RASPBERRY-FILLED LAYER CAKE
The fluffy exterior of this cake conceals a delicious pink filling, made simply by combining some of the frosting with raspberry jam.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 8-inch 4-layer cake
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter two 8-by-2-inch professional round cake pans, and line the bottom with parchment rounds. Butter the parchment, and dust pans with flour, tapping out any excess; set aside.
- Sift together the cake flour, baking powder, and salt into a medium bowl, and set aside. Beat the butter in the bowl of an electric mixture fitted with the paddle attachment until it is creamy. Add the sugar to the butter in a steady stream, and continue beating until the butter is light and fluffy, about 3 minutes. Reduce speed to low, and add dry ingredients alternately with the milk and vanilla in three additions, starting and finishing with the dry ingredients; be careful not to overmix. Set batter aside.
- In a medium metal bowl or clean bowl of an electric mixer, whisk egg whites just until stiff peaks form. Fold one-third of the egg whites into the batter until combined. Fold in remaining whites in two batches. Divide batter between prepared pans, and smooth tops with a metal spatula. Bake until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center, about 30 minutes. Let pans cool 15 minutes on a wire rack before unmolding. Loosen the sides with a small metal spatula or paring knife, and invert onto greased wire racks. To prevent the layers from splitting, invert again so that the tops are up. Cool completely before assembling cake or wrapping airtight to freeze cake for later.
- If cakes are not level, use a serrated knife to trim tops off. Carefully slice each cake horizontally into two equal layers. (You will have four layers.) Place one-third of the frosting in a bowl, and fold in raspberry jam.
- To assemble, place one sliced layer on an 8-inch cardboard cake round. Spread the top with 1/4 inch of raspberry frosting. Repeat with remaining layers and remaining raspberry frosting, placing the final layer bottom side up. Lightly coat the assembled cake with a thin layer of white frosting to protect against crumbs in the frosting. Finish with remaining frosting. Serve immediately, or keep refrigerated until ready to serve.
RASPBERRY DREAM CAKE
This Raspberry Dream Cake has layers of tender, moist vanilla cake and fresh raspberry filling all covered in cream cheese frosting! It's a wonderfully simple, yet delicious cake!
Provided by Lindsay
Categories Dessert
Time 1h55m
Number Of Ingredients 18
Steps:
- 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 bowl, then separate about 3/4 cup of the mixture into another bowl or measuring cup. About 1 1/4 cups should remain in the other bowl. Set both aside.
- . In a large mixer bowl, combine the flour, sugar, baking powder and salt.
- . With the mixer on the lowest speed, add the butter about a tablespoon at a time, allowing it to incorporate before adding the next tablespoon. As you add more butter, the mixture will start to clump together a bit a should end up resembling wet sand.
- . Add the larger of the reserved egg mixture (about 1 1/4 cups) to the dry ingredients/butter mixture. Stir on the lowest speed until it's incorporated, then scrape down the sides of the bowl. 6.
- Increase the speed to medium high and beat until light and fluffy, about 45 seconds to a minute. Scrape down the sides of the bowl. 7.
- Turn the speed down to low and slowly add the remaining egg mixture in a slow stream until incorporated. 8.
- Scrape the sides of the bowl, then turn speed back up and mix until well combined, about 10-15 seconds. 9.
- Divide the batter evenly between the three cake pans and bake 20-25 minutes or until a toothpick inserted comes out clean. 10
- Remove cakes from the oven and allow to cool for 2-3 minutes, then turn out onto a cooling rack to cool completely. The cakes will pull away from the sides of the pan a little as they cool. 11
- To make the raspberry filling, add the raspberries and water to a food processor and puree until smooth. If you'd like, you can strain the puree to remove the seeds. 12
- Combine the sugar and cornstarch in a medium saucepan. Stir in the raspberry puree. 13
- Cook over medium heat, stirring consistently until mixture thickens and comes to a boil, about 8-10 minutes. 14
- Allow to boil for 1 minute, then remove from heat. Refrigerate and allow to cool completely. 15
- When ready to build the cake, make the frosting. Add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth. 16
- Add about half of the powdered sugar and mix until well combined and smooth. 17
- Add the vanilla extract and salt mix until well combined. 18
- Add the remaining powdered sugar and mix until well combined and smooth. 19
- To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they're flat. Refer to my tutorial, if needed. 20.
- lace the first cake on a serving plate or a cardboard cake round. 21.
- ipe a dam of frosting around the outside of the cake. Refer to my tutorial, if needed. Spread about 1/2 of the filling evenly on top of the cake. 22.
- lace the second cake on top and add another dam of frosting and the remaining raspberry filling. 23.
- op the cake with the final cake layer and frost with the remaining frosting. Refer to my tutorial, if needed. 24.
- f desired, use a 9 inch offset spatula to create a design in the sides of the cake. Pipe shells around the top edge of the cake. I used Ateco tip 847. Finish off the cake with some fresh raspberries. 25.
