Raspberry Layer Cake Recipes

13 RASPBERRY CAKES GUARANTEED TO IMPRESS

13 Raspberry Cakes Guaranteed To Impress image

These raspberry cake recipes are total show-stoppers! From layer cake to cheesecake to pound cake, these raspberry treats are sure to delight.

Provided by insanelygood

Number Of Ingredients 13

Ingredients

Raspberry Layer Cake
Lemon Raspberry Cake
Raspberry Dream Cake
White Chocolate Raspberry Cake
Chocolate Raspberry Cake
Orange Raspberry Pound Cake
White Chocolate Raspberry Bundt Cake
Raspberry Lemon Loaf Cake
No-Bake Raspberry Cheesecake
Raspberry Coffee Cake
Raspberry Cream Cake
Raspberry Cupcakes
Vanilla Raspberry Sheet Cake

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a raspberry cake in 30 minutes or less!

Nutrition Facts :

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

Ingredients

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

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