Raspberry Caramel Cake Recipes

RASPBERRY CARAMEL OMBRE CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease and line the base and sides of 2 x deep 20cm cake tins with baking parchment. In a large bowl, beat the butter, sugar and 1⁄4 tsp salt with an electric hand whisk until light and fluffy. Add the eggs, one at a time, beating well after you add each one. If it looks like it might split, add spoonfuls of the flour. Add the remaining flour, then stir in the vanilla and milk and gently fold through the raspberries, trying not to break them up too much. Divide the mixture between the tins and bake for 50-55 mins, or until a skewer inserted into the centre of the cakes comes out clean. Cool in their tins for 20 mins before flipping onto wire racks, so the base now becomes the top, to cool completely.
• To make the icing, put 1 tbsp of the caramel, the cream cheese, butter and icing sugar in a large bowl and beat with an electric hand whisk until smooth - try not to overbeat or the icing may become runny. Split the cakes through the centre using a large serrated knife. use a little of the cream cheese icing to stick one cake layer to a board or cake stand. layer the remaining cake layers on top, filling with the caramel and some raspberries between each layer, finishing with a flat top of caramel.
• Using roughly a third of the icing, cover the cake with a thin layer using a palette knife - don't worry too much about getting it smooth at this stage, this first coat is to fill any gaps between the sponges and catch any crumbs. Once covered, chill for 30 mins.
• Split the remaining icing between two bowls, with roughly two-thirds in one bowl and the remaining third in the other. use a little food colouring to dye the smaller batch pink, and the other a biscuity-caramel colour. Remove the cake from the fridge. Dollop the caramel coloured icing on top of the cake and, using your palette knife, spread the icing over the top, then tease it down the sides, stopping roughly halfway down. use the pink icing to cover the bottom half of the cake.
• You should now have a stripe of pink at the bottom and caramel icing on the top half of the cake. Clean your palette knife and gently swipe the icing upwards, through the pink into the caramel, blending the colours together. Continue to do this around the cake, wiping your palette knife between each swipe. Once you've gone all the way around, run your palette knife all the way around the edges to smooth the surface, or leave it more rustic if you prefer. Best eaten within 1 day of making, will keep in the fridge for up to 3 days, just bring to room temperature before eating.

RASPBERRY CARAMEL CAKE

Steps:

• Preheat the oven to 350F and grease and line two 8 inch round cake tins.
• Measure out the flour, baking powder and bicarb into a medium sized bowl and mix together briefly. Set to one side.
• Place the raspberries into a medium sized bowl and then take a spoonful of flour out of the measured ingredients and toss the raspberries in it. (This will stop the raspberries sinking).
• Place the butter and sugars into a large bowl or the bowl of a stand mixer and mix on med-high for 2-3 minutes until light and fluffy.
• Add in the eggs and vanilla, scraping the sides down as necessary and mix until well incorporated, about 1 min on med-high speed.
• Add in the milk and flour mix and mix on low-med until light and smooth.
• Add in the raspberries and fold in gently by hand.
• Divide the batter between the two cake tins and smooth over with the back of a wooden spoon/spatula.
• Place in the oven for 30-35 mins until golden brown, springy to the touch and an inserted skewer into the centre comes out clean.
• Leave to cool in the tins for at least 30 minutes, before transferring to a wire rack to cool completely.
• Once cool, make the frosting: Place the caramel, butter, icing sugar and salt into a large bowl or the bowl of your stand mixer and beat on med-high until light and fluffy, 2-3 minutes (This frosting makes enough to frost the top and sides, if you just want to do the top and middle like me, halve the recipe).
• Take one cake layer and place on a cake stand/plate/cake board. Spread a good layer of frosting onto the cake and, smooth with a spatula. Sprinkle the 1/2 cup of raspberries over the top. (reserving 3 for garnish if you want).
• Turn the second cake layer bottom side up and place on top of the frosted cake layer. Spread another layer of frosting over the top (and sides if you want) and garnish with a few raspberries, if desired.
• Cake will keep in the fridge, covered for 2 days.

CHOCOLATE CARAMEL RASPBERRY SAUCE

Steps:

• COMBINE sweetened condensed milk, caramels and chocolate in heavy saucepan over low heat; stir until smooth. Stir in butter and jam until smooth. Serve warm over pound cake.
• Calories 473,Total Fat Grams25.5,Calories From Fat 229,Calories From Fat Grams Pct Daily Value 39,Saturated Fat Grams 15,Saturated Fat Grams Pct DailyValue 79,CholesterolMilligrams 87,SodiumMilligrams 250,Sodium Milligrams Pct Daily Value 10,Potassium Milligrams 204,Potassium Milligrams Pct Daily Value 6,Total Carbohydrates Grams 49,Total Carbohydrates Grams Pct Daily Value 16,Dietary Fiber Grams 2.6,Dietary Fiber Grams Pct Daily Value 10,Sugars Grams 37,Protein Grams 5.1,Protein Grams Pct Daily Value 10,Vitamin A Pct Daily Value 10,Calcium Pct Daily Value 7,Thiamin Pct Daily Value 5,Niacin Pct Daily Value 11,Vitamin C Pct Daily Value 1,Folate Pct Daily Value 7,Magnesium Pct Daily Value 18,
• **Nutrient information is not available for all ingredients. Amount is based on available nutrient data"

