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
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.
RASPBERRY CAKE FILLING
Yummy and easy. Use in the center of cakes, jelly rolls or other desserts. It is deliberately on the runny side as I like my fillings to soak into the cake to add extra moisture. To make a filling that is thicker, increase the cornstarch by a teaspoon at a time until it is as thick as you are used to!
Provided by That Napa Chicken R
Categories Dessert
Time 10m
Yield 1 cake
Number Of Ingredients 4
Steps:
- In a small sauce pan, combined all of the ingredients and slowly bring to a boil over medium-high heat (keep stirring until thickened for best results).
- Let cool completely before spreading onto cake.
EASY RASPBERRY CAKE
This is a fast, easy recipe for a moist, fruity coffee cake. I have used blackberries instead of raspberries with good results. From a magazine clipping. Does not include the time needed to cool cake.
Provided by Mami J
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Line a 9 in square baking pan with foil; extend foil 2 in over 2 opposite sides. With cooking spray. Flour foil and tap out excess.
- In a large bowl cream butter and 1 cup sugar with an electric mixer. Add eggs, one at a time, then vanilla, lemon juice and zest. On low speed, beat in flour, baking powder and salt. Add milk and beat until blended. Gently fold in raspberries, a rubber spatula works well.
- Spread batter into prepared pan. Sprinkle with remaining sugar. Bake 40-45 minutes or until toothpick inserted in center comes out clean.
- Remove from oven and cool in pan 10 minutes. Lift cake from pan by foil and place on a rack to cool completely.
- Remove foil and place cake on a serving plate. Garnish with powdered sugar and fresh raspberries.
RASPBERRY CAKE
This is a moist one layer cake that makes a stunning presentation. The raspberries topping the cake hold their shape and position when the cake bakes. I've also made this cake using blackberries and it's just as pretty and delicious, either as a coffee cake or a dessert cake.
Provided by sugarpea
Categories Breads
Time 1h
Yield 1 9x9 inch cake, 8 serving(s)
Number Of Ingredients 10
Steps:
- *Note:if using frozen raspberries, thaw them on paper towels for 3 hours before putting them on cake batter.
- Preheat oven to 350°; grease a 9"x9" baking pan.
- Cream butter and 3/4 cup sugar; add the egg and beat well; mix the flour, baking powder, baking soda and salt together; alternate adding dry mixture and buttermilk to creamed mixture.
- Pour into baking pan and cover with the raspberries, starting in the center; place berries, point up, in concentric circles until cake is covered (berries will hold their shape and position as the cake bakes); sprinkle with the remaining 1/4 cup sugar.
- Bake 45-50 minutes or until toothpick comes out clean; serve with a dollop of whipped topping or whipped cream on the side.
RASPBERRY RIPPLE CAKE
Steps:
- Cake: Preheat oven to 350 degrees F. Spray a 9-inch Bundt tube pan with cooking spray and set aside.
- Using a rubber spatula gently combine cake mix, juice, oil, and egg whites in a large bowl. Beat with an electric mixer on medium speed for 2 minutes.
- Remove 1 cup of batter and transfer to a small bowl. Stir in raspberry preserves and food color and mix until well combined.
- Pour half of white cake batter into prepared tube pan. Top with raspberry cake batter. Pour over the remaining half of white cake batter. Bake in preheated oven for 38 to 40 minutes, or until tester comes out clean. Remove and cool completely.
- Glaze: Combine all glaze ingredients in a small saucepan and heat through over medium heat until syrupy.
- Icing: Mix all icing ingredients in a small bowl with a whisk until a smooth thick consistency.
- To serve, turn tube pan over onto a serving plate and gently lift pan to remove cake. Drizzle icing and glaze over top and down sides of cake.
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 CHEESECAKE
Steps:
- Preheat the oven to 350 degrees F.
- To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
- Raise the oven temperature to 450 degrees F.
- To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
- Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
- Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
- To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.
- Note: Measure your springform pan. The bottom of mine measures 9 inches, but it says 9 1/2. I put the springform pan on a sheet pan before putting it in the oven to catch any leaks.
