut cake pan, a Betty Crocker™ Super Moist™ cake mix, and some raspberry jam. Get ready for the oohs and ahhs! Your guests are going to love this one.

Raspberry Thumbprint Cookie Cake

  • Prep Time 20 min
  • Total 2 hr 0 min
  • Servings 18
  • Ingredients 10
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Ingredients

Cake

  • 1 box Betty Crocker™ Super Moist™ French Vanilla Cake Mix
  • 3/4 cup milk
  • 1/2 cup butter, softened
  • 1/2 cup sour cream
  • 3 large eggs
  • 1 1/2 teaspoons almond extract

Topping and Glaze

  • 2 1/2 - 3 cups raspberry jam
  • 1/3 cup powdered sugar
  • 1 1/2 to 3 teaspoons milk
  • 1/2 teaspoon almond extract

Instructions

  • Step 
    1
    Preheat oven to 325° F for a dark coated pan or 350° F for a metal pan. Spray a two-piece donut cake pan with baking spray.
  • Step 
    2
    Combine cake mix, milk, softened butter, sour cream, eggs and almond extract in a large mixing bowl. Using an electric mixer, beat cake mix on low for 30 seconds, then on medium for 2 minutes.
  • Step 
    3
    Remove enough cake batter to fill one cupcake liner. Equally divide remaining batter among the two cake pans.
  • Step 
    4
    Bake cakes for 34-40 minutes. Bake cupcake for 14-19 minutes. Allow cakes to cool for 10 minutes in pans, then remove and cool completely on a cooling rack. Set cakes on serving plates.
  • Step 
    5
    Carve dome off the top of the cupcake, then split the cupcake in half so you have 2 thin circles. Place one half in the center at the base of each cake, plugging the hole.
  • Step 
    6
    Pour raspberry jam into a microwave-safe bowl. Heat for 10-20 seconds to soften. Pour half of the jam into the indentation in each cake, filling the cakes to the top.
  • Step 
    7
    Combine powdered sugar, 1 1/2 teaspoons milk and almond extract. Stir until smooth. If needed, add more milk (a few drops at a time) until you get a nice pourable glaze. Drizzle glaze over top of cakes.

Nutrition

No nutrition information available for this recipe
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