RASPBERRY-LACED VANILLA CAKE
Multiple layers of raspberry and raspberry buttercream make this cake a showstopper. For a stunning cake of your own, just follow a few simple techniques!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 16
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease bottoms and sides of 3 (9-inch) round cake pans with shortening; lightly flour. In small bowl, mix flour, baking powder, salt and baking soda; set aside.
- In large bowl, beat 1 1/2 cups butter and the granulated sugar with electric mixer on high speed, scraping bowl occasionally, until fluffy. On medium speed, beat in flour mixture, milk, 1 1/2 teaspoons vanilla and the eggs until blended. Beat 2 minutes longer. Pour evenly into pans.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- In medium bowl, beat 1 cup butter and the powdered sugar on medium speed until smooth. Gradually beat in liqueur and 1/2 teaspoon vanilla until smooth and spreadable.
- Cut each cake horizontally to make 2 layers. (Mark side of cake with toothpicks and cut with long, thin serrated knife.) Place 1 layer, cut side up, on serving plate; spread with 1/3 cup raspberry jam to within 1/4 inch of edge. Top with another layer, cut side down; spread with 1/3 cup frosting. Repeat with remaining layers.
- Frost side and top of cake with remaining frosting. Pipe frosting on top of cake if desired. Garnish with chocolate leaves. Store loosely covered.
Nutrition Facts : Calories 590, Carbohydrate 71 g, Cholesterol 130 mg, Fat 6, Fiber 0 g, Protein 4 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 50 g, TransFat 1 g
RASPBERRY JAM CAKE
I tried to duplicate a birthday cake I tasted at a party, I came pretty dang close! This is an easy and elegant cake. Now I make it for the holiday dessert buffet. It's so beautiful.
Provided by Vseward Chef-V
Categories Dessert
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Grease and flour 2 (9-inch) round cake pans.
- Prepare Cake mix according to package directions using 1 cup water, 1/4 cup oil, 3 eggs and 1 pkg (4-serving size) Jell-o French Vanilla Flavor Instant Pudding & Pie Filling.
- Place one baked layer on plate.
- Spread 1/3 cup seedless raspberry jam to within 1 inch of edge.
- Top with second layer.
- Spread 1 can Creamy Supreme Vanilla Frosting over sides of cake, bringing frosting just over top edge.
- Top with 1/2 cup seedless raspberry jam; spread evenly.
- Garnish with fresh raspberries.
Nutrition Facts : Calories 708.5, Fat 25, SaturatedFat 4.4, Cholesterol 79.3, Sodium 625.7, Carbohydrate 115.7, Fiber 0.9, Sugar 90.9, Protein 5.4
BLACK RASPBERRY JAM CAKE
Make and share this Black Raspberry Jam Cake recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Cream butter, sugar and egg yolks in bowl until light and fluffy. Add mixture of soda and buttermilk, mix well. Add flour and spices, mix well.
- Stir in raisins, cherries, walnuts, dates and jam.
- Fold in stiffly beaten egg whites and vanilla gently into batter.
- Spoon into a greased and floured tube pan.
- Bake at 350* for 1 hour and 20 minutes or cake tests done.
- Cool on wire rack in pan for 15 minutes.
- Loosen sides, turn out onto cake plate.
Nutrition Facts : Calories 756.4, Fat 36.8, SaturatedFat 12.6, Cholesterol 114.4, Sodium 336, Carbohydrate 99.5, Fiber 5.8, Sugar 61, Protein 13.6
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
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