Raspberries And Cream Layer Cake Recipes

RASPBERRIES AND CREAM LAYER CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of 4 (9-inch) round cake pans with shortening; lightly flour.
• In medium bowl, mix flour, cocoa and baking soda. In 2-cup glass measuring cup, mix buttermilk, food color, vinegar and 1 teaspoon vanilla.
• In large bowl, beat 1 cup butter and the granulated sugar with electric mixer on medium speed 2 minutes or until creamy and well blended. Add 3 eggs, one at a time, beating well after each addition. Alternately add flour mixture with buttermilk mixture, beating on low speed until blended. Pour batter evenly into 2 of the pans.
• Bake 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
• Meanwhile, make cake mix as directed on box, using water, oil and egg whites. Pour batter into remaining 2 pans. Bake 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
• In large bowl, beat cream cheese and 1/2 cup butter on medium speed until light and fluffy. On low speed, beat in 2 teaspoons vanilla. Gradually beat in powdered sugar until mixed; beat on medium speed until fluffy. In small bowl, mix jam and 1 tablespoon of the liqueur.
• Using serrated knife, cut rounded top off each white cake to level surface. Cut each red velvet cake horizontally to make 2 layers. Brush off loose crumbs. Place 1 red velvet cake layer, cut side up, on serving plate; gently brush with 2 tablespoons liqueur. Spread with half of the raspberry jam mixture. Top with 1 white cake; spread with 3/4 cup frosting. Repeat layers. Top with a third red velvet cake layer. (Reserve remaining red velvet cake layer for later use.) Spread very thin layer of frosting on side of cake to seal in crumbs. Spread remaining frosting on side and top of cake. Garnish with raspberries. Store in refrigerator.

RASPBERRY-CREAM LAYER CAKE

Steps:

• Preheat oven to 350 degrees F. Lightly butter two 9-inch round cake pans (2 inches deep). Line bottoms with parchment paper; butter parchment.
• Bring cold ingredients to room temperature. Butter should be soft enough to hold a thumbprint but still keep its shape. In a large bowl, using an electric mixer, beat butter and sugar on high until light and fluffy, about 6 minutes.
• Beat in 4 eggs plus 2 yolks, one at a time, until combined. Beat in vanilla extract.
• In another large bowl, whisk together cake flour, baking powder, and salt. With mixer on low, add 1/3 the flour mixture to butter mixture, beating to combine.
• Beat in 3/4 cup buttermilk, another 1/3 the flour mixture, another 3/4 cup buttermilk, and remaining flour mixture until just combined. Scrape down bowl as needed. Divide batter between pans, firmly tap on a flat surface to remove air bubbles, and smooth tops.
• Bake until cakes are golden and puffed and a toothpick inserted in center comes out with a few moist crumbs attached, about 30 minutes, rotating pans halfway through. Let cakes cool in pans on wire racks 10 minutes. Run a knife around edges, then invert; remove parchment. Invert cakes again and let cool completely on racks.
• In a medium bowl, gently mash 1 cup raspberries with a fork. Stir in 1 cup whole raspberries. In a large bowl, using an electric mixer, beat cream and confectioners' sugar on high until soft peaks form, 1 minute. With a rubber spatula, gently fold raspberries into whipped cream. Place 1 cake on a cake stand or serving plate. Spread raspberry cream on top, leaving a 1/4-inch border. Top with other cake, press gently, and finish with remaining raspberry cream. Serve immediately. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.

RASPBERRY-CREAM LAYER CAKE

Steps:

• Preheat oven to 350 degrees. Lightly butter two 9-inch round cake pans (2 inches deep). Line bottoms with parchment paper; butter parchment. Divide batter between pans, firmly tap on a flat surface to remove air bubbles, and smooth tops.
• Bake until cakes are golden and puffed and a toothpick inserted in center comes out with a few moist crumbs attached, about 30 minutes, rotating pans halfway through. Let cakes cool in pans on wire racks 10 minutes. Run a knife around edges, then invert; remove parchment. Invert cakes again and let cool completely on racks.
• In a medium bowl, gently mash 1 cup raspberries with a fork. Stir in 1 cup whole raspberries. In a large bowl, using an electric mixer, beat cream and confectioners' sugar on high until soft peaks form, 1 minute. With a rubber spatula, gently fold raspberries into whipped cream. Place 1 cake on a cake stand or serving plate. Spread raspberry cream on top, leaving a 1/4-inch border. Top with other cake, press gently, and finish with remaining raspberry cream. Serve immediately.

