Raspberry Cream Cake Recipes

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RASPBERRY CREAM CAKE



Raspberry Cream Cake image

Guests will say this stunning dessert looks too pretty to eat. But the combination of golden cake, vanilla cream, fresh raspberries and chocolate glaze will prove too tempting to resist.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 14 slices.

Number Of Ingredients 11

1 package yellow cake mix (regular size)
1/4 teaspoon baking soda
1-1/3 cups water
4 large egg whites
2 tablespoons unsweetened applesauce
1-1/3 cups cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
3/4 teaspoon vanilla extract
1-1/2 cups fresh raspberries, divided
1/2 cup fat-free hot fudge ice cream topping
1 tablespoon light corn syrup

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.

Nutrition Facts : Calories 215 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 388mg sodium, Carbohydrate 42g carbohydrate (24g sugars, Fiber 2g fiber), Protein 4g protein.

RASPBERRY-CREAM LAYER CAKE



Raspberry-Cream Layer Cake image

Pretty pink whipped cream is an irresistible filling and frosting in this delicate raspberry layer cake that comes together in just one hour. It's a light and cheerful dessert to serve at a baby shower, birthday party, or on Mother's Day.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h

Number Of Ingredients 5

Unsalted butter, for cake pans
1 recipe Classic Yellow Cake Batter
2 cups raspberries
3 tablespoons confectioners' sugar
2 cups cold heavy cream

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.

Nutrition Facts : Calories 534 g, Fat 33 g, Fiber 1 g, Protein 8 g, SaturatedFat 20 g

LEMON RASPBERRY CAKE WITH LEMON CREAM CHEESE FROSTING



Lemon Raspberry Cake with Lemon Cream Cheese Frosting image

Provided by Valerie Bertinelli

Categories     dessert

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 17

1 stick unsalted butter, softened, plus more for the pans
1 1/2 cups granulated sugar
1/2 cup vegetable oil
2 teaspoons finely grated lemon zest plus 2 tablespoons fresh lemon juice
1 1/2 teaspoons vanilla extract
3 large eggs
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1 cup whole milk
1 stick unsalted butter, softened
8 ounces cream cheese, softened
1 teaspoon finely grated lemon zest plus 3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
5 1/2 cups confectioners' sugar
1/4 cup raspberry jam
About 1 1/2 cups raspberries

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Butter two 9-inch cake pans, then line the bottoms with parchment paper and butter the paper.
  • Combine the butter, granulated sugar, oil, lemon zest and vanilla together in a large bowl. Beat with an electric mixer until light and fluffy. Beat the eggs in, one at a time. Beat in the lemon juice.
  • Whisk the flour, baking powder and salt together in a bowl.
  • Add the flour mixture to the butter mixture in 3 batches, alternating with the milk and beginning and ending with the flour.
  • Divide the batter evenly between the two prepared cake pans. Bake in the center of the oven until a wooden pick inserted in the center comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then run a thin knife around the edges of the pans and invert onto racks to cool completely.
  • For the frosting and filling: Beat the butter, cream cheese, lemon zest and juice and vanilla together in a large bowl with an electric mixer until very smooth. Add the confectioners' sugar and beat until incorporated and smooth. Separate 1 cup of the frosting to a bowl. Mix the jam into the cup of frosting.
  • Spread the raspberry frosting on top of one cake layer. Arrange most of the raspberries on top (reserve 7 or 8 for the top of the cake). Carefully put the second cake layer on top. Take about 1 cup of the remaining plain frosting and use it to cover the entire cake in a thin, even layer (it is okay if it looks messy). Refrigerate the cake until the frosting is firm, about 20 minutes. Use the remaining frosting to evenly cover the cake. Mound the remaining raspberries in the center and serve.

