Best 7 Raspberry Whipped Cream Truffle Cake Recipes

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Indulge in the exquisite Raspberry Whipped Cream Truffle Cake, a symphony of flavors and textures that will tantalize your taste buds. This decadent cake features layers of moist chocolate cake, luscious raspberry filling, and velvety whipped cream frosting, all enveloped in a rich chocolate ganache. The delightful combination of sweet and tart flavors, complemented by the creamy richness of the frosting and ganache, creates an unforgettable dessert experience. Each bite is a harmonious blend of textures, from the soft cake to the velvety frosting and the crisp chocolate shell. This recipe also includes variations to cater to different preferences, including a gluten-free option, a white chocolate ganache variation, and a delightful chocolate truffle filling. Get ready to embark on a culinary journey with this Raspberry Whipped Cream Truffle Cake, a masterpiece that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

GRAND RASPBERRY TRIFLE



Grand Raspberry Trifle image

English trifle can be made in one large dish or several small dishes. Ours combines fruit, jam, juice-drenched pound cake, and whipped cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 20m

Number Of Ingredients 6

1/2 cup plus 2 tablespoons sugar
1/4 cup fresh lemon juice
1 cup seedless raspberry jam
4 cups raspberries
2 cups heavy cream
1 1/2 pounds favorite pound cake

Steps:

  • In a small saucepan, bring 1/2 cup sugar, 1/4 cup water, and lemon juice to a boil, stirring to dissolve sugar, 1 to 2 minutes. Let cool.
  • In a small bowl, combine jam with 3 cups raspberries, mashing slightly. In a large bowl, whip cream and 2 tablespoons sugar to stiff peaks.
  • Slice pound cake 3/4 inch thick; brush both sides of slices with lemon syrup.
  • Fit 1/3 of slices snugly in the bottom of a 4-quart trifle dish or other glass bowl, trimming edges if necessary. Gently spread top of layer with 1/3 of raspberry mixture, and then 1/3 of whipped cream. Repeat to make two more layers; garnish with remaining cup raspberries. Refrigerate until ready to serve, up to 24 hours.

LEMON SHEET CAKE WITH RASPBERRY WHIPPED CREAM



Lemon Sheet Cake With Raspberry Whipped Cream image

This lovely cake was inspired by the colors and flavors of pink lemonade. Don't be tempted to skip the first step of this recipe, which asks you to rub lemon zest into granulated sugar: The sugar granules help release the essential oils in the zest, making for a brighter lemon flavor and fragrance. (If you're really short on time, you can skip using your hands and just mix with the paddle attachment inside the mixer bowl on low speed for 1 minute.) Slather this sunny cake with swoopy, easy-to-make raspberry whipped cream then serve as is, or dressed up with lemon zest or sprinkles.

Provided by Erin Jeanne McDowell

Categories     cakes, dessert

Time 2h

Yield 1 (9-by-13-inch) cake

Number Of Ingredients 14

Nonstick cooking spray
2 cups/400 grams granulated sugar
3 lemons, zested (about 5 tablespoons), plus 1/3 cup/80 milliliters lemon juice (from about 2 lemons)
4 cups/510 grams all-purpose flour
1 tablespoon baking powder
1 teaspoon fine sea salt
1/2 cup/115 grams unsalted butter (1 stick), at room temperature
1/2 cup/120 milliliters vegetable oil
6 large eggs, at room temperature
1 1/4 cups/300 milliliters buttermilk, at room temperature
12 ounces/340 grams (about 2 3/4 heaping cups) raspberries (thawed, if frozen)
3/4 cup/150 grams granulated sugar
1 1/2 cups/360 milliliters heavy cream
Lemon zest or sprinkles, for finishing (optional)

Steps:

