Red Raspberry Cake Recipes

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ROYAL RASPBERRY CAKE



Royal Raspberry Cake image

My all-time favorite cake recipes include this one. It's easy to make, pretty to look at...and delicious! I never fail to get compliments when I serve Royal Raspberry Cake to family and friends-the sweet/tart taste is a treat.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 15 servings.

Number Of Ingredients 15

CAKE:
2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1/3 cup butter, softened
1 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 cup whole milk, room temperature
3-1/2 cups fresh or frozen raspberries, thawed
GLAZE:
1-1/2 cups confectioners' sugar
2 tablespoons half-and-half cream or milk
2 teaspoons butter, melted
1 teaspoon vanilla extract

Steps:

  • In a bowl, whisk together the first three ingredients; set aside. In a bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Add dry ingredients alternately with milk, beating well after each addition. Spread into a greased 13x9-in. baking dish. Spoon berries over top. , Bake at 350° for 30-35 minutes or until center of cake springs back when lightly touched. Cool 5 minutes. Combine glaze ingredients; spread over cake, leaving berries exposed. Serve warm with vanilla ice cream if desired.

Nutrition Facts : Calories 171 calories, Fat 4g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 160mg sodium, Carbohydrate 32g carbohydrate (20g sugars, Fiber 2g fiber), Protein 2g protein.

OH SO SIMPLE RASPBERRY CAKE



Oh so Simple Raspberry Cake image

Make and share this Oh so Simple Raspberry Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breakfast

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 6

1 (18 1/2 ounce) package white cake mix
4 eggs
2/3 cup oil
3 ounces raspberry gelatin powder
1 (10 ounce) package frozen raspberries, thawed
1 (16 ounce) container commercial cream cheese frosting (I use Pillsbury)

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.

RASPBERRY CAKE



Raspberry Cake image

Jazz up plain cake with raspberry gelatin and frozen berries. Spread with a light, fruity whipped topping (or this whipped topping substitute), the festive results make a cool and refreshing dessert. -Marion Anderson, Dalton, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 16 servings.

Number Of Ingredients 10

1 package white cake mix (regular size)
1 package (3 ounces) raspberry gelatin
4 large eggs
1/2 cup canola oil
1/4 cup hot water
1 package (10 ounces) frozen sweetened raspberries, thawed, undrained
FROSTING:
1 carton (12 ounces) frozen whipped topping, thawed
1 package (10 ounces) frozen sweetened raspberries, thawed, undrained
Fresh raspberries, optional

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.

Nutrition Facts : Calories 330 calories, Fat 15g fat (6g saturated fat), Cholesterol 53mg cholesterol, Sodium 233mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 2g fiber), Protein 4g protein.

LEMON AND RASPBERRY POUND CAKE



Lemon and Raspberry Pound Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 3h

Yield 8 servings

Number Of Ingredients 11

One 6-ounce container fresh raspberries
1 1/2 cups granulated sugar
1 1/2 sticks (12 tablespoons) unsalted butter, plus more for buttering the pan
3 large eggs
1 1/2 cups all-purpose flour, plus more for flouring the pan
1/2 cup lemonade
1/4 teaspoon kosher salt
1 tablespoon lemon zest
1 cup powdered sugar, sifted
1 tablespoon lemon zest, left out to dry for 30 minutes, plus juice of 1/2 lemon
Pinch kosher salt

Steps:

  • For the cake: Preheat the oven to 325 degrees F. Put the raspberries in a bowl and set aside.
  • In the bowl of an electric mixer fitted with a paddle attachment, cream together the granulated sugar and butter. Add the eggs 1 at a time, mixing after each addition. Turn the mixer to low and gradually add all but 2 tablespoons of the flour (reserve the 2 tablespoons for the raspberries). Add the lemonade and salt and mix until combined. Add the lemon zest and mix. Scrape the bowl.
  • Toss the remaining 2 tablespoons flour with the raspberries in the bowl; this will stop them from sinking. Fold the raspberries into the batter with a spatula.
  • Butter and flour a 9-by-5-inch loaf pan. Pour the batter into the loaf pan and even out the surface. Bake until a toothpick inserted in the center does not come out totally clean but isn't wet with batter either, 1 hour and 15 minutes to 1 hour and 30 minutes. Let the cake sit in the pan for 30 minutes, then carefully turn it out onto a cooling rack set over a baking sheet to cool.
  • For the glaze: Combine the powdered sugar, lemon zest and juice, salt and 2 tablespoons water in a bowl. Gently whisk until thick but pourable, adding a little more water if needed. Drizzle the glaze over the cake and let set.

RED RASPBERRY CAKE



Red Raspberry Cake image

Make and share this Red Raspberry Cake recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Dessert

Time 1h10m

Yield 1 cake

Number Of Ingredients 11

2 (10 ounce) packages frozen red raspberries, thawed
1 (3 ounce) package raspberry gelatin powder
2 1/4 cups sifted all-purpose flour
1 1/2 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1 cup milk
3 eggs
1 cup miniature marshmallow
whipped cream or vanilla ice cream

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.

Nutrition Facts : Calories 4253.1, Fat 132.8, SaturatedFat 36.4, Cholesterol 668.7, Sodium 3028.6, Carbohydrate 716.1, Fiber 44.8, Sugar 428.7, Protein 70.3

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.

LEMON-RASPBERRY CAKE



Lemon-Raspberry Cake image

A spring dessert that's sheer perfection? This lemon-raspberry cake is it! Three deliciously moist layers of lemon cake balance between juicy red raspberry preserves for sweet-tart flavor combo that can't be beat. Once frosted in a homemade lemon buttercream, this elegant confection is adorned with fresh raspberries and lemon zest for a showstopping final look. Serve at your next springtime gathering and your guest will surely be impressed!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 16

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
6 tablespoons raspberry preserves
1 1/4 cups butter or margarine, softened
2 teaspoons grated lemon peel
3 tablespoons lemon juice
3 cups powdered sugar

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease or lightly spray bottoms only of three 9-inch round cake pans.
  • In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 2 minutes (do not overbeat). Pour into pans.
  • Bake 15 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.
  • Fill layers with raspberry preserves. To make frosting, in medium bowl, beat butter, lemon peel and lemon juice on medium speed 30 seconds. Gradually beat in powdered sugar. Beat 2 to 3 minutes longer or until light and fluffy. Frost side and top of cake with frosting. Store covered in refrigerator.

Nutrition Facts : Calories 420, Carbohydrate 50 g, Cholesterol 80 mg, Fat 4 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 37 g, TransFat 1/2 g

RED RASPBERRY CHEESECAKE SPREAD



Red Raspberry Cheesecake Spread image

A sweet cheesecake spread layered with red raspberry seedless jam and topped with semi-sweet mini chips and fresh raspberries.

Provided by donnam

Categories     Trusted Brands: Recipes and Tips     Snack Factory® Pretzel Crisps®

Time 3h10m

Yield 20

Number Of Ingredients 7

2 (8 ounce) packages cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
3 tablespoons seedless red raspberry jam
2 tablespoons miniature semisweet chocolate chips
1 pint fresh raspberries for garnish
1 (7.2 ounce) package Original Snack Factory® Pretzel Crisps®

Steps:

  • Place cream cheese in a food processor and pulse until smooth, 8 to 10 pulses. Add powdered sugar and vanilla. Process again until smooth. Place half of the mixture into a small glass bowl or other small clear container.
  • Place jam in a microwaveable bowl; microwave until smooth and liquefied, about 10 seconds. Stir. If not completely liquefied, microwave another 5 seconds.
  • Spread liquefied jam evenly over the top of the cream cheese mixture. Spread over the entire surface to the edges.
  • Carefully spread remaining cream cheese mixture on top of the jam. Sprinkle semi sweet chips.
  • Refrigerate at least 3 hours.
  • Garnish with raspberries. Spread on Pretzel Crisps® or use the spread as a dip.

