Best 4 Frozen Layered Vanilla Raspberry Cake Recipes

RASPBERRY DREAM CAKE

Steps:

• Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with parchment paper in the bottom and baking spray on the sides. 2
• . Combine the milk, eggs, vegetable oil and vanilla extract in a large bowl, then separate about 3/4 cup of the mixture into another bowl or measuring cup. About 1 1/4 cups should remain in the other bowl. Set both aside.
• . In a large mixer bowl, combine the flour, sugar, baking powder and salt.
• . With the mixer on the lowest speed, add the butter about a tablespoon at a time, allowing it to incorporate before adding the next tablespoon. As you add more butter, the mixture will start to clump together a bit a should end up resembling wet sand.
• . Add the larger of the reserved egg mixture (about 1 1/4 cups) to the dry ingredients/butter mixture. Stir on the lowest speed until it's incorporated, then scrape down the sides of the bowl. 6.
• Increase the speed to medium high and beat until light and fluffy, about 45 seconds to a minute. Scrape down the sides of the bowl. 7.
• Turn the speed down to low and slowly add the remaining egg mixture in a slow stream until incorporated. 8.
• Scrape the sides of the bowl, then turn speed back up and mix until well combined, about 10-15 seconds. 9.
• Divide the batter evenly between the three cake pans and bake 20-25 minutes or until a toothpick inserted comes out clean. 10
• Remove cakes from the oven and allow to cool for 2-3 minutes, then turn out onto a cooling rack to cool completely. The cakes will pull away from the sides of the pan a little as they cool. 11
• To make the raspberry filling, add the raspberries and water to a food processor and puree until smooth. If you'd like, you can strain the puree to remove the seeds. 12
• Combine the sugar and cornstarch in a medium saucepan. Stir in the raspberry puree. 13
• Cook over medium heat, stirring consistently until mixture thickens and comes to a boil, about 8-10 minutes. 14
• Allow to boil for 1 minute, then remove from heat. Refrigerate and allow to cool completely. 15
• When ready to build the cake, make the frosting. Add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth. 16
• Add about half of the powdered sugar and mix until well combined and smooth. 17
• Add the vanilla extract and salt mix until well combined. 18
• Add the remaining powdered sugar and mix until well combined and smooth. 19
• To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they're flat. Refer to my tutorial, if needed. 20.
• lace the first cake on a serving plate or a cardboard cake round. 21.
• ipe a dam of frosting around the outside of the cake. Refer to my tutorial, if needed. Spread about 1/2 of the filling evenly on top of the cake. 22.
• lace the second cake on top and add another dam of frosting and the remaining raspberry filling. 23.
• op the cake with the final cake layer and frost with the remaining frosting. Refer to my tutorial, if needed. 24.
• f desired, use a 9 inch offset spatula to create a design in the sides of the cake. Pipe shells around the top edge of the cake. I used Ateco tip 847. Finish off the cake with some fresh raspberries. 25.
• efrigerate cake until ready to serve. Cake is best when allowed to sit out for an hour or two before serving so that it comes a little closer to room temperature. Cake is best when stored well covered for 3-4 days.

FROZEN RASPBERRY CAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch square pan.
• Mix brown sugar, flour, and butter together in a bowl to make a crumbly topping. Set aside.
• Combine flour, white sugar, baking powder, baking soda, and salt in a large bowl.
• Beat buttermilk, melted butter, egg, and vanilla extract together in another bowl. Stir into dry ingredients. Spread batter into the prepared pan. Sprinkle with raspberries, then with crumbly topping.
• Bake in the preheated oven until well browned and a toothpick inserted into the center comes out clean, 35 to 40 minutes.

RASPBERRY-CREAM LAYER CAKE

Steps:

• Preheat oven to 350 degrees. Lightly butter two 9-inch round cake pans (2 inches deep). Line bottoms with parchment paper; butter parchment. Divide batter between pans, firmly tap on a flat surface to remove air bubbles, and smooth tops.
• Bake until cakes are golden and puffed and a toothpick inserted in center comes out with a few moist crumbs attached, about 30 minutes, rotating pans halfway through. Let cakes cool in pans on wire racks 10 minutes. Run a knife around edges, then invert; remove parchment. Invert cakes again and let cool completely on racks.
• In a medium bowl, gently mash 1 cup raspberries with a fork. Stir in 1 cup whole raspberries. In a large bowl, using an electric mixer, beat cream and confectioners' sugar on high until soft peaks form, 1 minute. With a rubber spatula, gently fold raspberries into whipped cream. Place 1 cake on a cake stand or serving plate. Spread raspberry cream on top, leaving a 1/4-inch border. Top with other cake, press gently, and finish with remaining raspberry cream. Serve immediately.

