Best 4 Spice Cake With Raspberry Filling And Cream Cheese Frosting Recipes
Indulge in a culinary delight with our tantalizing Spice Cake with Raspberry Filling and Cream Cheese Frosting. This multi-layered dessert is a symphony of flavors and textures that will leave you craving for more. The moist and fluffy spice cake, infused with warm spices like cinnamon, nutmeg, and ginger, provides the perfect base for the luscious raspberry filling. Made with fresh or frozen raspberries, this filling bursts with a sweet and tangy flavor that complements the cake beautifully. Topped with a creamy and velvety cream cheese frosting, this cake is a true masterpiece that will be the star of any gathering.
In addition to the main recipe, this article also includes variations and additional recipes to cater to different tastes and preferences. For those who prefer a chocolatey twist, the Chocolate Spice Cake with Raspberry Filling and Cream Cheese Frosting offers a rich and decadent alternative. The Raspberry Swirl Cheesecake adds a creamy and tangy element to the classic cheesecake, while the Raspberry Cream Cheese Bars provide a delightful no-bake option.
Whether you're a seasoned baker or a novice in the kitchen, this article has something for everyone. With step-by-step instructions, helpful tips, and stunning photos, you'll be able to create these delicious recipes with ease. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will satisfy your sweet tooth and impress your loved ones.
RASPBERRY CREAM CHEESE FILLING FOR CAKES RECIPE - (3.9/5)
Provided by MJH
Number Of Ingredients 3
Steps:
- Using a handheld mixer or stand mixer to whip the softened cream cheese, 1 cup of powdered sugar and raspberry preserves together until smooth and creamy. After the cake has cooled completely, place one layer of the cake on a serving platter. Spread the raspberry cream cheese filling between the layers of the cake.
SPICE CAKE WITH RASPBERRY FILLING AND CREAM CHEESE FROSTING
The Old World flavor of spice cake is enhanced with juicy raspberries and rich, cream cheese frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of two 8- or 9-inch round cake pans with baking spray with flour.
- Make and bake cake mix as directed on box for 8- or 9-inch rounds. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
- In medium bowl, beat cream cheese and butter with electric mixer on medium speed until fluffy. Beat in powdered sugar and vanilla.
- On serving plate, place 1 cake, rounded side down. Spread with 1 cup frosting. Sprinkle 1 cup of the raspberries over frosting. Top with second cake, rounded side up.
- Frost side and top of cake with remaining frosting. Arrange remaining 1 cup raspberries on top of cake along edge.
- In 1-quart saucepan, heat jelly over medium heat, stirring constantly, until melted. Brush melted jelly over berries. Garnish with mint leaves. Store covered in refrigerator.
Nutrition Facts : Calories 300, Carbohydrate 31 g, Cholesterol 70 mg, Fat 3 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 28 g, TransFat 0 g
RASPBERRY SPICE CAKE
A show-stopping layer cake of moist buttermilk sponge, jam, berries and cream cheese frosting - a real centrepiece
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 1h15m
Yield Cuts into 12 slices
Number Of Ingredients 18
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease and line 3 x 20cm cake tins with baking parchment. Tip all the cake ingredients into a large bowl and beat with an electric whisk until smooth. Divide between tins and bake for 25 mins until a skewer poked in comes out clean. Turn out onto wire racks to cool.
- Split each cake in half. Mash the jam and raspberries together, then spread over 5 cake halves, leaving 1 top half free. Sandwich together, with the plain cake on top. Put on a plate and cling film thoroughly. Invert a cake tin on top like a hat and top with 3 x 400g food cans. Leave overnight.
- To finish, beat the butter, cheese and icing sugar together, then spread over the cake. Decorate with extra raspberries and a dusting of icing sugar, if you like.
Nutrition Facts : Calories 772 calories, Fat 45 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 58 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 1.2 milligram of sodium
INCREDIBLY MOIST PUMPKIN-SPICE CAKE WITH CREAM CHEESE FROSTING
Fall in love with the irresistible flavors of pumpkin spice! This easy pumpkin spice cake is brimming with a cozy, comfortable taste that gets even better by covering it with heaps of cream cheese frosting. There is lots to love here: from a moist sponge cake that's packed with spice, all the way to a topping that will give any cherry on top a run for its money.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms only of three 9-inch round cake pans with baking spray with flour.
- In large bowl, beat cake ingredients with electric mixer on low speed until moistened, then on high speed 2 minutes. Divide batter equally among pans. Bake 24 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
- Meanwhile, in large bowl, beat cream cheese and butter with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth. Refrigerate about 30 minutes or until frosting reaches desired spreading consistency.
- Place 1 cake layer, rounded side down, on serving plate; spread about 3/4 cup frosting over top to within about 1/4 inch of edge. Top with second cake layer, rounded side up; spread with 3/4 cup frosting. Top with third layer, rounded side up. Spread thin layer of frosting on side of cake. Spread remaining frosting on side and top of cake. Store covered in refrigerator.
Nutrition Facts : Calories 400, Carbohydrate 51 g, Cholesterol 95 mg, Fat 4, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 48 g, TransFat 0 g
Tips:
- To make sure your cake bakes evenly, use a toothpick to check the center of the cake. When the toothpick comes out clean, the cake is done.
- If you don't have a piping bag, you can use a zip-top bag with the corner snipped off to pipe the cream cheese frosting onto the cake.
- To make the raspberry filling ahead of time, simply place the raspberries in a bowl with the sugar and lemon juice and refrigerate for up to 24 hours.
- If you don't have fresh raspberries, you can use frozen raspberries that have been thawed and drained.
- For a richer cream cheese frosting, use full-fat cream cheese.
- To make the spice cake mix from scratch, you can use the following recipe: 1 cup all-purpose flour, 1 cup granulated sugar, 1/2 cup packed light brown sugar, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice.
Conclusion:
This spice cake with raspberry filling and cream cheese frosting is a classic dessert that is perfect for any occasion. The cake is moist and flavorful, the filling is tart and sweet, and the frosting is rich and creamy. You can customize the cake to your liking by using different spices, fruits, or frostings. With so many delicious possibilities, this cake is sure to become a favorite in your home.
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