Red Raspberry Cake Recipes

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.

RED RASPBERRY CAKE

Steps:

• Combine raspberries and gelatin,set aside.
• Sift together flour,sugar,baking powder and salt into a bowl.
• Add shortening,milk and eggs.
• Beat at low speed to blend.
• Beat at medium speed 3 minutes until batter is smooth.
• Arrange marshmallows in well greased 13x9x2 inch cake pan.
• Pour batter over marshmallows.
• Spoon raspberry mixture evenly over batter.
• Bake in 350 oven for 50 minutes or until cake tests done.
• Cool in pan.
• Serve with whipped cream or ice cream.

RASPBERRIES AND CREAM LAYER CAKE

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.

RED RASPBERRY CAKE

Steps:

• Preheat oven to 350 degrees.
• Combine raspberries and gelatin in a bowl. Set aside.
• Sift flour, sugar, baking poweder and salt into a large bowl.
• Add butter, milk, and eggs. Beat at low speed to blend. Beat at medium speed 3 minutes until batter is smooth.
• Arrange marshmallows in well greased cake pan. Recommend:13x9x2-inch pan.
• Pour batter over mashmallows.
• Spoon raspberry mixture over batter.
• Bake at 350 degrees for 50 minutes, or until toothpick inserted in middle comes out clean.
• Serve warm with whipped cream or ice cream, or both.

OH SO SIMPLE RASPBERRY CAKE

Steps:

• In a mixing bowl, combine the cake mix, eggs, oil, gelatin, and thawed raspberries; mix 3 minutes with an electric mixer.
• Spread batter in a greased and floured 13x9 inch baking pan.
• Bake in a 325° oven for about 50 minutes or until a pick comes out clean; cool.
• Frost cooled cake, cut into squares and serve.