Raspberry Dream Layer Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHOCOLATE LAYER CAKE WITH RASPBERRY CREAM FILLING



Chocolate Layer Cake With Raspberry Cream Filling image

A nicely decorated chocolate cake always makes an impressive presentation, even if it is semi-homemade. Adding raspberry cream filling between layers and a rich, chocolate-raspberry ganache on top, gives ordinary chocolate cake a hint of elegance and interest. Prep time will vary depending on time spent decorating.

Provided by Stoblogger

Categories     Dessert

Time 1h30m

Yield 1 layer cake, 12 serving(s)

Number Of Ingredients 11

1 (20 ounce) box chocolate cake mix, prepared as directed
1/4 cup cream cheese, softened
1/2 cup seedless raspberry jam
2 cups powdered sugar
16 ounces prepared chocolate frosting, not whipped
2 tablespoons cocoa powder, unsweetened
1/3 cup sugar
1 1/2 teaspoons cornstarch
1/4 cup water
3 tablespoons seedless raspberry jam
2 teaspoons raspberry liqueur (optional)

Steps:

  • CHOCOLATE CAKE.
  • Prepare Chocolate Cake according to package directions in two 9 inch cake pans.
  • Cool completely. For best results and time permitting, place the layers in freezer until firm.
  • RASPBERRY CREAM FILLING.
  • Place softened cream cheese and jam in a mixing bowl and cream together until well incorporated, about 2 minutes.
  • Add powdered sugar, one cup at a time, until it reaches desired consistency. Use more or less than 2 cups, as desired.
  • Frost only ONE of the cooled layers leaving a 1 inch unfrosted margin all around the edge of the layer. Then place the other layer on the Raspberry Filling. The top layer will push the Raspberry Filling toward the edges of the cake, that's why it's important to leave the 1 inch margin.
  • CHOCOLATE FROSTING.
  • Beat the frosting in mixing bowl for 2-3 minutes.
  • Completely frost the sides of the cake.
  • Put remaining frosting in decorating bag. Using a large star tip, create a shell border around the top of the cake. The border will keep the ganache on top of the cake. Place cake in refrigerator until ganache is ready.
  • RASPBERRY CHOCOLATE GANACHE.
  • Combine cocoa, sugar and cornstarch in a saucepan and whisk.
  • Gradually add water and jam, continue to whisk the mixture.
  • Bring to a simmer over medium heat, whisking constantly.
  • Remove from the heat and stir in raspberry liqueur, if using.
  • Let cool slightly.
  • Remove cake from refrigerator and pour/spread ganache on top.
  • Garnish with candies or raspberries.

RASPBERRY DREAM CAKE



Raspberry Dream Cake image

This Raspberry Dream Cake has layers of tender, moist vanilla cake and fresh raspberry filling all covered in cream cheese frosting! It's a wonderfully simple, yet delicious cake!

Provided by Lindsay

Categories     Dessert

Time 1h55m

Number Of Ingredients 18

1 1/4 cups (300ml) milk
4 large eggs
1/4 cup vegetable oil
1 tbsp vanilla extract
2 1/2 cups (325g) cake flour
1 1/2 cups (310g) sugar
2 1/2 tsp baking powder
1/2 tsp salt
3/4 cup (168g) unsalted butter, room temperature
2 cups (320g) raspberries
4 tbsp (60ml) water
1 cup (207g) sugar
3 tbsp + 1/2 tsp cornstarch
16 oz (452g) cream cheese, room temperature
3/4 cup (172g) butter, room temperature
10 cups (1150g) powdered sugar
2 tsp vanilla extract
Pinch or two of salt

Steps:

  • Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with parchment paper in the bottom and baking spray on the sides. 2
  • . Combine the milk, eggs, vegetable oil and vanilla extract in a large bowl, then separate about 3/4 cup of the mixture into another bowl or measuring cup. About 1 1/4 cups should remain in the other bowl. Set both aside.
  • . In a large mixer bowl, combine the flour, sugar, baking powder and salt.
  • . With the mixer on the lowest speed, add the butter about a tablespoon at a time, allowing it to incorporate before adding the next tablespoon. As you add more butter, the mixture will start to clump together a bit a should end up resembling wet sand.
  • . Add the larger of the reserved egg mixture (about 1 1/4 cups) to the dry ingredients/butter mixture. Stir on the lowest speed until it's incorporated, then scrape down the sides of the bowl. 6.
  • Increase the speed to medium high and beat until light and fluffy, about 45 seconds to a minute. Scrape down the sides of the bowl. 7.
  • Turn the speed down to low and slowly add the remaining egg mixture in a slow stream until incorporated. 8.
  • Scrape the sides of the bowl, then turn speed back up and mix until well combined, about 10-15 seconds. 9.
  • Divide the batter evenly between the three cake pans and bake 20-25 minutes or until a toothpick inserted comes out clean. 10
  • Remove cakes from the oven and allow to cool for 2-3 minutes, then turn out onto a cooling rack to cool completely. The cakes will pull away from the sides of the pan a little as they cool. 11
  • To make the raspberry filling, add the raspberries and water to a food processor and puree until smooth. If you'd like, you can strain the puree to remove the seeds. 12
  • Combine the sugar and cornstarch in a medium saucepan. Stir in the raspberry puree. 13
  • Cook over medium heat, stirring consistently until mixture thickens and comes to a boil, about 8-10 minutes. 14
  • Allow to boil for 1 minute, then remove from heat. Refrigerate and allow to cool completely. 15
  • When ready to build the cake, make the frosting. Add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth. 16
  • Add about half of the powdered sugar and mix until well combined and smooth. 17
  • Add the vanilla extract and salt mix until well combined. 18
  • Add the remaining powdered sugar and mix until well combined and smooth. 19
  • To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they're flat. Refer to my tutorial, if needed. 20.
  • lace the first cake on a serving plate or a cardboard cake round. 21.
  • ipe a dam of frosting around the outside of the cake. Refer to my tutorial, if needed. Spread about 1/2 of the filling evenly on top of the cake. 22.
  • lace the second cake on top and add another dam of frosting and the remaining raspberry filling. 23.
  • op the cake with the final cake layer and frost with the remaining frosting. Refer to my tutorial, if needed. 24.
  • f desired, use a 9 inch offset spatula to create a design in the sides of the cake. Pipe shells around the top edge of the cake. I used Ateco tip 847. Finish off the cake with some fresh raspberries. 25.
  • efrigerate cake until ready to serve. Cake is best when allowed to sit out for an hour or two before serving so that it comes a little closer to room temperature. Cake is best when stored well covered for 3-4 days.

Nutrition Facts : ServingSize 1 slice, Calories 784 calories, Sugar 109.6 g, Sodium 328.4 mg, Fat 25.4 g, SaturatedFat 13.7 g, TransFat 0 g, Carbohydrate 134.3 g, Fiber 1.6 g, Protein 7.5 g, Cholesterol 97.9 mg

LAYERED RASPBERRY DREAM



Layered Raspberry Dream image

A light and tasty dessert that is perfect for summer gatherings. You can substitute different fruits as well!

Provided by MommaBear

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 3h30m

Yield 12

Number Of Ingredients 12

1 ½ cups graham cracker crumbs
½ cup brown sugar
¼ teaspoon ground cinnamon
½ cup butter, melted
1 (8 ounce) package cream cheese, softened
¼ cup confectioners' sugar
1 teaspoon vanilla extract
1 (3 ounce) package raspberry-flavored gelatin mix (such as Jell-O®)
1 cup boiling water
1 tablespoon lemon juice
2 cups frozen raspberries
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • Combine graham cracker crumbs, brown sugar, and cinnamon in a bowl; stir in melted butter. Set aside 1/2 cup of graham cracker mixture; press remaining mixture into a 9x13-inch dish. Chill crust until firm, about 30 minutes.
  • Beat cream cheese, confectioners' sugar, and 1 teaspoon vanilla extract together in a bowl until soft and fluffy. Spread cream cheese mixture over graham cracker crust and chill until firm, about 30 more minutes.
  • Whisk raspberry gelatin and boiling water together in a separate large bowl until gelatin has dissolved; stir in lemon juice. Gently fold frozen raspberries into warm gelatin; cold raspberries will cause gelatin to begin to set. Spread raspberry mixture over cream cheese layer in pan.
  • Spread whipped topping over raspberries and sprinkle dessert with reserved crumb topping. Chill at least 2 more hours.

