Berrytunnelcake Recipes

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EASY TRIPLE BERRY CAKE



Easy Triple Berry Cake image

This simple berry cake calls for ingredients you probably have on hand, so there's no excuse not to indulge! Bonus: It's quick to throw together for a weeknight dinner but special enough to serve for any occasion.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 8

Number Of Ingredients 11

1 1/3 cups Gold Medal™ all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup plus 1 teaspoon sugar
1/3 cup butter, melted
1/3 cup sour cream
1 egg, slightly beaten
1 teaspoon vanilla
1 1/2 cups fresh mixed berries, such as blueberries, raspberries and coarsely chopped strawberries
Sweetened whipped cream, if desired

Steps:

  • Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, mix flour, baking powder, baking soda and salt; set aside.
  • In large bowl, beat 3/4 cup sugar, the melted butter and sour cream with whisk until well blended. Beat in egg and vanilla. Stir in flour mixture until smooth. Stir in 1 cup of the berries. Spread batter in pie plate. Sprinkle remaining 1/2 cup berries and 1 teaspoon sugar over top.
  • Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Cut into wedges; serve with whipped cream.

Nutrition Facts : Calories 260, Carbohydrate 39 g, Cholesterol 50 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 21 g, TransFat 0 g

BERRY LAYER MAGIC CAKE



Berry Layer Magic Cake image

This cake is truly magic. You make just one batter, but after baking you end up with three distinct layers of cake, fruit and custard.

Provided by Food Network Kitchen

Categories     dessert

Time 3h20m

Yield 9 servings

Number Of Ingredients 12

6 tablespoons unsalted butter
3 large eggs, at room temperature, separated
3/4 cup granulated sugar
2/3 cup all-purpose flour (see Cook's Note)
1/8 teaspoon fine salt
1 1/2 cups milk
1 teaspoon vanilla extract
1 cup strawberries, sliced 1/4 inch thick
1 cup raspberries, halved lengthwise
1/2 teaspoon cream of tartar
Confectioners' sugar, for serving
Whipped cream, for serving

Steps:

  • Position a rack in the center of the oven and preheat to 325 degrees F. Line an 8-inch square metal baking pan with a 12-by-8-inch piece of parchment paper leaving an overhang on 2 sides.
  • Melt the butter in a small microwave-safe bowl in the microwave, about 1 minute. Brush the parchment paper with some of the melted butter, then flip it over and press it back in the pan. Brush the other side of the paper and the sides of the pan with butter.
  • Whisk the egg yolks and sugar vigorously in a large bowl until pale, creamy and thick, 1 to 2 minutes. Pour in the remaining melted butter and whisk until incorporated. Add the salt and all but 2 tablespoons of the flour, mixing until completely combined.
  • Heat the milk in a microwave safe bowl or measuring cup in the microwave until warm, about 1 minute. Slowly add the milk and vanilla to the egg yolk mixture, whisking constantly until well combined (the batter will be thin). Toss the berries with the reserved 2 tablespoons flour and gently stir into the mixture.
  • Beat the egg whites and the cream of tartar in a clean bowl with an electric mixer on medium speed in until stiff peaks form, about 2 minutes. Scrape the whites into the yolk mixture, gently breaking them up a little with a whisk. Using a whisk, gently stir and fold the mixture a few times to coat the whites with liquid while keeping as much volume as possible (the batter will not be homogeneous). Pour the batter into the prepared pan and gently smooth the top with a rubber spatula.
  • Bake until the top is browned and puffed and the cake is mostly set with a slight jiggle in the center, about 1 hour. Let the cake cool completely in the pan, about 2 hours.
  • To serve, dust the top of the cake with confectioners' sugar. Run a small offset spatula or thin knife around the edges of the pan to loosen. Use the parchment paper overhang to lift the cake from the pan and place it on a cutting board. Cut the cake into 9 squares and serve topped with whipped cream.

MIXED BERRY CHEESECAKE



Mixed Berry Cheesecake image

Provided by Ina Garten

Categories     dessert

Time 13h30m

Yield 12 to 15 servings

Number Of Ingredients 14

1 1/2 cups graham cracker crumbs (10 crackers)
1 tablespoon sugar
6 tablespoons (3/4 stick) unsalted butter, melted
2 1/2 pounds cream cheese, at room temperature
1 1/2 cups sugar
5 whole extra-large eggs, at room temperature
2 extra-large egg yolks, at room temperature
1/4 cup sour cream
1 tablespoon grated lemon zest (2 lemons)
1 1/2 teaspoons pure vanilla extract
1 cup red jelly (not jam) such as currant, raspberry, or strawberry
1/2 pint sliced strawberries
1/2 pint fresh raspberries
1/2 pint fresh blueberries

Steps:

  • Preheat the oven to 350 degrees F.
  • To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
  • Raise the oven temperature to 450 degrees F.
  • To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
  • Bake for 15 minutes. Turn the oven temperature down to 225 degrees and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
  • Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
  • To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss berries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.

