Spice Cake With Raspberry Filling And Cream Cheese Frosting Recipes

SPICE CAKE WITH RASPBERRY FILLING AND CREAM CHEESE FROSTING

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of two 8- or 9-inch round cake pans with baking spray with flour.
• Make and bake cake mix as directed on box for 8- or 9-inch rounds. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
• In medium bowl, beat cream cheese and butter with electric mixer on medium speed until fluffy. Beat in powdered sugar and vanilla.
• On serving plate, place 1 cake, rounded side down. Spread with 1 cup frosting. Sprinkle 1 cup of the raspberries over frosting. Top with second cake, rounded side up.
• Frost side and top of cake with remaining frosting. Arrange remaining 1 cup raspberries on top of cake along edge.
• In 1-quart saucepan, heat jelly over medium heat, stirring constantly, until melted. Brush melted jelly over berries. Garnish with mint leaves. Store covered in refrigerator.

RASPBERRY CREAM CHEESE FROSTING

Steps:

• Beat cream cheese and butter in a bowl with an electric mixer until smooth. Add confectioners' sugar and raspberry extract; beat until smooth. Fold in raspberry jam.

ALLSPICE CREAM CHEESE FROSTING

Steps:

• In a medium bowl, blend the cream cheese, butter, and allspice. Gradually mix in the confectioners' sugar, vanilla, and milk until the mixture is spreadable.

RASPBERRY CREAM CHEESE FILLING FOR CAKES RECIPE - (3.9/5)

Steps:

• Using a handheld mixer or stand mixer to whip the softened cream cheese, 1 cup of powdered sugar and raspberry preserves together until smooth and creamy. After the cake has cooled completely, place one layer of the cake on a serving platter. Spread the raspberry cream cheese filling between the layers of the cake.

RASPBERRY SPICE CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease and line 3 x 20cm cake tins with baking parchment. Tip all the cake ingredients into a large bowl and beat with an electric whisk until smooth. Divide between tins and bake for 25 mins until a skewer poked in comes out clean. Turn out onto wire racks to cool.
• Split each cake in half. Mash the jam and raspberries together, then spread over 5 cake halves, leaving 1 top half free. Sandwich together, with the plain cake on top. Put on a plate and cling film thoroughly. Invert a cake tin on top like a hat and top with 3 x 400g food cans. Leave overnight.
• To finish, beat the butter, cheese and icing sugar together, then spread over the cake. Decorate with extra raspberries and a dusting of icing sugar, if you like.

CREAM CHEESE SPICE CAKE WITH SPICY MOCHA FROSTING

Steps:

• For Cake:.
• Heat oven to 350. Grease and flour 13x9x2 inch pan.
• Beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Spread 1/2 the batter in pan. Pour filling over batter,
• Spread evenly. Spread remaining batter over filling.
• Bake cake 40 to 45 minutes. Check with knife fordoneness. Cool completely.
• Cream Cheese Filling:.
• Mix ingredient well with mixer. Set aside.
• Frost with spicy Mocha Frosting:.
• Spicy Mocha Frosting:.
• With electric mixer, mix all ingredients until smooth and spreadable. Frost cake. Cover, serve at room temperature.

SPICE CAKE WITH BLACKBERRY FILLING AND CREAM CHEESE FROSTING

Steps:

• Make cake:
• Preheat oven to 350°F. Butter and flour 9-inch-diameter springform pan with 2 3/4-inch-high sides. Sift first 7 ingredients into small bowl. Using electric mixer, beat butter in large bowl until fluffy. Add brown sugar and beat until well blended. Beat in egg yolks. Beat in flour mixture in 3 additions alternately with sour cream in 2 additions. Using clean dry beaters, beat egg whites in medium bowl until stiff but not dry; fold into batter in 2 additions. Transfer batter to prepared pan.
• Bake cake until top is golden and tester inserted into center comes out clean, about 45 minutes. Cool cake 10 minutes. Cut around pan sides; release pan sides. Cool cake completely on rack.
• Make filling:
• Mix berries and sugar in bowl. Mash fruit coarsely with fork. Let stand 20 minutes and up to 1 hour.
• Make frosting:
• Beat cream cheese and butter in large bowl until fluffy. Beat in sugar, then sour cream and vanilla.
• Cut cake horizontally into 3 equal layers. Place bottom layer, cut side up, on platter. Spread 1 cup frosting over. Spread half of filling (about 3/4 cup) over frosting, leaving 1/4-inch plain border at edge. Top with second cake layer and 1 cup frosting, then remaining filling. Top with third cake layer, cut side down. Spread remaining frosting over top and sides of cake. Refrigerate until frosting sets, about 1 hour. (Can be made 1 day ahead. Cover loosely; keep chilled until 1 hour before serving.) Garnish cake with 1/2 pint berries.