Berry Pinwheel Cake Recipes

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CHOCOLATE PINWHEEL CAKE



Chocolate Pinwheel Cake image

This cake has chunks of dark chocolate in a pinwheel shape after baking. Frosting is not necessary - it has a rich fluffy chocolate filling. The best! From my mom's mom.

Provided by Dianne

Categories     Desserts     Cakes     Torte Recipes

Yield 12

Number Of Ingredients 17

4 (1 ounce) squares unsweetened chocolate
1 ¾ cups sifted cake flour
1 ½ cups white sugar
2 tablespoons baking powder
1 teaspoon salt
¼ teaspoon baking soda
1 teaspoon vanilla extract
1 ¼ cups evaporated milk
2 eggs
½ cup shortening
1 (1 ounce) square unsweetened chocolate
⅔ cup shortening
½ cup white sugar
¼ cup evaporated milk
¼ teaspoon salt
1 teaspoon vanilla extract
1 tablespoon water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line two 9 inch pans with parchment paper. Cut 9 inch circles, so bottoms will be smooth. Springform pans are preferred.
  • Melt 2 squares chocolate in saucepan over low heat. Set aside.
  • In a medium bowl, sift together cake flour, 1 1/2 cup sugar, baking powder, 1 teaspoon salt and soda.
  • In a large bowl, with electric mixer, blend 1/2 cup shortening, 1 1/4 cup evaporated milk and 1 teaspoon vanilla. Add flour mixture and beat with mixer 2 minutes at medium speed.
  • Add 2 eggs and mix until eggs are just blended. Add the melted 2 squares of chocolate (drizzle in while blending). Beat 1 minute at medium speed. Divide batter into two 9 inch pans.
  • Melt remaining 2 squares of unsweetened chocolate. Drizzle melted chocolate in ring shape onto batter, about 1 to 2 inches from edge. Using a butter knife or thin spatula, swirl chocolate into pinwheel pattern with a large circular motion. Don't swirl too much as you want chunks to remain. Press knife or spatula all the way to bottom of pan as you swirl.
  • Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into center of cake comes out clean. Cool completely.
  • To make the filling: Melt 1 square of chocolate. In a large bowl, combine 2/3 cup shortening, 1/3 cup sugar, 1/4 cup evaporated milk 1/4 teaspoon salt, 1 teaspoon vanilla and water. Add melted chocolate and beat on high speed for 10 minutes.
  • Using a long serrated knife, divide each cooled cake into 2 layers. Spread filling between layers. Use prettiest pinwheel layer as top layer.

Nutrition Facts : Calories 496.6 calories, Carbohydrate 57.1 g, Cholesterol 40.1 mg, Fat 29.4 g, Fiber 2.3 g, Protein 6.4 g, SaturatedFat 10.5 g, Sodium 560.6 mg, Sugar 36.8 g

BERRY PINWHEEL CAKE



Berry Pinwheel Cake image

Perfect for special meals, this lovely chiffon cake is a nice change from strawberry pie or shortcake. Don't be afraid t try this jelly-roll-style dessert...it's easy to make. Plus, the waxed paper-lined pan helps make cleanup a breeze! -Becky Ruff, McGregor, Iowa

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 15

4 large egg yolks, room temperature
2 large eggs, room temperature
1/2 cup sugar
2 tablespoons water
2 teaspoons canola oil
1 teaspoon vanilla extract
1 cup cake flour
1 teaspoon baking powder
1/2 teaspoon salt
Confectioners' sugar
FILLING:
1 cup heavy whipping cream
1 tablespoon sugar
3 tablespoons lemon curd
2 cups coarsely chopped fresh strawberries

Steps:

  • Preheat oven to 375°. Line bottom of a a greased 15x10x1-in. pan with parchment; grease parchment., Beat egg yolks and eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Beat in water, oil and vanilla. In another bowl, whisk together flour, baking powder and salt; fold into egg mixture. Spread evenly into prepared pan. , Bake until top springs back when lightly touched, 10-12 minutes. Cool 5 minutes. Invert onto a tea towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold in lemon curd. Gently fold in strawberries., Unroll cake; spread filling to within 1/2 in. of edges. Roll up again, without towel; trim ends. Place on a platter, seam side down. Refrigerate, covered, 1 hour. Dust with confectioners' sugar before serving.

Nutrition Facts : Calories 315 calories, Fat 16g fat (8g saturated fat), Cholesterol 178mg cholesterol, Sodium 244mg sodium, Carbohydrate 37g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.

BERRIES AND CREAM PINWHEEL CAKE



Berries And Cream Pinwheel Cake image

We loved this light and refreshing cake. The sweet and sour combination from the strawberries and blueberries is a wonderful combination. Using whipped cream as icing makes this cake very light. It's not overly sweet so pairs wonderfully with the berries. We did make Cynthia's cake and it was moist and delicious with the filling....