Nutrition Facts : Calories 351.1 calories, Carbohydrate 41.5 g, Cholesterol 40.9 mg, Fat 20 g, Fiber 2.2 g, Protein 3.4 g, SaturatedFat 13.2 g, Sodium 207 mg, Sugar 34.1 g

RASPBERRY LAYER CAKE



Raspberry layer cake image

Try this light, creamy raspberry cake for a sweet summer treat

Provided by Emma Lewis

Categories     Afternoon tea, Buffet, Dessert, Snack, Supper, Treat

Time 1h5m

Number Of Ingredients 12

200g caster sugar
200g softened butter
4 eggs , beaten
200g self-raising flour
1 tsp baking powder
icing sugar , to decorate
85g caster sugar
50ml Disaronno liqueur
284ml tub double cream
250g tub mascarpone
3 tbsp caster sugar
150g punnet raspberries

Steps:

  • Heat oven to 190c/fan 170c/gas 5. Butter 2 x 20cm sandwich tins and line each with a circle of baking parchment. In a large bowl, beat together all the cake ingredients until you have a smooth, soft mixture. Spoon the mixture equally into the two tins, smoothing over the top of each with the back of the spoon. Bake in the oven for 20 mins until golden and the cake springs back when gently pressed. Turn the cakes onto a cooling rack.
  • Heat the sugar, 2 tbsp water and Disaronno together until the sugar has dissolved. Leave to cool, about 10 mins. Use a large serrated knife to cut each cake in half. Brush the syrup all over all four pieces of cake with a pastry brush.
  • For the filling, whip the cream until it forms soft peaks. Beat the mascarpone and caster sugar in a large bowl to loosen, then fold in the cream and mix together until smooth.
  • Spoon a third of the cream mixture over one of the cake halves. Scatter over some of the fruit (you don't want to cover the cake), then sandwich another half on top. Spread with cream and fruit as before and top with another half of cake and more cream and berries. Lay the final cake half on top. Gently press down, then wrap tightly in cling film and leave in the fridge overnight. To stop the cream from melting, this cake needs to be transported to the picnic in a cooler box. At the picnic, carefully remove clingfilm and dust with icing sugar to decorate, if you like.

Nutrition Facts : Calories 819 calories, Fat 58 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 50 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 1.02 milligram of sodium

RASPBERRY-CREAM LAYER CAKE



Raspberry-Cream Layer Cake image

Pretty pink whipped cream is an irresistible filling and frosting. It needs to be prepared just before serving.

Categories     cake recipe     raspberry cake     summer cake     vanilla cake     raspberry dessert

Time 1h

Yield 12

Number Of Ingredients 14

For Classic Yellow Cake Batter:
2 stick unsalted butter
1 3/4 c. sugar
4 large eggs
2 large egg yolks
1 tbsp. pure vanilla extract
3 c. cake flour
1 tbsp. baking powder
1/2 tsp. fine salt
1 1/2 c. buttermilk
For Raspberry Cream:
2 c. raspberries
3 tbsp. confectioners' sugar
2 c. cold heavy cream

Steps:

  • Preheat oven to 350 degrees F. Lightly butter two 9-inch round cake pans (2 inches deep). Line bottoms with parchment paper; butter parchment.
  • Bring cold ingredients to room temperature. Butter should be soft enough to hold a thumbprint but still keep its shape. In a large bowl, using an electric mixer, beat butter and sugar on high until light and fluffy, about 6 minutes.
  • Beat in 4 eggs plus 2 yolks, one at a time, until combined. Beat in vanilla extract.
  • In another large bowl, whisk together cake flour, baking powder, and salt. With mixer on low, add 1/3 the flour mixture to butter mixture, beating to combine.
  • Beat in 3/4 cup buttermilk, another 1/3 the flour mixture, another 3/4 cup buttermilk, and remaining flour mixture until just combined. Scrape down bowl as needed. Divide batter between pans, firmly tap on a flat surface to remove air bubbles, and smooth tops.
  • Bake until cakes are golden and puffed and a toothpick inserted in center comes out with a few moist crumbs attached, about 30 minutes, rotating pans halfway through. Let cakes cool in pans on wire racks 10 minutes. Run a knife around edges, then invert; remove parchment. Invert cakes again and let cool completely on racks.
  • In a medium bowl, gently mash 1 cup raspberries with a fork. Stir in 1 cup whole raspberries. In a large bowl, using an electric mixer, beat cream and confectioners' sugar on high until soft peaks form, 1 minute. With a rubber spatula, gently fold raspberries into whipped cream. Place 1 cake on a cake stand or serving plate. Spread raspberry cream on top, leaving a 1/4-inch border. Top with other cake, press gently, and finish with remaining raspberry cream. Serve immediately. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.