LEMON AND RASPBERRY CREAM CAKE



Lemon and Raspberry Cream Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h55m

Yield 6 servings

Number Of Ingredients 15

Nonstick baking spray, for the cake pan
1 cup raspberries
Zest and juice of 1 lemon
1 cup plus 1 tablespoon granulated sugar
2 large eggs
1 cup heavy cream
1 teaspoon vanilla
1 1/2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
1/4 cup sour cream, at room temperature
3 tablespoons salted butter, softened
4 cups confectioners' sugar
Fresh mint leaves, for garnish
1/4 cup raspberries, for garnish, optional

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Spray an 8-inch round cake pan with baking spray. Line the bottom with a piece of parchment and spray again.
  • Put the raspberries in a bowl and add the lemon juice and 1 tablespoon of the granulated sugar. Mash well and let sit a few minutes for the juices to release. Press through a mesh strainer to remove the seeds. Remove 2 teaspoons of the raspberry syrup for the frosting and set aside. Reserve the remaining raspberry syrup for the batter.
  • In a stand mixer with a paddle attachment, beat the eggs with the remaining 1 cup granulated sugar until light and fluffy, about 3 minutes. Beat in the cream, vanilla, lemon zest and remaining raspberry syrup.
  • Sift together the cake flour, baking powder and salt. Add the dry ingredients to the batter in 3 additions, mixing between each addition until just combined. Pour into the prepared pan and smooth out the top. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool completely, then turn out onto a cake stand or serving plate.
  • For the frosting: In a stand mixer using a whisk attachment, beat together the sour cream and butter until fluffy. Add the confectioners' sugar and beat until smooth. Mix in the reserved 2 teaspoons raspberry syrup until combined.
  • Frost the cooled cake and decorate with fresh mint leaves and raspberries, if using.

RASPBERRY CREAM CHEESE COFFEE CAKE



Raspberry Cream Cheese Coffee Cake image

This is a wonderful alternative to those standard cinnamon-walnut-streusel coffee cake recipes. It's perfect for a brunch or a special family gathering. Prepping the batter in a food processor makes it quick and easy to assemble. You can substitute different preserves - apricot, cherry and blueberry all work well.

Provided by springfield70

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 2h

Yield 12

Number Of Ingredients 14

2 ¼ cups all-purpose flour
¾ cup white sugar
¾ cup unsalted butter, cut into 1-inch pieces
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
¾ cup sour cream
1 teaspoon almond extract
1 egg
1 (8 ounce) package cream cheese, softened
¼ cup white sugar
1 egg
½ cup raspberry preserves
½ cup sliced almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch spring-form pan.
  • Combine flour, 3/4 cup sugar, and butter in a food processor; pulse until mixture resembles coarse crumbs. Remove 1 cup of mixture from food processor and set aside. To remaining mixture in processor add baking soda, baking powder, salt, sour cream, almond extract, and 1 egg; process until batter is just combined and smooth. Spread batter evenly into bottom and 2 inches up sides of prepared pan.
  • Beat cream cheese, 1/4 cup sugar, and 1 egg together in a bowl until smooth; pour into batter-lined pan and spread evenly. Spread raspberry preserves carefully over cheese filling.
  • Stir reserved crumb mixture and sliced almonds together in a small bowl; sprinkle over the layer of raspberry preserves.
  • Bake in preheated oven until filling is set and crust is deep golden brown, 45 to 55 minutes. Cool 15 minutes before removing side of pan. Chill completely before serving, about 1 hour.

Nutrition Facts : Calories 419.4 calories, Carbohydrate 45.7 g, Cholesterol 88.4 mg, Fat 24.1 g, Fiber 1 g, Protein 6.3 g, SaturatedFat 13.7 g, Sodium 197.8 mg, Sugar 25.4 g

RASPBERRIES AND CREAM LAYER CAKE



Raspberries and Cream Layer Cake image

Looking for a rich dessert to treat your guests? Then check out this red and white layered raspberry cake made using Betty Crocker™ Super Moist™ white cake mix.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h15m

Yield 20

Number Of Ingredients 19

2 1/2 cups cake flour
2 tablespoons unsweetened baking cocoa
1 teaspoon baking soda
1 cup buttermilk
2 bottles (1 oz each) red food color
1 tablespoon cider vinegar
1 teaspoon vanilla
1 cup butter, softened
1 1/2 cups granulated sugar
3 eggs
1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
2 packages (8 oz each) cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla
8 cups powdered sugar
3/4 cup seedless red raspberry jam
5 tablespoons raspberry-flavored liqueur or syrup
2 cups fresh raspberries

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.

