DOUBLE RASPBERRY CREAM FILLED CUPCAKES
Buttery almond and vanilla flavored cake with raspberry filling and frosting. Double delicious!
Provided by Food Network
Categories dessert
Time 55m
Yield 27 Cupcakes
Number Of Ingredients 20
Steps:
- Preheat oven to 325°F. Mix cream cheese, butter and sugar using an electric mixer. Add eggs, milk and almond extract; mix thoroughly. Stir in remaining ingredients. Batter will be stiff. Grease and flour muffin pans or line cups with paper liners. Fill cups 1/2 full. Batter will be fairly stiff. Make an indentation in the center of each cupcake using the tip of a spoon. Combine all filling ingredients in medium bowl and beat with mixer. Add a dollop (about 1-1/2 to 2 teaspoons) to the center of each cupcake. Bake for 25 to 30 minutes, or until done. Let cool 10 minutes in pan. Remove warm cakes from pan and finish cooling on wire rack. Frost cupcakes when cool. Refrigerate cupcakes until ready to serve. Frosting: Combine all ingredients except milk in medium bowl. Beat with electric mixer, gradually adding milk, until frosting is creamy.
DOUBLE BERRY CAKE
Make and share this Double Berry Cake recipe from Food.com.
Provided by PetsRus
Categories Dessert
Time 1h30m
Yield 20 squares
Number Of Ingredients 12
Steps:
- Pre-heat oven to 350F.
- Mix the berries and toss with the flour, set aside.
- In a large bowl beat the butter and the sugar for approx 5 minutes, until light coloured and creamy.
- Add the vanilla and the eggs, one at the time, until well combined.Sift flour, baking powder and salt in another bowl, add to the butter mixture in 2 additions, alternating with milk.
- Stir the berries into the batter and por into a greased 9x13 inchpan.
- Sprinkle with sugar and bake for 50 to 60 minutes or until a toothpickinserted in the centre comes out clean.
- When cool cut into squares.
Nutrition Facts : Calories 248.9, Fat 10.7, SaturatedFat 6.4, Cholesterol 62.7, Sodium 194.7, Carbohydrate 35.1, Fiber 1.5, Sugar 18.1, Protein 3.8
RASPBERRY CAKES FOR TWO
This makes two pretty little cakes that you can share with someone you love. Fresh raspberries, raspberry preserves, lemon curd, cream cheese frosting spiffy up prepared shortcakes. This one looks so elegant. From Pam Anderson and BH&G.
Provided by cookiedog
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- for frosting, in small bowl beat cream cheese and butter with electric mixer on medium heat until smooth. Beat in lemon curd. Add powdered sugar; beat until smooth and fluffy. Set aside.
- Place two cakes, well sides up, on two dessert plates. Divide berries, in a single layer, between wells of two cakes. Spoon 1/2 tablespoon of preserves over each. Place remaining cakes, well sides down, over filling. Spread frosting on cakes. Serve immediately or refrigerate, loosely covered, up to 48 hours. Makes 2 cakes (4 servings).
Nutrition Facts : Calories 181.2, Fat 15.8, SaturatedFat 9.9, Cholesterol 46.5, Sodium 125, Carbohydrate 8.6, Fiber 1, Sugar 6.6, Protein 2.4
BERRY CRISP DUMP CAKE
Provided by Katie Lee Biegel
Categories dessert
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with cooking spray or butter.
- Put the berries in the prepared baking dish. Evenly distribute the cake mix over the berries. Sprinkle with the walnuts and oats. Evenly drizzle the butter over the entire dish.
- Bake until firm and golden brown, about 55 minutes. Let sit 5 minutes. Serve with ice cream or whipped cream.
2-TIER LEMON RASPBERRY CAKE
Steps:
- Cake Preparation: Preheat oven to 350 degrees F. Spray each cake pan with non-stick cooking spray, line with parchment paper and spray again. Follow directions on cake mix boxes to create 3 cakes of each size, but substitute grape juice for water in cake recipes. Bake each cake as per directions on box or until toothpick inserted into center of cake comes out clean. Cool cakes in pans on cooling racks and cool completely. After removing cakes from pans and parchment paper, cut each cake in half horizontally and level off tops of each section by slicing thin layer off top.
- Filling and Frosting Preparations: In a large bowl, combine frosting with a few drops of Champagne extract, stirring well. For each size cake, place bottom layer atop cardboard round of matching diameter. Pipe a ring of lemon frosting around top edges of bottom layer. Fill in center with raspberry jam. Stack next layer of cake atop this and repeat ring of frosting. Fill in center with lemon curd. Stack top layer of cake atop this with smooth edges facing upward. Spread icing over entirety of cake. Repeat this process to create a 14-inch cake, a 10-inch cake, and a 6-inch cake, which will make up finished wedding cake. Stack layered cakes atop one another from largest to smallest.
- To Assemble: Without removing the cardboard rounds from underneath the cakes, place the 14 inch cake onto serving platter. Cut dowel rods into 5 sections the height of the 14 inch cake, and 5 sections the height of the 10 inch cake. Carefully insert 4 dowel rods around the middle perimeter of the 14-inch cake and 1 in the middle. Stack the 10-inch cake atop the 14-inch cake. Repeat dowel insertion process for the10-inch cake. Stack the 6-inch cake atop the 10-inch cake. Cover up cardboard by piping icing around perimeter base of each cake. Dust mini green grapes liberally with powdered sugar and adorn cakes with them. Further adorn cake with white ribbon. Find mate, wed, serve.
- *Champagne extract is available at most specialty baking and cake decorating stores. .
EASY DOUBLE STRAWBERRY LAYER CAKE
Not only is this cake taste absolutely delicious, it's beautiful to look at! Because of the whipped cream and fresh strawberries this cake is best eaten the same day it is made.
Provided by Kittencalrecipezazz
Categories Dessert
Time 43m
Yield 1 (2-layer) cake
Number Of Ingredients 9
Steps:
- Set oven to 350 degrees.
- Grease two 9-inch round cake pans.
- In a bowl beat the cake mix with buttermilk, butter and eggs on low speed until just blended.
- Transfer the batter to prepare cake pans.
- Bake for about 18-22 minutes, or until cakes test done.
- Cool on wire racks for about 10 minutes; remove from pans and brush the top of each cake layer with 3 tablespoons of strawberry preserves.
- Cool completely on wire racks.
- Beat the whipping cream with 4 tablespoons of strawberry preserves and the powdered sugar on high speed of an electric mixer until stiff peaks form.
- Place one cake layer on a serving plate; arrange half of the sliced strawberries over the layer, then top with half of the whipped cream.
- Place the remaining layer on top and repeat with strawberry slices then the remaining whipped cream.
- Garnish with whole strawberries on top of desired.
Nutrition Facts : Calories 5974.7, Fat 346.8, SaturatedFat 182.6, Cholesterol 1470.9, Sodium 4809.3, Carbohydrate 674.9, Fiber 30.8, Sugar 411.2, Protein 65.9
RASPBERRY DOUBLE CREAM COFFEE CAKE
I found this recipe years ago in a magazine and have made it many times. Wonderful for morning get togethers or brunches.
Provided by JackieMarie
Categories Breads
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350.
- Stir together flour & 3/4 Cup sugar. Cut in butter until crumbly. Save 1 cup mixture for topping later.
- To remaining mixture add sour cream, egg, baking powder, baking soda and almond extract.
- Beat medium speed until well mixed.
- Spread batter over bottom and 2 inches up side of greased & floured 9" springform pan.
- In small bowl combine 1/4 cup sugar, cream cheese and egg.
- Beat at medium speed until smooth.
- Spread mixture over batter to within 1/2 inch from edge.
- Spread preserves over cream cheese mixture.
- Sprinkle almonds and the 1 cup reserved crumb mixture over preserves.
- Bke 45 - 60 minutes or until cream cheese filling is set and cake is a dark golden brown.
- Cool 15 minutes and remove side of pan.
- Center will settle slightly.
- Store in refrigerator.
APPLE RASPBERRY DUMP CAKE
Number Of Ingredients 4
Steps:
- Preheat your oven to 350 degrees F.
- Pour your pie fillings into a 9x13-inch pan, mix them together, then spread them out so it covers the bottom of the pan.
- Sprinkle cake mix over the pie filling.
- Drizzle melted butter over top of the cake mix.
- Bake for 30 to 40 minutes or until the top is golden brown.
