raspberry cake

 Mini almond flour cakes filled with fresh raspberries.

Gluten-Free Raspberry Financiers (cakelets)

blanched almond flour

teff flour

cornstarch

organic cane sugar

salt

melted, cooled butter

vanilla

raspberries

Preheat oven to 350 degrees F. 

Rub butter inside all of the holes of...

Rub butter inside all of the holes of 12 inch muffin pan. (Or line with paper liners, but I like mine without this. It gives them a very clean look.)

Whisk together the almond flour, teff flour, cornstarch,...

Whisk together the almond flour, teff flour, cornstarch, sugar, and salt. Whisk in the egg whites vigorously until the batter is smooth, then whisk in the melted, cooled butter in 3 additions. Whisk in vanilla. Fill each muffin cup a little more than 1/2 full with batter. 

With a fork, coarsely mash the raspberries so...

With a fork, coarsely mash the raspberries so that are like a rough jam. Strain to get rid of some of the excess liquid, then put 1 tablespoon crushed raspberries into the middle of each cake. 

Bake for 30 minutes, until edges are golden...

Bake for 30 minutes, until edges are golden brown. Remove from oven and let cool, then use a thin knife to run around the edges and gently pull up on each cake to remove. Store in airtight container. 

Classic crepes layered with sweet raspberry cream with a hint of almond sandwiched in between the layers creating a beautiful crepe cake

Raspberry Cream Crepe Cake

milk

eggs

butter

sugar

almond extract

flour, sifted

lemon juice (the juice of about 1 lemon)

heavy whipping cream

cream cheese

lemon

whipped cream mixture

raspberry sauce

This Raspberry Almond Poke Cake is seriously delish! It's a wonderful almond cake soaked with sweetened condensed milk and pureed raspberries, which make it a little sweet and a little tart. Topped with a light almond whipped cream!

Raspberry Almond Poke Cake

15.25 oz box white cake mix (plus ingredients on box)

tsp almond extract

sweetened condensed milk

oz raspberries

tbsp sugar

water

almond slivers

1. Preheat oven to 350 degrees. Grease a 9&#215;13 cake pan.

2. Add dry cake mix, cake mix ingredients and almond extract to a mixer bowl and mix according to box instructions.

3. Pour batter into cake pan and bake for 20-25 minutes, or until a toothpick comes out with a few crumbs.

4. Once cake comes out of the oven, poke holes in the warm cake with the end of a wooden spoon or something similar.

5. Pour can of sweetened condensed milk over the cake and allow to soak into the holes.

6. Place raspberries, sugar and water into a food processor and puree until smooth.

7. Pour pureed raspberries over the cake and allow to soak into the holes.

8. Place cake in refrigerator for 2-3 hours while it cools and soaks up mixture.

9. To make the whipped topping, whip heavy cream until it begins to thicken.

10. Add powdered sugar and almond extract and whip until stiff peaks form.

11. Spread whipped topping onto completely cooled cake. Topped with raspberries and almond slivers.

12. Refrigerate cake until ready to serve.

I made this for my adult daughter’s birthday. She requested raspberries and almond with a light frosting so this fit the bill! We all loved it. The only thing I wasn’t sure of was how many holes to poke. The condensed milk seemed to fill the holes and the raspberry purée seemed to stay mostly on top. But it was delicious! 

Fresh or frozen berries work in this raspberry buttermilk cake. If you like an even balance of cake and fruit, then go frozen because they spread more. Fresh berries hold their shape and result in more cake.

Raspberry Buttermilk Cake

Non-sticking cooking spray

all-purpose flour

baking powder

baking soda

unsalted butter, softened

vanilla extract

well-shaken buttermilk

Preheat the oven to 400 degrees F. Grease a 9-inch cake pan with non-stick cooking spray.

In a medium bowl, combine the flour, baking powder, baking soda and salt.

In a large bowl, cream the butter and 2/3 cup sugar with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg and vanilla extract.

On low speed, add the flour in 3 batches, alternating with the buttermilk. Mix until just combined.

Transfer the batter to the prepared cake pan smoothing into an even layer. Place the raspberries on top and sprinkle with the remaining sugar.

