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
Amazing Berry Chantilly Cake Recipe
This Chantilly Cake is made with fluffy and moist vanilla cake layers and berry filling paired with luscious Chantilly cream. Fresh and light, this flavorful cake is perfect for all occasions and will melt in your mouth!
RECIPE:
There’s nothing more delightful than fresh berries served with whipped cream. This lovely Chantilly Cake recipe pairs the two up with a layered vanilla cake, creating a charming and delicate-looking cake where each bite is airy and sweet.
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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.
Chocolate Raspberry Celebration Cake | 2012 Milk Calendar
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Recipe Box - Chocolate Raspberry Cake Recipe
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Chocolate cake is the recipe du jour in Elizabeth's kitchen. Not just any chocolate cake, it's a decadent chocolate raspberry cake with chocolate ganache, powdered sugar, and fresh raspberries. Watch along to see Elizabeth's tips and tricks in making this delicious cake. Full recipe below!
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Chocolate Raspberry Cake Recipe, by Elizabeth
Makes 8 servings
This is a rich, dense chocolate cake that has a sweet and decadent touch of raspberry running through it. Chocolate and raspberry are perfect together. I know, its not the healthiest cake I make but you really just need a sliver. And I won't tell anyone if you cannot pass on a bigger piece. It's that good.
Cake:
2 cups sugar
1 cup plus 2 tablespoons unsweetened cocoa powder
1 1/4 cups (2 1/2 sticks) margarine or butter
1/2 cup raspberry jam (* you can use jelly or preserves, whatever you have or any flavor but personally I think raspberry is best)
4 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
Ganache:
½ cup pareve whipping cream
¾ cup semisweet chocolate chips
3 tablespoons raspberry jam (optional)
Preheat oven to 350°F. Grease a 9-inch round cake pan.
Combine sugar and cocoa in a large mixing bowl; set aside.
Melt margarine and jam in a small saucepan over low heat. Add to sugar-cocoa mixture; mix until well combined. Cool 5 minutes. Add eggs one at a time, beating after each addition. Stir in vanilla. Mix until smooth and satiny. Add flour and salt; mix until just combined.(Here is a secret to making great cake, Do not over mix it!). Pour batter into prepared pan; bake 15 minutes.
Reduce heat to 325°F. Bake an additional 35 minutes, or until a tester inserted in the center comes out with moist crumbs. Cool completely.
To prepare the ganache: Heat whipping cream, chocolate chips and raspberry jam in a small saucepan over low heat. Stir until smooth; pour over cooled cake. Cool. (* Dress it with some raspberries and powdered sugar) Store in refrigerator until you are ready to eat it.
Birthday cake recipes | Raspberry cake recipe | जन्मदिन केक नुस्खा
8 min. Amazing white Chocolate birthday Cake. Fresh raspberry cake recipe. How to make CHOCOLATE CAKE from scratch. Birthday cake decoration with white chocolate roses.
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00:00 Chocolate birthday Cake
-~-~
Ingredients:
00:25 Sponge:
5 eggs
140 g (5 oz) granulated sugar
60 ml (2 fl oz) sunflower oil
60 ml (2 fl oz) water
150 g self raising flour
100 g (3.5 oz) white chocolate
1 tsp baking powder
pinch of salt
02:15 Soft Cheese Cream:
200 g (7 oz) white chocolate
500 g (17.6 oz) soft cheese
250 ml (8.5 fl oz) heavy cream
250 g (8.8 oz) mascarpone
1 tbsp vanilla extract
03:56 Filling:
6 tbsp raspberry jam
500 g (17.6 oz) raspberries
pink food colouring
Chocolate flavour:
300 g (10.6 oz) white chocolate
Method-Sponge:
1. Preheat oven 180°C (350°F) GAS 4. Grease 20 cm ( 7.8 in ) round baking cake tin and line the bottom with baking paper.
2. Melt the white chocolate in a heatproof bowl over a pan of hot water.
3. Separate the egg whites from yolks.
4. In a big bowl, whisk the egg yolks with sugar into smooth foam.
5. In a smaller bowl, whisk the egg whites with pinch of salt until stiff peaks form and set aside.
6. Pour the lukewarm melted chocolate into the egg yolk mixture, whisk until you get high and fluffy foam.
7. Mix the self raising flour with baking powder and pour over the egg yolk mixture.Mix together gently.
8. Finally, put the whipped egg whites into the yolk mixture and stir gently.
9. The mixture place in the baking tin and bake for about 40 - 45 minutes.
Method-Cream:
1. Melt the white chocolate in a heatproof bowl over a pan of hot water; set aside until it is ready to use.
2. Whisk the cheese, mascarpone and cream together until it is creamy.
3. Add the vanilla extract, melted white chocolate and mix until it combines. Refrigerate the cream for half an hour.
4. ASSEMBLY
Method
1. Cut the sponge for three layers.
2. Place the first sponge layer on the working plate, spread with raspberry jam and cheese cream. Decorate the cream with raspberries.
3. Put the second cake layer on top and again spread with the jam and cream, decorate the cream with raspberries.
4. Finally, cover with the third layer . Press the cake gently by hand and spread the top and side of cake with cream.
5. Put the cake in the refrigerator for half an hour.
6. Divide the remaining cream into three parts and use pink food colouring to make various shades of pink.
7. Spread the cream carefully around the cake from the darkest to the lightest, from the bottom up.
8. Put the cake in the refrigerator for 2 hours.
9. Decorate with chocolate flavours, raspberries, mint leaves or according to yours ideas.
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Rotating Cake Turntable - you can buy it on Amazon:
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Please watch:
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Please watch: Buttercream Heart Shaped Cake with Jelly Diamonds | Fondant Roses
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9'39 Christmas Fondant Cake | Fondant icing | Birthday Cake
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Raspberry Chocolate Tart – Bruno Albouze
This raspberry-chocolate pie-cake concept dessert offers an amazing combination of flavors. From bottom to top: chocolate crust filled with raspberry incrusted almond cream pie, raspberry jam and soft chocolate ganache. The cake is then finished with fresh raspberry halves and crowned with a beautiful chocolate lace. An ideal and original made from scratch Valentine's gift.❤️.
Recipe:
1. Blind baked chocolate tart shell.
2. Almond cream
100g softened butter
100g almond meal
100g powdered sugar
15g flour
50g eggs
50g heavy cream
Ganache
125g milk
125g heavy cream
60g egg yolks
30g sugar
200g bittersweet chocolate.
400g fresh raspberries
300g raspberry jam.
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