DOUBLE-LAYER VANILLA-BUTTERMILK CAKE WITH RASPBERRIES AND ORANGE CREAM-CHEESE FROSTING
This version of our delicious vanilla-buttermilk cake is doubled up to make a pretty layer cake perfect for birthdays or any festive occasion.
Provided by Katherine Sacks
Categories Cake Birthday Buttermilk Cream Cheese Bake Dessert Raspberry Orange Wedding Summer Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 (10-inch) double-layer cake
Number Of Ingredients 26
Steps:
- Bake the Buttermilk Cake:
- Place a rack in middle of oven; preheat to 350°F. Lightly coat cake pans with nonstick spray and line bottoms with parchment paper. Whisk 2 cups flour, 1 tsp. baking powder, 1/2 tsp. baking soda, and 1/4 tsp. salt in a medium bowl; set aside.
- Using an electric mixer on medium-high speed, beat 3/4 cup butter and 1 1/2 cups granulated sugar in a large bowl, scraping down sides of bowl as needed, until light and creamy, about 5 minutes. Add 4 egg yolks in 2 additions, scraping down bowl after each. Beat in 1 tsp. vanilla.
- Reduce mixer speed to low, then add dry ingredients in 2 additions alternately with 1 cup buttermilk in 2 additions, scraping down sides of bowl as needed.
- Using electric mixer on medium speed, beat 4 egg whites in another large bowl until soft peaks form, 2-3 minutes. Slowly add 1/4 cup granulated sugar and continue to beat until stiff, glossy peaks form, about 3 minutes more. Fold half of the egg whites into flour mixture, then gently fold in remaining egg whites.
- Scrape batter into prepared pan; smooth surface. Bake, rotating pan halfway through and covering with foil during the last 15 minutes of baking, until golden brown, firm to the touch, and a tester inserted into the center comes out clean, 45-50 minutes. Transfer pan to a wire rack and let cake cool.
- Repeat steps with second prepared pan and remaining cake ingredients to bake the second layer.
- Make the Vanilla Syrup:
- Combine granulated sugar and 1/4 cup water in a medium saucepan. Scrape in vanilla seeds, add pod, and stir to combine. Bring to a boil, cover, and steep at least 15 minutes. Set aside to cool. Discard pod before using.
- Make the Orange Cream-Cheese Frosting:
- Using electric mixer on medium-high speed, beat cream cheese and butter in a large bowl until smooth, about 1 minute. Beat in orange zest, orange juice, and vanilla. Reduce mixer speed to medium and beat in powdered sugar, scraping down bowl as needed, until light and fluffy, 2-3 minutes.
- Assemble the cake:
- Spread 1 Tbsp. frosting in the center of a platter. Place 1 cake layer, top side down, in the center. Using a pastry brush, brush 3 Tbsp. vanilla syrup over top of cake. Using an offset spatula, spread 1 cup frosting evenly over top. Arrange 6 oz. raspberries in a ring around perimeter of cake, pressing to adhere. Fill interior of ring with 6 oz. raspberries. Spread 1 cup frosting over raspberries inside of ring (do not frost raspberries at the perimeter).
- Carefully place second cake layer, top side down, on frosted raspberries, gently pressing down to secure. Brush 3 Tbsp. syrup over top of cake with pastry brush. Spread 2 1/2 cups frosting evenly over top and sides, carefully covering raspberries. Chill at least 30 minutes to let frosting set.
- Remove cake from refrigerator. Frost top and sides, swirling decoratively, making sure to cover bottom of platter; reserve remaining frosting for another use. Chill at least 30 minutes or up to overnight to let frosting set. Before serving, top cake with remaining 3 oz. raspberries and edible flowers, if using.
- Do Ahead
- Cake can be made 3 days ahead; wrap tightly in plastic and chill, or freeze up to 2 weeks. Syrup can be made 5 days ahead; store in an airtight container and chill. Frosting can be made 3 days ahead; cover with plastic wrap, pressing directly on surface, and chill. Bring to room temperature before using.
