Best 2 Homemade Raspberry Cake Recipes
Indulge in the delightful symphony of flavors and textures in this homemade raspberry cake extravaganza. From the classic and elegant raspberry swirl cake to the tantalizing raspberry cheesecake bars, each recipe promises an unforgettable taste experience. Dive into the rich, moist crumb of the raspberry coffee cake, bursting with sweet raspberries and a hint of coffee aroma. Treat yourself to the luscious layers of the raspberry chocolate cake, where the tangy berries dance harmoniously with decadent chocolate.
Relish the rustic charm of the raspberry upside-down cake, featuring a caramelized raspberry topping that complements the tender, fluffy cake base. For a unique twist, try the raspberry bundt cake with its distinctive ring shape and moist, tender crumb. Delight in the vibrant colors and flavors of the raspberry lemon cake, a perfect blend of sweet and tangy. And for a refreshing twist, indulge in the raspberry sorbet, a frozen delight that captures the essence of summer berries. Each recipe offers a unique interpretation of the classic raspberry cake, ensuring an unforgettable culinary journey.
RASPBERRY CAKE
Jazz up plain cake with raspberry gelatin and frozen berries. Spread with a light, fruity whipped topping (or this whipped topping substitute), the festive results make a cool and refreshing dessert. -Marion Anderson, Dalton, Minnesota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the cake mix, gelatin, eggs, oil and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in raspberries. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool. , For frosting, in a large bowl, fold whipped topping into raspberries. Spread over cake. Refrigerate for 2 hours before serving. Store in the refrigerator. Garnish with fresh raspberries if desired.
Nutrition Facts : Calories 330 calories, Fat 15g fat (6g saturated fat), Cholesterol 53mg cholesterol, Sodium 233mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 2g fiber), Protein 4g protein.
RASPBERRY-CREAM LAYER CAKE
Pretty pink whipped cream is an irresistible filling and frosting in this delicate raspberry layer cake that comes together in just one hour. It's a light and cheerful dessert to serve at a baby shower, birthday party, or on Mother's Day.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Number Of Ingredients 5
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.
Nutrition Facts : Calories 534 g, Fat 33 g, Fiber 1 g, Protein 8 g, SaturatedFat 20 g
Tips:
- Use fresh raspberries for the best flavor. Frozen raspberries can also be used, but they will not have as much flavor as fresh raspberries.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
- Be careful not to overmix the batter. Overmixing can result in a tough cake.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
Conclusion:
This homemade raspberry cake is a delicious and easy-to-make dessert that is perfect for any occasion. The moist and fluffy cake is filled with fresh raspberries and topped with a creamy vanilla frosting. This cake is sure to be a hit with everyone who tries it.
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