Christmas Raspberry Cake Roll - The Ultimate Recipe for an Impressive Holiday Dessert
Christmas Raspberry Cake Roll - The Ultimate Recipe for an Impressive Holiday Dessert. Celebrate Christmas with our tasty Raspberry Cake Roll, an amazing twist on the classic holiday treats. Imagine a light and fluffy vanilla sponge cake rolled up with a creamy cream cheese filling, raspberry jam and fresh raspberries that are bursting with flavor.
Join this channel to get access to perks:
For printing check the full recipe on my blog:
#christmasrollcake #raspberrycakeroll #christmasraspberrycakeroll
0:00 - Intro
0:37 - Preparing the vanilla sponge cake
2:01- Baking time
2:38 - Preparing the raspberry jam filling
3:15 - Preparing the cream cheese filling
3:45 - Assembling the roll
5:24 - Preparing the white chocolate ganache
6:06 - Decorating the cake roll
7:23 - Enjoying the cake roll
Background music:
Follow me:
FACEBOOK:
INSTAGRAM:
PINTEREST:
TikTok:
WEBSITE:
How To Make Raspberry Filling For Cake | Raspberry Jam Filling Recipe.
How to make raspberry cake filling for cake decorating. Great for filling layering cake flavours such as vanilla, chocolate, lemon, etc. You can also substitute this for jam as it's thick and spreadable for breads and other baked goods as shown in the video. This recipe is so easy and quick to make.
Enjoy!
Recipe.
Ingredients
Fresh raspberry 250g
Granulated sugar 1/2 cup
2 tablespoonful corn starch powder
2 tablespoonful lemon juice.
Method.
Place a medium sized saucepan on a cooker/hob
Combine all ingredients in the saucepan and cook on medium heat
Stirring constantly, breaking down the raspberries with the spatula or spoon
Once it starts to thicken and bubble up, then turn off the heat and pass the filling through a fine mesh sieve to remove the seeds for a smoother texture.
This filling is great for cakes, donuts, for spreading on bread or toasts and lots more.
I Almost Gave Up On This Raspberry Cake Recipe | Bon Appétit
Join Food Editor Shilpa Uskokovic as she makes her raspberry cake with whipped cream filling, a recipe that proved so challenging to develop she almost couldn't finish writing it.
See the full recipe here:
Director: Maria Paz Mendez Hodes
Director of Photography: Eric Brouse
Editor: LJ D’Arpa
Host: Shilpa Uskokovic
Sr. Culinary Director: Kelly Janke
Producer: Halie Aaron
Culinary Producer: Kat Boytsova
Culinary Associate Producer: Katrina Zito
Line Producer: Jen McGinity
Associate Producer: Oadhan Lynch
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Kirsten Potts
Audio: Mike Guggino
Production Assistant: Anna Maite Bonis Kaplan
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Ben Harowitz
Audio Engineer: Jennifer Nulsen
Want Bon Appétit shirts, hats and more?
Still haven’t subscribed to Bon Appétit on YouTube? ►►
Want more Bon Appétit in your life? Subscribe to the magazine!
ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
How to Make Chocolate Raspberry Cake
Perfectly rich and moist Chocolate Raspberry Cake made from scratch with a delicious chocolate frosting and raspberry filling made from fresh raspberries. It’s the perfect way to celebrate any occasion!
❤️ Ingredients ❤️
Chocolate Cake:
2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup oil (vegetable or canola oil)
2 teaspoons vanilla extract
1 cup boiling water
Chocolate Frosting:
1/2 cup butter, melted
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Raspberry Filling:
2 cups raspberries (fresh or frozen)
1/4 cup sugar
1 tablespoon + 1 teaspoon cornstarch
1 tablespoon water
1 tablespoon lemon juice
Fresh raspberries for topping on the cake , optional
❤️ Instructions ❤️
Chocolate Cake:
Preheat oven to 350 degrees. Grease two 8 or 9 inch round baking pans.
Stir dry ingredients together: sugar, flour, cocoa, baking powder, baking soda, and salt.
Add eggs, vanilla, oil, buttermilk and beat for 2 minutes. Stir in boiling water, which will make the batter very thin. Pour batter into prepared cake pans.
Bake for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean. Cool for 10 minutes. Run a knife around the edges to loosen cake from sides of pan. Invert cakes onto cooling racks.
Once cooled completely you can wrap them with plastic wrap and store them room temperature for one day, or you can wrap them with plastic wrap and store in a freezer bag to decorate them another day.
Raspberry Cake Filling:*
Add sugar, water, lemon juice and cornstarch to a medium saucepan over medium heat. Stir well to combine. Add raspberries and cook, stirring often, until raspberries have softened into the sauce and the sauce has thickened. Allow to cool completely before filling cake.
Chocolate Frosting:
Combine butter and cocoa powder. Add powdered sugar, milk, and vanilla extract and beat until smooth and creamy!
Assemble your cake:
Place one cake round on plate or cake stand. Add desired amount of raspberry filling and spread into a smooth layer. Top with second cake round. Frost the outside of the cake with chocolate frosting. Add fresh raspberries on top, if desired.
⭐️ Notes
Raspberry cake filling: If you don’t wish to make the filling from scratch you could use a can of raspberry cake filling.
Check out my tips and tricks for this recipe ????????
Find all my cake recipes here ???? ????
➡️ SUBSCRIBE to my channel:
➡️ FACEBOOK: Tastes Better From Scratch
➡️ INSTAGRAM: tastesbetterfromscratch
➡️ PINTEREST: Lauren Allen {Tastes Better From Scratch}
➡️ TWITTER: Better From Scratch
➡️ CONTACT ME: Tastesbetterfromscratch@gmail.com
Easy Raspberry Cake Recipe
???? SUBSCRIBE HERE: ????
This easy to bake cake is topped with delicious butter crumbs and filled with juicy raspberries.
Ingredients:
Eggs 5
Sugar 200 grams
Butter (room temp.) 100 grams
Vanilla extract 1 tsp.
Milk (semi skimmed) 100 ml.
Flour 280 grams
Baking powder 16 grams
Raspberries 250 grams
Lemon Raspberry Cake | CHELSWEETS
This lemon raspberry cake is made with moist lemon cake layers, a raspberry filling, and frosted with a tangy cream cheese frosting.
The recipe can be found here:
If you want to know what products/brands I use in my kitchen, head over to my amazon storefront: amazon.com/shop/influencer-9e6f056e
If you enjoyed this video and would like to see more, be sure to click the like and subscribe button! You can also see more of my creations here:
INSTAGRAM:
WEBSITE:
FACEBOOK:
PINTEREST: