Raspberry Cake With Buttercream Icing Recipes

CHOCOLATE CAKE WITH RASPBERRY BUTTERCREAM

Provided by Food Network

Categories dessert

Time 1h40m

Yield 15 servings

Number Of Ingredients 17

Chocolate Cake with Raspberry Buttercream image

Steps:

For the cake: Preheat the oven to 350 degrees F. Grease two 9-by-2-inch round cake pans; dust the pans with flour, and knock out excess.
In a large measuring cup, combine the buttermilk, coffee, vanilla and 1 1/2 cups water. In a stand mixer fitted with the paddle attachment, add the sugar, flour, cocoa powder, baking powder, baking soda and salt. Mix on low speed. Mix in the butter and eggs, and then slowly add the buttermilk mixture, scraping down the sides of the bowl as needed.
Divide the batter evenly between the prepared cake pans. Bake until the cake layers begin to pull away from sides of the pan and a toothpick inserted into center comes out clean, 22 to 25 minutes.
For the Swiss meringue buttercream: Add the sugar and egg whites to a heatproof stand mixer bowl, and set over a pan of simmering water. Whisking constantly, heat until the sugar is dissolved and the mixture registers 160 degrees F on an instant-read thermometer. Transfer the bowl to the stand mixer fitted with the whisk attachment, and beat on medium-high speed until fluffy and cooled, about 10 minutes. Continue beating until stiff, glossy peaks form. Reduce the speed to medium-low and add the butter, 1 tablespoon at a time, beating well after each addition. Add the vanilla. (Makes 7 cups. See Cook's Note.)
For the raspberry buttercream: In a stand mixer fitted with paddle attachment, beat 800 grams of the Swiss meringue buttercream together with the raspberry puree until fully incorporated. (Makes 4 cups.)
To assemble: Level and tort both cakes--you will end up with 4 layers of cake. Place one cake layer on a serving platter; add about a 1/2-inch layer of the raspberry buttercream. Repeat until you have 4 stacked layers of cake and 3 layers of filling. Frost the cake with the remaining Swiss meringue buttercream.

Ingredients

1 1/2 cups buttermilk
1 tablespoon instant coffee
1 tablespoon vanilla extract
675 grams sugar
290 grams all-purpose flour, plus extra for dusting pans
150 grams cocoa powder, sifted
13 grams baking powder
13 grams baking soda
1 teaspoon table salt
1 1/2 sticks unsalted butter, melted and cooled slightly
5 eggs
2 1/4 cups sugar
9 large egg whites
5 sticks unsalted butter, softened
1 tablespoon pure vanilla extract
800 grams Swiss meringue buttercream
3/4 cup raspberry puree

VANILLA CAKE WITH RASPBERRY FILLING & LEMON BUTTERCREAM ICIN

I got this recipe out of a Southern Living cookbook but I only make it for special occasions. Every time I make it I only get one slice (it's supposed to feed 16 but good luck with that). It's not diet friendly but can be altered to your liking. The cake itself is excellent with any type of icing or even by itself. When storing this cake it's best to store it in the fridge just to keep the icing from falling off.

Provided by renaimes

Categories Dessert

Time 51m

Yield 3 9 inch cakes, 16 serving(s)

Number Of Ingredients 13

Vanilla Cake With Raspberry Filling & Lemon Buttercream Icin image

Steps:

Cake:.
Beat butter at medium speed until creamy; gradually add sugar, beating well. Add eggs one at a time beating after each addition. Combine flour, baking powder, and salt; add to butter mixture alternating with milk, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Stir in flavorings.
Pour batter into three greased and floured 9 inch round cake pans. Bake at 350 degrees for 23 minutes or until a wooden tooth pick inserted in the center comes out clean. Cool in pans on wire racks for 10 minutes; remove from wire pans and cool completely on wire racks. Slice cake layers in half horizontally to make six layers. Place one layer, cut side up, on a cake plate; spread with 2 1/2 tablespoons preserves. Repeat procedure with remaining 5 layers and preserves, omitting preserves on top of last layer.
Icing:.
Beat first 3 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating until spreading consistency.

Nutrition Facts : Calories 586.3, Fat 30.8, SaturatedFat 19, Cholesterol 124.9, Sodium 414.7, Carbohydrate 74.6, Fiber 0.7, Sugar 49.5, Protein 4.6

Ingredients

1 cup butter, softened (I like Imperial brand)
1 1/2 cups sugar
4 large eggs
3 cups sifted cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 teaspoons vanilla extract or 1 teaspoon vanilla and 1 teaspoon almond extract
1 (10 ounce) jar seedless raspberry preserves
1 1/2 cups butter, softened (I like Imperial brand)
2 teaspoons fresh lemon rind
3 tablespoons lemon juice
3 cups sifted powdered sugar

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