Nutrition Facts : Calories 158.3 calories, Carbohydrate 19.7 g, Cholesterol 24.6 mg, Fat 8.2 g, Fiber 1.3 g, Protein 2.6 g, SaturatedFat 5.1 g, Sodium 186.7 mg, Sugar 9.2 g

RASPBERRY WHITE CAKE



Raspberry White Cake image

In this classic layer cake, egg whites serve as a leaven; they also give the mountainous frosting all its loft. Cake flour keeps this fruity dessert light and airy, and fresh raspberries are folded into the batter for a pop of color and juicy, tart flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h20m

Number Of Ingredients 14

Vegetable-oil cooking spray
2 cups sifted cake flour (not self-rising)
1 teaspoon salt
1 cup sugar (1/2 cup plus 1/2 cup)
1 cup heavy cream
2 tablespoons whole milk
2 teaspoons baking powder
4 large egg whites, room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 1/2 cups raspberries (8 ounces)
2/3 cup raspberry jam
Meringue Frosting for Raspberry White Cake
1/2 cup large-flake dried unsweetened coconut

Steps:

  • Preheat oven to 325 degrees. Coat three 8-inch round cake pans with cooking spray, line bottoms with parchment, and coat again. Whisk together flour, salt, and 1/2 cup sugar. In a separate bowl, combine cream, milk, baking powder, and egg whites. Whisk in vanilla, almond extract, and remaining 1/2 cup sugar.
  • Fold in flour mixture. Fold in raspberries, then divide among pans. Bake until golden and top springs back when touched, about 25 minutes. (Each cake layer will be approximately 1/2 inch in height.) Let cool in pans 30 minutes. Remove; let cool completely on a wire rack.
  • Spread half the jam over top of 1 cake layer, and sandwich with another layer. Repeat with remaining jam and layer. Swirl frosting over top and sides of cake. Sprinkle top with coconut.

RASPBERRY RED VELVET CAKE



Raspberry red velvet cake image

Puréed fruit imparts much of the colouring in this rosy hued cake, that combines raspberries, cocoa and a good helping of cream cheese frosting

Provided by Jo Wheatley

Categories     Dessert

Time 55m

Yield Cuts into 8 slices

Number Of Ingredients 14

280g golden caster sugar
175g butter , softened
3 large eggs
280g self-raising flour
75g cocoa powder
150ml buttermilk
1 tsp white wine vinegar
85g full-fat cream cheese
75g puréed raspberry , sieved to remove seeds
¼ tsp red food gel
150g punnet raspberry , optional
200g icing sugar
50g butter , softened
140g cream cheese

Steps:

  • Heat oven to 180C/160C fan/gas 4. Grease and line the bases of 2 x 20cm sandwich tins with baking parchment. Using an electric hand whisk, beat together the caster sugar and butter until light and fluffy. Add the eggs one at a time, beating well between each addition.
  • Sieve the flour and cocoa powder into a bowl. Add half to the egg mixture and fold in carefully. Mix together the buttermilk, vinegar, cream cheese, raspberry purée and food gel. Fold half the buttermilk mixture into the cake batter and repeat the process with both the flour mixture and buttermilk mixture.
  • Spoon the combined mixtures into your prepared tins and cook for about 25-30 mins, until an inserted skewer comes out clean. Leave to cool for 10 mins before turning out onto a wire rack.
  • For the frosting, mix together the icing sugar and butter until soft and creamy, then stir in the cream cheese. Sandwich the cooled cakes together with half of the frosting, adding 150g fresh raspberries if you like, then spread the remaining frosting over the top. Will keep for up to 3 days in a cool place.