RASPBERRY SHORTCAKES WITH DOUBLE GINGER BISCUITS
We grew up with raspberry bushes taller than my head lining the back corner of our yard in Connecticut. On those outstanding summer picking days, my dad and I would head out there in the morning and get right to work, the dew wetting our arms and the Japanese beetles humming around our heads. If we could stop ourselves from devouring the lot outside, we would each fill a cereal bowl with berries and eat them with brown sugar and ice-cold, creamy whole milk for breakfast. These shortcakes remind me of those raspberry mornings of my childhood. The biscuits are best the day they're baked. For perfect shortcakes in no time, freeze the shaped, unbaked squares and bake them from frozen when you're ready. The frozen biscuits may take a minute or two longer to bake, but they'll be just as delicious.
Provided by Samantha Seneviratne
Time 2h
Yield 6 servings
Number Of Ingredients 14
Steps:
- For the biscuits: Whisk together the cream and the egg in a small bowl. In a separate large bowl, whisk together the flour, baking powder, granulated sugar, ground ginger, and salt. Using a pastry blender, cut the butter into the flour mixture until it is the texture of coarse meal with some larger pea-size pieces. Add the crystallized ginger and toss to combine.
- Mix the cream mixture into the flour mixture with a fork just until a shaggy dough forms. Tip the dough out onto a lightly floured piece of parchment paper and knead the dough, just 2 or 3 times, to get the mixture to come together. Pat it into a 9 by 6-inch rectangle. With a sharp knife, trim 1/4 inch off of each edge, then cut into six squares. Arrange the squares on a baking sheet or a plate about 2 inches apart. Freeze for 20 to 30 minutes. Meanwhile, preheat the oven to 425 degrees F.
- Brush the tops of the frozen squares with cream and sprinkle with sanding sugar. Transfer to a fresh baking sheet. Bake until golden brown and puffed slightly, 14 to 16 minutes. Let cool completely on the sheet on a wire rack.
- To finish: Toss the raspberries with the granulated sugar in a medium bowl and let stand until juicy, about 10 minutes. To serve, whip the 2 cups cream with confectioners' sugar to soft peaks. Split the biscuits and fill them with whipped cream and raspberries.
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.
DOUBLE CHOCOLATE RASPBERRY CAKE
Editor's note: This recipe is from Michele Adams's and Gia Russo's book Wedding Showers: Ideas & Recipes for the Perfect Party. Tart, juicy raspberries are stacked between layers of rich chocolate cake for a delectable and colorful presentation. You can bake this cake the night before the shower and keep refrigerated overnight. Frost and decorate the cake the morning of the shower.
Provided by Michele Adams
Categories Cake Mixer Chocolate Egg Bake Kid-Friendly Wedding Raspberry Jam or Jelly Small Plates
Yield Makes 10 to 12 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350° F. Spray two 8-inch round cake pans with cooking spray. In a large bowl, combine the cake mix, eggs, oil, and water and beat with an electric mixer for about 2 minutes, until smooth and creamy.
- Using a rubber spatula or spoon, fold the chocolate chips into the cake batter. Divide batter evenly between two cake pans and bake for 30 minutes, or until a toothpick or cake tester placed in the center of the cakes comes out clean. Remove from oven and allow to cool in their pans. When cool, turn one cake out, round side down, on a flat serving platter or cake pedestal covered with two pieces of waxed paper, slightly overlapping in the center. To make flat on top, slice the rounded side off both layers before stacking.
- Apply a thin layer of chocolate frosting to the top of the first layer, followed by a layer of raspberry jam. Dot approximately 1/4 cup of fresh raspberries on top of the jam, leaving spaces between berries. Carefully place the second layer of chocolate cake, rounded side up, or if top has been removed, bottom side up, gently aligning the two layers together. With an offset spatula or knife, spread a thin layer of frosting around the sides and top of the cake and add extra frosting until the sides are covered and smooth. Frost the top of the cake until covered and smooth. Finish the top and sides of the cake with the remaining raspberries.
RASPBERRY CUP CAKES
Like mini no-bake cheesecakes. A delightful favorite with everyone, especially appetizing during the summer months. Note - Frozen raspberries can also be used. When thawed, drain some of liquid and use in the raspberry puree.
Provided by William Anatooskin
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 5h15m
Yield 12
Number Of Ingredients 7
Steps:
- Line a 12 cup muffin pan with paper cup liners. In a medium bowl, combine graham cracker crumbs, crushed pecans and melted margarine, mixing well to blend. Spoon mixture evenly into a 12 cup muffin pan lined with paper cup liners. Press mixture with a spoon to firm bottom. Puree raspberries and set aside.