DOUBLE-LAYER VANILLA-BUTTERMILK CAKE WITH RASPBERRIES AND ORANGE CREAM-CHEESE FROSTING

Steps:

• Bake the Buttermilk Cake:
• Place a rack in middle of oven; preheat to 350°F. Lightly coat cake pans with nonstick spray and line bottoms with parchment paper. Whisk 2 cups flour, 1 tsp. baking powder, 1/2 tsp. baking soda, and 1/4 tsp. salt in a medium bowl; set aside.
• Using an electric mixer on medium-high speed, beat 3/4 cup butter and 1 1/2 cups granulated sugar in a large bowl, scraping down sides of bowl as needed, until light and creamy, about 5 minutes. Add 4 egg yolks in 2 additions, scraping down bowl after each. Beat in 1 tsp. vanilla.
• Reduce mixer speed to low, then add dry ingredients in 2 additions alternately with 1 cup buttermilk in 2 additions, scraping down sides of bowl as needed.
• Using electric mixer on medium speed, beat 4 egg whites in another large bowl until soft peaks form, 2-3 minutes. Slowly add 1/4 cup granulated sugar and continue to beat until stiff, glossy peaks form, about 3 minutes more. Fold half of the egg whites into flour mixture, then gently fold in remaining egg whites.
• Scrape batter into prepared pan; smooth surface. Bake, rotating pan halfway through and covering with foil during the last 15 minutes of baking, until golden brown, firm to the touch, and a tester inserted into the center comes out clean, 45-50 minutes. Transfer pan to a wire rack and let cake cool.
• Repeat steps with second prepared pan and remaining cake ingredients to bake the second layer.
• Make the Vanilla Syrup:
• Combine granulated sugar and 1/4 cup water in a medium saucepan. Scrape in vanilla seeds, add pod, and stir to combine. Bring to a boil, cover, and steep at least 15 minutes. Set aside to cool. Discard pod before using.
• Make the Orange Cream-Cheese Frosting:
• Using electric mixer on medium-high speed, beat cream cheese and butter in a large bowl until smooth, about 1 minute. Beat in orange zest, orange juice, and vanilla. Reduce mixer speed to medium and beat in powdered sugar, scraping down bowl as needed, until light and fluffy, 2-3 minutes.
• Assemble the cake:
• Spread 1 Tbsp. frosting in the center of a platter. Place 1 cake layer, top side down, in the center. Using a pastry brush, brush 3 Tbsp. vanilla syrup over top of cake. Using an offset spatula, spread 1 cup frosting evenly over top. Arrange 6 oz. raspberries in a ring around perimeter of cake, pressing to adhere. Fill interior of ring with 6 oz. raspberries. Spread 1 cup frosting over raspberries inside of ring (do not frost raspberries at the perimeter).
• Carefully place second cake layer, top side down, on frosted raspberries, gently pressing down to secure. Brush 3 Tbsp. syrup over top of cake with pastry brush. Spread 2 1/2 cups frosting evenly over top and sides, carefully covering raspberries. Chill at least 30 minutes to let frosting set.
• Remove cake from refrigerator. Frost top and sides, swirling decoratively, making sure to cover bottom of platter; reserve remaining frosting for another use. Chill at least 30 minutes or up to overnight to let frosting set. Before serving, top cake with remaining 3 oz. raspberries and edible flowers, if using.
• Do Ahead
• Cake can be made 3 days ahead; wrap tightly in plastic and chill, or freeze up to 2 weeks. Syrup can be made 5 days ahead; store in an airtight container and chill. Frosting can be made 3 days ahead; cover with plastic wrap, pressing directly on surface, and chill. Bring to room temperature before using.