RASPBERRY RED VELVET CAKE
Puréed fruit imparts much of the colouring in this rosy hued cake, that combines raspberries, cocoa and a good helping of cream cheese frosting
Provided by Jo Wheatley
Categories Dessert
Time 55m
Yield Cuts into 8 slices
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line the bases of 2 x 20cm sandwich tins with baking parchment. Using an electric hand whisk, beat together the caster sugar and butter until light and fluffy. Add the eggs one at a time, beating well between each addition.
- Sieve the flour and cocoa powder into a bowl. Add half to the egg mixture and fold in carefully. Mix together the buttermilk, vinegar, cream cheese, raspberry purée and food gel. Fold half the buttermilk mixture into the cake batter and repeat the process with both the flour mixture and buttermilk mixture.
- Spoon the combined mixtures into your prepared tins and cook for about 25-30 mins, until an inserted skewer comes out clean. Leave to cool for 10 mins before turning out onto a wire rack.
- For the frosting, mix together the icing sugar and butter until soft and creamy, then stir in the cream cheese. Sandwich the cooled cakes together with half of the frosting, adding 150g fresh raspberries if you like, then spread the remaining frosting over the top. Will keep for up to 3 days in a cool place.
Nutrition Facts : Calories 750 calories, Fat 41 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 62 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 1.2 milligram of sodium
RED VELVET CAKE WITH RASPBERRY FILLING
A delicious sounding variation on the Red Velvet Cake. I had never heard of Red Velvet Cake until I visited my husband's relatives in Chicago. (They even have Duncan Hienz Red Velvet Cake Mix there). It a traditional holiday cake in their family and since I tried it I have been on a quest for the best recipe. This is my latest contender gleaned from the pages of Cooking Light.
Provided by SharleneW
Categories Dessert
Time 48m
Yield 1 9inch 2layer cake, 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F Coat 2 (9-inch) round cake pans with cooking spray and line bottoms of pans with wax paper or parchment paper.
- Measure out 3 cups cake flour by spooning into measuring cup and leveling with a knife.
- Combine flour, cocoa, baking soda, baking powder and salt.
- Set aside.
- In another bowl, beat granulated sugar and butter with a mixer at medium speed for 4 minutes or until well blended.
- Add egg whites to sugar mixture, beat at medium speed for 5 minutes or until fluffy.
- Combine buttermilk, food coloring, and 1 teaspoon vanilla in a small bowl, stirring well with a whisk.
- Add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture; mix just until moistened.
- Pour batter into prepared pans.
- Tap pans sharply on counter to remove any large air bubbles.
- Bake at 350°F for 28 minutes or until a wooden pick inserted in center comes out clean (do not overbake).
- Cool in pans 10 minutes; remove from pans and cool completely on wire racks.
- For frosting: Combine cream cheese and 1 teaspoon vanilla in a medium bowl.
- Beat with a mixer at high speed for 3 minutes or until fluffy.
- Add powdered sugar and beat at low speed just until blended.
- To assemble cake: Place 1 cake layer on plate; spread with jam; top with second cake layer.
- Spread frosting over top and sides of cake.
- Store cake loosely covered in refrigerator.
Nutrition Facts : Calories 372.3, Fat 9, SaturatedFat 5.6, Cholesterol 24.7, Sodium 282.2, Carbohydrate 69.2, Fiber 0.8, Sugar 46.1, Protein 4.5
RASPBERRIES AND CREAM LAYER CAKE
Looking for a rich dessert to treat your guests? Then check out this red and white layered raspberry cake made using Betty Crocker™ Super Moist™ white cake mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 20
Number Of Ingredients 19
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of 4 (9-inch) round cake pans with shortening; lightly flour.
- In medium bowl, mix flour, cocoa and baking soda. In 2-cup glass measuring cup, mix buttermilk, food color, vinegar and 1 teaspoon vanilla.
- In large bowl, beat 1 cup butter and the granulated sugar with electric mixer on medium speed 2 minutes or until creamy and well blended. Add 3 eggs, one at a time, beating well after each addition. Alternately add flour mixture with buttermilk mixture, beating on low speed until blended. Pour batter evenly into 2 of the pans.
- Bake 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- Meanwhile, make cake mix as directed on box, using water, oil and egg whites. Pour batter into remaining 2 pans. Bake 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
- In large bowl, beat cream cheese and 1/2 cup butter on medium speed until light and fluffy. On low speed, beat in 2 teaspoons vanilla. Gradually beat in powdered sugar until mixed; beat on medium speed until fluffy. In small bowl, mix jam and 1 tablespoon of the liqueur.
- Using serrated knife, cut rounded top off each white cake to level surface. Cut each red velvet cake horizontally to make 2 layers. Brush off loose crumbs. Place 1 red velvet cake layer, cut side up, on serving plate; gently brush with 2 tablespoons liqueur. Spread with half of the raspberry jam mixture. Top with 1 white cake; spread with 3/4 cup frosting. Repeat layers. Top with a third red velvet cake layer. (Reserve remaining red velvet cake layer for later use.) Spread very thin layer of frosting on side of cake to seal in crumbs. Spread remaining frosting on side and top of cake. Garnish with raspberries. Store in refrigerator.
Nutrition Facts : Calories 742, Carbohydrate 119 g, Fat 5, Fiber 0 g, Protein 6 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 461 mg
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