CHOCOLATE-RASPBERRY LAYER CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- For the puree: Place the raspberries in a blender and blend until smooth (yields 1 1/4 cups of puree). Remove 1/4 cup of puree and reserve.
- For the cake: Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Butter and flour the bottom and sides of two 8- or 9-inch round nonstick baking pans. Set aside.
- Place 1 tablespoon of the cake mix and the chocolate chips in a small bowl. Toss until the chocolate chips are coated.
- In a large bowl, combine the remaining cake mix, 1 cup of the raspberry puree, vegetable oil, eggs and 1/4 cup water. Using an electric hand mixer, blend on low speed for 30 seconds. Increase the speed to medium and beat for 2 minutes, scraping the bottom and sides of the bowl with a spatula as needed. Mix in the chocolate chips. Divide the batter between the prepared pans and bake until a cake tester inserted into the center of the cakes comes out clean, 30 to 35 minutes.
- Cool the pans on a wire rack for 15 minutes. Remove the cakes from the pans and cool completely on a wire rack, about 1 hour.
- For the frosting: In a large bowl, combine the powdered sugar, cocoa powder, butter, cream cheese and sour cream. Using an electric hand mixer, beat on low speed until smooth. Increase the speed to high and beat until light and fluffy, about 1 minute.
- In a small bowl, mix together 3/4 cup of the frosting and the reserved 1/4 cup puree until smooth.
- To assemble the cake: Place one cake layer, flat side-up, on a cake stand. Using a spatula, spread the raspberry-chocolate frosting over the cake layer leaving a 1/2-inch border. Place the other cake layer on top. Frost the top and sides of the cake with the remaining chocolate frosting. Decorate with fresh raspberries or chocolate curls. Using a damp knife cut the cake into wedges and serve.
- Cake can be made 1 day in advance. Refrigerate in an airtight plastic container. Allow the cake to stand at room temperature for 1 hour before serving.
FROZEN RASPBERRY LAYER CAKE
Steps:
- Prepare the pan: Trace and cut out a 9-inch circle from parchment paper and fit it into the bottom of a 9-inch springform pan. Cut out a 3- by 27-inch strip of parchment and fit around the inside of the pan. Tape to secure parchment paper and set aside.
- Assemble the cake: Cover the bottom of the pan with a single layer of pound cake slices and spread the ice cream evenly over the cake. Freeze until ice cream hardens, about 25 minutes. Spread 2 cups sorbet over the ice cream followed by another layer of pound cake slices. Return cake to the freezer for 10 minutes. Combine the raspberries and the Chambord together in a small bowl. Remove the cake pan from freezer and place the berries evenly over the cake. Top with a final layer of pound cake and the remaining sorbet. Wrap tightly with plastic wrap and freeze until firm, at least 4 hours.
Nutrition Facts : Calories 305 calories
HEAVENLY RASPBERRY DESSERT
Light-tasting and delicious! My mother's famous dessert recipe has completed many holiday meals and makes a stunning summery cake. This works beautifully with strawberries as well.
Provided by Jody
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 2h30m
Yield 10
Number Of Ingredients 5
Steps:
- Butter a 9-inch tube pan. Break angel food cake into chunks; set aside.
- Stir raspberry gelatin and boiling water together in a bowl until gelatin is dissolved; place gelatin in the refrigerator to cool slightly, about 10 minutes. Stir raspberries with syrup into gelatin.
- Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; fold whipped cream into raspberry mixture.
- Pour about 1/4 cup of raspberry mixture into prepared pan. Place 1/3 of cake chunks into pan; pour 1/3 of remaining raspberry mixture over cake. Repeat layering with remaining ingredients, ending with the raspberry mixture. Chill in refrigerator until firm, about 2 hours.
- To remove from pan, center a serving plate over tube pan; invert.
Nutrition Facts : Calories 356.8 calories, Carbohydrate 46.6 g, Cholesterol 65.2 mg, Fat 18 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 11 g, Sodium 335.2 mg, Sugar 23.8 g
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
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 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-FILLED LAYER CAKE
The fluffy exterior of this cake conceals a delicious pink filling, made simply by combining some of the frosting with raspberry jam.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 8-inch 4-layer cake
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter two 8-by-2-inch professional round cake pans, and line the bottom with parchment rounds. Butter the parchment, and dust pans with flour, tapping out any excess; set aside.
- Sift together the cake flour, baking powder, and salt into a medium bowl, and set aside. Beat the butter in the bowl of an electric mixture fitted with the paddle attachment until it is creamy. Add the sugar to the butter in a steady stream, and continue beating until the butter is light and fluffy, about 3 minutes. Reduce speed to low, and add dry ingredients alternately with the milk and vanilla in three additions, starting and finishing with the dry ingredients; be careful not to overmix. Set batter aside.
