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The finished Easy Raspberry Chiffon Brownie Cake with a fork displaying a piece of it

Easy Raspberry Chiffon Brownie Cake

  • Author: Marie Bostwick
  • Yield: 16 servings 1x


  • 1 box brownie mix, along with ingredients to make the brownies according to package directions, usually eggs, vegetable oil, and water
  • 8 oz cream cheese, softened
  • ¾ cup raspberry jam
  • 1 cup heavy whipping cream
  • 1 packet (.25 oz) plain, unflavored gelatin powder
  • 2 T water
  • 16 fresh or unthawed frozen whole raspberries (optional for garnish)


  1. Preheat oven to 350 degrees. Use cooking spray or butter to lightly grease an 8-inch square baking pan. Remove cream cheese from refrigerator and allow to soften on counter.
  2. Mix up the brownie batter according to the package directions. (See post for thoughts about cakey versus fudgey brownies). Pour prepared batter into the baking pan so it is about 1/3 of the way full, leaving room for the raspberry chiffon layer later.
  3. Place the pan into the oven and bake for approximately 35 minutes, until baked through or until a toothpick inserted in the center comes out clean. Allow brownies to cool in the refrigerator while you’re preparing the raspberry chiffon.
  4. Place softened cream cheese and raspberry jam in a deep bowl or in the bowl of a stand mixer. Beat until cream cheese and jam are well blended and perfectly smooth. Set aside.
  5. Place 2 tablespoons of water into a small bowl. Sprinkle gelatin over the water and let stand for about five minutes, until thick but still liquid (If gelatin becomes too firm to add to cream later, you can place it in the microwave for about 5 seconds to melt. See post for notes.)
  6. Place heavy cream into bowl. Beat with electric beaters or mixer until the cream is thick and soft peaks form when the beater is lifted from the cream. Do not overbeat. (See post notes.)
  7. Slowly pour in the prepared gelatin into the whipped cream and beat until smooth and well combined. Add the raspberry and cream cheese mixture to the bowl. Use a wooden spoon or spatula to fold into the whipped cream until the mixture is smooth.
  8. Remove the brownie cake from the refrigerator. When the cake is cool all the way through, pour the raspberry chiffon on top of the cake. Smooth with a spatula. Cover cake with plastic wrap and return to the refrigerator. Allow to sit for at least 2 hours, until chiffon is set.
  9. Cut cake into sixteen triangle shapes. Garnish each triangle with a raspberry if desired.