  • Heat the oven to 350 degrees. Lightly grease a 9-by-13-inch pan with nonstick spray, then line the pan with parchment paper. Lightly coat the parchment paper with nonstick spray.
  • In the bowl of an electric mixer, use your hands to rub together the sugar and lemon zest.
  • In a medium bowl, whisk the flour, baking powder and salt.
  • Add the butter and oil to the bowl with the lemon sugar, and transfer it to the mixer. Using the paddle attachment, cream the mixture on medium speed until light and fluffy, 4 to 5 minutes. With the mixer running, add the lemon juice in a slow, steady stream and mix until well combined, 1 minute more. Scrape the bowl well.
  • Add the eggs one at a time, mixing on medium speed until each is incorporated before adding the next, about 1 to 2 minutes each. Scrape the bowl well every two to three additions.
  • Add half of the flour mixture and mix on low speed until fully incorporated. With the mixer running on low speed, add the buttermilk in a slow, steady stream, and mix until fully incorporated. Add the remaining flour and mix until it's evenly incorporated.
  • Pour the batter into the prepared pan and spread into an even layer. Transfer to the oven and bake until a toothpick inserted into the center comes out clean, 27 to 32 minutes. Cool completely.
  • While the cake cools, make the frosting: In a medium bowl, mash the raspberries with a potato masher or large fork until broken down. Stir in 1/2 cup/100 grams granulated sugar, and let macerate for 10 to 15 minutes.
  • Strain the raspberry mixture. (You should have at least 3/4 cup/180 milliliters juice. Reserve any excess for cocktails, stir it into sparkling water, or drizzle over ice cream.)
  • In the bowl of an electric mixer fitted with the whisk attachment, whip the cream and the remaining 1/4 cup/50 grams granulated sugar on medium speed until the mixture reaches soft peaks, about 1 to 2 minutes.
  • With the mixer still running on medium speed, pour the raspberry juice into the mixer in a slow, steady stream. (Reduce splattering by pouring away from the moving whisk.) Continue to whip until the mixture forms peaks, about 30 seconds to 1 minute more.
  • Spoon the frosting over the cooled cake and spread into an even layer. If desired, garnish with lemon zest and sprinkles.

RASPBERRY-CREAM LAYER CAKE



Raspberry-Cream Layer Cake image

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

Unsalted butter, for cake pans
1 recipe Classic Yellow Cake Batter
2 cups raspberries
3 tablespoons confectioners' sugar
2 cups cold heavy cream

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

CHOCOLATE-RASPBERRY TRUFFLE CAKE



Chocolate-Raspberry Truffle Cake image

This is originally from the "Christmas with Southern Living 2004" book, but I've adapted it somewhat to what I think is even better than the original recipe! I made this for four occasions over the past holiday season and everyone raved about it. It's very dense and has a wonderful flavor and I especially like the fact that I can make it a day ahead of when I want to serve it. Chocolate and raspberry- what's not to love!

Provided by Leslie in Texas

Categories     Dessert

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 12

1 (12 ounce) package frozen raspberries (not sweetened)
1 -2 tablespoon sugar, depending on how sweet you like your dessert (I used about 1 1/2 T. sugar)
1/3 cup Chambord raspberry liquor (raspberry liquor)
1/3 cup sugar
1/2 cup unsalted butter, cut into pieces
12 ounces good quality semisweet chocolate, broken into pieces
6 large eggs
2 tablespoons flour
1/4 teaspoon almond extract
sweetened whipped cream, for garnish
fresh raspberry, for garnish
chocolate syrup, for garnish

Steps:

