NOTHING BUNDT CAKE COPYCAT RECIPE! White Chocolate Raspberry
If you ever wondered how Nothing Bundt Cake makes the best cake, here's how! This recipe tastes just like it if not better. Super moist and the cream cheese icing is so good it can be eaten right off the spoon.
Recipe:
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Raspberry Nut Cake~ Part One #Springcake2021 #countrymamamusings #vintage #recipe
It's my birthday, and my best friend and I will be making a Raspberry Nut cake from a recipe found in one of my vintage cook books! Stay tuned for part two where we make homemade frosting for our cake!
Recipe (Pending)
Preheat oven to 350*
1 1/4c sugar
1 c crisco
3 eggs
2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 c. buttermilk
1 tsp vanilla
1/2 c chopped nuts
2c fresh raspberries
(be sure to put some raspberries aside for decorating your cake.... nuts too! )
Cream sugar and Crisco; add eggs one at a time. Mix well on low
Mix dry ingredients ( flour, baking powder, baking soda) together. Add flour mixture to sugar mixture a little at a time, alternating with a bit of the buttermilk; keep adding until flour mixture and buttermilk is all incorporated. Add vanilla.
Fold in nuts and raspberries.
Grease and flour 2 8-inch round cake pans or one 9x13 cake pan; pour batter into cake pans, filling one-half full. Bake at 350* for 25-28 minutes or until toothpick comes out clean when testing in the center of cake.
Music and sound effects used with permission by Mixkit
Walnut Caramel Mirror Cake
Walnut Caramel Mirror Cake - an elegant dessert with a caramel mirror glaze perfect for upcoming Easter holiday. Walnut cake at the bottom, followed by a semisweet chocolate layer, caramelized toasted nuts cream and a mascarpone and coffee mousse on top. Everything coated with a caramel mirror glaze and decorated with a chocolate golden flower for o more elegant look.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 16 servings
Walnut Cake
2 egg whites
Pinch of salt
1/3 cup (70g) sugar
2/3 cup (70g) walnuts, ground
2 tbsp (20g) all-purpose flour
Chocolate Layer
5.5 oz (150g) semisweet chocolate
3 tbsp (45ml) whipping cream
Walnut Caramel Layer
1/3 cup (70g) sugar, for caramel
1 tbsp (15ml) water
2/3 cup (70g) walnuts, toasted, cut into smaller peices
5 tbsp (70g) butter
2 egg yolks
3 tbsp (45g) sugar, for mixing with yolks
pinch of salt
Mascarpone Mousse
16 0z (500g) mascarpone, room temperature
2/3 cup (80g) powdered sugar
1 1/2 cup (360g) whipping cream (35% fat), chilled
1 tbsp (10g) gelatin powder
1/4 cup (60ml) cold water
2 tsp (4g) instant coffee
1 tsp (5g) vanilla extract
Caramel Mirror Glaze
1 cup (200g) sugar
1 tbsp (15ml) lemon juice or water
3.5 fl oz (100ml) water
3/4 cup (180g) whipping cream
1/2 tsp (3g) salt
2 tbsp (16g) cornstarch
1 tbsp (15ml) water, for mixing with cornstarch
1 tbsp (10g) gelatin powder
1/4 cup (60ml) cold water, for dissolving gelatin
Chocolate Flower
2.5 oz (70g) semisweet chocolate, for melting
1 oz (30g) semisweet chocolate, for tempering
golden powder, optional
chopped walnuts
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Raspberry Nut Cake ~ Part Two #springcake2021 #countrymamamusings #raspberries
In Part One, we baked a beautiful Raspberry Nut Cake for my birthday! In this video, we (attempt) to frost it using a recipe from a vintage cookbook I found while thrifting !
I, admittedly, butcher the cake in this entire process. The frosting ended up being very stiff, and I attribute that, 100%, to the fact that I should have sifted my powder sugar into my measuring cup when obtaining the 4 cups needed for this recipe. I think I just ended up with too much sugar, and ignored my friend's advice to add a bit more milk; next time I will, I promise.
So, yes, I'm saying there's a next time for this frosting... it WAS delicious despite my inability to spread it beautifully.... This is all a learning experience, after all.
Here is the recipe for those interested:
4c powdered sugar
1c crisco
1tsp clear vanilla
1tsp almond ( or butter) flavoring or extract
4 T milk
Add all ingredients to mixing bowl and mix well with hand mixer until frosting is light and fluffy. Apply to cooled cake ( if you dare....lol)
Music used with permission by Mixkit
Raspberry Almond Cake | Epitome of Taste
Incredibly delicious, buttery, nutty, moist, juicy with a crunchy almond topping & super easy to make!
SERVINGS: 8
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INGREDIENTS
100 g butter (at room temperature)
110g sugar
75g almond meal/ground almonds
75g flour
1 tsp baking powder
1/4 tsp baking soda
2 eggs (at room temperature)
1 tsp vanilla extract
150g frozen raspberries (don't thaw)
25g flaked almonds
1 tbsp cornstarch (for coating)
INSTRUCTIONS
1. Preheat oven to 180 degrees C. Grease a 20cm springfoam cake pan with melted butter, then line base with baking paper.
2. In a large bowl cream together butter, sugar, eggs & vanilla extract until smooth & creamy.
3. Sift together flour, baking powder & baking soda. Add almond flour. Combine with spatula. Don't overmix.
4. The batter will be thick. Spread into prepared pan & smooth it out.
5. Toss frozen raspberries in cornstarch. Dot raspberries all over the top of the cake batter. Scatter with almonds.
6. Bake for 35-40 minutes, until golden & a skewer inserted into centre comes out clean.
7. Dust with icing sugar (optional).
RECIPE NOTES
Tossing raspberries in cornstarch will absorb some of the fruit's liquid, making them less likely to sink.
OTHER CAKE RECIPES TO TRY
Nut Cake
Summer Blueberry & Peach Cake
Baked Raspberry Crumble Cheesecake
Blackberry & Plum Sour Cream Cake
Lemon Pound Cake
Cherry Almond Coffee Cake
Cinnamon Apple Cake
Peach Almond Cake
Banana Bread
White Chocolate Raspberry Loaf Cake
Plum Cake
Marble Cake
Pound Cake
Blueberry Almond Cake
Berry Cheesecakes
Strawberry, almond & coconut cake
Baked mini New York-style cheesecakes
Cream cheese pound cake
Apple & walnut loaf
Raspberry Cake
Full recipe available at
Full recipe available at
Full recipe available at
Want more freshness with your dessert or sweet snacks? Then the solution is simple: use plenty of fresh fruits and berries. This time we used tasty raspberries for this cake. Flavor the sweet egg and flour base with vanilla and almond extract. This is a dessert that’s easy to put together in just 10 minutes. And then let it bake!
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