THREE BERRY BUTTER CAKE



Three Berry Butter Cake image

Categories     Cake     Milk/Cream     Mixer     Berry     Dairy     Fruit     Breakfast     Dessert     Bake     Picnic     Blackberry     Blueberry     Raspberry     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 11

1 stick (1/2 cup) unsalted butter
1/4 cup heavy cream
3 large eggs at room temperature
1 1/4 cups granulated sugar
1/2 teaspoon salt
2 teaspoons finely grated fresh lemon zest
2 teaspoons baking powder
1 teaspoon vanilla
2 1/2 cups cake flour (not self-rising)
6 cups mixed berries (1 3/4 ponds) such as raspberries, blackberries, and blueberries
2 tablespoons confectioners sugar

Steps:

  • Preheat oven to 350°F. Grease a 13- by 9- by 2-inch metal baking pan, then line bottom with wax paper and grease paper.
  • Heat butter with cream in a small saucepan over low heat until melted, then cool.
  • Beat eggs, granulated sugar, and salt with an electric mixer on high speed until mixture is thick, pale, and forms a ribbon when beaters are lifted, about 5 minutes with a standing mixer or about 12 minutes with a handheld. Add zest, baking powder, and vanilla and mix on low speed until blended.
  • Add 1 1/4 cups flour and half of butter mixture and mix on low speed until blended. Mix in remaining butter and 1 1/4 cups flour in same manner. Increase speed to medium and beat 1 minute with a standing mixer or 2 minutes with a handheld, or until batter is thick and sticky. Add berries and carefully fold in with a rubber spatula until barely combined. (Raspberries will begin to fall apart, and batter will look slightly pink.) Spoon batter into baking pan, gently smoothing top. Bake in middle of oven until springy to the touch and a tester inserted into center comes out clean, 45 to 50 minutes. Cool completely in pan on a rack.
  • Run a knife around edge of cake, then invert rack over cake and flip cake onto it. Remove wax paper and reinvert onto a platter.
  • Just before serving, dust with confectioners sugar.

ANGEL BERRY TUNNEL CAKE



Angel Berry Tunnel Cake image

This tasty cake is a light favorite for summer. To save time, I rely on a purchased angel food cake and frozen whipped topping. -Ruth Marie Lyons, Boulder, Colorado

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 12 servings.

Number Of Ingredients 5

1 prepared angel food cake (8 to 10 ounces)
1-1/2 cups fresh or frozen raspberries, thawed and drained
1-1/2 cups fresh or frozen blueberries
8 cups whipped topping
Additional berries, optional

Steps:

  • With a serrated knife, slice off the top 1/2 in. of the cake; set aside. Cut a tunnel about 2 in. deep in the cake, leaving a 3/4-in. shell. Remove cake from tunnel; cut into 1-in. cubes. , Combine cake cubes, berries and half of the whipped topping; spoon into tunnel. Replace cake top. , Frost with remaining whipped topping. Garnish with berries if desired. Refrigerate until serving.

Nutrition Facts : Calories 200 calories, Fat 8g fat (8g saturated fat), Cholesterol 0 cholesterol, Sodium 142mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 2g fiber), Protein 1g protein.

FRESH BERRY CHANTILLY CAKE



Fresh Berry Chantilly Cake image

Provided by Rachel Farnsworth

Categories     Dessert

Time 2h15m

Number Of Ingredients 19

1 cup unsalted butter` (room temperature)
1 1/2 cups sugar
2 teaspoons vanilla extract
1 1/4 cups whole milk (warmed to 100 degrees F)
3 large eggs (room temperature)
1/4 cup vegetable oil
3 1/2 cups cake flour
4 teaspoons baking powder
1/2 teaspoon salt
2 cups heavy cream
2 teaspoons vanilla extract
8 ounces cream cheese (softened)
8 ounces mascarpone cheese (softened)
2 cups powdered sugar
2/3 cup seedless raspberry or strawberry jam
1/4 cup water
4 cups fresh berries (strawberry, blackberry, raspberry, or blueberries)
2 teaspoons lemon zest
2 tablespoon lemon juice

Steps:

  • Grease two 9-inch pans. Line the bottom with parchment paper. Preheat an oven to 350 degrees F.
  • In a large mixing bowl, use a hand mixer to cream the butter and sugar together, 2 minutes, until creamy. Beat in vanilla extract.
  • Use a fork to combine the milk, eggs, and vegetable oil together in a bowl or 2 cup liquid measuring cup. Set aside. In another mixing bowl stir together cake flour, baking powder, and salt.
  • Add 1/3 of the dry ingredients to the butter mixture and mix in until just combined. Add in half of the milk mixture and combine. Add in another 1/3 of the dry ingredients until combined followed by the remainder of the milk mixture. Add in the remainder of the dry ingredients and mix with the hand mixer until just combined, using a rubber spatula to scrape the sides and bottom to make sure everything is mixed in.
  • Divide the batter evenly between the two prepared pans. Bake at 350 for 25 to 30 minutes. Let sit in pans for 5 minutes and then transfer to a wire rack to cool completely.
  • In a large mixing bowl, beat heavy cream with vanilla extract until stiff peaks form.
  • In a separate mixing bowl, cream together cream cheese and mascarpone until light and fluffy, about 2 minutes. Beat in powdered sugar until combined and smooth.
  • Fold whipped cream and cream cheese mixture together using a rubber spatula. Fold until just combined. Refrigerate until ready to assemble cake.
  • Place mixed berries into a medium sized mixing bowl. Add in lemon zest and juice and toss to combine.
  • In a microwave safe bowl, stir together jam with water. Microwave until melted, about 30 seconds.
  • Slice each vanilla cake layer in half to create four layers.
  • Spread 1/3 of the jam filling onto the bottom cake layer. Top with an even layer of chantilly cream and then place 2/3 cup of fresh berries on top of the cream.
  • Continue layering with cake, jam, chantilly cream, and berries. Top final layer with remaining chantilly cream and frost the outside. Optional garnish the top with additional berries.

Nutrition Facts : ServingSize 1 slice, Calories 665 kcal, Carbohydrate 72 g, Protein 8 g, Fat 39 g, SaturatedFat 24 g, Cholesterol 138 mg, Sodium 167 mg, Fiber 2 g, Sugar 46 g

MIXED BERRY CAKE



Mixed Berry Cake image

Bake up a cake full of summery goodness! Throw in the freshest berries of the season: strawberries, blackberries, raspberries, blueberries... You can't go wrong!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 8

Number Of Ingredients 12

1 cup Immaculate Baking Co.™ sprouted whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/3 cup butter, softened
1/2 cup cane sugar
1/4 teaspoon fine sea salt or kosher salt
1 egg
1/2 teaspoon vanilla
1/2 cup sour cream
1 1/2 cups fresh mixed berries such as blueberries, blackberries and raspberries
Powdered sugar, if desired
Whipped cream, if desired

Steps:

  • Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
  • In small bowl, stir together flour, baking soda and baking powder.
  • In large bowl, beat softened butter, cane sugar and salt with electric mixer on medium speed until light and fluffy. Add egg and vanilla; beat until smooth.
  • Add half of the flour mixture to the butter mixture; beat on low speed until blended. Add half of the sour cream to the butter mixture; beat on low speed until blended. Repeat with remaining flour mixture and sour cream.
  • Spread evenly in pie plate. Place berries on top of batter in single layer.
  • Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Sprinkle with powdered sugar; serve with whipped cream.

Nutrition Facts : ServingSize 1 Serving

DOUBLE BERRY CAKE



Double Berry Cake image

Make and share this Double Berry Cake recipe from Food.com.

Provided by PetsRus

Categories     Dessert

Time 1h30m

Yield 20 squares

Number Of Ingredients 12

3 cups fresh blueberries (or frozen)
2 cups fresh cranberries, coarsely chopped (or frozen)
1 tablespoon all-purpose flour
1 cup butter, softened
1 1/2 cups sugar
2 teaspoons vanilla extract
4 eggs, at room temperature
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
2 -3 teaspoons sugar

Steps:

  • Pre-heat oven to 350F.
  • Mix the berries and toss with the flour, set aside.
  • In a large bowl beat the butter and the sugar for approx 5 minutes, until light coloured and creamy.
  • Add the vanilla and the eggs, one at the time, until well combined.Sift flour, baking powder and salt in another bowl, add to the butter mixture in 2 additions, alternating with milk.
  • Stir the berries into the batter and por into a greased 9x13 inchpan.
  • Sprinkle with sugar and bake for 50 to 60 minutes or until a toothpickinserted in the centre comes out clean.
  • When cool cut into squares.

Nutrition Facts : Calories 248.9, Fat 10.7, SaturatedFat 6.4, Cholesterol 62.7, Sodium 194.7, Carbohydrate 35.1, Fiber 1.5, Sugar 18.1, Protein 3.8

TUNNEL OF BERRIES CAKE



Tunnel of Berries Cake image

Meet the Cook: This cake goes a long way. While it's not overly sweet or heavy, its rich taste makes just one piece satisfying. Here's a serving alternative if your family doesn't care for strawberries: Think about substituting peaches. -Shirley Noe, Lebanon Junction, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 12 servings.