  • Puree raspberries in a food processor.
  • Press raspberry mixture through a wire mesh sieve, using the back of a spoon to squeeze out the juice; discard seeds.
  • Bring juice and the 1-2 T sugar to a boil over high heat, then cook over medium heat, stirring often until the mixture is reduced to 1/2 cup.
  • Remove from heat and cool completely.
  • Butter an eight inch cake pan and line bottom with parchment or waxed paper.
  • Heat the 1/3 cup sugar and the Chambord in a saucepan over medium heat until sugar dissolves, stirring occasionally.
  • Add butter and continue heating and stirring until butter melts.
  • Remove from heat and add chocolate, stir until smooth and cool.
  • (I heated the chocolate in a microwave-safe bowl in the microwave at 50% power for about four minutes, then stirred until smooth and then added the warm melted chocolate to the liquor/butter mixture-It seemed to make it a lot smoother and quicker).
  • Whisk together the raspberry reduction,eggs, flour, and almond extract in a large bowl.
  • Add chocolate mixture and beat at medium speed with an electric mixer until well blended.
  • Pour into prepared cake pan.
  • Place cake pan into a larger pan (I used the broiler pan from the oven) and add hot water to a depth of one inch.
  • Bake at 325°F for 42 to 45 minutes.
  • Cake will have risen and not be completely "set".
  • Remove from water bath and cool cake completely on a wire rack.
  • Cake will "collapse" as it cools down.
  • Run a thin knife around pan to loosen cake.
  • Invert cake onto a plate, remove the parchment or waxed paper, and invert again onto a serving plate.
  • To serve, cut cake into small wedges and place on plates that have been drizzled with the chocolate syrup.
  • Garnish with whipped cream and a few fresh raspberries and serve.
  • If desired, cake can be made a day ahead of time.
  • Cover and chill in refrigerator then let stand at room temperature for at least one hour before serving.

Nutrition Facts : Calories 306.4, Fat 25, SaturatedFat 14.8, Cholesterol 126.1, Sodium 43.2, Carbohydrate 23.7, Fiber 6, Sugar 13.2, Protein 7.2

RASPBERRY WHIPPED CREAM TRUFFLE CAKE



Raspberry Whipped Cream Truffle Cake image

Categories     Cake     Milk/Cream     Mixer     Chocolate     Fruit     Dessert     Bake     Raspberry     Summer     Chill     Engagement Party     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 24

Glaze
1 cup whipping cream
1/4 cup (1/2 stick) unsalted butter, cut into pieces
2 tablespoons sugar
12 ounces semisweet chocolate, chopped
1 teaspoon vanilla extract
Cake
2 ounces unsweetened chocolate, chopped
2 cups cake flour
2/3 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
1/2 cup (1 stick) unslated butter, room temperature
3 large eggs
1 1/2 teaspoons vanilla extract
1 1/4 cups buttermilk
Filling
1 3/4 cups plus 2 tablespoons chilled whipping cream
3 tablespoons powdered sugar
2 teaspoons framboise eau-de-vie (clear raspberry brandy; optional)
3/4 teaspoon vanilla extract
2 cups fresh raspberries or frozen unsweetened, thawed, drained
Additional raspberries (optional)

Steps:

  • For Glaze:
  • Combine cream, butter and sugar in heavy large saucepan. Stir over medium heat until butter melts, sugar dissolves and mixture comes to simmer. Remove from heat. Add chocolate and vanilla. Stir until chocolate melts and glaze is smooth. Let stand until thick enough to spread, stirring occasionally, about 1 hour. (Can be made 1 week ahead. Cover and refrigerate. Before using, whisk over low heat just until spreadable.)
  • For cake:
  • Preheat oven to 350°F.
  • Butter two 9-inch-diameter cake pans with 2-inch-high sides. Line pan bottoms with waxed paper; butter paper. Stir chocolate in top of double boiler set over simmering water until melted. Remove from over water.
  • Sift flour, cocoa, baking soda and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating to blend after each addition and occasionally scraping down sides of bowl. Mix in melted chocolate and vanilla. Mix in dry ingredients alternately with buttermilk in 3 additions each. Transfer batter to prepared pans, dividing equally.
  • Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on racks 10 minutes. Cut around pan sides to loosen cakes. Turn cakes out onto racks; peel off waxed paper. Cool cakes completely. (Can be prepared 1 day ahead. Wrap tightly and store at room temperature.)
  • For filling:
  • Using electric mixer, beat cream, powdered sugar, framboise (if desired) and vanilla in large bowl until very firm peaks form. Transfer 1 1/2 cups whipped cream mixture to small bowl and chill. Fold 2 cups raspberries into remaining whipped cream mixture.
  • Cut each cake layer horizontally in half. Using large tart pan bottom as aid, transfer 1 layer to platter. Slide waxed paper strips under edges of cake. Spread 2/3 cup chocolate glaze over cake. Spread half of raspberry whipped cream over. Place second cake layer on work surface. Spread 2/3 cup glaze, then remaining raspberry cream over. Place atop first layer, using tart pan as aid. Top with third cake layer, pressing lightly to adhere (reserve fourth layer for another use). Smooth filling at edges of cake. Spread thin layer of glaze over sides of cake. Chill until glaze sets, about 10 minutes.
  • Spread remaining glaze over sides of cake. Spread or pipe reserved 1 1/2 cups whipped cream mixture over top of cake. Garnish with additional berries, if desired. Gently remove waxed paper from under cake. Cover cake with cake dome; chill at least 1 hour and up to 8 hours.