Bake the cake for 25-30 minutes until golden brown and a toothpick inserted into the center of the cake comes out clean. Cool the cake in the pan for 10 minutes before removing and cooling on a wire rack. Serve warm or at room temperature.

Amazing! Excellent flavor, almost like a raspberry donut cake. My berries (frozen) mostly sunk into the cake but still beautiful and delicious.

This was amazing.  I used frozen raspberries which worked perfect.  The only change I made was I used parchment paper in the pan the second time because the cakes stuck to. The pan the first time.  Family loved it!

Wonderful. The raspberries got kind of caramelly at the bottom of the cake. Sweet and delicious. My butter and sugar never got creamy - it stayed crumbly - I'm not sure why.

Delicious and easy, my fruit all sunk down so didn’t look as beautiful as the photo but it was still enjoyed. :)

I had a bag of frozen strawberries and buttermilk in need of some baking-love and found your recipe...very tasty.  Cake is delicious.

Wonderful, easy recipe.  I used fresh buttermilk powder and added it to the dry ingredients. I then alternated dry with water when adding to wet ingredients. I also used fresh raspberries. It came out great.

The perfect berry-filled cake to enjoy anytime...and it’s simpler to make than you’d think!

Smashed Raspberry White Chocolate Layer Cake

coconut oil

plain Greek yogurt or sour cream

eggs,

granulated sugar ((use 2 cups for a sweeter cake))

buttermilk

raspberry jam

salted butter,

white chocolate,

1. Preheat oven to 350° F. Grease 3 (8-inch) round cake pans. Line with parchment paper, then butter.2. In a large bowl, beat together the coconut oil, yogurt, eggs, sugar, buttermilk, and vanilla. Add the flour, baking powder, baking soda, and salt. Mix until just combined. Fold in the raspberries and swirl in 3/4 cup raspberry jam, leaving a few streaks of jam throughout the batter, it shouldn&#39;t be fully incorporated.3. Divide the batter among the 3 cake pans and bake for 30-35 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool for five minutes. Run a knife around the edges of the pan and turn the cakes out onto a cooling rack. Cover and let the cakes cool completely before assembling.4. To make the frosting. In a bowl, beat together the butter and powdered sugar until light and fluffy. Add the melted white chocolate and vanilla, and beat until combined.6. To assemble, place one cake layer on a serving plate. Spread 1/3 of the frosting over the cake and layer with about 1/4 cup of jam. Repeat with the remaining cake layers. Be careful not to overfill your layers or the cake will be hard to slice. Lightly frost the outside of the cake, then decorate with smashed raspberries. Chill 30 minutes. Serve or store in the fridge for up to 3 days. 

This raspberry cake is made with raspberry jello and is pink. It is filled with homemade raspberry jam and whipped white chocolate ganache. It is topped with a white chocolate buttercream and fresh raspberries.

Raspberry White Chocolate Cake

All-purpose flour

TBSP Baking powder

Salt

Unsalted butter (room temperature)

White granulated sugar

Raspberry jello (the powder)

Egg whites (room temperature)

Large eggs (room temperature)

tsp Pure vanilla extract

Buttermilk (room temperature)

lb raspberries

Lemon juice

TBSP Unsalted butter

White chocolate chips (quality brand guittard or ghirardelli)

Heavy cream

TBSP Unsalted butter (melted)

Unsalted butter (slightly cold)

Powdered sugar (sifted)

oz White chocolate (melted)

TBSP Heavy cream

raspberries (for decoration)

Preheat

Preheat oven to 350°F. Spray three 8 inch cake pans with baking non-stick spray. Place an 8 inch parchment circle on the bottom of the pans. Spray again.

In a mixing bowl, sift the flour, baking powder, and salt. Using a mixer, beat the butter and sugar together. Beat for 3 minutes on medium-high. Add in raspberry jello powder. Mix for 20 seconds. Scrape the bowl and mix until combined.

Add in vanila and mix. Add in eggs and egg whites one at a time. Scrape bowl halfway through. Make sure all of the butter is mixed in.

Add in 1/3 of the dry ingredients and half of the buttermilk. Mix until almost combined. Add in another 1/3 of the dry ingredients and the rest of the buttermilk. Then, add the rest of the dry ingredients. Mix until just combined. Scrape the bowl and mix again for 10 seconds.

