Spice Cake With Raspberry Filling And Cream Cheese Frosting Recipes

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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



Lemon Raspberry Cake with Lemon Cream Cheese Frosting image

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.

1 stick unsalted butter, softened, plus more for the pans
1 1/2 cups granulated sugar
1/2 cup vegetable oil
2 teaspoons finely grated lemon zest plus 2 tablespoons fresh lemon juice
1 1/2 teaspoons vanilla extract
3 large eggs
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1 cup whole milk
1 stick unsalted butter, softened
8 ounces cream cheese, softened
1 teaspoon finely grated lemon zest plus 3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
5 1/2 cups confectioners' sugar
1/4 cup raspberry jam
About 1 1/2 cups raspberries

RASPBERRY CREAM CHEESE FILLING FOR CAKES RECIPE - (3.9/5)

Provided by MJH

Number Of Ingredients 3



Raspberry Cream Cheese Filling for Cakes Recipe - (3.9/5) image

Steps:

  • Using a handheld mixer or stand mixer to whip the softened cream cheese, 1 cup of powdered sugar and raspberry preserves together until smooth and creamy. After the cake has cooled completely, place one layer of the cake on a serving platter. Spread the raspberry cream cheese filling between the layers of the cake.

8 ounces cream cheese, softened
1 cup powdered sugar
2 tablespoons raspberry preserves

RASPBERRY SPICE CAKE

A show-stopping layer cake of moist buttermilk sponge, jam, berries and cream cheese frosting - a real centrepiece

Provided by Sarah Cook

Categories     Afternoon tea, Dessert

Time 1h15m

Yield Cuts into 12 slices

Number Of Ingredients 18



Raspberry spice cake image

Steps:

  • Heat oven to 160C/140C fan/gas 3. Grease and line 3 x 20cm cake tins with baking parchment. Tip all the cake ingredients into a large bowl and beat with an electric whisk until smooth. Divide between tins and bake for 25 mins until a skewer poked in comes out clean. Turn out onto wire racks to cool.
  • Split each cake in half. Mash the jam and raspberries together, then spread over 5 cake halves, leaving 1 top half free. Sandwich together, with the plain cake on top. Put on a plate and cling film thoroughly. Invert a cake tin on top like a hat and top with 3 x 400g food cans. Leave overnight.
  • To finish, beat the butter, cheese and icing sugar together, then spread over the cake. Decorate with extra raspberries and a dusting of icing sugar, if you like.

Nutrition Facts : Calories 772 calories, Fat 45 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 58 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 1.2 milligram of sodium

250g pack butter , softened
450g plain flour
140g golden caster sugar
140g light soft brown sugar
5 large eggs
4 tbsp honey
2 tsp baking powder
1 tsp cinnamon
1 tsp mixed spice
½ tsp ground cloves
½ tsp ground ginger
¼ tsp salt
4 tbsp buttermilk
200g raspberry jam
200g raspberry , plus extra to decorate (optional)
200g pack butter , softened
200g pack soft cheese
200g icing sugar , sifted, plus extra for dusting (optional)

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