How To make Fresh Raspberry Cake
1 1/2 cups white sugar
1 cup white shortening
1 1/2 teaspoons vanilla
4 eggs
3 cups white flour
2 teaspoons baking powder
2/3 cup sour cream
1/2 teaspoon baking soda
1 1/4 cups fresh raspberries
firm/ripe
1/2 cup walnuts :
finely chopped
fresh raspberries for garnish whipping cream :
whipped for garnish
In large bowl combine sugar and shortening. Beat vigorously for 1 minute. Add vanilla and eggs. Beat unitl smooth. Beat until smooth and lemon colored. Sift together flour and bakin powder. Stir soda into the sour cream. Add flour alternately with sour cream and beat to smooth batter. With rubber scraper carefully fold in raspberries and nuts. Spoon into tube pan and bake for 1 hour and 20 minutes. Test for doneness. Turn out on rack and cool completely before serving. Serve with whipped cream and very ripe raspberries that have been dipped in granulated white sugar. The Workbasket, 1977, Reader Recipes, Submitted by Pearle M. Goodwin. MC formatting by bobbi744@acd.net ICQ#2099532
How To make Fresh Raspberry Cake's Videos
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.
The Best Lemon Raspberry Cake Recipe
This amazing lemon raspberry cake is made of moist lemon cake layers, a fresh raspberry cream cheese frosting and a smooth raspberry filling. Make this cake from scratch with this easy cake tutorial.
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ULTIMATE Chocolate Raspberry Cake Recipe! With Raspberry Buttercream & Raspberry Liqueur!
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The ultimate chocolate raspberry cake recipe! If you love chocolate and raspberries, this is definitely the cake for you! The delicate and rich buttermilk chocolate cake layers are dotted with fresh raspberries! Then the cake is filled with more crushed raspberries and frosted with my new ‘Raspberry Buttercream’! This berry frosting is everything! It’s fluffy, fruity and delicious! Garnish this festive and stunning cake with more raspberries for your next special occasion or holiday celebration! It’s a great cake for Valentine’s Day, too!
INGREDIENTS:
For Chocolate Raspberry Cake Layers:
4 large eggs
1 cup (200 g) white granulated sugar
1 cup (240 ml) buttermilk
¾ cup (180 ml) light cooking oil, such as canola
1 tsp vanilla extract
½ cup (90 g) semi-sweet chocolate chips, melted
2 cups (250 g) all-purpose flour
2 tsp (8 g) baking powder
2 tsp (6 g) baking soda
¼ tsp salt
1/3 cup (33 g) dark cocoa powder
1 ½ cups (250 g) raspberries, fresh or frozen (thawed)
For Filling:
1 ½ cups (250 g) raspberries, fresh or frozen (thawed)
¼ cup (60 ml) raspberry liqueur
Extra raspberries, for garnish
For Raspberry Buttercream:
1 cup (125 g) fresh or frozen raspberries
¼ cup (50 g) white granulated sugar
2 cups (454 g) unsalted butter, softened at room temp
3 cups (360 g) confectioner’s sugar
Red concentrated gel food coloring, optional
1 tsp citric acid, optional
1 tsp raspberry extract, optional
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Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
*Dark Cocoa Powder: – I love Hershey’s Special Dark Cocoa Powder for baking! It makes any dessert extra rich and chocolate-y!
*Decorating Tips: – This set of jumbo cake decorating tips includes all my favorites!
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*Use this Cake Scrapper ( and these Offset Cake Spatulas ( to get the buttercream extra smooth!
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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:
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BEST Summer Raspberry Cake Recipe | Easy Desserts
Love raspberries? Try this amazing summer raspberry cake. This light and airy cake is an easy way to impress your guests!
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???? Ingredients (8 servings)
¾ cup all-purpose flour
¾ cup whole wheat pastry flour
1 teaspoon baking powder
½ teaspoon kosher salt
3 tablespoons unsalted butter, melted
3 tablespoons olive oil
¾ cup maple sugar
1 large egg, beaten
1 teaspoon vanilla extract
½ cup whole or 2% milk
6 ounces raspberries
???? More delicious dessert recipes
???? No Bake Mango Mess
???? Pear Custard Pie
???? Berry Crumble
???? PERFECT Eggless Mini Cheesecakes (No Bake!)
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Abbie
#chefabbiegellman #raspberryrecipes #raspberrycake
Raspberry Vanilla Cake Recipe
Raspberry Vanilla Cake - made with moist and tender vanilla layers, a refreshing and creamy Mascarpone frosting that pairs so well with the sweet and tart raspberry sauce and fresh raspberries on top. A perfect summer treat.
To print the recipe check the full recipe on my blog:
#raspberryvanillacake #vanillacake #homecookingadventure
Ingredients
Makes about 16 servings
Vanilla Cake Layers
3 cups (375g) all purpose flour
1/2 tsp (2g) salt
3 tsp (12g) baking powder
1 cup (226g) unsalted butter, room temperature
1 2/3 cups (335g) sugar
5 eggs
2 tsp (10g) vanilla extract
1 cup (240ml) milk
Raspberry Sauce
25oz (700g) fresh or frozen raspberries
2/3 cup (135g) sugar
2 tbsp (30ml) water
1 tbsp (15ml) lemon juice
Mascarpone Frosting
1 pound (500g) Mascarpone cheese, room temperature
2 1/2 cups (560g) heavy cream
3/4 cup (90g) powdered sugar
2 tsp (10g) vanilla extract
1. Preheat oven to 350F (180C). Grease with butter and dust with flour two 9 inch (23 cm) round cake pans.
2. In a medium bowl sift the flour, baking powder and salt and whisk to combine.. Set aside until ready to use.
3. In a large mixing bowl add butter and sugar and mix to combine. Incorporate eggs one at a time and add vanilla extract.
4. Gradually add flour mixture while alternating with milk.
5. Pour the batter evenly into the prepared pans.
6. Bake for about 30 minutes until a toothpick inserted into the center comes out clean.
7. Let pans cool on a cooling rack for 10 minutes.
8. Remove the cakes from the pan and let them cool completely.
9. Prepare raspberry sauce. Place raspberries, sugar, water and lemon juice into a saucepan and bring to a boil while stirring constantly. Simmer for 20-30 minute until thickens and remove from heat. Sieve to remove the seeds. Set aside to cool until ready to use.
10. Prepare the mascarpone frosting. Beat the Mascarponecheese with powdered sugar and vanilla extract until smooth.
11. In another bowl whip the cream until stiff peaks form. Gently fold into the Mascarpone mixture. Refrigerate until ready
to assemble the cake.
12. Assemble the cake. Divide each cake layer in two to create 4 layers.
13. Place 1 cake layer on your serving plate. Spread evenly ⅓ of raspberry sauce. Using a pastry bag fitted with a ½ inch (13mm) plain tip spread ¼ of Mascarpone frosting.
14. Add another cake layer and spread evenly ⅓ of raspberry sauce and ¼ of Mascarpone frosting.
15. Add another cake layer and spread evenly the last ⅓ of raspberry sauce and ¼ of Mascarpone frosting.
16. Add the last cake layer on top and decorate with the last ¼ of Mascarpone mixture. Use a spoon to create a flower shape.
17. Refrigerate for at least 4-6 hours or overnight.
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