Nutrition Facts : Calories 742, Carbohydrate 119 g, Fat 5, Fiber 0 g, Protein 6 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 461 mg

RASPBERRY LAYER CAKE



Raspberry layer cake image

Try this light, creamy raspberry cake for a sweet summer treat

Provided by Emma Lewis

Categories     Afternoon tea, Buffet, Dessert, Snack, Supper, Treat

Time 1h5m

Number Of Ingredients 12

200g caster sugar
200g softened butter
4 eggs , beaten
200g self-raising flour
1 tsp baking powder
icing sugar , to decorate
85g caster sugar
50ml Disaronno liqueur
284ml tub double cream
250g tub mascarpone
3 tbsp caster sugar
150g punnet raspberries

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.

Nutrition Facts : Calories 819 calories, Fat 58 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 50 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 1.02 milligram of sodium

CHOCOLATE-RASPBERRY CREAM CAKE



Chocolate-Raspberry Cream Cake image

Invite summer to the table with a raspberry cream layered chocolate cake made with fresh raspberries and dark chocolate chips.

Provided by Brooke Lark

Categories     Dessert

Time 1h15m

Yield 8

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix, baked into 2 (9-inch) round cakes as directed on box, cooled completely
1 1/2 cups whipping cream
1 pint (2 cups) fresh raspberries
1/2 cup powdered sugar
1 cup whipping cream
2 cups high-quality dark chocolate chips or broken chocolate pieces

Steps:

  • With sharp knife, carefully slice off rounded top of 1 cooled, baked cake layer, creating a flat surface. Gently transfer cake layer to plate.
  • In medium bowl, beat 1 1/2 cups cream with electric mixer on high speed until light and fluffy. Reserve 1 raspberry for garnish; add remaining raspberries and the powdered sugar to cream. Beat on low speed just until folded together.
  • Using metal spatula, spread raspberry-cream mixture on top of cake layer on plate, spreading to edge. Top gently with second cake layer. Run spatula around edge of cake to smooth cream layer.
  • In medium microwavable bowl, microwave chocolate ganache ingredients on High 1 minute; stir until creamy. If chocolate is not completely melted, microwave 30 to 60 seconds longer. Spoon ganache over top of cake, allowing some to run down side.
  • Place 1 raspberry in center of cake. Allow ganache to harden at room temperature before serving. If not serving for more than 30 minutes, cover cake gently and store in refrigerator until ready to serve.

Nutrition Facts : ServingSize 1 Serving

RASPBERRY CREAM CHEESE COFFEE CAKE



Raspberry Cream Cheese Coffee Cake image

This is one of my favorite coffeecakes. It is pretty and it taste wonderful! Warm the jam slightly and it will spread easier. Using the sour cream and milk mixture makes it even more tender.

Provided by Marg CaymanDesigns

Categories     Breads

Time 1h10m

Yield 8-12 serving(s)

Number Of Ingredients 14

2 1/4 cups flour
3/4 cup sugar
3/4 cup butter (light stick butter works fine!)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream (or 1/2 cup sour cream and 1/4 cup milk combined, I use light sour cream & 1% milk)
1 teaspoon almond extract
1 egg
8 ounces cream cheese (light cream cheese or neufchatel cheese works fine)
1/4 cup sugar
1 egg
3/4 cup raspberry jam (I use sugar free)
1/4 cup sliced almonds

Steps:

  • Preheat oven to 350°F.
  • In a large bowl, combine flour and 3/4 cup sugar. Using pastry blender, cut in butter until mixture resembles coarse crumbs. Reserve 1 cup of crumbs.
  • To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract, and 1 egg. Blend well.
  • Spread batter over bottom and 1 1/2 inches up sides of greased and floured 9 inch springform pan. Batter should be about 1/4 inch thick on sides.
  • In a small bowl, combine cream cheese, 1/4 cup sugar, and 1 egg. Blend well.
  • Pour in batter lined pan.
  • Spoon jam over cream cheese mixture. In a small bowl, combine reserved crumbs and sliced almonds. Sprinkle over jam.
  • Bake for 45 to 55 minutes.

