Raspberry Caramel Cake Recipes

ROYAL RASPBERRY CAKE

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.

RASPBERRY CARAMEL OMBRE CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease and line the base and sides of 2 x deep 20cm cake tins with baking parchment. In a large bowl, beat the butter, sugar and 1⁄4 tsp salt with an electric hand whisk until light and fluffy. Add the eggs, one at a time, beating well after you add each one. If it looks like it might split, add spoonfuls of the flour. Add the remaining flour, then stir in the vanilla and milk and gently fold through the raspberries, trying not to break them up too much. Divide the mixture between the tins and bake for 50-55 mins, or until a skewer inserted into the centre of the cakes comes out clean. Cool in their tins for 20 mins before flipping onto wire racks, so the base now becomes the top, to cool completely.
• To make the icing, put 1 tbsp of the caramel, the cream cheese, butter and icing sugar in a large bowl and beat with an electric hand whisk until smooth - try not to overbeat or the icing may become runny. Split the cakes through the centre using a large serrated knife. use a little of the cream cheese icing to stick one cake layer to a board or cake stand. layer the remaining cake layers on top, filling with the caramel and some raspberries between each layer, finishing with a flat top of caramel.
• Using roughly a third of the icing, cover the cake with a thin layer using a palette knife - don't worry too much about getting it smooth at this stage, this first coat is to fill any gaps between the sponges and catch any crumbs. Once covered, chill for 30 mins.
• Split the remaining icing between two bowls, with roughly two-thirds in one bowl and the remaining third in the other. use a little food colouring to dye the smaller batch pink, and the other a biscuity-caramel colour. Remove the cake from the fridge. Dollop the caramel coloured icing on top of the cake and, using your palette knife, spread the icing over the top, then tease it down the sides, stopping roughly halfway down. use the pink icing to cover the bottom half of the cake.
• You should now have a stripe of pink at the bottom and caramel icing on the top half of the cake. Clean your palette knife and gently swipe the icing upwards, through the pink into the caramel, blending the colours together. Continue to do this around the cake, wiping your palette knife between each swipe. Once you've gone all the way around, run your palette knife all the way around the edges to smooth the surface, or leave it more rustic if you prefer. Best eaten within 1 day of making, will keep in the fridge for up to 3 days, just bring to room temperature before eating.

RASPBERRY CARAMEL CAKE

Steps:

• Preheat the oven to 350F and grease and line two 8 inch round cake tins.
• Measure out the flour, baking powder and bicarb into a medium sized bowl and mix together briefly. Set to one side.
• Place the raspberries into a medium sized bowl and then take a spoonful of flour out of the measured ingredients and toss the raspberries in it. (This will stop the raspberries sinking).
• Place the butter and sugars into a large bowl or the bowl of a stand mixer and mix on med-high for 2-3 minutes until light and fluffy.
• Add in the eggs and vanilla, scraping the sides down as necessary and mix until well incorporated, about 1 min on med-high speed.
• Add in the milk and flour mix and mix on low-med until light and smooth.
• Add in the raspberries and fold in gently by hand.
• Divide the batter between the two cake tins and smooth over with the back of a wooden spoon/spatula.
• Place in the oven for 30-35 mins until golden brown, springy to the touch and an inserted skewer into the centre comes out clean.
• Leave to cool in the tins for at least 30 minutes, before transferring to a wire rack to cool completely.
• Once cool, make the frosting: Place the caramel, butter, icing sugar and salt into a large bowl or the bowl of your stand mixer and beat on med-high until light and fluffy, 2-3 minutes (This frosting makes enough to frost the top and sides, if you just want to do the top and middle like me, halve the recipe).
• Take one cake layer and place on a cake stand/plate/cake board. Spread a good layer of frosting onto the cake and, smooth with a spatula. Sprinkle the 1/2 cup of raspberries over the top. (reserving 3 for garnish if you want).
• Turn the second cake layer bottom side up and place on top of the frosted cake layer. Spread another layer of frosting over the top (and sides if you want) and garnish with a few raspberries, if desired.
• Cake will keep in the fridge, covered for 2 days.

CHOCOLATE CARAMEL RASPBERRY SAUCE

Steps:

• COMBINE sweetened condensed milk, caramels and chocolate in heavy saucepan over low heat; stir until smooth. Stir in butter and jam until smooth. Serve warm over pound cake.
• Calories 473,Total Fat Grams25.5,Calories From Fat 229,Calories From Fat Grams Pct Daily Value 39,Saturated Fat Grams 15,Saturated Fat Grams Pct DailyValue 79,CholesterolMilligrams 87,SodiumMilligrams 250,Sodium Milligrams Pct Daily Value 10,Potassium Milligrams 204,Potassium Milligrams Pct Daily Value 6,Total Carbohydrates Grams 49,Total Carbohydrates Grams Pct Daily Value 16,Dietary Fiber Grams 2.6,Dietary Fiber Grams Pct Daily Value 10,Sugars Grams 37,Protein Grams 5.1,Protein Grams Pct Daily Value 10,Vitamin A Pct Daily Value 10,Calcium Pct Daily Value 7,Thiamin Pct Daily Value 5,Niacin Pct Daily Value 11,Vitamin C Pct Daily Value 1,Folate Pct Daily Value 7,Magnesium Pct Daily Value 18,
• **Nutrient information is not available for all ingredients. Amount is based on available nutrient data"