RASPBERRY-CREAM LAYER CAKE



Raspberry-Cream Layer Cake image

Pretty pink whipped cream is an irresistible filling and frosting in this delicate raspberry layer cake that comes together in just one hour. It's a light and cheerful dessert to serve at a baby shower, birthday party, or on Mother's Day.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h

Number Of Ingredients 5

Unsalted butter, for cake pans
1 recipe Classic Yellow Cake Batter
2 cups raspberries
3 tablespoons confectioners' sugar
2 cups cold heavy cream

Steps:

  • Preheat oven to 350 degrees. Lightly butter two 9-inch round cake pans (2 inches deep). Line bottoms with parchment paper; butter parchment. Divide batter between pans, firmly tap on a flat surface to remove air bubbles, and smooth tops.
  • Bake until cakes are golden and puffed and a toothpick inserted in center comes out with a few moist crumbs attached, about 30 minutes, rotating pans halfway through. Let cakes cool in pans on wire racks 10 minutes. Run a knife around edges, then invert; remove parchment. Invert cakes again and let cool completely on racks.
  • In a medium bowl, gently mash 1 cup raspberries with a fork. Stir in 1 cup whole raspberries. In a large bowl, using an electric mixer, beat cream and confectioners' sugar on high until soft peaks form, 1 minute. With a rubber spatula, gently fold raspberries into whipped cream. Place 1 cake on a cake stand or serving plate. Spread raspberry cream on top, leaving a 1/4-inch border. Top with other cake, press gently, and finish with remaining raspberry cream. Serve immediately.

Nutrition Facts : Calories 534 g, Fat 33 g, Fiber 1 g, Protein 8 g, SaturatedFat 20 g

RASPBERRY DREAM LAYER CAKE



Raspberry Dream Layer Cake image

Another recipe from the April/May 2013 Publix Family Style magazine. Picture credit Publix. Can't wait to make this! I can just see myself sitting in the shade on a summer day, sipping lemonade with a big slice of this cake.

Provided by Julie Madawi

Categories     Cakes

Time 1h20m

Number Of Ingredients 12

1 2 layer size white cake mix
1 1/4 c water
1/2 c vegetable oil
3 egg whites
2 tsp almond extract, divided
1/2 c raspberry preserves, seedless
1/2 c butter, softened
1/2 c sour cream
5 c powdered sugar
milk
4-5 drops red food coloring
1 c raspberries, fresh

Steps:

  • 1. Preheat oven to 350 degrees. Grease and flour two 8-inch round cake pans; set aside.
  • 2. In a large bowl, combine the cake mix, water, vegetable oil, egg whites and 1 teaspoon almond extract. Beat on low speed just until combined. Beat on medium speed for two minutes more. Pour batter into the prepared pans and bake for 30 to 35 minutes or until a toothpick inserted near the centers comes out clean. Cool layers in pan on wire racks for 10 minutes. Remove the layers from pans; cool thoroughly on wire racks. If desired, using a serrated knife, level off the tops of the cakes.
  • 3. Place one of the cooled cake layers, bottom side up, on a serving platter or cake stand. Spread with the raspberry preserves. Top with remaining cake layer.
  • 4. In large mixing bowl, combine butter, sour cream and 1 teaspoon almond extract. Beat with electric mixer on medium speed for 30 seconds. Gradually beat in powdered sugar. Thin with milk to desired consistency. Add enough red food coloring to reach a light pink color
  • 5. Generously frost the top and sides of the cake with the frosting. Garnish the top of the cake with the fresh raspberries. To store cake, cover and chill in the refrigerator.

RASPBERRY CAKE



Raspberry Cake image

This is a moist one layer cake that makes a stunning presentation. The raspberries topping the cake hold their shape and position when the cake bakes. I've also made this cake using blackberries and it's just as pretty and delicious, either as a coffee cake or a dessert cake.