Nutrition Facts : Calories 635.5, Fat 34.2, SaturatedFat 19.4, Cholesterol 134.7, Sodium 462.8, Carbohydrate 75.1, Fiber 1.6, Sugar 41.5, Protein 8.2

RASPBERRY ICE CREAM CAKE



Raspberry Ice Cream Cake image

Mashing berries with sugar releases their juices and intensifies their flavor, creating a rustic purée for desserts-like this simple pound cake layered with vanilla ice cream and raspberry filling.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 15m

Number Of Ingredients 4

1 loaf pound cake, sliced horizontally into thirds
1 1/2 cups raspberries (6 ounces)
1 pint vanilla ice cream, softened
Confectioners' sugar, for serving

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.

Nutrition Facts : Calories 321 g, Fat 15 g, Fiber 2 g, Protein 6 g

RASPBERRY AND CREAM ROULADE



Raspberry and Cream Roulade image

The exquisite combination of raspberries and cream is made even more so by the addition of this light, finely textured sponge cake. The cake should be chilled before serving to ensure it holds its shape. Because the sponge is oil-based rather than butter-based, it stays soft and flexible even when cold. (Watch Claire make this cake and two others on YouTube.)

Provided by Claire Saffitz

Categories     cakes, dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 7

Confectioners' sugar, for dusting
1 Sponge Cake recipe, baked in a jelly roll pan and cooled
1/2 cup/70 grams fresh raspberries
1/3 cup/105 grams raspberry jam
1/2 cup/120 grams heavy cream, chilled
1/3 cup/80 grams mascarpone, crème fraîche or sour cream, chilled
Pinch of kosher salt

Steps:

  • Place a clean dish towel on a large cutting board and lightly dust all over with confectioners' sugar. Place the sponge cake on top of the towel, parchment side up; peel off and discard the parchment. Dust the cake lightly with more confectioners' sugar. Starting at one of the longer sides, loosely roll up the sponge inside the towel. Set aside the sponge while you prepare the filling. (This will "train" the sponge and make it easier to roll up after it's filled.)
  • In a small bowl, mash together the fresh raspberries and raspberry jam until the berries break down; set aside.
  • In a medium bowl, combine the heavy cream, mascarpone and kosher salt. Whisk vigorously by hand, or beat with a hand mixer on medium-high, until the mixture is thick and light, and holds a medium peak. Chill the bowl of whipped cream while you start to assemble the cake.
  • Carefully unroll the cake so the short sides are to your right and left, and the longer sides near and away from you. Spread the raspberry mixture in a thin, even layer across the entire surface, leaving a border of about 1 inch along the longer side that's farther from you. Pull the cream from the refrigerator and dollop all across the surface of the cake. Spread it in an even layer over top of the raspberry layer, this time leaving a 1-inch border on each of the longer sides.
  • Roll the cake back up, starting with the longer side closest to you and using the towel to help you (without rolling the towel into the cake). Wrap the towel around the cake, allowing it to rest on the seam. Transfer the cutting board to the refrigerator and chill until the cake has had a chance to absorb some of the raspberry juices and set, at least 1 hour.
  • Remove the cutting board from the refrigerator and gently unwrap the cake. Use a serrated knife to trim off the ends of the cake, exposing a clean spiral. Use the towel and/or cutting board to transfer the cake to a serving platter. Dust with more confectioners' sugar, cut crosswise into slices with a serrated knife, and serve. The cake is best served the day it's made, but will keep, covered and chilled, for up to 3 days.

CLASSIC SPONGE CAKE WITH RASPBERRIES AND CREAM FILLING



Classic Sponge Cake With Raspberries and Cream Filling image

Make and share this Classic Sponge Cake With Raspberries and Cream Filling recipe from Food.com.