- efrigerate cake until ready to serve. Cake is best when allowed to sit out for an hour or two before serving so that it comes a little closer to room temperature. Cake is best when stored well covered for 3-4 days.
Nutrition Facts : ServingSize 1 slice, Calories 784 calories, Sugar 109.6 g, Sodium 328.4 mg, Fat 25.4 g, SaturatedFat 13.7 g, TransFat 0 g, Carbohydrate 134.3 g, Fiber 1.6 g, Protein 7.5 g, Cholesterol 97.9 mg
RASPBERRY CAKE FILLING
Yummy and easy. Use in the center of cakes, jelly rolls or other desserts. It is deliberately on the runny side as I like my fillings to soak into the cake to add extra moisture. To make a filling that is thicker, increase the cornstarch by a teaspoon at a time until it is as thick as you are used to!
Provided by That Napa Chicken R
Categories Dessert
Time 10m
Yield 1 cake
Number Of Ingredients 4
Steps:
- In a small sauce pan, combined all of the ingredients and slowly bring to a boil over medium-high heat (keep stirring until thickened for best results).
- Let cool completely before spreading onto cake.
RASPBERRY-FILLED CAKE
I dug through two boxes of old recipes that had belonged to my husband's grandmother, looking for golden oldies. This gem is one of them.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a bowl, cream butter and sugar until fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. , Pour into a greased and floured 9-in. round baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from the pan to a wire rack to cool completely. , Meanwhile, for filling, heat 1 cup raspberries in microwave for 30 seconds, then mash and measure 1/4 cup juice. Discard seeds. , In a small saucepan, combine sugar and cornstarch; gradually add raspberry juice. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in lemon juice and vanilla; cool. , In a bowl, combine sour cream and whipped topping. Fold in cooled raspberry mixture and remaining berries. Cut cake widthwise in half. Place one layer on a serving plate. Spread with half of the filling. Top with remaining layer and filling. Garnish with additional berries if desired. Store in the refrigerator.
Nutrition Facts : Calories 322 calories, Fat 13g fat (8g saturated fat), Cholesterol 64mg cholesterol, Sodium 298mg sodium, Carbohydrate 46g carbohydrate (23g sugars, Fiber 3g fiber), Protein 4g protein.
RASPBERRY FILLED VANILLA CUPCAKES
Make and share this Raspberry Filled Vanilla Cupcakes recipe from Food.com.
Provided by Born with a whisk
Categories Dessert
Time 1h20m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 13
Steps:
- To make the cupcakes, Melt the butter in the microwave. Add cake mix, eggs and water to the butter in large bowl.Mix on low for 1 minute Then mix on high for 1 min.Pop them in the oven on 350 for 20 minutes.Let cool.
- For filling, in a medium sauce pan, combine water, sugar, flour and lemon juice and mix well.Heat and stir until mixture boils and thickens.Cool completely!Stir in raspberries. (Will make a lot!).
- To fill cupcakes, cut a small round out, fill with raspberry filling, then replace with what you cut out. Frosting will cover it up.
- For the frosting, Beat together the butter and sugar with an electric beater. Once well combined, add the vanilla and water. Beat until smooth and creamy.
RASPBERRY-CREAM LAYER CAKE
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
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-FILLED CAKE
This attractive layer cake tastes as good as it looks. It's special enough for company, but you'll have to convince your guests it's light! -Heidi Scott, Appleton, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the cake mix, eggs, egg white, water 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 20-30 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks for 10 minutes; remove from pans to cool., For frosting, in a large bowl, beat first four frosting ingredients until smooth. Beat in enough milk to achieve desired consistency., Place one cake layer on a serving plate. Spread with spreadable fruit. Top with second layer; frost top of cake.
Nutrition Facts : Calories 313 calories, Fat 6g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 334mg sodium, Carbohydrate 62g carbohydrate (44g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE CAKE WITH RASPBERRY FILLING
A great chocolate raspberry cake. I'm truly a novice, but it has turned out well each time I've baked it.
Provided by Soccercoach
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 2h
Yield 12
Number Of Ingredients 21
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- Combine chopped chocolate and hot coffee in a bowl. Stir occasionally until chocolate is melted and mixture is smooth. Set aside.
- Sift sugar, flour, cocoa powder, baking soda, baking powder, and salt together in a large bowl.
- Beat eggs in a bowl using an electric mixer until slightly thickened and lemon-colored. Slowly add oil, buttermilk, vanilla extract, and melted chocolate mixture. Beat until well combined. Add sugar-flour mixture; beat on medium speed until just combined. Divide batter between the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour to 1 hour and 10 minutes. Let cool completely in pans on wire racks, about 30 minutes. Invert layers onto racks.
- While cakes are cooling, bring heavy cream, sugar, and corn syrup to a boil over low heat in a small saucepan. Whisk until sugar dissolves. Add chocolate; whisk until melted. Add butter; whisk until smooth. Let ganache frosting cool until spreadable, about 10 minutes.
