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+ servings
raspberry snack cake slice on white plate and in pan

Raspberry Snack Cake

Servings 24 servings
Author Dorothy Kern


  • 1 1/4 cups sugar
  • 1/2 cup butter melted
  • 2 eggs
  • 1 cup milk I used coconut, you can use regular or low/fat-free
  • 1 teaspoon vanilla extract
  • 3 cups flour
  • 4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 jar 10.5 ounces or thereabouts Raspberry Curd
  • 20-30 Easter egg shaped candies


  • Preheat oven to 350 degrees. Spray a 9x13” pan with cooking spray.
  • Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
  • Stir eggs, melted butter, sugar, and vanilla in a large bowl. Add half the milk and half the flour mixture, stir until just combined. Add the remaining milk and flour mixture and stir until the dough just comes together, scraping the bowl as necessary.
  • Pour half the batter into the prepared pan and spread to cover the bottom of the pan. Spoon the raspberry curd over the top and spread lightly with an offset spatula. Spread the remaining cake batter over the top of the curd carefully. Swirl gently with a butter knife.
  • Bake for 28-33 minutes, or until a toothpick comes out clean. Immediately press the egg shaped candies equally over the top of the cake (so each slice gets one egg). Let cool completely before serving.