Raspberry Ripple Cake Recipes

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RASPBERRY RIPPLE CAKE



Raspberry ripple cake image

Rainy day? Get the kids in the kitchen and have some fun making this fruity, fun cake

Provided by Emma Lewis

Categories     Afternoon tea, Dessert, Dinner, Supper, Treat

Time 1h

Number Of Ingredients 9

200g caster sugar
200g butter , softened
4 eggs
1 tsp vanilla extract
200g self-raising flour
1 tsp baking powder
3 tbsp milk
200g punnet raspberry
140g marshmallow

Steps:

  • Grease a 23cm-deep, loose-bottomed cake tin and cut out a circle of baking parchment to fit into the bottom. Cut a thick strip of parchment to fit around the side of the tin. Heat oven to 190C/fan 170C/gas 5. Put the sugar and butter into a large mixing bowl. Using an electric whisk (or wooden spoon if you've got more time and energy), beat them together until creamy and soft. Crack in the eggs, one by one, giving a good beat after each addition. Stir in the vanilla extract, then the flour and baking powder, then stir through the milk to loosen the mixture. Carefully stir in half the raspberries, making sure you don't mix too vigorously or they will fall apart.
  • Cook the cake for 25-30 mins until just about cooked through. Then, carefully take it out of the oven. Scatter the marshmallows all over the cake, trying to leave a 2cm border round the edge of the tin as the marshmallows will expand when cooking, then tuck raspberries into any gaps. Return to the oven for another 10 mins until the cake has fully cooked through and the marshmallows are lightly browned and gooey. Leave for 5 mins, then ease out of the tin, cut up and eat.

Nutrition Facts : Calories 386 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.75 milligram of sodium

RASPBERRY RIPPLE CAKE



Raspberry Ripple Cake image

Provided by Sandra Lee

Categories     dessert

Time 55m

Yield 8 servings

Number Of Ingredients 12

1 (18.25-ounce) white cake mix
1 1/4 cups white cranberry juice
1/3 cup vegetable oil
3 egg whites
6 tablespoons red raspberry preserves
1/8 teaspoon red food color
1/2 cup red raspberry preserves
1 tablespoon white cranberry juice
1/2 teaspoon raspberry extract
5 tablespoons heavy cream
1 cup powdered sugar, sifted
1/8 teaspoon raspberry extract

Steps:

  • Cake: Preheat oven to 350 degrees F. Spray a 9-inch Bundt tube pan with cooking spray and set aside.
  • Using a rubber spatula gently combine cake mix, juice, oil, and egg whites in a large bowl. Beat with an electric mixer on medium speed for 2 minutes.
  • Remove 1 cup of batter and transfer to a small bowl. Stir in raspberry preserves and food color and mix until well combined.
  • Pour half of white cake batter into prepared tube pan. Top with raspberry cake batter. Pour over the remaining half of white cake batter. Bake in preheated oven for 38 to 40 minutes, or until tester comes out clean. Remove and cool completely.
  • Glaze: Combine all glaze ingredients in a small saucepan and heat through over medium heat until syrupy.
  • Icing: Mix all icing ingredients in a small bowl with a whisk until a smooth thick consistency.
  • To serve, turn tube pan over onto a serving plate and gently lift pan to remove cake. Drizzle icing and glaze over top and down sides of cake.

RASPBERRY RIPPLE CHEESECAKE RECIPE BY TASTY



Raspberry Ripple Cheesecake Recipe by Tasty image

Here's what you need: digestive biscuit, unsalted butter, cream cheese, condensed milk, vanilla extract, raspberry, caster sugar, water

Provided by Dhruv Vohra

Categories     Desserts

Yield 8 servings

Number Of Ingredients 8

3 cups digestive biscuit
½ cup unsalted butter, melted
2 ¼ cups cream cheese
14 oz condensed milk, 1 can
1 teaspoon vanilla extract
2 ½ cups raspberry
¼ cup caster sugar
½ cup water

Steps:

  • For the crust, whirl biscuits and melted butter in a food processor until a chunky crumb develops. Then dump the buttery cookie crumble into a springform pan, spreading the mixture evenly over the bottom and pushing it up against the edges so a nice crust develops.
  • For the ripple, combine raspberries, sugar, and water in a pot over medium heat. Bring the mixture to a steady simmer, and let it bubble for 20-40 minutes, stirring occasionally, until the raspberries break down and it thickens into a cohesive sauce.
  • For the filling, whisk together cream cheese and condensed milk, adding the extract along the way. Whisk until the ingredients are combined and the mixture is smooth. Pour the filling over the crust, spreading it evenly. Then add several dabs of the raspberry mixture on top. Run a couple of toothpicks or a skewer through the filling, from raspberry dab to raspberry dab, creating swirls throughout.
  • Refrigerate for at least 3 hours.
  • Enjoy!

