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 :
FROZEN RASPBERRY CAKE
Delicious raspberry cake that can be made with fresh or frozen berries. Freezes well.
Provided by Janeen Stewart Griffith
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 50m
Yield 9
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch square pan.
- Mix brown sugar, flour, and butter together in a bowl to make a crumbly topping. Set aside.
- Combine flour, white sugar, baking powder, baking soda, and salt in a large bowl.
- Beat buttermilk, melted butter, egg, and vanilla extract together in another bowl. Stir into dry ingredients. Spread batter into the prepared pan. Sprinkle with raspberries, then with crumbly topping.
- Bake in the preheated oven until well browned and a toothpick inserted into the center comes out clean, 35 to 40 minutes.
Nutrition Facts : Calories 260.4 calories, Carbohydrate 43.2 g, Cholesterol 42.5 mg, Fat 9 g, Fiber 1.6 g, Protein 2.9 g, SaturatedFat 5.4 g, Sodium 148.8 mg, Sugar 29.9 g
FROZEN LAYERED VANILLA RASPBERRY CAKE
From Taste of Home site, this was a huge hit when I served it to friends. Everyone loved it, but someone suggested it would be "over the moon" with a little chocolate. So next time, I'll probably replace one of the sorbet layers with chocolate ice cream or sorbet. Either way, it's easy and delicous as it stands. As written, it's 5 WW pts per serving. Prep time includes final chill.
Provided by Amy020
Categories Frozen Desserts
Time 5h
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Prepare the pan: Trace and cut out a 9" circle from parchment paper and fit into the bottom of a 9" springform pan. Cut out a 3"x27" strip of parchment and fit around the inside of the pan. Secure with tape.
- Assemble the cake: Cover the bottom of the pan with a single layer of pound cake slices, cutting to fit. Spread ice cream evenly over the cake. Freeze until ice cream hardens, about 25 minutes. Spread 2 C sorbet over the ice cream, followed by another lauer of pund cake slices, cutting to fit. Return cake to freezer for 10 minutes Combine raspberries and the Chambord. Remove cake from freezer and place the berries evenly over the cake. Top with the final layer of pound cake and the remaining sorbet. Wrap tightly with plastic wrap and freeze until firm - at least 4 hours.
Nutrition Facts : Calories 51, Fat 1.3, SaturatedFat 0.7, Cholesterol 6.7, Sodium 18.5, Carbohydrate 8.7, Fiber 1.3, Sugar 6.3, Protein 1.4
CHOCOLATE & RASPBERRY BIRTHDAY LAYER CAKE
Who could resist our chocolate and raspberry cake? Like a Victoria sponge but better, try budget-friendly frozen raspberries for the cream
Provided by Anna Glover
Categories Afternoon tea, Dessert, Treat
Time 1h
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Oil and line two round 20cm springform cake tins with baking parchment. Whisk the oil, sugar, eggs and milk in a bowl until smooth. Sieve the flour, cocoa and bicarb into another large bowl, then gradually mix in the wet ingredients.
- Divide the mixture between the tins and bake for 35-40 mins until the cakes are risen and spring back when pressed. Leave to cool in the tins for 10 mins, then transfer to a wire rack to cool completely.
- For the raspberry layer, stir the jam and the defrosted raspberries together. Once the cakes are cool, whip the cream with the sugar to soft peaks, then gently fold half the raspberry mixture through the cream to create a ripple effect.
- Spoon most of the reserved raspberry mixture over one of the cakes, then dollop on half of the cream. Smooth over with a palette knife, then place the other sponge on top. Swirl over the remaining cream and swirl the last of the raspberry mixture through it. Will keep in the fridge for two days.
Nutrition Facts : Calories 549 calories, Fat 36 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
FROZEN RASPBERRY LAYER CAKE
The perfect light and refreshing summer dessert! I can't wait to serve this to my friends and family out on the patio...
Provided by Linda Griffith
Categories Cakes
Time 4h30m
Number Of Ingredients 5
Steps:
- 1. Trace and cut out a 9 in. circle from parchment paper and fit it into the bottom of a 9 inch springform pan. Cut out a 3 by 27 inch strip of parchment and fit around the inside of the pan. Tape to secure.
- 2. Cover the bottom of the pan with a single layer of cake slices and spread the ice cream evenly over the cake. Freeze until ice cream hardens, about 25 minutes. Spread 2 cups of the sorbet over the ice cream followed by another lay of pound cake slices. Return cake to the freezer for 10 minutes.
- 3. Combine the Chambord and the raspberries together in a small bowl. Remove the cake pan from the freezer and place the berries evenly over the cake. Top with the final layer of cake and the sorbet on top of the cake.
- 4. Wrap tightly with plastic wrap and freeze for at least four hours. Keep remainder in the freezer, if there is any left...
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