Provided by sugarpea

Categories     Breads

Time 1h

Yield 1 9x9 inch cake, 8 serving(s)

Number Of Ingredients 10

4 tablespoons unsalted butter
1 cup sugar, divided
1 egg
2 cups sifted all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1 cup buttermilk
2 cups fresh raspberries or 1 (12 ounce) package frozen raspberries
whipped topping or whipped cream

Steps:

  • *Note:if using frozen raspberries, thaw them on paper towels for 3 hours before putting them on cake batter.
  • Preheat oven to 350°; grease a 9"x9" baking pan.
  • Cream butter and 3/4 cup sugar; add the egg and beat well; mix the flour, baking powder, baking soda and salt together; alternate adding dry mixture and buttermilk to creamed mixture.
  • Pour into baking pan and cover with the raspberries, starting in the center; place berries, point up, in concentric circles until cake is covered (berries will hold their shape and position as the cake bakes); sprinkle with the remaining 1/4 cup sugar.
  • Bake 45-50 minutes or until toothpick comes out clean; serve with a dollop of whipped topping or whipped cream on the side.

RASPBERRY WHIPPED CREAM TRUFFLE CAKE



Raspberry Whipped Cream Truffle Cake image

Categories     Cake     Milk/Cream     Mixer     Chocolate     Fruit     Dessert     Bake     Raspberry     Summer     Chill     Engagement Party     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 24

Glaze
1 cup whipping cream
1/4 cup (1/2 stick) unsalted butter, cut into pieces
2 tablespoons sugar
12 ounces semisweet chocolate, chopped
1 teaspoon vanilla extract
Cake
2 ounces unsweetened chocolate, chopped
2 cups cake flour
2/3 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
1/2 cup (1 stick) unslated butter, room temperature
3 large eggs
1 1/2 teaspoons vanilla extract
1 1/4 cups buttermilk
Filling
1 3/4 cups plus 2 tablespoons chilled whipping cream
3 tablespoons powdered sugar
2 teaspoons framboise eau-de-vie (clear raspberry brandy; optional)
3/4 teaspoon vanilla extract
2 cups fresh raspberries or frozen unsweetened, thawed, drained
Additional raspberries (optional)

Steps:

  • For Glaze:
  • Combine cream, butter and sugar in heavy large saucepan. Stir over medium heat until butter melts, sugar dissolves and mixture comes to simmer. Remove from heat. Add chocolate and vanilla. Stir until chocolate melts and glaze is smooth. Let stand until thick enough to spread, stirring occasionally, about 1 hour. (Can be made 1 week ahead. Cover and refrigerate. Before using, whisk over low heat just until spreadable.)
  • For cake:
  • Preheat oven to 350°F.
  • Butter two 9-inch-diameter cake pans with 2-inch-high sides. Line pan bottoms with waxed paper; butter paper. Stir chocolate in top of double boiler set over simmering water until melted. Remove from over water.
  • Sift flour, cocoa, baking soda and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating to blend after each addition and occasionally scraping down sides of bowl. Mix in melted chocolate and vanilla. Mix in dry ingredients alternately with buttermilk in 3 additions each. Transfer batter to prepared pans, dividing equally.
  • Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on racks 10 minutes. Cut around pan sides to loosen cakes. Turn cakes out onto racks; peel off waxed paper. Cool cakes completely. (Can be prepared 1 day ahead. Wrap tightly and store at room temperature.)
  • For filling:
  • Using electric mixer, beat cream, powdered sugar, framboise (if desired) and vanilla in large bowl until very firm peaks form. Transfer 1 1/2 cups whipped cream mixture to small bowl and chill. Fold 2 cups raspberries into remaining whipped cream mixture.
  • Cut each cake layer horizontally in half. Using large tart pan bottom as aid, transfer 1 layer to platter. Slide waxed paper strips under edges of cake. Spread 2/3 cup chocolate glaze over cake. Spread half of raspberry whipped cream over. Place second cake layer on work surface. Spread 2/3 cup glaze, then remaining raspberry cream over. Place atop first layer, using tart pan as aid. Top with third cake layer, pressing lightly to adhere (reserve fourth layer for another use). Smooth filling at edges of cake. Spread thin layer of glaze over sides of cake. Chill until glaze sets, about 10 minutes.
  • Spread remaining glaze over sides of cake. Spread or pipe reserved 1 1/2 cups whipped cream mixture over top of cake. Garnish with additional berries, if desired. Gently remove waxed paper from under cake. Cover cake with cake dome; chill at least 1 hour and up to 8 hours.

