Daddys Raspberry Cake Recipes

TODD'S ORANGE AND RASPBERRY CAKE

Steps:

• For the cake: Arrange an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour the bottom and sides of 2 nonstick, 8-inch round, baking pans. Set aside.
• In the bowl of a stand mixer, fitted with a whisk attachment, combine the cake mix and orange zest. Mix for 20 seconds at low speed until the zest is incorporated. Add the orange juice, egg whites, and vegetable oil. Blend at low speed for 30 seconds. Increase the speed to medium and beat for 2 minutes, scraping the bottom and sides of the bowl with a spatula, as needed. Divide the batter between the prepared pans and bake until golden and a cake tester inserted into the center of the cakes comes out clean, about 30 to 32 minutes. Remove from the oven and cool the pans on a wire rack for 15 minutes. Turn the cakes out onto a wire rack and allow to cool completely, about 1 hour.
• For the frosting: In the bowl of a stand mixer, fitted with a paddle attachment, beat together the butter and creme fraiche at high speed until smooth, about 10 seconds. With the machine running at medium-low speed, gradually add the powdered sugar until incorporated. Add the raspberry jam and increase the speed to high. Beat until the frosting is smooth and spreadable, adding water, 1 teaspoon at a time, if needed.
• To assemble the cake: Arrange 1 cake layer, flat side up, on a cake stand. Using a spatula, spread a thin layer of frosting on top leaving a 1/2-inch border. Spread 1/4 cup of raspberry jam on top of the frosting. Arrange the other cake layer on top. Using a spatula, frost the top and sides of the cake. Decorate with fresh raspberries. Cut the cake into wedges with a slightly wet knife and serve.
• Store the cake in a plastic container in the refrigerator. Allow the refrigerated cake to stand at room temperature for 30 minutes before serving.

DADDY'S RASPBERRY CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease the entire bottom and sides of a 9-inch cake pan with shortening on a paper towel. Shake 1 tablespoon flour onto the pan until shortening is covered; turn pan over and lightly tap the bottom to remove excess flour.
• Sift 2 cups flour, baking powder, and salt together in a medium bowl.
• Cream sugar and butter together in a separate large bowl. Add eggs, 1 at a time, mixing thoroughly after each addition. Add vanilla extract and mix for 2 minutes. Add 1/2 of the flour mixture and mix thoroughly. Mix in milk. Mix in remaining flour mixture. Add 1/2 to 3/4 of the raspberries and mix until fully blended; mixture should be light pinkish red to purple in color. Pour into the prepared cake pan.
• Bake in the preheated oven until lightly golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool completely, about 30 minutes. Frost as desired and decorate with remaining raspberries.

CHOCOLATE-RASPBERRY LAYER CAKE

Steps:

• For the puree: Place the raspberries in a blender and blend until smooth (yields 1 1/4 cups of puree). Remove 1/4 cup of puree and reserve.
• For the cake: Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Butter and flour the bottom and sides of two 8- or 9-inch round nonstick baking pans. Set aside.
• Place 1 tablespoon of the cake mix and the chocolate chips in a small bowl. Toss until the chocolate chips are coated.
• In a large bowl, combine the remaining cake mix, 1 cup of the raspberry puree, vegetable oil, eggs and 1/4 cup water. Using an electric hand mixer, blend on low speed for 30 seconds. Increase the speed to medium and beat for 2 minutes, scraping the bottom and sides of the bowl with a spatula as needed. Mix in the chocolate chips. Divide the batter between the prepared pans and bake until a cake tester inserted into the center of the cakes comes out clean, 30 to 35 minutes.
• Cool the pans on a wire rack for 15 minutes. Remove the cakes from the pans and cool completely on a wire rack, about 1 hour.
• For the frosting: In a large bowl, combine the powdered sugar, cocoa powder, butter, cream cheese and sour cream. Using an electric hand mixer, beat on low speed until smooth. Increase the speed to high and beat until light and fluffy, about 1 minute.
• In a small bowl, mix together 3/4 cup of the frosting and the reserved 1/4 cup puree until smooth.
• To assemble the cake: Place one cake layer, flat side-up, on a cake stand. Using a spatula, spread the raspberry-chocolate frosting over the cake layer leaving a 1/2-inch border. Place the other cake layer on top. Frost the top and sides of the cake with the remaining chocolate frosting. Decorate with fresh raspberries or chocolate curls. Using a damp knife cut the cake into wedges and serve.
• Cake can be made 1 day in advance. Refrigerate in an airtight plastic container. Allow the cake to stand at room temperature for 1 hour before serving.