- While frosting and cakes continue to cool, puree raspberries in a food processor. Press through a fine mesh strainer with the back of a spoon into a saucepan. Pour in sugar and cornstarch; bring to a boil over medium-low heat. Cook until thickened and reduced, 5 to 7 minutes. Stir in lemon zest. Remove raspberry filling from heat.
- Cut each cake layer in 1/2 horizontally to produce 4 equal layers. Spread 1/3 raspberry filling onto each of 3 layers and stack. Place top layer onto cake. Spread ganache frosting evenly from center of top layer down the sides of the cake.
Nutrition Facts : Calories 735.6 calories, Carbohydrate 114.4 g, Cholesterol 66.4 mg, Fat 30.9 g, Fiber 9 g, Protein 10.8 g, SaturatedFat 11.3 g, Sodium 542.4 mg, Sugar 79.3 g
RASPBERRY LAYER CAKE
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
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
FROZEN RASPBERRY CAKE
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
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
More about "raspberry filled cake recipes"
10 BEST RASPBERRY CAKE FILLING RECIPES | YUMMLY
From yummly.com
CHOCOLATE RASPBERRY CAKE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
RASPBERRY BUNDT CAKE RECIPE - A LATTE FOOD
From alattefood.com
RASPBERRY CAKE FILLING - SUGAR SPUN RUN
From sugarspunrun.com
RASPBERRY CHOCOLATE LAYER CAKE | CHOCOLATE CAKE & GANACHE
From lifeloveandsugar.com
RASPBERRY AND CREAM CAKE FILLING RECIPE - WICKED GOODIES
From wickedgoodies.com
ALMOND RASPBERRY SHEET CAKE - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
RASPBERRY FILLED CAKE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CAKEBOSS SEEDLESS RASPBERRY CAKE FILLING RECIPE
From cakeboss.com
10+ BEST RASPBERRY CAKE RECIPES - EASY RASPBERRY FILLED CAKE …
From delish.com
10 BEST RASPBERRY BUNDT CAKE RECIPES | YUMMLY
From yummly.com
CHOCOLATE CAKE WITH RASPBERRY FILLING - DANI'S COOKINGS
From daniscookings.com
RASPBERRY FILLING FOR CAKES - LISSAS LOVES
From lissasloves.com
RASPBERRY FILLED CAKE - RECIPE | COOKS.COM
From cooks.com
EASY CHOCOLATE CAKE WITH RASPBERRY FILLING (BEGINNER RECIPE ...
From perfectbrew.com
PISTACHIO CAKE WITH RASPBERRY FILLING AND FRENCH BUTTERCREAM
From sugargeekshow.com
RASPBERRY CAKE WITH WHIPPED CREAM FILLING RECIPE | BON APPéTIT
From bonappetit.com
AMAZING RECIPE WHITE CAKE WITH RASPBERRY FILLING AND WHIPPED …
From cakedecorist.com
VANILLA CAKE WITH RASPBERRY FILLING - AMYCAKES BAKES
From amycakesbakes.com
RASPBERRY-FILLED CAKE RECIPE
From crecipe.com
LEMON LAYER CAKE WITH RASPBERRY FILLING AND VANILLA BUTTERCREAM
From greensnchocolate.com
THE BEST LEMON RASPBERRY CAKE RECIPE - BAKER BY NATURE
From bakerbynature.com
RASPBERRY CAKE FILLING RECIPE | WILTON
From wilton.com
RASPBERRY CAKE FILLING - THE EASIEST WAY TO ELEVATE ANY DESSERT
From chelsweets.com
RASPBERRY CAKE FILLING RECIPE ⋆ SHANI'S SWEET ART
From shanissweetart.com
RASPBERRY-FILLED SPONGE CAKE RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
RASPBERRY CAKE RECIPE WITH WHIPPED FROSTING | DRISCOLL'S
From driscolls.com
RASPBERRY FILLED CAKE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
CHOCOLATE RASPBERRY CAKE FILLING RECIPE - WICKED GOODIES
From wickedgoodies.com
RASPBERRY CAKE FILLING RECIPE – DONNA JOY
From donnajoys.com
CAKE JELLY FILLING : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
RASPBERRY-FILLED CAKE ROLL | BETTER HOMES & GARDENS
From bhg.com
RASPBERRY TEA CAKE WITH MASCARPONE CREAM FILLING
From kingarthurbaking.com
FROSTBITTEN RASPBERRY CAKE RECIPE - ONNEWSLIVE
From onnewslive.com
RASPBERRY FILLED COCONUT CAKE - HAPPY HOMESCHOOL NEST
From happyhomeschoolnest.com
LEMON LAYER CAKE WITH RASPBERRY FILLING | DRISCOLL'S
From driscolls.com
VANILLA CAKE WITH RASPBERRY FILLING AND CREAM CHEESE FROSTING
From theoldhen.com
CHOCOLATE RASPBERRY LAYER CAKE RECIPE - THESPRUCEEATS.COM
From thespruceeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love