RASPBERRY-CREAM LAYER CAKE



RASPBERRY-CREAM LAYER CAKE image

Categories     Berry

Yield 12 people

Number Of Ingredients 15

FOR THE CAKE:
CLASSIC YELLOW LAYER CAKE
1 cup (2 sticks) unsalted butter
1 3/4 cups sugar
4 large eggs plus 2 large egg yolks
1 tablespoon pure vanilla extract
3 cups cake flour (spooned and leveled)
1 tablespoon baking powder
1/2 teaspoon fine salt
1 1/2 cups buttermilk
FOR THE FILLING:
RASPBERRY-CREAM
2 cups raspberries
3 tablespoons confectioners' sugar
2 cups cold heavy cream

Steps:

  • MAKE THE CAKE: CLASSIC YELLOW LAYER CAKE Bring cold ingredients to room temperature. Butter should be soft enough to hold a thumbprint but still keep its shape. In a large bowl, using an electric mixer, beat butter and sugar on high until light and fluffy, about 6 minutes. Beat in 4 eggs plus 2 yolks, one at a time, until combined. Beat in vanilla extract. In another large bowl, whisk together cake flour, baking powder, and salt. With mixer on low, add 1/3 the flour mixture to butter mixture, beating to combine. Beat in 3/4 cup buttermilk, another 1/3 the flour mixture, another 3/4 cup buttermilk, and remaining flour mixture until just combined. Scrape down bowl as needed. Preheat oven to 350 degrees. Lightly butter two 9-inch round cake pans (2 inches deep). Line bottoms with parchment paper; butter parchment. Divide batter between pans, firmly tap on a flat surface to remove air bubbles, and smooth tops. Bake until cakes are golden and puffed and a toothpick inserted in center comes out with a few moist crumbs attached, about 30 minutes, rotating pans halfway through. Let cakes cool in pans on wire racks 10 minutes. Run a knife around edges, then invert; remove parchment. Invert cakes again and let cool completely on racks. MAKE THE FILLING: In a medium bowl, gently mash 1 cup raspberries with a fork. Stir in 1 cup whole raspberries. In a large bowl, using an electric mixer, beat cream and confectioners' sugar on high until soft peaks form, 1 minute. With a rubber spatula, gently fold raspberries into whipped cream. Place 1 cake on a cake stand or serving plate. Spread raspberry cream on top, leaving a 1/4-inch border. Top with other cake, press gently, and finish with remaining raspberry cream. Serve immediately.

More about "raspberry dream layer cake recipes"

CREAM CHEESE LAYER CAKE WITH RASPBERRY ... - HBF INTERNATIONAL
cream-cheese-layer-cake-with-raspberry-hbf-international image
2016-12-12 Bake in a 350°F oven for about 30 minutes or until cake springs back when lightly pressed with finger tips in center. Allow cake to cool in pans for five …
From hbfberries.com
Cuisine American
Total Time 1 hr
Category Dessert
  • Beat cream cheese until fluffy (about 3 minutes). Add the other ingredients and beat just until blended.
  • Sift together flour and salt with baking powder. Cream shortening until soft and smooth, then gradually blend in 1 cup of sugar. Add vanilla extract. Stir in one of the egg whites and beat vigorously until light and fluffy. Stir in the flour mixture and milk alternately in three portions, beginning and ending with the flour; beat well after each addition.


RASPBERRY LACED WEDDING CAKE RECIPE - LAND O'LAKES
raspberry-laced-wedding-cake-recipe-land-olakes image
Place1 (8-inch) layer on 8-inch cake cardboard round, bottom-side up. Spread with thin, smooth layer of frosting; top with thin layer of raspberry glaze. Refrigerate …
From landolakes.com
Ratings 1
Total Time 6 hrs 6 mins
Servings 36
Calories 430 per serving
  • Heat oven to 350°F. Lightly spray bottoms of2 (10-inch) round and2 (8-inch) round cake pans with no-stick cooking spray; set aside.
  • Beat egg whites at high speed in bowl, scraping bowl often, until soft peaks form. Continue beating, gradually adding 1 1/3 cups sugar, until stiff peaks form. Set aside.
  • Combine remaining 2 cups sugar, cake flour, baking powder and salt in another bowl; mix well. Stir in 3 cups water and all remaining cake ingredients. Beat at low speed, scraping bowl often, until smooth. Pour batter into 8-quart bowl; gently stir in egg whites. Gradually and gently, stir in remaining 1 cup water.
  • Pour about 6 cups batter into each 10-inch prepared pan and about 4 cups batter into each 8-inch prepared pan. Tap pans on counter top 2 to 3 times to remove air bubbles from batter. Bake 25-30 minutes or until cake pulls away from sides of pan. (If necessary, rotate pans in oven for even browning.)