Provided by AaliyahsAaronsMum

Categories     Dessert

Time 1h

Yield 2 layers, 6-8 serving(s)

Number Of Ingredients 10

175 g plain flour
2 1/2 teaspoons baking powder
3 eggs
175 g caster sugar
175 g butter, very soft (must be at room temperature)
1 teaspoon vanilla extract
250 g raspberries
4 tablespoons raspberry jam
250 ml double cream
sifted icing sugar

Steps:

  • You will need 2 8-inch sponge tins, lightly greased and lined with parchment paper.
  • Pre-heat the oven to gas mark 3/325F/170°C.
  • In a large mixing bowl, sift in the flour and baking powder.
  • Add all the other 'sponge' ingredients to the bowl and whisk everything together until you have a smooth, well-combined mixture which will take about a minute.
  • The mixture should drop easily off a spoon when you give it a tap (if it seems a little too stiff, add 1 tablespoon of water and mix again).
  • Now divide the mixture between the 2 prepared tins and level it.
  • Place on the centre shelf of the oven and bake for about 30-35 minutes (DO NOT OPEN THE OVEN DOOR for the 1st 30 minutes).
  • To test if they are cooked, touch the centre lightly with your finger - if it leaves no impression and springs back, the cake is cooked.
  • Remove them from the oven and let it cool in the tin for 5 minutes before turning them out on to a wire rack.
  • Carefully peel off the base papers and leave the sponges to get completely cold.
  • For the filling, beat the double cream till soft peak.
  • Now on the base layer, first spread half of the jam then spread half of the double cream and then scatter the raspberries all over.
  • Spread the remaining cream and drizzle the rest of the jam.
  • Place the second layer on top, press very lightly to sandwich everything together.
  • Lightly dust the top of the cake with icing sugar before serving.

Nutrition Facts : Calories 697.6, Fat 42.3, SaturatedFat 25.5, Cholesterol 213.6, Sodium 415.7, Carbohydrate 73.1, Fiber 3.8, Sugar 37.8, Protein 8.6

RASPBERRY-SOUR CREAM CRUMB CAKE



Raspberry-Sour Cream Crumb Cake image

Fresh raspberries with a streusel topping.

Provided by TerryWilson

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h

Yield 16

Number Of Ingredients 14

1 cup all-purpose flour
⅔ cup white sugar
1 lemon, zested
½ cup unsalted butter, melted
1 ¾ cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
3 room-temperature eggs
1 cup sour cream
1 teaspoon vanilla extract
2 cups fresh raspberries
2 tablespoons confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch springform pan.
  • Stir 1 cup flour, 2/3 cup sugar, and lemon zest together in a bowl; add melted butter and stir with a fork until the mixture turns crumbly. Set aside.
  • Mix 1 3/4 cup flour, 1 cup sugar, baking powder, baking soda, and salt together in a large bowl.
  • Whisk together the eggs, sour cream, and vanilla in another bowl until they are well blended. Add the egg mixture to the flour mixture in the large bowl and beat until you get a smooth and fluffy batter, about 2 minutes. Pour into the prepared pan; cover with an even layer of raspberries. Sprinkle the topping over the raspberries.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, 38 to 42 minutes. Cool on a wire rack for 20 minutes before removing sides. Dust with confectioners' sugar to serve.

Nutrition Facts : Calories 264.6 calories, Carbohydrate 40.9 g, Cholesterol 52.3 mg, Fat 9.9 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 5.8 g, Sodium 137.4 mg, Sugar 22.7 g

RASPBERRY CREAM CHEESECAKE



Raspberry Cream Cheesecake image

This creamy cheesecake pie with a raspberry layer is a light dessert after a heavy meal. -Steve Josserand, Decatur, Illinois

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6-8 servings.

Number Of Ingredients 10

2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
2 eggs, lightly beaten
1 chocolate crumb crust (9 inches)
1-1/2 teaspoons unflavored gelatin
2 tablespoons cold water
1/2 cup seedless raspberry jam
1 cup heavy whipping cream
2 tablespoons confectioners' sugar

Steps:

  • In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour into crust. Bake at 325° for 25-30 minutes or until the center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight., In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook over low heat, stirring until gelatin is completely dissolved. Stir in jam. Refrigerate for 10 minutes. , In small bowl, beat cream until it begins to thicken. Gradually add confectioners' sugar; beat until stiff peaks form. Remove 1/2 cup for garnish; cover and refrigerate. , Gently stir 3/4 cup whipped cream into raspberry mixture just until blended. Fold in the remaining whipped cream; spread over cheesecake. Refrigerate for at least 1 hour. Garnish with reserved whipped cream.

Nutrition Facts : Calories 530 calories, Fat 37g fat (21g saturated fat), Cholesterol 156mg cholesterol, Sodium 298mg sodium, Carbohydrate 44g carbohydrate (35g sugars, Fiber 1g fiber), Protein 8g protein.