- Beat cream cheese until fluffy. Add condensed milk and 1/2 cup of the raspberry puree and mix until well blended. Fold in whipped topping.
- Spoon evenly into baking cups. Freeze for at least 5 hours. When ready to serve, remove paper liners. Invert cakes onto individual serving plates. Drizzle remaining raspberry puree over cakes. Garnish with a few whole raspberries. Serve frozen.
Nutrition Facts : Calories 226.9 calories, Carbohydrate 25.1 g, Cholesterol 29.3 mg, Fat 12.8 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 7.3 g, Sodium 123.8 mg, Sugar 21.7 g
UPSIDE-DOWN BERRY CAKE
This cake is good warm or cold and served with whipped topping or ice cream. It's very moist with loads of flavor and can be whipped up in just minutes. Enjoy! -Candy Scholl, West Sunbury, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 15 servings.
Number Of Ingredients 11
Steps:
- In a well-greased 13x9-in. baking pan, layer the walnuts and berries; sprinkle with sugar and gelatin. In a large bowl, combine the cake mix, eggs, water and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in marshmallows. Pour over top., Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before inverting onto a serving platter. Refrigerate leftovers.
Nutrition Facts : Calories 276 calories, Fat 7g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 249mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 3g protein.
RASPBERRY-FILLED CAKE
I dug through two boxes of old recipes that had belonged to my husband's grandmother, looking for golden oldies. This gem is one of them.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a bowl, cream butter and sugar until fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. , Pour into a greased and floured 9-in. round baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from the pan to a wire rack to cool completely. , Meanwhile, for filling, heat 1 cup raspberries in microwave for 30 seconds, then mash and measure 1/4 cup juice. Discard seeds. , In a small saucepan, combine sugar and cornstarch; gradually add raspberry juice. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in lemon juice and vanilla; cool. , In a bowl, combine sour cream and whipped topping. Fold in cooled raspberry mixture and remaining berries. Cut cake widthwise in half. Place one layer on a serving plate. Spread with half of the filling. Top with remaining layer and filling. Garnish with additional berries if desired. Store in the refrigerator.
Nutrition Facts : Calories 322 calories, Fat 13g fat (8g saturated fat), Cholesterol 64mg cholesterol, Sodium 298mg sodium, Carbohydrate 46g carbohydrate (23g sugars, Fiber 3g fiber), Protein 4g protein.
DOUBLE RASPBERRY CAKE
A unique, delicious, moist cake. Very easy to make. I can't think of a better cake for a little (or not so little) girl's birthday (pink icing)! Enjoy! Makes 1 3 layer 8-inch cake
Provided by christina white
Categories Dessert
Time 40m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 14
Steps:
- In large mixing bowl beat well together cake mix, gelatin, flour, baking powder, oil, and water.
- Beat in eggs one at a time.
- Add thawed fruit and beat well.
- Pour into three prepared 8-inch round cake pans.
- Bake at 350 degrees for 25-35 minutes.
- Prepare icing: Beat butter and sugar.
- Add fruit, almond extract and lemon juice.
- Beat well.
- If icing gets too runny, put in fridge until desired consistency.
- Garnish with white chocolate curls if desired.
Nutrition Facts : Calories 647.8, Fat 32.7, SaturatedFat 8.5, Cholesterol 91.7, Sodium 375.4, Carbohydrate 86.1, Fiber 1.6, Sugar 67.3, Protein 5
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.
BLUEBERRY DUMP CAKE
By definition, dump cakes are simple and fuss-free to make. Try this recipe using fresh blueberries and cake mix for a dessert everyone will love.
Provided by Debbie
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Yield 18
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix berries, sugar, and cinnamon in the bottom of a 9 x 13 inch pan. Cover berries with dry cake mix. Pour butter over cake mix, do not stir.
- Bake for 30 minutes, or until light brown. Serve warm or cold. top with ice cream.
Nutrition Facts : Calories 209.5 calories, Carbohydrate 32.8 g, Cholesterol 14.1 mg, Fat 8.6 g, Fiber 1.2 g, Protein 1.6 g, SaturatedFat 3.7 g, Sodium 225.4 mg, Sugar 21.2 g
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