Number Of Ingredients 12

6 eggs, separated
2-1/4 cups cake flour
2 cups sugar, divided
1 tablespoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
3/4 cup water
1/2 cup canola oil
1-1/2 teaspoons vanilla extract, divided
1/4 teaspoon cream of tartar
4 cups fresh whole strawberries, divided
2-1/2 cups heavy whipping cream

Steps:

  • Let eggs stand at room temperature for 30 minutes. In a large bowl, combine the flour, 1 cup sugar, baking powder, cinnamon and salt. In a bowl, whisk the egg yolks, water, oil and 1 teaspoon vanilla; add to dry ingredient. Beat until well blended. In another large bowl and with clean beater, beat egg whites and cream of tartar on medium speed until soft peaks form. Fold into yolk mixture. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake at 325° for 60-70 minutes or until top springs back when lightly touched and cracks feel dry. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate. , Slice off the top 1/2 in of the cake; set aside. With a knife, cut a tunnel abut 1-1/2 in. deep in top of cake, leaving a 3/4-in. shell. Remove cake from tunnel and save for another use. Chop half of the strawberries; set aside. In a chilled large bowl, beat whipping cream until it begins to thicken. Gradually add the remaining sugar and vanilla, beating until stiff peaks form. Combine 1-1/2 cups cream mixture and chopped berries. , Fill the tunnel with strawberry mixture. Replace cake top. Frost cake with the remaining cream mixture. Refrigerate. Just before serving, cut the remaining strawberries in half and use to garnish the cake. Refrigerate leftovers.

Nutrition Facts : Calories 527 calories, Fat 30g fat (13g saturated fat), Cholesterol 174mg cholesterol, Sodium 299mg sodium, Carbohydrate 59g carbohydrate (37g sugars, Fiber 2g fiber), Protein 7g protein.

MIXED BERRY TART



Mixed Berry Tart image

This berry tart is light and fresh! Refrigerate any leftovers.

Provided by janet

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 2h

Yield 8

Number Of Ingredients 11

cooking spray
1 ½ cups all-purpose flour
¾ cup unsalted butter, at room temperature
⅓ cup confectioners' sugar
¼ teaspoon salt
5 ounces cream cheese, at room temperature
½ cup white sugar
2 large eggs, at room temperature
2 lemons, zested and juiced
2 cups fresh mixed berries
4 sprigs fresh mint, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch tart pan with cooking spray.
  • Combine flour, butter, confectioners' sugar, and salt in the bowl of a food processor; pulse until a soft dough forms. Press dough into the bottom of the prepared pan; prick with a fork.
  • Bake in the preheated oven until edge of crust is golden, 15 to 20 minutes. Remove from the oven and cool; do not turn oven off.
  • Place cream cheese in a large bowl; beat with an electric mixer until smooth, 2 to 3 minutes. Add sugar; mix until combined, 1 to 2 minutes. Add eggs; blend for 1 to 2 minutes. Add lemon zest and juice; mix until incorporated. Pour mixture into cooled tart shell.
  • Bake in the preheated oven until filling has set, about 25 minutes. Chill thoroughly, at least 1 hour. Top with berries and garnish with mint.

Nutrition Facts : Calories 399.5 calories, Carbohydrate 39.2 g, Cholesterol 111.7 mg, Fat 25.1 g, Fiber 1.4 g, Protein 5.8 g, SaturatedFat 15.3 g, Sodium 145.9 mg, Sugar 19.7 g

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BERRY BAKEWELL CAKE! - JANE'S PATISSERIE
2015-04-11 Instructions. Preheat the oven to 180C/160C Fan/350F and grease and line a 8″/20cm cake tin! Add your Butter, Sugar, Flour, Ground Almonds, Eggs, Milk and Vanilla to a …
From janespatisserie.com


BERRY CRUMB CAKE RECIPE (VIDEO) - NATASHASKITCHEN.COM
2018-06-08 Prep: Preheat oven to 350˚F. Line the bottom of a springform pan with a ring of parchment paper. Grease sides lightly with butter. In a large mixing bowl using an electric …
From natashaskitchen.com


BERRY BUNDT CAKE - JUST SO TASTY
2020-03-17 Berry Bundt Cake 2 ½ cups all-purpose flour 2 teaspoons baking powder ½ teaspoon salt 1 cup unsalted butter* softened to room temperature 1 ¾ cup white sugar 1 …
From justsotasty.com


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