Easy Raspberry Cake Recipes

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13 RASPBERRY CAKES GUARANTEED TO IMPRESS



13 Raspberry Cakes Guaranteed To Impress image

These raspberry cake recipes are total show-stoppers! From layer cake to cheesecake to pound cake, these raspberry treats are sure to delight.

Provided by insanelygood

Categories     Desserts     Recipe Roundup

Number Of Ingredients 13

Raspberry Layer Cake
Lemon Raspberry Cake
Raspberry Dream Cake
White Chocolate Raspberry Cake
Chocolate Raspberry Cake
Orange Raspberry Pound Cake
White Chocolate Raspberry Bundt Cake
Raspberry Lemon Loaf Cake
No-Bake Raspberry Cheesecake
Raspberry Coffee Cake
Raspberry Cream Cake
Raspberry Cupcakes
Vanilla Raspberry Sheet Cake

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a raspberry cake in 30 minutes or less!

Nutrition Facts :

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.

EASY RASPBERRY CAKE



Easy Raspberry Cake image

This is a fast, easy recipe for a moist, fruity coffee cake. I have used blackberries instead of raspberries with good results. From a magazine clipping. Does not include the time needed to cool cake.

Provided by Mami J

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 14

3/4 cup unsalted butter, softened
1 cup sugar
1 tablespoon sugar
3 eggs
1 teaspoon vanilla
1/2 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
1/2 pint fresh raspberry
powdered sugar
fresh raspberry

Steps:

  • Preheat oven to 350 degrees. Line a 9 in square baking pan with foil; extend foil 2 in over 2 opposite sides. With cooking spray. Flour foil and tap out excess.
  • In a large bowl cream butter and 1 cup sugar with an electric mixer. Add eggs, one at a time, then vanilla, lemon juice and zest. On low speed, beat in flour, baking powder and salt. Add milk and beat until blended. Gently fold in raspberries, a rubber spatula works well.
  • Spread batter into prepared pan. Sprinkle with remaining sugar. Bake 40-45 minutes or until toothpick inserted in center comes out clean.
  • Remove from oven and cool in pan 10 minutes. Lift cake from pan by foil and place on a rack to cool completely.
  • Remove foil and place cake on a serving plate. Garnish with powdered sugar and fresh raspberries.

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.

RASPBERRY CAKE



Raspberry cake image

Make this summery cake with seasonal fresh raspberries. A dusting of icing sugar offsets the red of the raspberries, but you could also serve with a glaze.

Provided by Samuel Goldsmith

Categories     Dessert

Time 50m

Number Of Ingredients 10

125ml sunflower oil, plus extra for the tin
175g self-raising flour
175g caster sugar
125ml 10% fat Greek yogurt
3 eggs
1 tsp vanilla extract
1 lemon, zested
200g raspberries
icing sugar, to dust
100g raspberries (optional)

Steps:

  • Heat the oven to 180C/160C fan/ gas 4. Oil a deep, 20cm loose-bottomed cake tin and line with baking parchment. Combine the flour and sugar in a bowl. Set aside.
  • Mix the oil, yogurt, eggs, vanilla extract and lemon zest in another bowl. Tip in the flour and sugar mixture and fold in until smooth. Gently fold in the raspberries and bake for 30-40 mins, or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for a few minutes, then cool completely on a wire rack. Dust lightly with icing sugar and serve topped with more raspberries, if you like. Will keep for up to three days in an airtight container.

Nutrition Facts : Calories 364 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium

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.

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