RASPBERRY TRIFLE



Raspberry Trifle image

Layered dessert that should, in theory, feed a lot of people! I know it's not a typical cake, but I think it's better than that! And it really does feed a lot of people!

Provided by Bonnie

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 4h20m

Yield 18

Number Of Ingredients 9

1 ½ cups heavy cream
¼ cup white sugar
2 (8 ounce) packages cream cheese, softened
2 teaspoons lemon juice
1 ½ teaspoons vanilla extract
½ cup white sugar
1 (10.75 ounce) package prepared pound cake
2 (10 ounce) packages frozen raspberries, thawed
2 tablespoons unsweetened cocoa powder, for dusting

Steps:

  • In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form. In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar. Fold 2 cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.
  • Slice pound cake into 18 - 1/2 inch slices. Drain raspberries, reserving juice. Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices. Drizzle with some raspberry juice. Spread one-fourth of the cream cheese mixture over cake. Sift one-fourth of the cocoa over that. Sprinkle with one-third of the raspberries. Repeat layers twice. Top with remaining cream cheese mixture, whipped cream and sifted cocoa. Cover and refrigerate 4 hours before serving.

Nutrition Facts : Calories 287.5 calories, Carbohydrate 26.4 g, Cholesterol 91.5 mg, Fat 19.5 g, Fiber 1.7 g, Protein 3.5 g, SaturatedFat 12 g, Sodium 148.2 mg, Sugar 20 g

RASPBERRY CREAM TRIFLE



Raspberry Cream Trifle image

Here's a dessert that's delicious, simple and inviting. You can vary the flavor by substituting strawberries or peaches (with preserves to match) for the raspberries. -Donna Huitema, Whitby, Ontario

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 14-16 servings.

Number Of Ingredients 9

1 can (14 ounces) sweetened condensed milk
1 cup cold water
1 teaspoon almond extract
1 package (3.4 ounces) instant vanilla pudding mix
2 cups heavy whipping cream, whipped
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
2 tablespoons seedless raspberry jam
2 cups fresh raspberries
Chocolate curls and fresh mint

Steps:

  • In a large bowl, beat the milk, water and extract until blended. Add pudding mix; whisk for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and chill until mixture is partially set. Fold in the whipped cream., Place half of the cake cubes in a 2-qt. glass serving bowl. Top with half of the cream mixture. Carefully spread with jam. Sprinkle with 1 cup raspberries. Layer with remaining cake cubes, cream mixture and raspberries. Garnish with chocolate curls and mint.

Nutrition Facts :

Tips:

  • Use fresh raspberries for the best flavor.
  • If you don't have fresh raspberries, you can use frozen raspberries. Just thaw them before using.
  • Make sure the cream is very cold before whipping it. This will help it whip up faster and hold its shape better.
  • Don't over-whip the cream. It should be whipped until it is stiff peaks form.
  • If you want a lighter cake, you can use half the amount of butter in the frosting.
  • Be patient when assembling the cake. It takes a little time to get it right, but it's worth it.
  • Store the cake in the refrigerator for up to 3 days.

Conclusion:

This Raspberry Whipped Cream Truffle Cake is a delicious and decadent dessert that is perfect for any occasion. It is made with a fluffy chocolate cake, a creamy raspberry filling, and a rich chocolate ganache. The cake is sure to impress your guests, and it is sure to be a hit at your next party.

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