RASPBERRY CHEESECAKE
This is the best cheesecake recipe I've come across. The recipe (from Barefoot Contessa) is written to include the raspberry topping but the cheesecake is good enough to serve all on it's own, or with whatever topping you like. This cake has to be made the day before you plan on serving it so, plan ahead! Making this the day before makes this a perfect dessert for a dinner party. I'm sorry about the way the topping ingredient list looks...I could not, for the life of me, get it through the editor correctly. Should read: 1 C. raspberry jelly or currant jelly or strawberry jelly (do not use jam).
Provided by Hey Jude
Categories Cheesecake
Time 3h10m
Yield 12-15 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°.
- To make crust: combine the graham cracker crumbs, sugar and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1 inch up the sides. Bake for 8 minutes. Cool to room temperature.
- Raise the oven temperature to 450°.
- To make filling: cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, two at a time, mixing well. Scrape down the bowl and beater as necessary. With the mixer on low, add the sour cream, lemon zest and vanilla. Mix thoroughly and pour into the cooled crust.
- You can set the springform pan on a foil-lined baking sheet to catch any leaks.
- Bake for 15 minutes then turn down the oven temperature to 225° and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Let the cake sit in the oven with the door open for 30 minutes. Take the cake out and let it sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
- Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan.
- Melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berry mixture on top of the cake. Refrigerate until ready to serve.
DADDY'S RASPBERRY CAKE
A staple in my house since I was little. Daddy would pick fresh raspberries from our bushes then make this delicious treat for dessert. A guaranteed success with your family.
Provided by xoxoemilyrae
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h10m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease the entire bottom and sides of a 9-inch cake pan with shortening on a paper towel. Shake 1 tablespoon flour onto the pan until shortening is covered; turn pan over and lightly tap the bottom to remove excess flour.
- Sift 2 cups flour, baking powder, and salt together in a medium bowl.
- Cream sugar and butter together in a separate large bowl. Add eggs, 1 at a time, mixing thoroughly after each addition. Add vanilla extract and mix for 2 minutes. Add 1/2 of the flour mixture and mix thoroughly. Mix in milk. Mix in remaining flour mixture. Add 1/2 to 3/4 of the raspberries and mix until fully blended; mixture should be light pinkish red to purple in color. Pour into the prepared cake pan.
- Bake in the preheated oven until lightly golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool completely, about 30 minutes. Frost as desired and decorate with remaining raspberries.
Nutrition Facts : Calories 645.8 calories, Carbohydrate 93 g, Cholesterol 101.9 mg, Fat 28.2 g, Fiber 1.9 g, Protein 6.6 g, SaturatedFat 13.4 g, Sodium 439.8 mg, Sugar 63.8 g
UPSIDE-DOWN RASPBERRY CAKE
Make and share this Upside-Down Raspberry Cake recipe from Food.com.
Provided by Boomette
Categories Dessert
Time 1h20m
Yield 1 cake
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- In a bowl, mix flour, baking powder and salt. Set aside.
- In another bowl, cream butter and sugar with an electric mixer. Add eggs and beat until creamy.
- Incorporate gradually dry ingredients to the mixture, alternating with the milk. Mix well.
- Put raspberries in a square pyrex baking pan of 8 inches and sprinkle with sugar. Put the dough on the raspberries and cook in oven 50 to 60 minutes.
- Let cool the cake in the pan. Serve room temperature with whipped cream or vanilla ice cream.
RASPBERRY LAYER CAKE
Try this light, creamy raspberry cake for a sweet summer treat
Provided by Emma Lewis
Categories Afternoon tea, Buffet, Dessert, Snack, Supper, Treat
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat oven to 190c/fan 170c/gas 5. Butter 2 x 20cm sandwich tins and line each with a circle of baking parchment. In a large bowl, beat together all the cake ingredients until you have a smooth, soft mixture. Spoon the mixture equally into the two tins, smoothing over the top of each with the back of the spoon. Bake in the oven for 20 mins until golden and the cake springs back when gently pressed. Turn the cakes onto a cooling rack.
- Heat the sugar, 2 tbsp water and Disaronno together until the sugar has dissolved. Leave to cool, about 10 mins. Use a large serrated knife to cut each cake in half. Brush the syrup all over all four pieces of cake with a pastry brush.
- For the filling, whip the cream until it forms soft peaks. Beat the mascarpone and caster sugar in a large bowl to loosen, then fold in the cream and mix together until smooth.