Nutrition Facts : Calories 749 calories, Carbohydrate 67 grams, Fat 48 grams, Fiber 3 grams, Protein 11 grams, Sugar 42 grams

RASPBERRY RIPPLE CRESCENT COFFEE CAKE



Raspberry Ripple Crescent Coffee Cake image

A quick and easy coffee cake that can be made with the perserves of your choice if you are not a fan of raspberry.

Provided by Sassy in da South

Categories     Breads

Time 50m

Yield 8 serving(s)

Number Of Ingredients 10

3/4 cup sugar
1/2 cup butter, softened
2 eggs
3/4 cup ground almonds
1/4 cup flour
1 (8 ounce) can pillsbury quick crescent rolls
8 teaspoons raspberry preserves
1/4 cup sliced almonds
1/3 cup powdered sugar
1/2 teaspoon milk

Steps:

  • Preheat oven to 375 degrees.
  • Grease a 9 inch round cake pan or 9 inch pie pan.
  • In small bowl, beat sugar, butter and eggs until smooth.
  • Stir in ground almonds, flour.
  • Add to sugar mixture. Set aside.
  • Separate dough into 8 triangles.
  • Spread 1 teaspoon of the preserves on each triangle.
  • Roll up, starting at shortest side of triangle rolling to the opposite point. Place rolls in prepared pan in two circles, arranging 5 rolls around outside edge and 3 in center.
  • Pour and carefully spread almond mixture evenly over rolls; sprinkle with sliced almonds.
  • Bake for 25 to 30 minutes or until deep golden brown and knife inserted in center comes out clean.
  • In small bowl blend a glaze of 1/3 cup powdered sugar and 1/2 teaspoon milk.
  • Drizzle over warm coffee cake.

Nutrition Facts : Calories 399.9, Fat 20.6, SaturatedFat 8.6, Cholesterol 97.6, Sodium 256.2, Carbohydrate 48.4, Fiber 2.6, Sugar 28.7, Protein 7.3

NO-BAKE RASPBERRY RIPPLE CHEESECAKE



No-bake Raspberry Ripple Cheesecake image

Here's a nice summer dessert that doesn't need an oven. Guaranteed to look pretty on your table and taste wonderfully too!

Provided by Sackville

Categories     Cheesecake

Time 3h25m

Yield 1 10inch cake, 8 serving(s)

Number Of Ingredients 8

1 package digestive biscuit
125 g butter
900 g raspberries
125 sugar
450 g cream cheese
225 g caster sugar (a super-fine granulated sugar)
2 drops of pure vanilla essence
600 ml whipping cream

Steps:

  • Crush the biscuits into fine crumbs.
  • Melt the butter and mix it in with the biscuit crumbs.
  • Spread over the bottom of a 10 inch springform pan and let set in a fridge for an hour.
  • Combine 500g of the raspberries, sugar and a splash of water in a saucepan.
  • Bring to the boil, then lower the heat and simmer until the fruit breaks up.
  • This should take about 15-20 minutes.
  • Liquidise, then pass through a sieve to catch all the seeds.
  • Allow the purée to cool.
  • Separately, beat the cream cheese, caster sugar and vanilla in a mixer until light and fluffy.
  • Add the cream and beat until stiff.
  • Don't overbeat the mixture or it will separate.
  • Spread 2cm of the cheesecake mix on top of the biscuit base.
  • Swirl a couple tablespoons of the raspberry mixture on top and repeat, alternating layers of cheesecake mix and purée until the pan is full.
  • Refrigerate.
  • Overnight is best but two hours will do in a pinch.
  • Decorate with remaining raspberries and serve.

Nutrition Facts : Calories 735, Fat 59.5, SaturatedFat 36.8, Cholesterol 193.1, Sodium 284.5, Carbohydrate 48.1, Fiber 9, Sugar 34.4, Protein 7.5

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