How To make Raspberry Laced Vanilla Cake
1 1/2 Cups Margarine Or Butter (3 Sticks) -- softened
1 1/4 Cups Sugar
3 Cups All-Purpose Flour
2/3 Cup Milk
1 Tbls. Baking Powder
1 1/2 Tsps. Vanilla Extract
1/2 Tsp. Salt
1/4 Tsp. Baking Soda
4 Lg. Eggs
Raspberry Butter-Cream Frosting* 1 12 Oz. Raspberry Jam
About 3 hours before serving or early in day: Preheat oven to 350F. Grease and flour three 9" round cake pans. In large bowl, with mixer at low spped, beat margarine or butter and sugar just until blended. Increase spped to high; beat until light and fluffy, scraping bowl often with rubber spattula. Reduce speed to low; add flour, milk, baking powder,vanilla exract, salt,baking soda,and eggs; beat until well mixed, constantl scraping bowl. Increase speed to high; beat 2 minutes, occasionally scraping bowl. Spoon batter into pans, spreading evenly. Bake 25 minutes or until toothpick inserted in center of cakes comes out clean. Cool in pans on wire racks 10 minutes. With spatula, loosen cake layers from edges of pans; invert onto wire racks to cool completely. Prepare Raspberry Butter Cream Frosting*: In large bowl, with mixer at low speed, beat 3 cups confectioners' sugar and 2 cups margarine or butter (4 sticks) softeneed, until just mixed. Increase speed to high; beat 10 minutes or until light and fluffy, scraping bowl oftten with rubber spatual. Reduce speed to medium, gradually beat in 1/4 cup raspberry flavor liquer and 1 tsp. vanilla extract until smooth, occasionally scraping bowl with rubber spatula. Spoon 2 cups frosting into decorating bag with small star tube; set aside. With serrated knife, cut each cake layer horizontally in half. Place bottom half of 1 layer, cut side up, on cake plate; spread with 1/3 cup raspberry preserves. Top with top half of cake layer; spread with about 1/2 cup butter cream frosting. Repeat layering, ending with a cake layer. With metal spatual, spread remaining butter cream frosting on sides and top of cake. Use frosting in decorating bag to pipe lattice top and pretty border on cake. Refrigerate cake if not serving right away. Makes 24 servings.
How To make Raspberry Laced Vanilla Cake's Videos
Recipes - Raspberry Yoghurt & White Chocolate Entremet
A celebration cake with an almond jaconde sponge, a cream cheese mousse and raspberry jelly filling, coated in a white chocolate and yoghurt glaze. Avonmore Professional Cream is used in all elements of the dessert providing different textures.
The better than bakery SPONGE CAKE recipe you've been looking for! Light, airy, soft sponge cake
RECIPE:
SHOP:
This better than bakery sponge cake recipe is light, airy, and just straight up DELICIOUS! It’s so versatile that you can pair it with literally anything. I love filling mine like a classic Victorian sponge cake with my homemade raspberry filling recipe and whipped cream – YUM!
HOW TO WHIP EGGS:
INGREDIENTS:
Sponge Cake
- ⅓ cup (40 g) flour - regular, all purpose (see note 1 on blog post)
- ½ cup (60 g) cornstarch
- ¼ tsp baking powder
- ¼ tsp salt
- 4 large eggs - whites and yolks separated
- ⅛ tsp white vinegar
- ⅔ cup (132 g) white granulated sugar - separated in half (1/3 for the egg whites & 1/3 for the egg yolk mixture)
- 1½ tbsp warm water - not boiling
- 2 tsp vanilla essence/extract
- 2 tbsp (30 g) unflavoured vegetable oil - I use canola
IMPORTANT: Cake tins must be ungreased (with only the bottom lined), and ensure the cakes are cooled upside down once baked. Bake at 160 °C (320°F) with the fan on for 25 minutes. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).
Simple Syrup (I use about 3/4s of the quantity below to brush the cake)
- ½ cup (100 g) white granulated sugar
- ½ cup (110 g) boiling water
Whipping Cream
- 2 cups (375 g) cold whipping cream
- 2 tsp icing sugar - also known as confectioners sugar/powdered sugar
- ½ tsp vanilla essence/extract
- 1 punnet fresh strawberries for decorating - sliced in half
Raspberry Jam
- 1 batch of my raspberry jam filling recipe:
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
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Measuring Spoons & Cups -
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Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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How to Bake: White Chocolate Raspberry Gift Cake Recipe - tutorial /recipe - Great for Mother's Day
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Today I'm making this beautiful cake with white chocolate and fresh raspberries. The is a perfect cake for a gift or special occasion so lets go!
You will need:
175g (6oz) White chocolate, 4 eggs, 220g (8oz/2 cup) flour, 250g (9oz/2+1/4 cup) sugar, 250g (9oz/1+1/8cup) butter, 1tbsp vanilla, 3 punnets or 450g (4-5 cups) raspberries and 100g fondant (approx)
Tips:
Only use chocolate you would eat on its own, allow the chocolate to cool off the heat for several minutes before adding to your mixture, line your cake tin with parchment, preheat your oven, do not cook on a higher temperature than stated, use very fresh raspberries, dry them will on kitchen paper towel before putting on the cake, use a jam which does not contain seeds if possible and this cake will only keep for a few days so add the raspberries quite last minute.
How to make Cake fillings for all Cake flavors with Raspberries/Vanilla /Red velvet /Chocolate
How to make thick Cake fillings for all Cake flavors with Raspberries/Vanilla Cake /Red velvet cake/Chocolate Cake
IF YOU WOULD LIKE TO BUY ANY OF MY CAKE TOOLS, THE RESPECTIVE LINKS ARE INCLUDED BELOW
ACRYLIC SCRAPPER;
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SET OF 100 DISPOSABLE PIPING BAGS;
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CAKE STEAMER :
CAKE AIRBRUSH ;;
TYLOSE POWDER
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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How to make mini cake raspberry jam | Raspberry laced vanilla cake recipe
One of the most popular desserts across the world. This vegan raspberry laced vanilla cake recipe is one of the easiest and best cake recipes you can try out. Get the recipe from the following video. #raspberry ,#cakerecipe ,#jam