Oh So Simple Raspberry Cake Recipes

OH SO SIMPLE RASPBERRY CAKE

Oh so Simple Raspberry Cake image

Make and share this Oh so Simple Raspberry Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories Breakfast

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 6

Ingredients

1 (18 1/2 ounce) package white cake mix
4 eggs
2/3 cup oil
3 ounces raspberry gelatin powder
1 (10 ounce) package frozen raspberries, thawed
1 (16 ounce) container commercial cream cheese frosting (I use Pillsbury)

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.

FROZEN RASPBERRY CAKE

Frozen Raspberry Cake image

Delicious raspberry cake that can be made with fresh or frozen berries. Freezes well.

Provided by Janeen Stewart Griffith

Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes

Time 50m

Yield 9

Number Of Ingredients 13

Ingredients

½ cup brown sugar
2 tablespoons all-purpose flour
1 tablespoon unsalted butter
1 cup all-purpose flour
¾ cup white sugar
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
⅓ cup buttermilk
⅓ cup unsalted butter, melted and cooled
1 large egg
½ teaspoon vanilla extract
1 ¼ cups frozen raspberries

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.

Nutrition Facts : Calories 260.4 calories, Carbohydrate 43.2 g, Cholesterol 42.5 mg, Fat 9 g, Fiber 1.6 g, Protein 2.9 g, SaturatedFat 5.4 g, Sodium 148.8 mg, Sugar 29.9 g

LEMON RASPBERRY CORNMEAL CAKE

Lemon Raspberry Cornmeal Cake image

This rich and tender cornmeal cake is punctuated by bright, tart raspberries and lots of lemon zest. The whole thing is topped with a drizzle of puckery lemon glaze, but the cake is also great on its own, so you could just as easily leave it off. Serve this cake as is for an afternoon treat, or add more fresh raspberries and whipped cream to dress it up for dessert.

Provided by Yossy Arefi

Categories brunch, cakes, dessert

Time 1h

Yield 8 servings

Number Of Ingredients 14

Ingredients

1/2 cup/113 grams unsalted butter, melted, plus more for greasing the pan
2 lemons
3/4 cup/150 grams granulated sugar, plus 2 teaspoons
2 large eggs
3/4 cup/185 grams sour cream
3/4 teaspoon kosher salt (such as Diamond Crystal) or ½ teaspoon fine salt, plus more for sprinkling
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 cups/160 grams all-purpose flour
1/2 cup/70 grams fine cornmeal
1 (6-ounce/170-gram) container fresh raspberries
1 to 2 tablespoons lemon juice (from half of one of the zested lemons from the cake)
3/4 cup/75 grams sifted confectioners' sugar
Pinch of salt

Steps:

Heat oven to 350 degrees. Butter a 9-inch round or 8-inch square pan, then line the bottom of the pan with parchment paper.
Zest the 2 lemons into a large mixing bowl. Add ¾ cup/150 grams of sugar and the eggs, and whisk vigorously until pale and smooth, about 30 seconds.
Add the sour cream, melted butter and salt, and mix until smooth and emulsified. Whisk in the baking powder and baking soda.
Add the flour and cornmeal, and stir until just a few streaks of flour remain. Add ⅔ of the raspberries and fold them into the batter.
Spoon the batter into the prepared pan, smooth the top and top with the remaining raspberries. Sprinkle the remaining 2 teaspoons of granulated sugar over the top.
Bake the cake until puffed and golden brown and a skewer inserted comes out clean, 40 to 45 minutes.
Carefully run a thin knife or offset spatula around the edge of the pan, then set the pan on a wire rack and let the cake cool completely in the pan. When the cake is cool, remove it from the pan, gently peel off the parchment and set it on a serving plate.
While the cake cools, make the glaze: Juice some of the zested lemon to produce 2 tablespoons of juice. To a medium bowl, add the confectioners' sugar, a pinch of salt and 1 tablespoon of the lemon juice. Whisk until smooth, adding more lemon juice as necessary to make a thin but still opaque glaze.
Drizzle the glaze over the cooled cake and let it set for a few minutes before serving. Store any leftovers at room temperature, loosely covered for up to 2 days.

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