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From delish.com


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
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Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button {padding:1px;cursor:pointer;border-right ...
From foodnetwork.com


RASPBERRY LEMON CREAM CAKE | CANADIAN LIVING
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2007-11-26 Lemon Cream: In small bowl, sprinkle gelatin over 3 tbsp (50 mL) water; set aside. In heatproof bowl, whisk together eggs, egg yolks, sugar, lemon rind and lemon juice. Place over simmering water; cook, stirring frequently, …
From canadianliving.com


RASPBERRY CREAM CAKE - BUTTER WITH A SIDE OF BREAD
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2020-02-27 Pour over the cake and chill. Make the Raspberry Danish Dessert according to package instructions (the pie glaze instructions) and then fold in the raspberries. Let cool for a few minutes and then pour over the cake. Chill for …
From butterwithasideofbread.com


THE BEST LEMON RASPBERRY CAKE RECIPE - BAKER BY …
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2016-08-02 1 cup fresh raspberries. Instructions. Preheat oven to 350 degrees (F). Cut out two 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously - sides and bottom - with nonstick …
From bakerbynature.com


RASPBERRY DREAM CAKE | EASY VANILLA CAKE WITH RASPBERRY …
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2019-08-19 Instructions. 1. Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with parchment paper in the bottom and baking spray on the sides. 2. Combine the milk, eggs, vegetable oil and vanilla extract in a large …
From lifeloveandsugar.com


EASY RASPBERRY CAKE RECIPE FROM SCRATCH - ALSO THE …
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2019-08-22 Photo Tutorial. In a large bowl, combine 2 cups flour, baking powder, and salt and stir to combine. Set aside. In a large mixing bowl with a stand or a handheld mixer fitted with a whisk or paddle attachment, beat butter …
From alsothecrumbsplease.com


RASPBERRY CAKE WITH WHIPPED CREAM FILLING RECIPE | BON …
2022-03-15 Divide batter evenly between prepared pans and gently smooth surface. Bake cakes 15 minutes. Reduce oven temperature to 325° and continue baking until golden brown and tops spring back when ...
From bonappetit.com
4.4/5 (27)
Servings 12


RASPBERRIES N' CREAM CAKE - A BAJILLIAN RECIPES
2019-04-22 Place the raspberries and sugar in a medium saucepan and bring to a boil over medium heat. Continue stirring while smashing the berries with a wooden spoon. Use a fine mesh sieve over a medium bowl to strain out all of the raspberry seeds. Return the strained mixture to the saucepan. Combine the cornstarch and water.
From abajillianrecipes.com


RASPBERRY AND CREAM CAKE FILLING RECIPE - WICKED GOODIES
Avoid placing the raspberries around the edges of the pan so that red juice does not bleed into the cake’s finish. 2. Press down on the raspberries so that they sink partway down into the filling. 3. Cover with another layer of cake and repeat. 4. Wrap the filled cake within its …
From wickedgoodies.com


RASPBERRY CREAM CAKE | SAVEUR
2002-08-26 Instructions. For the cake: Preheat oven to 325º. Butter a 10” springform pan with 1 tbsp. of the butter and set aside. Sift together flour, baking powder, and salt …
From saveur.com


RASPBERRY LAYER CAKE WITH CREAM CHEESE FROSTING - SWEET & SAVORY
2019-03-19 In a mixing bowl with whisk attachment, whisk together egg yolks and ½ cup of sugar until pale and tripled in volume, about 5 minutes. Meanwhile, sift flour and salt. In another mixing bowl with whisk attachment, beat egg whites at medium low speed until foamy. Stir in cream of tartar, if using.
From sweetandsavorybyshinee.com


RASPBERRY CREAM CHEESE CAKE – RECIPE FOR FRUITY AND CREAMY LAYER …
2022-04-28 First, make the raspberry jelly. To do this, heat raspberries in a saucepan until juices are formed, then add sugar mixed with apple pectin and simmer for about 5 minutes. Then rub it through a sieve and let it set in a cool place. For the dough, mix sour cream, sugar and vanilla, then add baking soda and butter.
From inspirationforall.de