Nutrition Facts : Calories 750 calories, Fat 41 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 62 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 1.2 milligram of sodium

FRESH RASPBERRY COFFEE CAKE



Fresh Raspberry Coffee Cake image

Stir berries into coffee cake for a burst of freshness in the morning. The glaze adds a little sweetness.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h10m

Yield 9

Number Of Ingredients 13

1/2 cup butter or margarine, melted
3/4 cup milk
1 teaspoon vanilla
1 egg
2 cups Gold Medal™ all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh raspberries
1/2 cup powdered sugar
1 tablespoon butter or margarine, softened
2 to 3 teaspoons water
1/4 teaspoon almond extract

Steps:

  • Heat oven to 400°F. Spray 9- or 8-inch square pan with baking spray with flour.
  • In medium bowl, beat 1/2 cup butter, the milk, vanilla and egg with spoon. Stir in flour, granulated sugar, baking powder and salt just until flour is moistened. Fold in raspberries. Spread in pan.
  • Bake 25 to 30 minutes or until top is golden brown and toothpick inserted in center comes out clean. Cool 20 minutes.
  • In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake.

Nutrition Facts : Calories 300, Carbohydrate 42 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 19 g, TransFat 0 g

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From rachaelrayshow.com


RED VELVET CAKE WITH RASPBERRY FILLING & BUTTER CREAM FROSTING
2022-02-09 The Frosting. In a medium bowl, using a hand mixer, place the soften cream cheese and butter, then cream the two until very smooth. Add the extract and the fresh raspberries into the creamed cheese and butter mix well. Add the confectioners sugar and salt then mix well. If you need your frosting thicker, add more sugar.
From mizhelenscountrycottage.com


SIMPLE RASPBERRY SNACK CAKE RECIPE • RED CURRANT BAKERY
2021-07-25 Cake Batter. In a medium bowl, whisk together the flour, sugar, baking soda, salt, poppyseeds, and lemon zest. Add in the oil, eggs, yogurt, and vanilla extract and whisk until almost no dry bits remain. Pour the frozen raspberries into the bowl and use a spatula to fold them in until they are evenly dispersed.
From redcurrantbakery.com


RASPBERRY COFFEE CAKE RECIPE {WITH CRUMB STREUSEL TOPPING}
2018-05-04 Preheat the oven to 350 degrees Fahrenheit. In a medium-size bowl, beat together the egg, sugar, oil and vanilla until fluffy. In a small bowl, combine the flour, baking powder and salt. Whisk until well combined. Add the dry ingredients alternately with …
From thebestcakerecipes.com


SHORTCUT RASPBERRY CAKE RECIPE FROM JACQUES PEPIN | RECIPE
2021-04-29 Preparation. Using a long, thin knife, trim the cake top, sides and ends, removing about 1/4-inch of the exterior so the cake is smooth and straight. Place the cake trimmings in a food processor and process for about 15 seconds to turn the trimmings into crumbs. (You should have about 1 1/4 cup crumbs.) Place two pieces of wood, about 1/4-inch ...
From rachaelrayshow.com


26 RASPBERRY DESSERT RECIPES YOU'LL LOVE ALL SEASON | SOUTHERN …
2021-02-27 26 Raspberry Desserts That'll End Your Meal on a Bright Note. Bursting with flavor, raspberries can add a bright note to nearly every dessert recipe in your repertoire. Their ruby red color and bold berry flavor pairs well with some of our other favorite ingredients like chocolate, lemon, and lime, but feel free to let them stand alone as well.
From southernliving.com


10+ BEST RASPBERRY CAKE RECIPES - EASY RASPBERRY FILLED CAKE …
2018-09-25 7 of 13. Chocolate Raspberry Layer Cake. You deserve nothing less than six totally decadent layers. Get the recipe from Liv For Cake. Courtesy of Little Spice Jar. 8 of 13. Lemon Raspberry Bundt ...
From delish.com


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