RASPBERRY DREAM CAKE - 12 TOMATOES
raspberry-dream-cake-12-tomatoes image
2018-06-26 Raspberry Dream Cake. We’ve never met a dreamier cake. Kristy Norrell. Go to recipe ↓ S2C Image. We guess you could make a case that all …
From 12tomatoes.com
Servings 6-8
Estimated Reading Time 2 mins
  • Prepare cake mix according to package instructions and bake in a 10-inch round cake pan, using only enough batter to fill it 1/3 of the way. Baking time will be approximately 20-24 minutes. Let cool completely.
  • Meanwhile, prepare the filling. In a medium bowl, mix together the mashed raspberries, whipped topping, and cream cheese until well combined. Once the cake has cooled completely, spread the filling evenly over the cake. Place in the freezer while you prepare the last layer.
  • Bring 2 cups of water to a boil. Whisk in raspberry jello until dissolved and then stir in raspberries.
  • Remove cake from freezer and pour jello layer on top of the cream cheese layer. Cover with plastic wrap and let chill in the fridge until completely set. Enjoy!


COCONUT AND RASPBERRY LAYER CAKE - HARVEY NORMAN AUSTRALIA
coconut-and-raspberry-layer-cake-harvey-norman-australia image
2018-10-29 Line two lightly greased 20cm round cake tins with baking paper. Place butter, sugar, eggs, vanilla, coconut, milk, flour, baking powder and salt in …
From harveynorman.com.au
Estimated Reading Time 3 mins


RASPBERRIES & CREAM CAKE | MOTHER'S DAY ... - TESCO REAL FOOD
raspberries-cream-cake-mothers-day-tesco-real-food image
Raspberries and cream cake with rose petals recipe. 1 star; 2 star; 3 star; 4 star; 5 star; 34 ratings Rate. Fancy and flavoursome, this floral-inspired cake – with …
From realfood.tesco.com
5/5 (32)
Category Dessert
Cuisine British
Total Time 1 hr


WHITE LAYER CAKE WITH RASPBERRY JAM RECIPE | MYRECIPES

From myrecipes.com
Servings 10
Published 2009-06-30
Total Time 1 hr 20 mins
Calories 641 per serving
  • Preheat oven to 350°F. Butter 3 8-inch round cake pans. Line bottoms of pans with parchment paper, then butter parchment. Spoon a small amount of flour into pans, swirl to coat sides and bottom, then tap out and discard excess flour.
  • Make cake: Combine flour, baking powder and salt in a medium bowl. Whisk together milk, egg whites and vanilla in a medium glass measuring cup or bowl.
  • In a large bowl, using an electric mixer on medium-high speed, beat butter and sugar until well combined and light. Reduce speed to low and add 1/3 of flour mixture.
  • Bake cakes for 30 to 35 minutes, until a toothpick inserted in center of each cake comes out clean. Transfer cakes to wire racks; cool in pans for 10 minutes.
  • Make frosting: Beat butter and cream cheese with an electric mixer on medium-high speed in a large, deep bowl until light and fluffy. Reduce speed to low and gradually beat in confectioners' sugar in 2 batches until smooth and creamy.
  • Assemble cake: Using a serrated knife, gently slice horizontally across top of each cake layer to make level. Place 1 cake layer on serving plate.


RASPBERRY CREAM CHEESE COFFEE CAKE - EASY PEASY MEALS
2013-08-16 Cut in 3/4 cup butter. Reserve 1 cup crumb mixture. To remaining crumb mixture add 1 beaten egg, 3/4 cup sour cream, 1/4 tsp salt, 1/2 tsp each baking powder, baking soda, …
From eazypeazymealz.com
Reviews 8
Category Dessert
Cuisine American
Total Time 45 mins


RASPBERRY LAYER CAKE WITH CREAM CHEESE ... - SWEET & SAVORY
2019-03-19 To make raspberry jello layer, spray two 7-inch round cake pans with a cooking spray. In a small bowl mix together gelatin powder and water. Let it sit for 5 minutes. In a small …
From sweetandsavorybyshinee.com
5/5 (2)
Estimated Reading Time 7 mins
Servings 12
  • To make the cake, preheat the oven to 350°F (177°C). Line bottom of 1 9-inch springform pan (at least 3 inches tall) with parchment paper. No need to grease the pan.
  • Separate egg whites and yolks, making sure not even a little bit of egg yolk gets into the whites. (Tip: It’s easier to separate the egg when they’re cold right out of the fridge.)
  • In a mixing bowl with whisk attachment, whisk together egg yolks and ½ cup of sugar until pale and tripled in volume, about 5 minutes.