RASPBERRY TEA CAKE WITH MASCARPONE CREAM FILLING
To make the cake: Preheat the oven to 350°F. Grease a 12" x 4" x 2 1/2" tea loaf pan. In a large bowl, combine flour, baking powder, baking soda and salt; mix well and set aside. Beat the butter and sugar until light and fluffy. Beat in the eggs and the almond extract.
From kingarthurbaking.com


BEST LEMON AND RASPBERRY CREAM CAKE RECIPES | FOOD NETWORK …
2020-04-30 Directions. Preheat the oven to 350°F. Spray an 8-inch round cake pan with baking spray. Line the bottom with a piece of parchment and spray again. Put the raspberries in a bowl and add the lemon juice and 1 tablespoon of the granulated sugar. Mash well and let sit a few minutes for the juices to release.
From foodnetwork.ca


13 RASPBERRY CAKE RECIPES GUARANTEED TO IMPRESS - INSANELY GOOD
2022-05-23 1. Raspberry Layer Cake. This raspberry layer cake is a delicious treat that’s more than just a dessert. It’s a celebration of the summer season with fresh and bright flavors. The batter is infused with raspberry puree and then baked into fluffy perfection. It features soft cake layers and raspberry filling slathered with cream cheese frosting.
From insanelygoodrecipes.com


RASPBERRY CAKE WITH SWEET CREAM GLAZE - CRUNCHY CREAMY SWEET
2021-11-03 Preheat oven to 350° F. Line a square or round 8" baking pan with aluminum foil or parchment paper. Set aside. In a large mixing bowl, whisk flour, sugar, baking powder, soda and salt. Add half of the raspberries and gently stir in with flour mixture. This prevents the berries from sinking to the bottom of the cake.
From crunchycreamysweet.com


CHOCOLATE RASPBERRY CREAM CAKE – HEALTHY FOOD RECIPES – UNDIRECT
2021-04-23 Healthy Food Recipes Step by Step. Home; Categories. Dinner Mix; Meat; Cold Dishes; French cuisine; Snack; Northeast Cuisine; Tasty; Dinner; Refreshing. burst; poultry; snack; baking; Oven recipes; meat; children ; Sour and hot; lunch; Best food; N95 masks in stock; Menu. Chocolate Raspberry Cream Cake. April 23, 2021; Home. Chocolate …
From undirect.com


RASPBERRY & CREAM JELLY CAKES - BAKE PLAY SMILE
2022-04-18 Step 3 - Bake. Bake the cakes in lightly greased patty pans until light, fluffy and just golden. Allow to cool in the tray for 10 minutes before transferring to a wire rack to cool completely. TIP: If the cakes are difficult to remove from the tin, simply use a butter knife to gently loosen them around the edges.
From bakeplaysmile.com


RASPBERRY RIPPLE CAKE! - JANE'S PATISSERIE
2021-07-03 Cake. Preheat the oven to 180ºc/160ºc fan, and line three 8"/20cm cake tins with baking parchment. In a stand mixer, or a large bowl, beat together the unsalted butter or stork and caster sugar until light and fluffy. Add in the eggs, self raising flour and beat again until combined well. Add the raspberries and raspberry coulis and fold a ...
From janespatisserie.com


ULTIMATE SUMMER VANILLA RASPBERRY ICE BOX CAKE
2022-07-06 Add the cream to a large bowl and whip it using a hand mixer. You can use the bowl of your stand mixer and beat it using the whisk attachment if you prefer. Whipping cream with a hand mixer. When the cream is starting to thicken add the vanilla extract and sugar and whip the cream again until stiff peaks form.
From irishamericanmom.com


10 BEST RASPBERRY CAKE WITH CREAM CHEESE ICING RECIPES - YUMMLY
2022-06-13 Lemon Raspberry Cake Recipe (video) Tatyanas Everyday Food fresh raspberries, whole milk, raspberries, sugar, white granulated sugar and 19 more Blueberry Cake with Blueberry Cream Cheese Icing Southern with a Twist
From yummly.com


