Best 5 Whole Wheat Raspberry Cake Recipes
Indulge in a delightful culinary journey with our irresistible Whole Wheat Raspberry Cake, a symphony of flavors and textures that will tantalize your taste buds. This delectable treat combines the wholesome goodness of whole wheat flour with the vibrant sweetness of fresh raspberries, resulting in a moist, tender crumb and a burst of fruity goodness in every bite. But that's not all; our collection of recipes offers a diverse range of sweet and savory creations, each crafted with the finest ingredients and meticulous attention to detail. From the classic elegance of our Vanilla Cupcakes to the rich decadence of our Chocolate Ganache Tart, there's something to satisfy every palate and occasion. Embark on a culinary adventure with our curated selection of recipes, and let your taste buds experience the joy of homemade goodness.
Let's cook with our recipes!
SIMPLE RASPBERRY LEMON CAKE
This tender cake is incredibly easy to make yet looks elegant enough for company! It has the perfect balance of sweetness in the cake and tartness from the fresh raspberries. Leftovers will stay fresh for at least 3 days if tightly covered in plastic wrap and stored in the refrigerator.
Provided by Amy's Healthy Baking
Categories Dessert
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F, and lightly coat a 9"-round springform pan with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest. In a separate bowl, whisk together the butter, egg, and vanilla. Mix in the Greek yogurt, stirring until no large lumps remain. Stir in the agave and lemon juice. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.)
- Spread the batter into the prepared pan. Arrange the raspberries in a circular pattern, beginning with the outer rim before finishing with the interior, and gently press each into the batter. (See the photos in the blog post above, where the raspberries were placed on their sides.) Bake at 350°F for 32-37 minutes. Place the cake pan onto a wire rack, and let the cake cool in the pan for 10 minutes before removing the sides of the pan. Let the cake cool completely before serving.
WHOLE WHEAT RASPBERRY CAKE
Make and share this Whole Wheat Raspberry Cake recipe from Food.com.
Provided by Jazmina
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Pre heat oven to 350.
- Combine sugar and melted butter until smooth.
- Add in yogurt, vanilla, and raspberries (fresh ones are best, or let frozen thaw and get rid of extra water) mix together.
- Add in flour, baking soda, baking powder, salt and cloves. Mix everything together and pour into one 8 inch buttered and floured baking dish.
- Bake until golden brown and you are able to stick a fork in it's center without having cake all over your fork.
- About 30mins.
Nutrition Facts : Calories 410.8, Fat 16.5, SaturatedFat 9.9, Cholesterol 41.3, Sodium 914.8, Carbohydrate 62.1, Fiber 7.7, Sugar 29.4, Protein 7.9
WHITE CAKE WITH RASPBERRY SAUCE
Fresh or frozen raspberries folded into a thick strawberry glaze turn a boxed cake mix into a festive finale to any meal. My husband isn't a chocolate fan, so this is a great substitute. I'm often asked for the recipe.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12-15 servings.
Number Of Ingredients 7
Steps:
- Prepare and bake cake according to package directions, using a 13-in. x 9-in. baking pan. Cool on a wire rack. , In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Spread over cooled cake. Refrigerate until serving. , Just before serving, combine strawberry glaze and water in a bowl; gently fold in raspberries. Serve with cake.
Nutrition Facts :
WHOLE-WHEAT CHOCOLATE CHIP LOAF CAKE
Nutty whole-wheat flour and semisweet chocolate are a winning pair in this easy-to-make one-bowl loaf cake. Whole-wheat flour gives this cake depth and a nubbly texture that is tastier than that of your average all-purpose flour, and semisweet chocolate makes it a special treat. You can use whatever type of chocolate chips you prefer, and chopped chocolate works, too, if that's what you have on hand. You can also use a greater proportion of whole-wheat flour if you like - up to about 1 cup/128 grams of the total 1½ cups flour works well - but the cake will be a bit more dense. It will still be delicious, but it will have a slightly different texture.
Provided by Yossy Arefi
Categories cakes, dessert
Time 1h10m
Yield 1 loaf (about 8 servings)
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees and butter a light-colored metal 9-by-5-by-3-inch loaf pan. Line the pan with a strip of parchment paper that hangs over the two long sides.
- In a large bowl, vigorously whisk eggs and brown sugar until light and smooth, about 30 seconds.
- Add the sour cream, melted butter, oil, vanilla extract and salt, and whisk until smooth. Whisk in the baking powder and baking soda.
- Add both flours and all but one 1 heaping tablespoon of the chocolate chips. Stir with a rubber spatula until combined and no streaks of flour remain.
- Spoon the batter into the prepared pan, smooth the top, and sprinkle with the reserved chocolate chips, 1 teaspoon of granulated or turbinado sugar and a sprinkle of salt. Bake until golden and puffed, and a tester inserted into the center comes out clean or with a bit of melted chocolate, 50 to 60 minutes.
- Carefully run a thin knife or offset spatula around the edges of the pan not protected by the parchment paper. Set the pan on a rack to cool for about 15 minutes. Then, use the parchment paper to lift the cake out of the pan and set it back on the rack to cool completely. Keep leftovers loosely covered at room temperature for up to 3 days.
SUMMER RASPBERRY CAKE
During summer when raspberries are at their best, here's a delicious way to use them up. Using whole wheat flour makes it more of a hearty cake but so tasty!
Provided by Chouny
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Mix together, eggs, sugars and butter until creamy, add vanila extract.
- Sift together flours and baking soda.
- Add creamy mixture to the dry ingredients.
- Gently incorporate the fresh raspberries.
- Butter 8 x 8 square pan.
- Bake at 350 F for approximately 30-35 minutes (convection oven).
- For icing: mix together icing sugar, yogourt and butter. Drizzle all over cake.
Nutrition Facts : Calories 546.5, Fat 14.9, SaturatedFat 8.8, Cholesterol 87.9, Sodium 360.4, Carbohydrate 100.5, Fiber 3.2, Sugar 75.8, Protein 5.8
Tips:
- Use fresh raspberries: Fresh raspberries have the best flavor and texture. If you can't find fresh raspberries, you can use frozen raspberries, but thaw them completely before using.
- Don't overmix the batter: Overmixing the batter will make the cake tough. Mix just until the ingredients are combined.
- Bake the cake until a toothpick inserted into the center comes out clean: This is the best way to ensure the cake is cooked through.
- Let the cake cool completely before frosting it: This will help the frosting set properly.
- Use a cream cheese frosting: Cream cheese frosting is the perfect complement to the tart raspberries.
Conclusion:
This whole wheat raspberry cake is a delicious and healthy way to enjoy your favorite summer fruit. The cake is moist and fluffy, with a slightly nutty flavor from the whole wheat flour. The raspberries add a tart and juicy sweetness. This cake is perfect for a summer party or potluck, or for enjoying as a special treat at home.
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