RASPBERRIES AND CREAM LAYER CAKE

Steps:

• Heat oven to 350ºF (325ºF for dark or nonstick pans). Grease bottoms only of 4 (9-inch) round cake pans with shortening; lightly flour, or spray with nonstick cooking spray.
• In medium bowl, mix flour, cocoa and baking soda. In 2-cup glass measuring cup, mix buttermilk, food color, vinegar and 1 teaspoon vanilla.
• In large bowl, beat 1 cup butter and the granulated sugar with electric mixer on medium speed 2 minutes or until creamy and well blended. Add 3 eggs, one at a time, beating well after each addition. Alternately add flour mixture with buttermilk mixture, beating on low speed until blended. Pour batter evenly into 2 of the pans.
• Bake 35 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
• Meanwhile, make cake mix as directed on box, using water, oil and egg whites. Pour batter into remaining 2 pans. Bake 25 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
• In large bowl, beat cream cheese and 1/2 cup butter on medium speed until light and fluffy. On low speed, beat in 2 teaspoons vanilla. Gradually beat in icing sugar until mixed; beat on medium speed until fluffy. In small bowl, mix jam and 1 tablespoon of the liqueur.
• Using serrated knife, cut rounded top off each white cake to level surface. Cut each red velvet cake horizontally to make 2 layers. Brush off loose crumbs. Place 1 red velvet cake layer, cut side up, on serving plate; gently brush with 2 tablespoons liqueur. Spread with half of the raspberry jam mixture. Top with 1 white cake; spread with 3/4 cup frosting. Repeat layers. Top with a third red velvet cake layer. (Reserve remaining red velvet cake layer for later use.) Spread very thin layer of frosting on side of cake to seal in crumbs. Spread remaining frosting on side and top of cake. Garnish with raspberries. Store in refrigerator.

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.

DOUBLE-LAYER VANILLA-BUTTERMILK CAKE WITH RASPBERRIES AND ORANGE CREAM-CHEESE FROSTING

Steps:

• Bake the Buttermilk Cake:
• Place a rack in middle of oven; preheat to 350°F. Lightly coat cake pans with nonstick spray and line bottoms with parchment paper. Whisk 2 cups flour, 1 tsp. baking powder, 1/2 tsp. baking soda, and 1/4 tsp. salt in a medium bowl; set aside.
• Using an electric mixer on medium-high speed, beat 3/4 cup butter and 1 1/2 cups granulated sugar in a large bowl, scraping down sides of bowl as needed, until light and creamy, about 5 minutes. Add 4 egg yolks in 2 additions, scraping down bowl after each. Beat in 1 tsp. vanilla.
• Reduce mixer speed to low, then add dry ingredients in 2 additions alternately with 1 cup buttermilk in 2 additions, scraping down sides of bowl as needed.
• Using electric mixer on medium speed, beat 4 egg whites in another large bowl until soft peaks form, 2-3 minutes. Slowly add 1/4 cup granulated sugar and continue to beat until stiff, glossy peaks form, about 3 minutes more. Fold half of the egg whites into flour mixture, then gently fold in remaining egg whites.
• Scrape batter into prepared pan; smooth surface. Bake, rotating pan halfway through and covering with foil during the last 15 minutes of baking, until golden brown, firm to the touch, and a tester inserted into the center comes out clean, 45-50 minutes. Transfer pan to a wire rack and let cake cool.
• Repeat steps with second prepared pan and remaining cake ingredients to bake the second layer.
• Make the Vanilla Syrup:
• Combine granulated sugar and 1/4 cup water in a medium saucepan. Scrape in vanilla seeds, add pod, and stir to combine. Bring to a boil, cover, and steep at least 15 minutes. Set aside to cool. Discard pod before using.
• Make the Orange Cream-Cheese Frosting:
• Using electric mixer on medium-high speed, beat cream cheese and butter in a large bowl until smooth, about 1 minute. Beat in orange zest, orange juice, and vanilla. Reduce mixer speed to medium and beat in powdered sugar, scraping down bowl as needed, until light and fluffy, 2-3 minutes.
• Assemble the cake:
• Spread 1 Tbsp. frosting in the center of a platter. Place 1 cake layer, top side down, in the center. Using a pastry brush, brush 3 Tbsp. vanilla syrup over top of cake. Using an offset spatula, spread 1 cup frosting evenly over top. Arrange 6 oz. raspberries in a ring around perimeter of cake, pressing to adhere. Fill interior of ring with 6 oz. raspberries. Spread 1 cup frosting over raspberries inside of ring (do not frost raspberries at the perimeter).
• Carefully place second cake layer, top side down, on frosted raspberries, gently pressing down to secure. Brush 3 Tbsp. syrup over top of cake with pastry brush. Spread 2 1/2 cups frosting evenly over top and sides, carefully covering raspberries. Chill at least 30 minutes to let frosting set.
• Remove cake from refrigerator. Frost top and sides, swirling decoratively, making sure to cover bottom of platter; reserve remaining frosting for another use. Chill at least 30 minutes or up to overnight to let frosting set. Before serving, top cake with remaining 3 oz. raspberries and edible flowers, if using.
• Do Ahead
• Cake can be made 3 days ahead; wrap tightly in plastic and chill, or freeze up to 2 weeks. Syrup can be made 5 days ahead; store in an airtight container and chill. Frosting can be made 3 days ahead; cover with plastic wrap, pressing directly on surface, and chill. Bring to room temperature before using.