AMAZING RECIPE WHITE CAKE WITH RASPBERRY FILLING AND WHIPPED …
Whisk Flour, Salt, and Half of the Sugar - In a medium bowl, whisk together the sifted cake flour, salt, and 1/2 cup of sugar. Set the mix aside. Combine the Cream, Milk, Baking Powder, and Egg Whites - In a large bowl, combine the heavy cream, milk, baking powder, and egg whites. Then, whisk in the vanilla extract, almond extract, and 1/2 cup ...
From cakedecorist.com


RASPBERRY-CREAM CAKE - RECIPE FLOW
Photo by: American Candy Stand Cupcakes (Aust.) Raspberry-Cream Cake Food Ingredients: 1 (18.5 oz.) pkg. yellow cake mix 2 cups heavy cream Sugar Almond extract 1/2 cup red port wine 9 tablespoons raspberry jam Chocolate Curls (below) Red food color Recipe preparation: 1 Early in day or day ahead: 2 1. Prepare cake mix as label directs for two 9-inch layers; cool …
From recipeflow.com


RASPBERRY CREAM CHEESE FROSTING - HOMEMADE IN THE KITCHEN
2022-04-11 Scrape down the bowl then add the powdered sugar and salt. Beat until light and fluffy, 2-3 minutes. Scrape down the bowl then beat in the cooled raspberry mixture and vanilla for 1-2 minutes. If the frosting is too soft to pipe right …
From chocolatemoosey.com


LAYER ICE CREAM CAKE: CHOC, RASPBERRY & VANILLA • GOLDEN PEAR …
This smooth ice cream cake is a hit in summer time when temperatures are rising. The three layers of creamy chocolate ice cream, fruite raspberry sorbet and vanilla ice cream are completed by a base of delicious amarettini. Try this ice cake recipe at home.
From mygoldenpear.com


RASPBERRY LEMON CREAM CAKE (ENTREMET) - CRYSTAL DAWN CULINARY
Place a Silikomart small cube mold on a flat tray. Fill 9 squares ¼” of the way with cream filling without the turmeric. (optional for a white and yellow layer) Set rest of filling aside and set in freezer for ½ hour. Add turmeric to blender and blend until combined.
From crystaldawnculinary.com


HEAVENLY RASPBERRY CREAM ANGEL FOOD CAKE DESSERT
2021-07-13 Then dollop half of the sweetened whipped cream on top and spread into a mostly even layer. Repeat the layers (angel food cake, raspberries, whipped cream). The layers don’t have to be perfect. It’s one of those beautiful messy desserts. Cover and refrigerate at least 2 hours or up to 24 hours.
From melskitchencafe.com


RASPBERRY CREAM CAKE | RECIPES | FEASTMAGAZINE.COM
2011-11-26 Dissolve gelatin in water and microwave on high for 30 seconds. Add in a continuous stream to filling with mixer on low. Scrape the bowl thoroughly. Add raspberries and gently blend. Place 1 cake on a serving platter. Top with a 1½- to 2-inch layer of raspberry cream. Top with second cake. Remove excess filling on the sides.
From feastmagazine.com


RASPBERRY CREAM CHEESE COFFEE CAKE | HOMEMADE CRUMB CAKE …
2015-07-09 Preheat oven to 350 F. Grease 9 inch springform pan and line the bottom with parchment paper. Set aside. To make the filling: Mix together the cream cheese and sugar on medium-low speed until creamy. Add egg white and mix on low just to combine.
From omgchocolatedesserts.com


THE BEST RASPBERRY BUTTERCREAM FROSTING - TWO SISTERS
2019-07-24 Add the softened butter and the raspberry puree and mix until they are completely combined. Add half of the powdered sugar. Continue to beat on medium speed until the frosting is creamy. If the frosting is too thin, add 1/2 cup additional powdered sugar. Keep adding powdered sugar 1/2 cup at a time until you have the frosting at the desired ...
From twosisterscrafting.com


RASPBERRY CREAM LAYER CAKE RECIPE | EAT SMARTER USA
Bake in a preheated oven at 175°C (approximately 350°F) for 25-30 minutes. 2. Let cake cool for 10 minutes in the pan, then remove and let cool on a wire rack. 3. Soak gelatin for 5 minutes in cold water. Rinse raspberries, gently pat dry, puree with lime juice and strain through a sieve.
From eatsmarter.com


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