Pour

Pour batter evenly between the three cake pans by using a kitchen scale. Bake for 20-22 minutes. It is done baking when a toothpick inserted comes out clean.

Cool

Let the cakes sit in the pans for 10 minutes. Then, transfer to a cooling rack. Allow the cakes to cool completely.

Raspberry Cake

In a saucepan over medium, mix the raspberries, sugar, and lemon juice. Heat until sugar is melted. Turn to medium-high. Heat for 2 minutes. Turn heat down to medium-low and cook for 20-22 minutes.

Freeze

Place a small ceramic plate in the freezer so it is cold. To test if jam is ready, place a small bit of jam on the plate. Wear gloves and push the jam with your finger to see if it wrinkles. It should slightly wrinkle. Take the jam off the heat.

Add in the butter. Mix until it is melted. Let it sit in the saucepan for 20 minutes before storing.

Raspberry Jam

Heat

Pour white chocolate chips in a bowl. Heat heavy cream in a saucepan over medium-low heat. Heat until hot and steaming. Pour hot cream over white chocolate chips. Let it sit for 1 minute and 30 seconds.

Mix the chocolate until combined and smooth. Heat the butter in the microwave until melted. Mix the butter with chocolate. If there are small white chocolate flecks, heat the chocolate in the microwave for 10 seconds. Mix thoroughly to see if everything is melted.

Place white chocolate in the freezer. Every 10 minutes mix the chocolate. Keep doing this process until the chocolate is thick like pudding.

Use a hand mixer to whip up the white chocolate. Beat on high for less than 30 seconds. Mix until it is fluffy. Don&#039;t over mix because it can split.

White Chocolate Ganache

Let butter sit on the counter for 30 minutes. This will allow the butter to be slightly cold. While waiting for the butter, sift the powdered sugar.

Using a mixer, beat the butter on medium-high for 2 minutes. The butter should be light and fluffy. Very slowly, add in the powdered sugar. Mix until combined.

Chop white chocolate into small pieces and place in a bowl. Heat for 30 seconds. Then, stir. Heat in 15 second intervals until the chocolate starts to melt. Make sure to stir in between. Then, heat in 10 second intervals until it is melted while stirring in between.

Pour in white chocolate, heavy cream, vanilla, and salt. Mix on low until combined. Beat on high for 4 minutes. Scrape the bowl and mix for 30 seconds.

Place frosting in the fridge for 15 minutes. Then, stir with a wooden spoon to get rid of air bubbles.

White Chocolate Buttercream

Assemble

Place first layer bottom side down. Pipe a double layer of frosting around the edge of the cake to create a barrier. Smooth half of the white chocolate ganache on the cake. Spread half of the jam on top of the white chocolate. Spread until smooth and even.

Repeat

Repeat with the second layer. Place the last layer with the bottom side up. Apply a small layer of frosting around the cake for the crumb coat layer. Freeze for 15 minutes.

Frost

Frost the rest of the cake until smooth. Top the cake with fresh raspberries, white chocolate chips, and white chocolate squares.

Assembly

Raspberry and coconut come together to make one refreshing summer cake!

Coconut Raspberry Poke Cake

cake

raspberry flavored gelatin (Jello)

raspberry preserves

tub (8 oz.) Cool Whip, thawed

(7 oz.) shredded coconut

Preheat oven and prepare the cake according to package directions. Pour the batter in a 9x13 pan and bake for the allotted time on the package.

Remove the cake from the oven and allow to cool. Once cooled, use the handle of a wooden spoon to poke holes in the cake every inch or so, only pressing down halfway.

Combine raspberry gelatin and hot water until dissolved. Pour evenly over the cake, filling in the holes.

In a small bowl, microwave raspberry preserves until easy to spread, about 30 seconds. Pour on top of the cake and spread evenly.

Top with Cool Whip and shredded coconut. Refrigerate for at least 4 hours before serving.