- In a medium metal bowl or clean bowl of an electric mixer, whisk egg whites just until stiff peaks form. Fold one-third of the egg whites into the batter until combined. Fold in remaining whites in two batches. Divide batter between prepared pans, and smooth tops with a metal spatula. Bake until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center, about 30 minutes. Let pans cool 15 minutes on a wire rack before unmolding. Loosen the sides with a small metal spatula or paring knife, and invert onto greased wire racks. To prevent the layers from splitting, invert again so that the tops are up. Cool completely before assembling cake or wrapping airtight to freeze cake for later.
- If cakes are not level, use a serrated knife to trim tops off. Carefully slice each cake horizontally into two equal layers. (You will have four layers.) Place one-third of the frosting in a bowl, and fold in raspberry jam.
- To assemble, place one sliced layer on an 8-inch cardboard cake round. Spread the top with 1/4 inch of raspberry frosting. Repeat with remaining layers and remaining raspberry frosting, placing the final layer bottom side up. Lightly coat the assembled cake with a thin layer of white frosting to protect against crumbs in the frosting. Finish with remaining frosting. Serve immediately, or keep refrigerated until ready to serve.
FROZEN LAYERED VANILLA RASPBERRY CAKE
From Taste of Home site, this was a huge hit when I served it to friends. Everyone loved it, but someone suggested it would be "over the moon" with a little chocolate. So next time, I'll probably replace one of the sorbet layers with chocolate ice cream or sorbet. Either way, it's easy and delicous as it stands. As written, it's 5 WW pts per serving. Prep time includes final chill.
Provided by Amy020
Categories Frozen Desserts
Time 5h
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Prepare the pan: Trace and cut out a 9" circle from parchment paper and fit into the bottom of a 9" springform pan. Cut out a 3"x27" strip of parchment and fit around the inside of the pan. Secure with tape.
- Assemble the cake: Cover the bottom of the pan with a single layer of pound cake slices, cutting to fit. Spread ice cream evenly over the cake. Freeze until ice cream hardens, about 25 minutes. Spread 2 C sorbet over the ice cream, followed by another lauer of pund cake slices, cutting to fit. Return cake to freezer for 10 minutes Combine raspberries and the Chambord. Remove cake from freezer and place the berries evenly over the cake. Top with the final layer of pound cake and the remaining sorbet. Wrap tightly with plastic wrap and freeze until firm - at least 4 hours.
Nutrition Facts : Calories 51, Fat 1.3, SaturatedFat 0.7, Cholesterol 6.7, Sodium 18.5, Carbohydrate 8.7, Fiber 1.3, Sugar 6.3, Protein 1.4
RASPBERRY-CREAM LAYER CAKE
Pretty pink whipped cream is an irresistible filling and frosting in this delicate raspberry layer cake that comes together in just one hour. It's a light and cheerful dessert to serve at a baby shower, birthday party, or on Mother's Day.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Lightly butter two 9-inch round cake pans (2 inches deep). Line bottoms with parchment paper; butter parchment. Divide batter between pans, firmly tap on a flat surface to remove air bubbles, and smooth tops.
- Bake until cakes are golden and puffed and a toothpick inserted in center comes out with a few moist crumbs attached, about 30 minutes, rotating pans halfway through. Let cakes cool in pans on wire racks 10 minutes. Run a knife around edges, then invert; remove parchment. Invert cakes again and let cool completely on racks.
- In a medium bowl, gently mash 1 cup raspberries with a fork. Stir in 1 cup whole raspberries. In a large bowl, using an electric mixer, beat cream and confectioners' sugar on high until soft peaks form, 1 minute. With a rubber spatula, gently fold raspberries into whipped cream. Place 1 cake on a cake stand or serving plate. Spread raspberry cream on top, leaving a 1/4-inch border. Top with other cake, press gently, and finish with remaining raspberry cream. Serve immediately.
Nutrition Facts : Calories 534 g, Fat 33 g, Fiber 1 g, Protein 8 g, SaturatedFat 20 g
LAYERED RASPBERRY DREAM
A light and tasty dessert that is perfect for summer gatherings. You can substitute different fruits as well!
Provided by MommaBear
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 3h30m
Yield 12
Number Of Ingredients 12
Steps:
- Combine graham cracker crumbs, brown sugar, and cinnamon in a bowl; stir in melted butter. Set aside 1/2 cup of graham cracker mixture; press remaining mixture into a 9x13-inch dish. Chill crust until firm, about 30 minutes.
- Beat cream cheese, confectioners' sugar, and 1 teaspoon vanilla extract together in a bowl until soft and fluffy. Spread cream cheese mixture over graham cracker crust and chill until firm, about 30 more minutes.