Provided by Cynthia Guptill

Categories     Cakes

Time 1h30m

Number Of Ingredients 11

1 albino dragonfly cake, you can find it here, https://www.justapinch.com/recipes/dessert/cake/albino-dragonfly-cake.html
FILLING
1 1/2 c fresh or frozen strawberries
1 1/2 c fresh or frozen blueberries
1/3 c sugar
2 Tbsp tapioca starch
WHIPPED CREAM
1 pt heavy cream, cold
1 tsp vanilla extract
1 Tbsp tapioca starch
1 Tbsp sugar

Steps:

  • 1. Make cake as per directions here, https://www.justapinch.com/recipes/dessert/cake/albino-dragonfly-cake.html
  • 2. After cake has cooled on racks (about 30 minutes), place in freezer while you prepare the filling and whip the cream.
  • 3. Add strawberries, blueberries, sugar and tapioca starch to food processor or blender. Chop on high for about a minute or until thoroughly blended. Note: if you can't find tapioca starch, you can buy Minute Tapioca and grind it up in a spice or coffee grinder and use it as the starch. Set aside till needed.
  • 4. To your mixer, add heavy cream, vanilla, 1 tbsp sugar, and tapioca starch. Whip until medium peaks form. Place in refrigerator until needed.
  • 5. Remove cake from freezer and cut each layer in half.
  • 6. Place 1st half layer on cake plate. Fill a pastry bag with whipped cream, and pipe it around edge. Fill with berry mixture. Repeat until you have 3 half layers edged with whipped cream and filled with berries.
  • 7. Place final half layer on top. Pipe whipped cream around edge. Then starting on the edge, pipe whipped cream in a curved line, stop in the center of cake. Continue until you have five curved lines ending in the center.
  • 8. Carefully fill the spaces in between with berry mixture. Spread or pipe remaining whipped cream on the sides of cake.

TRIPLE BERRY ANGEL FOOD CAKE ROLL (A RED, WHITE AND BLUE DESSERT) + VIDEO



Triple Berry Angel Food Cake Roll (a Red, White and Blue dessert) + VIDEO image

This Triple Berry Angel Food Cake Roll is an easy red, white and blue dessert (or just red and white!) for the 4th of July or Canada Day, or any day! Perfect with fresh summer strawberries, raspberries and blueberries ? Includes step by step recipe video.

Provided by Ashley Fehr

Categories     Dessert

Time 40m

Number Of Ingredients 8

1 Angel Food Cake mix (plus ingredients to prepare)
1/4 cup + 3/4 cup powdered sugar (divided)
8 oz light cream cheese (room temperature)
1 1/2 cups heavy cream (35%)
1 teaspoon vanilla
1 1/2 cups fresh strawberries (diced)
1 1/2 cups fresh blueberries
1 1/2 cups fresh raspberries

Steps:

  • Preheat oven to 350 degrees F and line the bottom of a 10x15x1" rimmed baking sheet with parchment paper (make sure that it lays flat on the bottom). Do not grease the pan.
  • Prepare cake mix according to package directions. Pour into prepared pan and bake for about 20 minutes, until the top is golden and the edges start to crack. *NOTE: It will rise up in the pan significantly, even over the top. But even though it gets high it should not flow over -- if you're concerned, slip an extra baking sheet or a piece of foil underneath just in case.
  • Loosen cake from the edges of the pan while it's still warm -- it's going to be a little sticky, like angel food cake is, but it will come away easily.
  • Spread out a clean kitchen towel and sprinkle evenly with ¼ cup powdered sugar. Flip warm cake out onto the towel, peel off the parchment paper and immediately roll up starting at the short end, WITH the towel inside. Let cool completely (at room temperature for 1-2 hours or pop it in the fridge or freeze momentarily if you're impatient like me! You don't want it hot inside when you add your filling.)
  • In a large bowl, beat the cream cheese with an electric mixer until smooth. Add ¾ cup powdered sugar, vanilla and cream and beat on low until combined, then on high for 3-4 minutes until fluffy and stiff peaks form.
  • Unroll cooled cake (you can just leave it laying on the towel) and spread with half of the filling and top with half of the berries. Carefully roll back up (this time without the towel!) and place on a serving plate. Spread top and sides with remaining filling and top with remaining berries. Serve immediately (leftovers are best eaten within 24 hours).

Nutrition Facts : Calories 342 kcal, Carbohydrate 51 g, Protein 5 g, Fat 14 g, Sugar 37 g, SaturatedFat 9 g, Cholesterol 51 mg, Sodium 411 mg, Fiber 2 g, ServingSize 1 serving

BERRY PINWHEEL CAKE



Berry Pinwheel Cake image

Perfect for special meals, this lovely chiffon cake is a nice change from strawberry pie or shortcake. Don't be afraid t try this jelly-roll-style dessert...it's easy to make. Plus, the waxed paper-lined pan helps make cleanup a breeze! -Becky Ruff, McGregor, Iowa

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 15

4 large egg yolks, room temperature
2 large eggs, room temperature
1/2 cup sugar
2 tablespoons water
2 teaspoons canola oil
1 teaspoon vanilla extract
1 cup cake flour
1 teaspoon baking powder
1/2 teaspoon salt
Confectioners' sugar
FILLING:
1 cup heavy whipping cream
1 tablespoon sugar
3 tablespoons lemon curd
2 cups coarsely chopped fresh strawberries

Steps:

  • Preheat oven to 375°. Line bottom of a a greased 15x10x1-in. pan with parchment; grease parchment., Beat egg yolks and eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Beat in water, oil and vanilla. In another bowl, whisk together flour, baking powder and salt; fold into egg mixture. Spread evenly into prepared pan. , Bake until top springs back when lightly touched, 10-12 minutes. Cool 5 minutes. Invert onto a tea towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold in lemon curd. Gently fold in strawberries., Unroll cake; spread filling to within 1/2 in. of edges. Roll up again, without towel; trim ends. Place on a platter, seam side down. Refrigerate, covered, 1 hour. Dust with confectioners' sugar before serving.

Nutrition Facts : Calories 315 calories, Fat 16g fat (8g saturated fat), Cholesterol 178mg cholesterol, Sodium 244mg sodium, Carbohydrate 37g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.

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