RASPBERRY CREAM CAKE

Steps:

• In a large bowl, combine cake mix and baking soda. Add the water, egg whites and applesauce; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into two 9-in. round baking pans coated with cooking spray. Bake at 350° for 28-32 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a large bowl, whisk the milk, pudding mix and vanilla in a bowl for 2 minutes; let stand for 2 minutes or until soft-set. , Place one cake layer on a serving plate. Spread with pudding mixture; sprinkle with 3/4 cup raspberries. Top with remaining cake layer. Combine ice cream topping and corn syrup; beat until smooth. Spread over top of cake, letting glaze drip over sides. Arrange remaining berries on top.

CHOCOLATE LAYER CAKE WITH RASPBERRY CREAM FILLING

Steps:

• CHOCOLATE CAKE.
• Prepare Chocolate Cake according to package directions in two 9 inch cake pans.
• Cool completely. For best results and time permitting, place the layers in freezer until firm.
• RASPBERRY CREAM FILLING.
• Place softened cream cheese and jam in a mixing bowl and cream together until well incorporated, about 2 minutes.
• Add powdered sugar, one cup at a time, until it reaches desired consistency. Use more or less than 2 cups, as desired.
• Frost only ONE of the cooled layers leaving a 1 inch unfrosted margin all around the edge of the layer. Then place the other layer on the Raspberry Filling. The top layer will push the Raspberry Filling toward the edges of the cake, that's why it's important to leave the 1 inch margin.
• CHOCOLATE FROSTING.
• Beat the frosting in mixing bowl for 2-3 minutes.
• Completely frost the sides of the cake.
• Put remaining frosting in decorating bag. Using a large star tip, create a shell border around the top of the cake. The border will keep the ganache on top of the cake. Place cake in refrigerator until ganache is ready.
• RASPBERRY CHOCOLATE GANACHE.
• Combine cocoa, sugar and cornstarch in a saucepan and whisk.
• Gradually add water and jam, continue to whisk the mixture.
• Bring to a simmer over medium heat, whisking constantly.
• Remove from the heat and stir in raspberry liqueur, if using.
• Let cool slightly.
• Remove cake from refrigerator and pour/spread ganache on top.
• Garnish with candies or raspberries.

RASPBERRY AND LEMON LAYER CAKE

Steps:

• Heat the oven to 180C/350F/GMk 4.
• Grease three 7in (18cm) sandwich tins with a little butter and dust with flour.
• Sift together the flour, bicarbonate of soda, baking powder and salt.
• Cream the butter and sugar together until light and fluffy then add the eggs a little at a time and beat until well mixed.
• Alternately add the flour and yogurt, starting and ending with the flour to stabilise the mixture; stir in the lemon zest.
• Divide the mixture equally between the three tins and bake for 20-25 minutes until risen and golden.
• Allow the cakes to cool in the tins for 10 minutes before removing. Do not assemble until the cake is completely cooled.
• Set aside the nicest layer for the top.
• Beat together the mascarpone and lemon curd until smooth.
• Spread the bottom layer with half of the mascarpone mixture and half of the raspberries. Top with the second cake layer and repeat.
• Add the top layer and dust liberally with icing sugar. Serve.

WHITE CHOCOLATE LAYER CAKE WITH RASPBERRY FILLING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Take two 9-inch round baking pans and either line bottoms with parchment paper to prevent sticking or take a shortening stick and grease the pans, then sprinkle with flour.
• Pour milk over chopped white chocolate in a microwave-safe bowl; microwave in 30-second intervals until smooth.
• Combine flour, baking soda, salt, and baking powder in a small bowl.
• Beat white sugar and butter together in a large mixing bowl until light and fluffy. Gradually blend in melted chocolate mixture and vanilla extract. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with sour cream. Pour evenly into the prepared cake pans.
• Bake in the preheated oven until a wooden toothpick inserted into the center comes out clean, 30 to 35 minutes; make sure you don't overbake. Cool for 15 minutes; remove cakes from pans. Cool completely in the freezer for about 30 minutes to make them easier to cut the layers.
• Combine heavy cream, raspberries, and sugar for filling in a small mixing bowl; beat until stiff peaks form. Refrigerate until ready to use.
• Beat cream cheese and butter for frosting in a large mixing bowl on medium speed until well blended. Add melted chocolate and vanilla; mix well. Add powdered sugar gradually, beating until light and fluffy after each addition.
• Split cake layers horizontally in half. Place 1 layer on a cake plate and spread 1/3 of the raspberry filling over top. Repeat with two more layers and remaining filling. Top with last layer and frost cake with cream cheese frosting.