CHOCOLATE-RASPBERRY CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans with baking spray. Mix cocoa and flour together and use to flour the pans.
• Combine cake mix, water, vanilla yogurt, pudding mix, vodka, vegetable oil, and eggs in a large bowl. Mix on low speed until moistened. Mix on medium speed for 2 minutes, then stir in chocolate chips. Divide batter evenly into the prepared cake pans.
• Bake in the preheated oven until the centers spring back at your touch, 40 to 50 minutes. Cool in the pans for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack and let cool completely, about 25 minutes.
• Meanwhile, combine raspberries and sugar for filling in a saucepan over medium heat. Cook, stirring frequently, until they reduce by about 50%. Set aside to cool.
• Slice each cooled cake layer horizontally into two layers. Place the bottom layer on a serving plate and top with 1/3 of the filling. Repeat with 2 more layers and remaining filling. Top with final layer.
• Combine vanilla frosting, whipped topping, and melted white chocolate in a large mixing bowl; mix on high speed until smooth and creamy.
• Frost the top and sides of the cake. Decorate with extra chocolate chips and/or raspberries, if desired. Chill for at least 1 hour before serving.

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.

CHOCOLATE RASPBERRY CAKE

Steps:

• Preheat oven to 350°. Line three greased 9-in. round baking pans with waxed paper and grease paper; set aside. In a large bowl, combine first six ingredients. Combine buttermilk, oil and vanilla; add to dry ingredients. Add eggs, one at a time, beating well after each addition; beat 2 minutes. Gradually add coffee (batter will be thin)., Pour batter into prepared pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes . Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, whisk together flour and milk until smooth. Cook over medium heat 1 minute or until thickened, stirring constantly. Remove from heat and let stand until cool. , In a large bowl, cream shortening and butter until light and fluffy. Gradually add confectioners' sugar and mix well. Gradually add cooled milk mixture; beat until light and fluffy, about 4 minutes. Beat in liqueur, salt and, if desired, food coloring., Place one cake layer on a serving plate; spread half the filling to within 1/4 in. of edge. Drizzle half the jam over filling. Repeat layers. Top with remaining cake layer. Refrigerate until filling is set, about 30 minutes. , In a large bowl, beat cream cheese and butter until smooth. Beat in cocoa and liqueur. Gradually beat in confectioners' sugar until light and fluffy. Frost top and sides of cake. Store in the refrigerator.

WHITE CHOCOLATE-RASPBERRY CAKE

Steps:

• Prepare pastry cream: Puree raspberries in a blender. Strain to remove seeds. Set aside pulp; you should have 1 cup.
• Whisk egg yolks, sugar, flour, and cornstarch in a bowl until completely smooth.
• Warm cream in a small saucepan over low heat until just hot enough to steam. Once steaming, add 1/2 of it to the egg mixture, whisking constantly to avoid scrambling the eggs. Add that mixture back into the hot cream mixture and continue to heat and stir until custard is very thick, 3 to 5 minutes. Remove from the heat and stir in the reserved raspberry pulp. Let sit until cooled to room temperature, about 30 minutes. Place parchment or waxed paper over the surface to prevent a skin from forming and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Grease the sides and bottoms of two 9-inch round, metal or glass cake pans.
• Prepare cake: Blend cake mix, water, oil, and eggs in a large bowl at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour batter into the prepared pans.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 23 to 28 minutes. Cool in the pans on a wire rack for 15 minutes. Remove cakes from the pans and cool completely, about 15 to 20 more minutes.
• Prepare the frosting: Beat butter and confectioners' sugar in a large bowl on medium speed until creamy. Beat in melted white chocolate. Add vanilla and beat on low speed, scraping the sides and bottom of the bowl, until light and fluffy. Transfer to a piping bag fitted with a #18 star tip.
• Level the tops of the cooled cake layers with a large serrated knife. Pipe a small amount of frosting onto the center of a serving plate. Put one layer, cut-side down, on the plate. Pipe a thick ring around the top edge of that layer; this will keep the filling in the cake and prevent the layers from sliding. Spread raspberry pastry cream onto the cake. Place to remaining layer, cut-side down, on top. Frost the top and sides with remaining frosting, decorating as desired.
• Hold white chocolate bar in one hand with a paper towel (to stop it from melting in your hand). Use a vegetable peeler and slowly and carefully shave along the length of the bar to form pretty curls. Put chocolate curls on the sides of the cake and place raspberries in a ring around the top edge.