- Whisk raspberry gelatin and boiling water together in a separate large bowl until gelatin has dissolved; stir in lemon juice. Gently fold frozen raspberries into warm gelatin; cold raspberries will cause gelatin to begin to set. Spread raspberry mixture over cream cheese layer in pan.
- Spread whipped topping over raspberries and sprinkle dessert with reserved crumb topping. Chill at least 2 more hours.
Nutrition Facts : Calories 351.1 calories, Carbohydrate 41.5 g, Cholesterol 40.9 mg, Fat 20 g, Fiber 2.2 g, Protein 3.4 g, SaturatedFat 13.2 g, Sodium 207 mg, Sugar 34.1 g
More about "frozen raspberry layer cake food"
RASPBERRY LAYER CAKE WITH CREAM CHEESE FROSTING
From sweetandsavorybyshinee.com
THE BEST LEMON RASPBERRY CAKE RECIPE - BAKER BY …
From bakerbynature.com
EASY RASPBERRY CAKE RECIPE FROM SCRATCH - ALSO THE …
From alsothecrumbsplease.com
RASPBERRY CAKE FILLING - THE EASIEST WAY TO ELEVATE ANY …
From chelsweets.com
RASPBERRY BUTTERMILK CAKE (FRESH OR FROZEN BERRIES) - LAST …
From lastingredient.com
10 BEST FROZEN RASPBERRIES RECIPES | YUMMLY
From yummly.com
RASPBERRY DREAM CAKE | EASY VANILLA CAKE WITH …
From lifeloveandsugar.com
FROZEN RASPBERRY LAYER CAKE RECIPE - STL COOKS
From stlcooks.com
FROZEN RASPBERRY DESSERT (CHOCOLATE RASPBERRY ICE CREAM CAKE)
From kitchengidget.com
FROZEN RASPBERRY VANILLA CREAM CAKE — RAW FOOD RECIPES
From rawfoodrecipes.com
CHOCOLATE RASPBERRY LAYER CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
FROZEN RASPBERRY CAKE RECIPE - THE CAKE BOUTIQUE
From thecakeboutiquect.com
RASPBERRY LAYER CAKE RECIPE - FOOD.COM
RASPBERRY CAKE FILLING - SUGAR SPUN RUN
From sugarspunrun.com
FROZEN RASPBERRY CAKE - DOM IN THE KITCHEN
From dominthekitchen.com
HEAVENLY RASPBERRY CREAM ANGEL FOOD CAKE DESSERT
From melskitchencafe.com
FROZEN RASPBERRY LAYER CAKE - HERALDGUIDE.COM
From heraldguide.com
FROZEN RASPBERRY LAYER CAKE | RECIPE | DESSERTS, BAKED DESSERT …
From pinterest.com
FROZEN RASPBERRY LAYER CAKE | RECIPE | DESSERTS, EASY SUMMER …
From pinterest.ca
FROZEN RASPBERRY LAYER CAKE | FAVOREATS
From favoreatsapp.com
VANILLA CAKE WITH RASPBERRY BUTTERCREAM - THE VIEW FROM GREAT …
From theviewfromgreatisland.com
FROZEN RASPBERRY CAKE FILLING RECIPE - THE CAKE BOUTIQUE
From thecakeboutiquect.com
FROZEN RASPBERRY LAYER CAKE – BLIMACAKE.COM
From blimacake.com
HANDMADE CC FROZEN RASPBERRY AND BROWNIE LAYER CAKE
From foodangles.com
RECIPES 4 YOU : FROZEN RASPBERRY LAYER TURTE
From recipes4y.blogspot.com
FROZEN RASPBERRY LAYER CAKE | RECIPE | RASPBERRY RECIPES, DESSERTS ...
RASPBERRY LAYER CAKE - ISLAND BAKES
From island-bakes.com
FROZEN RASPBERRY LAYER CAKE
SMASHED RASPBERRY WHITE CHOCOLATE LAYER CAKE.
From halfbakedharvest.com
FROZEN CHOCOLATE RASPBERRY LAYER CAKE ARCHIVES - FAYE'S FOOD
From fayesfood.com
FROZEN RASPBERRY DELIGHT RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
FROZEN RASPBERRY LAYER CAKE | HOMEMADE CAKE RECIPES, EAT …
From pinterest.ca
FROZEN RASPBERRY LAYER CAKE RECIPE - FARM AND DAIRY
From farmanddairy.com
RASPBERRY LAYER CAKE RECIPE - FOOD.COM
From food.com
FROZEN RASPBERRY LAYER CAKE - STICK OF BUTTER
From stickofbutter.com
FROZEN RASPBERRY LAYER CAKE - RECIPECIRCUS.COM
From recipecircus.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love