Delicious raspberry and amaretti crunch cake

Raspberry & amaretti crunch cake

soft butter

golden caster sugar

self-raising flour

ground almond

amaretti biscuits

punnet raspberry

icing sugar

carton single cream

Preheat the oven to fan 140C/conventional 160C/gas 3. Butter and base line a loose-bottomed 20cm round cake tin. Put the butter, caster sugar, eggs, flour and ground almonds into a large bowl. Beat using an electric hand whisk until all the ingredients are well blended.

Spread half the cake mixture in the lined tin. Scatter over half of the amaretti biscuits then a third of the raspberries. Very lightly press into the cake mixture.

Dollop dessertspoonfuls of the remaining cake mixture over the amaretti and raspberries and spread evenly. Scatter the remaining amaretti and half the remaining raspberries over the top. Bake for 55-60 minutes, until a skewer inserted into the centre comes out clean.

Cool for 15 minutes in the tin. Run a knife round the edge and turn out. It will keep in a covered container in the fridge for up to 2 days.

To serve, remove from the fridge an hour before serving and lightly dust with icing sugar before bringing to the table. Serve with the remaining raspberries and a little single cream.

Impressive pistachio raspberry Swiss roll cake with pistachio sponge cake, crushed raspberries, and a fluffy whipped cream frosting! Perfect for any occasion!

Pistachio Raspberry Swiss Roll Cake Recipe (video)

pistachios

eggs (at room temp)

white granulated sugar

tsp vanilla extract

tsp baking powder

tbsp powdered sugar (for dusting the cake)

raspberries (fresh or frozen (thawed))

white granulated sugar (optional)

oz cream cheese (2 packages)

heavy cream (well chilled)

mint leaves

Start by preheating the oven to 350F/177C. Spray the sides of a large, 13x18-inch sheet pan with baking spray, then line the bottom with parchment paper.

Place the shelled pistachios into a food processor, then pulse the nuts until they are coarsely ground. Set aside.

Place the eggs, sugar, and vanilla into a stand mixer bowl and whisk on high speed for 7 to 9 minutes, until the eggs are thick, fluffy and voluminous. In a separate bowl, combine the flour and baking powder.

Sift the flour into the whisked eggs in 3 batches, folding gently but thoroughly after each addition. Measure out 1 cup of the ground pistachios and fold those in gently.

Making the Sponge Cake:

Spread the cake batter into the prepared sheet pan, leveling the batter gently with an offset spatula.

Bake the cake at 350F/177C for 18 to 21 minutes, until the top is lightly browned and the cake is set. While the cake is baking, prepare everything for rolling the cake.

The sponge cake needs to be rolls immediately after baking! Remove it from the oven, run a knife along the edges to loosen the cake from the pan, then sprinkle a light dusting of powdered sugar over the top using a sifter.

Place a clean tea towel or kitchen towel over the cake, place a wire rack over the top, then invert the cake onto your work surface. Lift off the pan and peel away the parchment paper.

Place the peeled paper back onto the cake, then gently and loosely roll the cake up, starting with the short end.

Allow the cake to cool completely before assembling it!

Baking &amp; Rolling the Cake:

Soften the cream cheese at room temperature for 20 minutes. Place the slightly softened cream cheese into a mixer bowl with a flat beater attached. Beat it for 4 to 5 minutes, scrapping down the sides of the mixing bowl occasionally, until the cream cheese is smooth.

Add in the chilled heavy cream, vanilla, and powdered sugar. Switch to a whisk attachment and mix for about 1 minute.

Stop to scrape down the sides of the mixing bowl, then continue to whisk on medium-high speed until stiff peaks form, about 4 to 5 minutes. Keep the frosting chilled until ready to use.

Top 13 raspberry cake recipes from across the web

The most viewed raspberry cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 13 raspberry cake recipes from across the web

The most viewed raspberry cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gluten-Free Raspberry Financiers (c...

Raspberry Cream Crepe Cake

Raspberry Almond Poke Cake

Raspberry Buttermilk Cake

Smashed Raspberry White Chocolate L...

Raspberry White Chocolate Cake

Coconut Raspberry Poke Cake

Raspberry & amaretti crunch cake

Pistachio Raspberry Swiss Roll Cake...

Valentine’s Raspberry Cake

White chocolate & raspberry cake

Shag Cake

Tottenham cake

The most viewed raspberry cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine