LEMON RASPBERRY CAKE WITH LEMON CREAM CHEESE FROSTING
Provided by Valerie Bertinelli
Categories dessert
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter two 9-inch cake pans, then line the bottoms with parchment paper and butter the paper.
- Combine the butter, granulated sugar, oil, lemon zest and vanilla together in a large bowl. Beat with an electric mixer until light and fluffy. Beat the eggs in, one at a time. Beat in the lemon juice.
- Whisk the flour, baking powder and salt together in a bowl.
- Add the flour mixture to the butter mixture in 3 batches, alternating with the milk and beginning and ending with the flour.
- Divide the batter evenly between the two prepared cake pans. Bake in the center of the oven until a wooden pick inserted in the center comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then run a thin knife around the edges of the pans and invert onto racks to cool completely.
- For the frosting and filling: Beat the butter, cream cheese, lemon zest and juice and vanilla together in a large bowl with an electric mixer until very smooth. Add the confectioners' sugar and beat until incorporated and smooth. Separate 1 cup of the frosting to a bowl. Mix the jam into the cup of frosting.
- 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 remaining frosting to evenly cover the cake. Mound the remaining raspberries in the center and serve.
RASPBERRY CREAM CHEESE FROSTING
This raspberry cream cheese recipe was just an experiment of mine one day, but I loved it! It is to die for on black bottom cupcakes, but use it for any type of cake you prefer. It covers 24 cupcakes or 1 cake.
Provided by Minnetonka Mom
Categories Desserts Frostings and Icings Cream Cheese
Time 10m
Yield 24
Number Of Ingredients 5
Steps:
- Beat cream cheese and butter in a bowl with an electric mixer until smooth. Add confectioners' sugar and raspberry extract; beat until smooth. Fold in raspberry jam.
Nutrition Facts : Calories 71.9 calories, Carbohydrate 6 g, Cholesterol 15.4 mg, Fat 5.2 g, Protein 0.7 g, SaturatedFat 3.3 g, Sodium 41.3 mg, Sugar 5.6 g
RASPBERRY CREAM CHEESE FROSTING
this is a frosting my mom came up with and it's good on about any cake you want to put it on
Provided by Patsy Fowler
Categories Spreads
Time 10m
Number Of Ingredients 5
Steps:
- 1. Cream the butter and cream cheese together until smooth and fluffy (just like creaming butter and sugar for any other batter).
- 2. Stir in vanilla. Start adding in sugar at least 2 cups and more depending on the thickness and sweetness desired.
- 3. Then comes the fun part add in the raspberries and turn on the mixer. The beater will macerate the berries, turning the frosting a lovely pink and adding the sweet flavor throughout. So yummy.
- 4. Perfect with chocolate or straight out of the bowl.
RASPBERRY CREAM CHEESE FLUFFY FROSTING
Creamy, Light and Airy nicely flavored of raspberries.No you are not limited to one flavor play and enjoy!
Provided by Rita1652
Categories Dessert
Time 10m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- In a food processor beat cream cheese, butter, and shortening till light and airy. Add preserves and Chambord and pulse till blended.
- Adding the sugar till the cosistancy is where you want. Adding more for decorating and less to make a smooth and creamy frosting or glaze if you prefer.
- Add food coloring if wanted.
SPICE CAKE WITH RASPBERRY FILLING AND CREAM CHEESE FROSTING
The Old World flavor of spice cake is enhanced with juicy raspberries and rich, cream cheese frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of two 8- or 9-inch round cake pans with baking spray with flour.
- Make and bake cake mix as directed on box for 8- or 9-inch rounds. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
- In medium bowl, beat cream cheese and butter with electric mixer on medium speed until fluffy. Beat in powdered sugar and vanilla.
- On serving plate, place 1 cake, rounded side down. Spread with 1 cup frosting. Sprinkle 1 cup of the raspberries over frosting. Top with second cake, rounded side up.
- Frost side and top of cake with remaining frosting. Arrange remaining 1 cup raspberries on top of cake along edge.
- In 1-quart saucepan, heat jelly over medium heat, stirring constantly, until melted. Brush melted jelly over berries. Garnish with mint leaves. Store covered in refrigerator.
Nutrition Facts : Calories 300, Carbohydrate 31 g, Cholesterol 70 mg, Fat 3 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 28 g, TransFat 0 g
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