- Spoon a third of the cream mixture over one of the cake halves. Scatter over some of the fruit (you don't want to cover the cake), then sandwich another half on top. Spread with cream and fruit as before and top with another half of cake and more cream and berries. Lay the final cake half on top. Gently press down, then wrap tightly in cling film and leave in the fridge overnight. To stop the cream from melting, this cake needs to be transported to the picnic in a cooler box. At the picnic, carefully remove clingfilm and dust with icing sugar to decorate, if you like.
Nutrition Facts : Calories 819 calories, Fat 58 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 50 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 1.02 milligram of sodium
RASPBERRY BUTTERMILK CAKE
Provided by Melissa Roberts
Categories Cake Mixer Brunch Dessert Bake Quick & Easy Raspberry Summer Buttermilk Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
- Whisk together flour, baking powder, baking soda, and salt.
- Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.
- At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
- Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.
- Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.
RASPBERRY BAKEWELL CAKE
This simple almondy cake is a great way of using up pick-your-own raspberries
Provided by Barney Desmazery
Categories Afternoon tea, Dessert
Time 1h
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4 and base-line and grease a deep 20cm loose-bottomed cake tin. Blitz the ground almonds, butter, sugar, flour, eggs and vanilla extract in a food processor until well combined.
- Spread half the mix over the cake tin and smooth over the top. Scatter the raspberries over, then dollop the remaining cake mixture on top and roughly spread - you might find this easier to do with your fingers. Scatter with flaked almonds and bake for 50 mins until golden. Cool, remove from the tin and dust with icing sugar to serve.
Nutrition Facts : Calories 411 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 21 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
RASPBERRY CAKE
Enjoy a sweet summertime treat with this Raspberry Cake! Learn how to make this delightful concoction with fresh raspberries and fluffy marshmallows!
Provided by My Food and Family
Categories Home
Time 1h40m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Spread raspberries onto bottom of 13x9-inch pan sprayed with cooking spray. Sprinkle with sugar, dry gelatin mix and marshmallows.
- Prepare cake batter as directed on package; pour over marshmallows.
- Bake 1 hour or until toothpick inserted in center comes out clean. Cool.
- Serve topped with COOL WHIP.
Nutrition Facts : Calories 290, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 0 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
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.
FROZEN RASPBERRY CAKE
Delicious raspberry cake that can be made with fresh or frozen berries. Freezes well.
Provided by Janeen Stewart Griffith
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 50m
Yield 9
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch square pan.
- Mix brown sugar, flour, and butter together in a bowl to make a crumbly topping. Set aside.
- Combine flour, white sugar, baking powder, baking soda, and salt in a large bowl.
- Beat buttermilk, melted butter, egg, and vanilla extract together in another bowl. Stir into dry ingredients. Spread batter into the prepared pan. Sprinkle with raspberries, then with crumbly topping.
- Bake in the preheated oven until well browned and a toothpick inserted into the center comes out clean, 35 to 40 minutes.
Nutrition Facts : Calories 260.4 calories, Carbohydrate 43.2 g, Cholesterol 42.5 mg, Fat 9 g, Fiber 1.6 g, Protein 2.9 g, SaturatedFat 5.4 g, Sodium 148.8 mg, Sugar 29.9 g
RASPBERRY CREAM CAKE
Guests will say this stunning dessert looks too pretty to eat. But the combination of golden cake, vanilla cream, fresh raspberries and chocolate glaze will prove too tempting to resist.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 14 slices.
Number Of Ingredients 11
Steps:
- In a large bowl, combine cake mix and baking soda. Add the water, egg whites and applesauce; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into two 9-in. round baking pans coated with cooking spray. Bake at 350° for 28-32 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a large bowl, whisk the milk, pudding mix and vanilla in a bowl for 2 minutes; let stand for 2 minutes or until soft-set. , Place one cake layer on a serving plate. Spread with pudding mixture; sprinkle with 3/4 cup raspberries. Top with remaining cake layer. Combine ice cream topping and corn syrup; beat until smooth. Spread over top of cake, letting glaze drip over sides. Arrange remaining berries on top.
Nutrition Facts : Calories 215 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 388mg sodium, Carbohydrate 42g carbohydrate (24g sugars, Fiber 2g fiber), Protein 4g protein.
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