RASPBERRY LAYER CAKE

Steps:

• Heat oven to 190c/fan 170c/gas 5. Butter 2 x 20cm sandwich tins and line each with a circle of baking parchment. In a large bowl, beat together all the cake ingredients until you have a smooth, soft mixture. Spoon the mixture equally into the two tins, smoothing over the top of each with the back of the spoon. Bake in the oven for 20 mins until golden and the cake springs back when gently pressed. Turn the cakes onto a cooling rack.
• Heat the sugar, 2 tbsp water and Disaronno together until the sugar has dissolved. Leave to cool, about 10 mins. Use a large serrated knife to cut each cake in half. Brush the syrup all over all four pieces of cake with a pastry brush.
• For the filling, whip the cream until it forms soft peaks. Beat the mascarpone and caster sugar in a large bowl to loosen, then fold in the cream and mix together until smooth.
• Spoon a third of the cream mixture over one of the cake halves. Scatter over some of the fruit (you don't want to cover the cake), then sandwich another half on top. Spread with cream and fruit as before and top with another half of cake and more cream and berries. Lay the final cake half on top. Gently press down, then wrap tightly in cling film and leave in the fridge overnight. To stop the cream from melting, this cake needs to be transported to the picnic in a cooler box. At the picnic, carefully remove clingfilm and dust with icing sugar to decorate, if you like.

OH SO SIMPLE RASPBERRY CAKE

Steps:

• In a mixing bowl, combine the cake mix, eggs, oil, gelatin, and thawed raspberries; mix 3 minutes with an electric mixer.
• Spread batter in a greased and floured 13x9 inch baking pan.
• Bake in a 325° oven for about 50 minutes or until a pick comes out clean; cool.
• Frost cooled cake, cut into squares and serve.

RASPBERRY CAKE

Steps:

• *Note:if using frozen raspberries, thaw them on paper towels for 3 hours before putting them on cake batter.
• Preheat oven to 350°; grease a 9"x9" baking pan.
• Cream butter and 3/4 cup sugar; add the egg and beat well; mix the flour, baking powder, baking soda and salt together; alternate adding dry mixture and buttermilk to creamed mixture.
• Pour into baking pan and cover with the raspberries, starting in the center; place berries, point up, in concentric circles until cake is covered (berries will hold their shape and position as the cake bakes); sprinkle with the remaining 1/4 cup sugar.
• Bake 45-50 minutes or until toothpick comes out clean; serve with a dollop of whipped topping or whipped cream on the side.

RASPBERRY CAKE

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.

ROYAL RASPBERRY CAKE

Steps:

• In a bowl, whisk together the first three ingredients; set aside. In a bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Add dry ingredients alternately with milk, beating well after each addition. Spread into a greased 13x9-in. baking dish. Spoon berries over top. , Bake at 350° for 30-35 minutes or until center of cake springs back when lightly touched. Cool 5 minutes. Combine glaze ingredients; spread over cake, leaving berries exposed. Serve warm with vanilla ice cream if desired.

UPSIDE-DOWN RASPBERRY CAKE

Steps:

• Preheat oven to 350°F.
• In a bowl, mix flour, baking powder and salt. Set aside.
• In another bowl, cream butter and sugar with an electric mixer. Add eggs and beat until creamy.
• Incorporate gradually dry ingredients to the mixture, alternating with the milk. Mix well.
• Put raspberries in a square pyrex baking pan of 8 inches and sprinkle with sugar. Put the dough on the raspberries and cook in oven 50 to 60 minutes.
• Let cool the cake in the pan. Serve room temperature with whipped cream or vanilla ice cream.

DADDY'S BIRTHDAY CAKE (AKA FRANNY'S SUNSHINE CAKE)

Steps:

• 1. Preheat the oven to 350°F.
• 2. In a standing electric mixer, use the whisk attachment to whip the egg whites with the cream of tartar. When they start to double in size, slowly add in 2/3 cup of the sugar. Whip until you have stiff peaks. Set aside.
• 3. In a large mixing bowl, whisk together the egg yolks, salt, and the remaining 2/3 cup sugar. Gradually add the orange juice and continue to beat until light and fluffy.
• 4. Combine the two mixtures: Spoon a little whipped egg whites into the yolks and stir. Then fold the rest of the whites into the mixture in two additions.
• 5. Deftly fold in the flour, vanilla extract, and almond extract.
• 6. Pour the batter into an ungreased 9-inch angel food cake pan and bake for 35 to 40 minutes or until a cake tester comes out clean.
• 7. Remove the pan from the oven and place it upside down. Leave it like that until the cake is cool.
• 8. Once it has cooled, run a sharp knife around the edge of the cake to separate it from the pan. Invert the pan over a serving plate, and let gravity do its thing.
• 9. Carefully cut the cake in half horizontally with a large serrated knife.
• 10. Frost the top of the bottom half with some of the orange filling (see below), and then layer some of the mandarin orange slices and berries on top of the frosting.
• 11. Place the top half over the bottom half, and then frost the top and sides of the cake with the remaining orange filling. Place the remaining mandarin oranges and berries on top of the cake.
• 12. Sprinkle the topping (see below) over the cake and enjoy.
• To Make the Orange Filling
• 1. Combine the sugar, egg, flour, orange juice, and orange zest in a double boiler and cook over simmering water until thick, about 5 to 8 minutes. Cool to room temperature.
• 2. Whip the cream till almost stiff. Fold in the cooled orange mixture. Whisk until you have stiff peaks.
• To Make the Topping
• 1. Butter a piece of aluminum foil.
• 2. In a heavy skillet over high heat, cook the sugar until it is caramelized (turns a medium brown color). Swirl the pan carefully to get all of the sugar to caramelize evenly.
• 3. Pour the sliced almonds over the caramelized sugar and stir with a wooden spoon to coat the almonds. Spread the almonds out on the piece of buttered foil, and let them cool.
• 4. When they are cool, crush or chop the nuts.