STRAWBERRY AND CREAM LAYER CAKE

Steps:

• Fill a small saucepan with about 1 inch of water and set over medium heat until the water steams.
• Meanwhile, coarsely chop about a quarter of the strawberries and combine in a medium heatproof bowl with the sugar. Cover the bowl tightly and set it over the saucepan. Reduce the heat if necessary to keep the water just below a simmer and allow the berries to sit, swirling the bowl once or twice to dissolve any stubborn sugar clumps, until they've released all their juices, are mushy, and swim in a translucent red liquid, 35 to 45 minutes. Remove the bowl from the heat, uncover and strain through a fine-mesh strainer. (You should have 1/2 to 3/4 cup of strawberry syrup.) The mushy berries will have given off their color and flavor, and even though you won't use them in the cake, they're still tasty. Reserve the berries for spooning over pancakes or yogurt.
• In a separate medium bowl, combine the heavy cream, crème fraîche and salt. Whisk the mixture vigorously by hand, or beat with a hand mixer on medium-high, until thick, light and holding a medium peak. Chill the bowl of whipped cream. Thinly slice the remaining raw strawberries lengthwise.
• Invert the sponge cake on a flat serving plate or cake stand. Holding a long serrated knife horizontally and parallel to the work surface, use it to lightly score all around the side of the cake at the midway point. Then, using long, even strokes and still holding the knife parallel to the surface, slice clean through the cake, using the score marks as a guide, to cut it into two even layers. Set the top layer aside.
• Use a pastry brush to dab several tablespoons of the strawberry syrup across the bottom layer, lightly soaking the entire surface. Pull the bowl of cream from the refrigerator and dollop about half of it across the soaked layer, then spread in an even layer all the way to the edges. Arrange half of the sliced strawberries on top of the cream, then place the second cake layer on top of the first, cut side up. Lightly soak the top layer of cake with the strawberry syrup, reserving any remaining syrup for serving. Spread the remaining cream on top of the cake, then pile the remaining sliced strawberries over top. (If not serving immediately, cover loosely and refrigerate until ready to serve.)
• Slice the cake with a serrated knife and serve. Drizzle the slices with any remaining strawberry syrup. The cake is best served the day it's made, but will keep, covered and chilled, for up to 3 days.

RASPBERRY ICE CREAM CAKE

Steps:

• Place bottom layer of cake on a large piece of foil or in a loaf pan of equal size. Sprinkle half the raspberries over cake, spread evenly with half the ice cream, and top with another cake layer. Repeat with remaining raspberries, ice cream, and cake.
• Wrap with foil and freeze at least 4 hours (or up to overnight). Remove cake from freezer about 30 minutes before serving. Serve dusted with confectioners' sugar.

LEMON LAYER CAKE WITH RASPBERRY CURD AND WHIPPED CREAM

Steps:

• For cake:
• Preheat oven to 350?F. Spray two 9-inch-diameter cake pans with 2-inch-high sides with nonstick vegetable oil spray. Line bottom of pans with parchment paper; spray again.
• Whisk eggs, yolks, milk, lemon juice, and lemon peel in medium bowl to blend. Whisk flour, sugar, baking powder, and salt in large bowl to blend. Whisk oil and butter into flour mixture. Add egg mixture and whisk until smooth. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes on racks 10 minutes. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks. Cool completely. (Can be made 1 day ahead. Wrap with plastic. Let stand at room temperature.)
• For filling:
• Stir 1 basket raspberries, 3/4 cup sugar, eggs, lemon juice, butter, and salt in medium saucepan over medium heat until thickened and beginning to bubble at edges, about 5 minutes. Strain raspberry curd into medium bowl, pressing on solids in strainer. Refrigerate until cold, at least 2 hours and up to 1 day.
• Whip cream and 1/2 cup sugar until peaks form. Fold 1 1/2 cups whipped cream into raspberry curd. Reserve remaining whipped cream.
• Cut each cake horizontally into 2 layers. Place 1 layer, cut side down, on platter. Spread 1/3 of raspberry filling over. Repeat with 2 more cake layers and filling. Top with remaining cake layer.
• Spread all but 1 cup plain whipped cream over top and sides of cake. Place remaining whipped cream in pastry bag fitted with star tip. Pipe design around bottom edge of cake. Arrange remaining berries atop cake. Chill until cold, about 2 hours. (Can be made 1 day ahead. Cover with cake dome and keep refrigerated.)