LEMON RASPBERRY LAYER CAKE - LIFE LOVE AND SUGAR
2016-05-25 2. Top cake with about ¾ cup of raspberry frosting and spread into an even layer. Pipe a dam of raspberry frosting around the outside edge of the cake, then fill it with half of …
From lifeloveandsugar.com
4.9/5 (7)
Total Time 1 hr 25 mins
Category Dessert
Calories 1351 per serving
  • Combine all ingredients in a double boiler and heat while stirring constantly with a whisk. It’s done when it’s thick enough to coat the back of a smooth. 2.
  • id=”instruction-step-4″>1. Preheat oven to 350 degrees and line three 8 inch cake pans with parchment paper and grease the sides. 2.


RECIPE DETAILS - PUBLIX SUPER MARKETS
Aprons Recipes. Publix Catering. Aprons Cooking School. Health & wellness. Shelf tags & icons. Wedding services. Services you'll love Gift cards. Special item requests. Presto! ATM. Aprons Recipes. Publix Catering. Aprons Cooking School. Health & wellness. Shelf tags & icons. Wedding services. More ways to shop . Browse Products. Publix Pharmacy. Publix Liquors. …
From publix.com


10 BEST FRESH RASPBERRY CAKE RECIPES - YUMMLY

From yummly.com


RASPBERRY DREAM LAYER CAKE RECIPE | DESSERTS, LAYER CAKE ...
Apr 7, 2013 - Another recipe from the April/May 2013 Publix Family Style magazine. Picture credit Publix. Can't wait to make this! I can just see myself sitting in the shade on a summer day, sipping lemonade with a big slice of this cake.
From pinterest.co.uk


RASPBERRY CREAM CHEESE FILLING FOR CAKES RECIPE 38
Spread the raspberry frosting on top of one cake layer. Arrange most of the raspberries on top (reserve 7 or 8 for the top of the cake). Carefully put the second cake layer on top. Take about 1 cup of the remaining plain frosting and use it to cover the entire cake in a thin, even layer (it is okay if it looks messy). Refrigerate the cake until the frosting is firm, about 20 minutes. Use the ...
From tfrecipes.com


BEST CHOCOLATE MOUSSE CAKE RECIPE : CHOCOLATE RASPBERRY ...
Chocolate Dream Trifle - Diary of A Recipe Collector from www.diaryofarecipecollector.com Irene_k/getty images this is a one bowl cake, topped with a rich chocolate frosting. White chocolate, mango, and whipped cream create a light and elegant dessert. From sugar cookies to red velvet cakes, there's a lot to drool over, but, without a doubt, one of the best flavo. The …
From diywreaths.blogspot.com


RASPBERRY DREAM CAKE - RECIPE - COOKS.COM
2019-02-18 RASPBERRY DREAM CAKE. Mix one white cake mix as directed on box. Put in 2 (9x13) pans. Bake approximately 12-15 minutes. When cake is cool, mix 2 packages vanilla pudding as directed. Add 2 (8 ounce) packages cream cheese, softened, and 16 ounces Cool Whip. Mix well. Spread on cake. Mix 1 package Danish Dessert and add 2 (10 ounce) …
From cooks.com


FRESH RASPBERRY CREAM CAKE RECIPE - FOOD NEWS
Top with another cake layer, and repeat the layering process, ending with the last cake layer on top. Spread all remaining frosting over the top and sides of the cake. Using your hands, gently press the sliced almonds all around the sides of the cake. Then top with fresh raspberries! Allow the cake to set for 20 minutes before slicing. Jan 10, 2021 - This Vanilla Raspberry Sheet …
From foodnewsnews.com


RASPBERRY DREAM LAYER CAKE | RECIPE | DESSERTS, CAKES ...
Apr 7, 2013 - Another recipe from the April/May 2013 Publix Family Style magazine. Picture credit Publix. Can't wait to make this! I can just see myself sitting in the shade on a summer day, sipping lemonade with a big slice of this cake.
From pinterest.com


Related Search