13 RASPBERRY CAKES GUARANTEED TO IMPRESS
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
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a raspberry cake in 30 minutes or less!
Nutrition Facts :
RASPBERRY CAKE
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
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.
ROYAL RASPBERRY CAKE
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
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.
PRESSURE-COOKER RASPBERRY UPSIDE-DOWN CAKE
Yes, you can make a cake in an Instant Pot or pressure cooker! This tastes like British steamed puddings, such as spotted dick, but it's made with fresh fruits instead of dried ones. This recipe appears in our cookbook "Martha Stewart's Pressure Cooker" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 12
Steps:
- Create a sling for pan: Fold one 20-inch length of foil lengthwise into thirds. Place a 7-inch cake pan or cake-pan pressure-cooker insert over foil; transfer to a 6-to-8-quart cooker, holding foil sling in place. Fold tops of sling down, if necessary, to avoid interfering with cooker lid. Remove sling and cake pan from cooker.
- Butter cake pan. Line with parchment, butter parchment, and sprinkle with 2 tablespoons sugar. Top with raspberries in an even layer. Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar. In a large bowl, whisk together egg, milk, butter, zest, liqueur, and vanilla. Whisk flour mixture into egg mixture until just combined. Pour batter over fruit in pan, spreading evenly. Cover pan with foil.
- Pour 3 cups water into cooker; set a 1-inch wire rack on bottom. Arrange foil sling under cake pan and set cake pan on top of rack.
- Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook 30 minutes. Remove from heat and quickly release pressure, then remove lid.Electric: Secure lid. Manually set cooker to 35 minutes and let it come to pressure. Once time is complete, turn off and quickly release pressure, then remove lid.
- Use sling to remove cake from cooker; remove foil cover. Let stand 10 minutes. Run a knife around edge to loosen; invert cake onto a serving plate. Remove parchment and serve, topped with more berries and whipped cream.
HEAVENLY RASPBERRY DESSERT
Light-tasting and delicious! My mother's famous dessert recipe has completed many holiday meals and makes a stunning summery cake. This works beautifully with strawberries as well.
Provided by Jody
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 2h30m
Yield 10
Number Of Ingredients 5
Steps:
- Butter a 9-inch tube pan. Break angel food cake into chunks; set aside.
- Stir raspberry gelatin and boiling water together in a bowl until gelatin is dissolved; place gelatin in the refrigerator to cool slightly, about 10 minutes. Stir raspberries with syrup into gelatin.
- Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; fold whipped cream into raspberry mixture.
- Pour about 1/4 cup of raspberry mixture into prepared pan. Place 1/3 of cake chunks into pan; pour 1/3 of remaining raspberry mixture over cake. Repeat layering with remaining ingredients, ending with the raspberry mixture. Chill in refrigerator until firm, about 2 hours.
- To remove from pan, center a serving plate over tube pan; invert.
Nutrition Facts : Calories 356.8 calories, Carbohydrate 46.6 g, Cholesterol 65.2 mg, Fat 18 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 11 g, Sodium 335.2 mg, Sugar 23.8 g
RASPBERRY-CREAM LAYER CAKE
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
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
DOWNEAST RASPBERRY CAKE
Nice light cake topped with fresh raspberries. The glaze is a must! Note that the recipe calls for 3 tablespoons of heavy cream for the glaze, I added an extra couple of tablespoons or so in order to get the glaze to a loose enough consistancy to spread. This cake is also really great with Recipe #276371 by Culinary Explorer. The cookbook (MerryMeeting Merry Eating) recommends this for picnics as it travels well. I can't say for sure, the cake never made it out of the kitchen. Enjoy!
Provided by Kim127
Categories Healthy
Time 50m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Cream together butter and sugar.
- Add egg and beat well.
- Combine dry ingredients together.
- Add the vanilla to the milk.
- Add the milk and vanilla mixture alternately with the dry ingredients to the creamed mixture.
- Mix until smooth.
- Pour batter into a greased and floured 9 x 13 inch baking pan.
- Sprinkle raspberries evenly over batter.
- Bake at 375 for 30 minutes.
- For the glaze, mix together the confectioner's sugar, melted butter and cream. Frost in the pan while still warm.
Nutrition Facts : Calories 293.9, Fat 8.3, SaturatedFat 4.9, Cholesterol 37.9, Sodium 253.9, Carbohydrate 52.1, Fiber 2.3, Sugar 32.6, Protein 3.8
RASPBERRY LAYER CAKE
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
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 CAKE
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
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
UPSIDE-DOWN RASPBERRY CAKE
Make and share this Upside-Down Raspberry Cake recipe from Food.com.
Provided by Boomette
Categories Dessert
Time 1h20m
Yield 1 cake
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- In a bowl, mix flour, baking powder and salt. Set aside.
- In another bowl, cream butter and sugar with an electric mixer. Add eggs and beat until creamy.
- Incorporate gradually dry ingredients to the mixture, alternating with the milk. Mix well.
- Put raspberries in a square pyrex baking pan of 8 inches and sprinkle with sugar. Put the dough on the raspberries and cook in oven 50 to 60 minutes.
- Let cool the cake in the pan. Serve room temperature with whipped cream or vanilla ice cream.
CHOCOLATE RASPBERRY CAKE
Whenever I make this chocolate raspberry cake, I get rave reviews. It's impressive, and the raspberry filling is wonderful. -Marlene Sanders, Paradise, Texas
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 27
Steps:
- Preheat oven to 350°. Line three greased 9-in. round baking pans with waxed paper and grease paper; set aside. In a large bowl, combine first six ingredients. Combine buttermilk, oil and vanilla; add to dry ingredients. Add eggs, one at a time, beating well after each addition; beat 2 minutes. Gradually add coffee (batter will be thin)., Pour batter into prepared pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes . Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, whisk together flour and milk until smooth. Cook over medium heat 1 minute or until thickened, stirring constantly. Remove from heat and let stand until cool. , In a large bowl, cream shortening and butter until light and fluffy. Gradually add confectioners' sugar and mix well. Gradually add cooled milk mixture; beat until light and fluffy, about 4 minutes. Beat in liqueur, salt and, if desired, food coloring., Place one cake layer on a serving plate; spread half the filling to within 1/4 in. of edge. Drizzle half the jam over filling. Repeat layers. Top with remaining cake layer. Refrigerate until filling is set, about 30 minutes. , In a large bowl, beat cream cheese and butter until smooth. Beat in cocoa and liqueur. Gradually beat in confectioners' sugar until light and fluffy. Frost top and sides of cake. Store in the refrigerator.
Nutrition Facts : Calories 738 calories, Fat 28g fat (10g saturated fat), Cholesterol 73mg cholesterol, Sodium 573mg sodium, Carbohydrate 118g carbohydrate (91g sugars, Fiber 2g fiber), Protein 7g protein.
EASY RASPBERRY CAKE
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
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.
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