FROZEN RASPBERRY CAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch square pan.
• Mix brown sugar, flour, and butter together in a bowl to make a crumbly topping. Set aside.
• Combine flour, white sugar, baking powder, baking soda, and salt in a large bowl.
• Beat buttermilk, melted butter, egg, and vanilla extract together in another bowl. Stir into dry ingredients. Spread batter into the prepared pan. Sprinkle with raspberries, then with crumbly topping.
• Bake in the preheated oven until well browned and a toothpick inserted into the center comes out clean, 35 to 40 minutes.

DADDY'S LEMON CAKE

Steps:

• Pre-heat oven to 350 degrees. Mix together first 5 ingredients, adding eggs one at a time. Bake in an 8x12 pan 30-35 minutes. While cake is baking, mix together last 2 ingredients to make a glaze. Poke holes in top of hot cake and pour lemon glaze slowly on top.

RASPBERRY-LACED VANILLA CAKE

Steps:

• Heat oven to 350°F. Grease bottoms and sides of 3 (9-inch) round cake pans with shortening; lightly flour. In small bowl, mix flour, baking powder, salt and baking soda; set aside.
• In large bowl, beat 1 1/2 cups butter and the granulated sugar with electric mixer on high speed, scraping bowl occasionally, until fluffy. On medium speed, beat in flour mixture, milk, 1 1/2 teaspoons vanilla and the eggs until blended. Beat 2 minutes longer. Pour evenly into pans.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
• In medium bowl, beat 1 cup butter and the powdered sugar on medium speed until smooth. Gradually beat in liqueur and 1/2 teaspoon vanilla until smooth and spreadable.
• Cut each cake horizontally to make 2 layers. (Mark side of cake with toothpicks and cut with long, thin serrated knife.) Place 1 layer, cut side up, on serving plate; spread with 1/3 cup raspberry jam to within 1/4 inch of edge. Top with another layer, cut side down; spread with 1/3 cup frosting. Repeat with remaining layers.
• Frost side and top of cake with remaining frosting. Pipe frosting on top of cake if desired. Garnish with chocolate leaves. Store loosely covered.

DOWNEAST RASPBERRY CAKE

Steps:

• Cream together butter and sugar.
• Add egg and beat well.
• Combine dry ingredients together.
• Add the vanilla to the milk.
• Add the milk and vanilla mixture alternately with the dry ingredients to the creamed mixture.
• Mix until smooth.
• Pour batter into a greased and floured 9 x 13 inch baking pan.
• Sprinkle raspberries evenly over batter.
• Bake at 375 for 30 minutes.
• For the glaze, mix together the confectioner's sugar, melted butter and cream. Frost in the pan while still warm.

CHOCOLATE & RASPBERRY BIRTHDAY LAYER CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil and line two round 20cm springform cake tins with baking parchment. Whisk the oil, sugar, eggs and milk in a bowl until smooth. Sieve the flour, cocoa and bicarb into another large bowl, then gradually mix in the wet ingredients.
• Divide the mixture between the tins and bake for 35-40 mins until the cakes are risen and spring back when pressed. Leave to cool in the tins for 10 mins, then transfer to a wire rack to cool completely.
• For the raspberry layer, stir the jam and the defrosted raspberries together. Once the cakes are cool, whip the cream with the sugar to soft peaks, then gently fold half the raspberry mixture through the cream to create a ripple effect.
• Spoon most of the reserved raspberry mixture over one of the cakes, then dollop on half of the cream. Smooth over with a palette knife, then place the other sponge on top. Swirl over the remaining cream and swirl the last of the raspberry mixture through it. Will keep in the fridge for two days.