Let cool completely. Serves 6-8 30 minutes active, 1 1/2 hours inactive. Top the cake with the final cake layer and frost with the remaining frosting. We guess you could make a case that all dessert is a dream, but this layered cake really is quite well named. You just want to make sure that whatever container or pan you’re using will leave enough room for both the cream cheese layer and the jello layer in the end. Total Carbohydrate To make the raspberry filling, add the raspberries and … If you’d like, you can strain the puree to remove the seeds. 1. Add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth. Add 2 (8 ounce) packages cream cheese, softened, and 16 ounces Cool Whip. I used Ateco tip 847. 25. To make the raspberry filling, add the raspberries and water to a food processor and puree until smooth. 21. If you are using a bundt or tube pan it will take 50-55 minutes. 22. Prepare cake mix according to package instructions and bake in a 10-inch round cake pan, using only enough batter to fill it 1/3 of the way. It’s a cake that feels dainty and delicate, but it still packs in a lot of flavor. 14. Cooking time is for 2 9" pans, which is 25-30 minutes. 5. Whisk in raspberry jello until dissolved and then stir in raspberries. 24. RASPBERRY DREAM CAKE : Mix one white cake mix as directed on box. Turn the speed down to low and slowly add the remaining egg mixture in a slow stream until incorporated. Remove cakes from the oven and allow to cool for 2-3 minutes, then turn out onto a cooling rack to cool completely. Scrape down the sides of the bowl. 8. Beat on medium speed for 3 minutes. You will probably have some batter leftover, but only fill the pan about a third of the way before you bake. Place the second cake on top and add another dam of frosting and the remaining raspberry filling. Add water if necessary to make 1/2 cup. When ready to build the cake, make the frosting. Refer to my tutorial, if needed. Refrigerate and allow to cool completely. 23. Grease and flour a 12 cup Bundt pan, 10" tube pan or 2 -9" cake pans. Allow to boil for 1 minute, then remove from heat. Scrape the sides of the bowl, then turn speed back up and mix until well combined, about 10-15 seconds. 17. 22 %, Chocolate Raspberry (Or Strawberry) Tall Cake. Please support this website by adding us to the whitelist in your ad blocker. Spread about 1/2 of the filling evenly on top of the cake. Remove cake from freezer and pour jello layer on top of the cream cheese layer. 6. Refer to my tutorial, if needed. Meanwhile, prepare the filling. About 1 1/4 cups should remain in the other bowl. Mix well. Refrigerate cake until ready to serve. 10. With the mixer on the lowest speed, add the butter about a tablespoon at a time, allowing it to incorporate before adding the next tablespoon. Combine the milk, eggs, vegetable oil and vanilla extract in a large bowl, then separate about 3/4 … 10. This article and recipes adapted from this site, EASY FRENCH MACARON WITH VANILLA BUTTERCREAM FILLING, 3/4 cup (168g) unsalted butter, room temperature, 16 oz (452g) cream cheese, room temperature. Bake approximately 12-15 minutes. Refer to my tutorial, if needed. If you love raspberries, you will love this cake! Combine the milk, eggs, vegetable oil and vanilla extract in a large bowl, then separate about 3/4 cup of the mixture into another bowl or measuring cup. (Sponge cake would work great!) In a medium bowl, mix together the mashed raspberries, whipped topping, and cream cheese until well combined. Put cake mix, eggs, oil, pudding mix, the 1/2 cup of raspberry syrup,. We love that it has so many different textures, yet manages to remain airy and light, and that it’s sweet without hitting you over the head with sugar. Add the larger of the reserved egg mixture (about 1 1/4 cups) to the dry ingredients/butter mixture. Meanwhile, make the frosting, creaming the butter with the confectionary sugar. 13. Bring 2 cups of water to a boil. Pipe shells around the top edge of the cake. 11. Pour into pan(s) and bake 50-55 minutes for Bundt or tube pan, or 25 to 30 minutes for 9" layers, or until cake tester comes out clean. 4. Top the cake with the final cake layer and frost with the remaining frosting. 11. 20. Put in 2 (9x13) pans. If desired, use a 9 inch offset spatula to create a design in the sides of the cake. Makes sure your raspberries are defrosted before starting this cake, as preparation time does not include thawing them. 12. The cakes will pull away from the sides of the pan a little as they cool. Ads are what helps us bring you premium content – thank you! 2. Divide the batter evenly between the three cake pans and bake 20-25 minutes or until a toothpick inserted comes out clean. Home Decor | Recipes | DIY Craft Tips & Gallery, INSTRUCTIONS Cooking time is for 2 9 pans, which is 25-30 minutes. Stir in the raspberry puree. Stir on the lowest speed until it’s incorporated, then scrape down the sides of the bowl. Cake is best when stored well covered for 3-4 days. 1 box white or vanilla cake mix, plus ingredients listed on box. When cake is cool, mix 2 packages vanilla pudding as directed. Delicious Raspberry Cake with Raspberry Frosting waiting for you right here! Spread on cake. 19. In a large mixer bowl, combine the flour, sugar, baking powder and salt. Enjoy. Remove cakes from the oven and allow to cool for 2-3 minutes, then turn out onto a cooling rack to cool completely. We went ahead and used a box mix for the cake base here, but you can bake one from scratch or even use a store bought cake if you’d like. Cook over medium heat, stirring consistently until mixture thickens and comes to a boil, about 8-10 minutes. 3. 24. Cake is best when allowed to sit out for an hour or two before serving so that it comes a little closer to room temperature. 67.8 g 7. Bring 2 cups of water to a boil. Place the second cake on top and add another dam of frosting and the remaining raspberry filling. To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. Place the first cake on a serving plate or a cardboard cake round. With a soft layer of vanilla cake, a cool and creamy filling, and a sweet jello topping dotted with fresh raspberries, we think it’s pretty much a dream come true. Refer to my tutorial, if needed. Pipe a dam of frosting around the outside of the cake. Baking time will be approximately 20-24 minutes. . Defrost raspberries and drain, reserving syrup in a measuring cup. Add the remaining powdered sugar and mix until well combined and smooth. If desired, use a 9 inch offset spatula to create a design in the sides of the cake. The cake will definitely rise in the oven, and you don’t want a situation where jello spills all over your fridge. If you love raspberries, you will love this cake! and remaining raspberries in a mixing bowl. If you are using a bundt or tube pan it will take 50-55 minutes. Let stand 15 minutes before removing from pan.