STANDING CAKE RECIPES

Name: Chocolate Raspberry Cake
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 16 servings.
Ingredients: 3 cups sugar; 2-3/4 cups all-purpose flour; 1 cup baking cocoa; 2 teaspoons baking soda; 1-1/2 teaspoons salt; 3/4 teaspoon baking powder; 1-1/4 cups buttermilk; 3/4 cup canola oil; 3 teaspoons vanilla extract; 3 large eggs, room temperature; 1-1/2 cups strong brewed coffee, room temperature; FILLING:; 3 tablespoons all-purpose flour; 6 tablespoons 2% milk; 6 tablespoons shortening; 3 tablespoons butter, softened; 3 cups confectioners' sugar; 2 tablespoons raspberry liqueur; 1/4 teaspoon salt; 2 drops red food coloring, optional; 4 tablespoons seedless raspberry jam, melted; FROSTING:; 1 package (8 ounces) cold cream cheese; 1/3 cup butter, softened; 1/2 cup baking cocoa; 1 tablespoon raspberry liqueur; 4 cups confectioners' sugar

CHOCOLATE RASPBERRY CAKE RECIPE: HOW TO MAKE IT

Chocolate Raspberry Cake Recipe: How to Make It image

Whenever I make this chocolate raspberry cake, I get rave reviews. It's impressive, and the raspberry filling is wonderful. —Marlene Sanders, Paradise, Texas

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 20 minutes

Prep Time 45 minutes

Cook Time 35 minutes

Yield 16 servings.

Number Of Ingredients 27

Ingredients

3 cups sugar
2-3/4 cups all-purpose flour
1 cup baking cocoa
2 teaspoons baking soda
1-1/2 teaspoons salt
3/4 teaspoon baking powder
1-1/4 cups buttermilk
3/4 cup canola oil
3 teaspoons vanilla extract
3 large eggs, room temperature
1-1/2 cups strong brewed coffee, room temperature
FILLING:
3 tablespoons all-purpose flour
6 tablespoons 2% milk
6 tablespoons shortening
3 tablespoons butter, softened
3 cups confectioners' sugar
2 tablespoons raspberry liqueur
1/4 teaspoon salt
2 drops red food coloring, optional
4 tablespoons seedless raspberry jam, melted
FROSTING:
1 package (8 ounces) cold cream cheese
1/3 cup butter, softened
1/2 cup baking cocoa
1 tablespoon raspberry liqueur
4 cups confectioners' sugar

Steps:

Preheat oven to 350°. Line three greased 9-in. round baking pans with waxed paper and grease paper; set aside. In a large bowl, combine first six ingredients. Combine buttermilk, oil and vanilla; add to dry ingredients. Add eggs, one at a time, beating well after each addition; beat 2 minutes. Gradually add coffee (batter will be thin)., Pour batter into prepared pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes . Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, whisk together flour and milk until smooth. Cook over medium heat 1 minute or until thickened, stirring constantly. Remove from heat and let stand until cool. , In a large bowl, cream shortening and butter until light and fluffy. Gradually add confectioners’ sugar and mix well. Gradually add cooled milk mixture; beat until light and fluffy, about 4 minutes. Beat in liqueur, salt and, if desired, food coloring., Place one cake layer on a serving plate; spread half the filling to within 1/4 in. of edge. Drizzle half the jam over filling. Repeat layers. Top with remaining cake layer. Refrigerate until filling is set, about 30 minutes. , In a large bowl, beat cream cheese and butter until smooth. Beat in cocoa and liqueur. Gradually beat in confectioners’ sugar until light and fluffy. Frost top and sides of cake. Store in the refrigerator.

Nutrition Facts : Calories 738 calories, FatContent 28g fat (10g saturated fat), CholesterolContent 73mg cholesterol, SodiumContent 573mg sodium, CarbohydrateContent 118g carbohydrate (91g sugars, FiberContent 2g fiber), ProteinContent 7g protein.

RICOTTA CAKE RECIPE | ALLRECIPES

Ricotta Cake Recipe | Allrecipes image

Gussy up your yellow cake with this ricotta variation.

Provided by Sandy Pescosolido

Categories Yellow Cake From a Mix

Yield 1 - 9x13 inch pan

Number Of Ingredients 5

Ingredients

1 (18.25 ounce) package yellow cake mix
2 pounds ricotta cheese
¾ cup white sugar
4 eggs
1 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Prepare the cake according to the directions on the package.
In a medium bowl, combine ricotta, sugar, eggs and vanilla. Mix until smooth. Drop by spoonfuls on top of uncooked cake.
Bake at 350 degrees F (175 degrees C) for 1 1/2 hours, or until a toothpick inserted into the cake comes out clean. Sprinkle cooled cake with confectioners sugar. Keep refrigerated.

Nutrition Facts : Calories 181.9 calories, CarbohydrateContent 25.1 g, CholesterolContent 43.2 mg, FatContent 6.3 g, FiberContent 0.2 g, ProteinContent 6.3 g, SaturatedFatContent 2.5 g, SodiumContent 200.5 mg, SugarContent 15.8 g

More about "standing cake recipes"

POPPY SEED CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME

As sweet finale for my favorite meal, this moist cake is chock full of poppy seeds. (Don't forget to soak the poppy seeds.) The cream cheese frosting adds the final touch! This is also a tasty dessert to bring to a potluck.
From tasteofhome.com
Reviews 4.6
Total Time 45 minutes
Category Desserts
Calories 426 calories per serving

In a small bowl, soak poppy seeds in milk for 30 minutes. Place egg whites in a large bowl; let stand at room temperature for 30 minutes., In another large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine flour and baking powder; add to creamed mixture alternately with poppy seed mixture, beating well after each addition. Beat egg whites until soft peaks form; fold into batter. , Pour into a greased 13x9-in. baking dish. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake. Store in the refrigerator.

See details

GERMAN CHOCOLATE CAKE RECIPE | MYRECIPES

Sam German created the mild, dark baking chocolate called Baker's German's Sweet Chocolate in 1852; in the late 1950s, a Dallas newspaper published a recipe for German's Chocolate Cake. The dessert took the South by storm and has been a staple ever since.
From myrecipes.com
Reviews 4
Total Time 3 hours 0 minutes

Place a cake layer on a plate and spread half of the frosting on top. Cover with the second cake layer and spread the remaining frosting on the top. Garnish the cake with shredded coconut and the whole toasted pecans. Cut the cake into wedges and serve.

See details

HUMMINGBIRD CAKE | COMFORT FOOD - JAMIE OLIVER

Quite simply, this beautiful cake is bloody delicious – bake it, and get it in your gob. Light fluffy sponge with banana and pineapple galore, a crunchy dusting of pecan brittle, and a little reminder that zesty cream cheese icings rock – it’s near perfection. For special occasions, to treat your loved ones, or purely for those moments when you just need a good slice of cake, this hummingbird beauty is guaranteed to hit the spot.
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 684 calories per serving

1. Preheat the oven to 180°C/350°F/gas 4.
2. Grease and line two 23cm round cake tins.
3. Sift the flour and cinnamon into a mixing bowl, then add the sugar and a large pinch of sea salt.
4. Peel the bananas and mash them up with a fork in another bowl. Drain and finely chop the pineapple and add to the bananas with the oil, eggs and vanilla extract. Mix until combined, then fold into the dry mixture until smooth.
5. Finely chop the pecans and gently fold in, then divide the batter evenly between your prepared tins. Bake for 35 to 40 minutes, or until risen, golden and the sponges spring back when touched lightly in the centre.
6. Run a knife around the edge of the tins, then leave to cool for 10 minutes before transferring to wire racks to cool completely.
7. Meanwhile, to make the icing, sift the icing sugar into a free-standing electric mixer, add the butter and beat until pale and creamy.
8. Add the cream cheese, finely grate in the zest of 1 lime and add a squeeze of juice, then beat until just smooth – it’s really important not to over-mix it. Keep in the fridge until needed.
9. To make a brittle topping, place the caster sugar and a splash of water in a non-stick frying pan on a medium heat. Shake flat and don’t stir it, just swirl the pan occasionally until dissolved and lightly golden.
10. Add the pecans and a pinch of salt, spoon around to coat, and when nicely golden, pour onto a sheet of oiled greaseproof paper to set (check out the how-to video below).
11. Once cool, smash up to a dust (you’ll need about half to top the cake – save the rest for sprinkling over ice cream.
12. To assemble the cake, place one sponge on a cake stand and spread with half the icing. Top with the other sponge, spread over the rest of the icing, then grate over the zest of the remaining lime.
13. Scatter over the brittle dust and decorate with a few edible flowers, such as violas, borage or herb flowers, if you feel that way inclined.
14. With a cup of tea on the side, this will make everyone who eats it extremely happy. Serve in a bluebell wood on a fallen tree, as you do.

See details

SOUTHERN RED VELVET CAKE RECIPE - FOOD NETWORK

Bake a classic Southern Red Velvet Cake recipe from Food Network that's slathered in cream cheese frosting and sprinkled with crushed pecans.
From foodnetwork.com
Reviews 4
Total Time 1 hours 0 minutes
Category dessert
Cuisine american

Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

See details

CHOCOLATE RASPBERRY CAKE RECIPE: HOW TO MAKE IT

Whenever I make this chocolate raspberry cake, I get rave reviews. It's impressive, and the raspberry filling is wonderful. —Marlene Sanders, Paradise, Texas
From tasteofhome.com
Reviews 4.4
Total Time 01 hours 20 minutes
Category Desserts
Calories 738 calories per serving

Preheat oven to 350°. Line three greased 9-in. round baking pans with waxed paper and grease paper; set aside. In a large bowl, combine first six ingredients. Combine buttermilk, oil and vanilla; add to dry ingredients. Add eggs, one at a time, beating well after each addition; beat 2 minutes. Gradually add coffee (batter will be thin)., Pour batter into prepared pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes . Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, whisk together flour and milk until smooth. Cook over medium heat 1 minute or until thickened, stirring constantly. Remove from heat and let stand until cool. , In a large bowl, cream shortening and butter until light and fluffy. Gradually add confectioners’ sugar and mix well. Gradually add cooled milk mixture; beat until light and fluffy, about 4 minutes. Beat in liqueur, salt and, if desired, food coloring., Place one cake layer on a serving plate; spread half the filling to within 1/4 in. of edge. Drizzle half the jam over filling. Repeat layers. Top with remaining cake layer. Refrigerate until filling is set, about 30 minutes. , In a large bowl, beat cream cheese and butter until smooth. Beat in cocoa and liqueur. Gradually beat in confectioners’ sugar until light and fluffy. Frost top and sides of cake. Store in the refrigerator.

See details

POPPY SEED CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME

In a small bowl, soak poppy seeds in milk for 30 minutes. Place egg whites in a large bowl; let stand at room temperature for 30 minutes., In another large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine flour and baking powder; add to creamed mixture alternately with poppy seed mixture, beating well after each addition. Beat egg whites until soft peaks form; fold into batter. , Pour into a greased 13x9-in. baking dish. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake. Store in the refrigerator.

See details

DOUBLE CHOCOLATE LAYER CAKE RECIPE - EPICURIOUS

In old-fashioned chocolate cake recipe, Ed Kasky uses Callebaut for the cake & Guittard for the frosting, but any fine-quality semisweet chocolate will work.
From epicurious.com
Reviews 3.8

Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.

See details

HUMMINGBIRD CAKE | COMFORT FOOD - JAMIE OLIVER

1. Preheat the oven to 180°C/350°F/gas 4.
2. Grease and line two 23cm round cake tins.
3. Sift the flour and cinnamon into a mixing bowl, then add the sugar and a large pinch of sea salt.
4. Peel the bananas and mash them up with a fork in another bowl. Drain and finely chop the pineapple and add to the bananas with the oil, eggs and vanilla extract. Mix until combined, then fold into the dry mixture until smooth.
5. Finely chop the pecans and gently fold in, then divide the batter evenly between your prepared tins. Bake for 35 to 40 minutes, or until risen, golden and the sponges spring back when touched lightly in the centre.
6. Run a knife around the edge of the tins, then leave to cool for 10 minutes before transferring to wire racks to cool completely.
7. Meanwhile, to make the icing, sift the icing sugar into a free-standing electric mixer, add the butter and beat until pale and creamy.
8. Add the cream cheese, finely grate in the zest of 1 lime and add a squeeze of juice, then beat until just smooth – it’s really important not to over-mix it. Keep in the fridge until needed.
9. To make a brittle topping, place the caster sugar and a splash of water in a non-stick frying pan on a medium heat. Shake flat and don’t stir it, just swirl the pan occasionally until dissolved and lightly golden.
10. Add the pecans and a pinch of salt, spoon around to coat, and when nicely golden, pour onto a sheet of oiled greaseproof paper to set (check out the how-to video below).
11. Once cool, smash up to a dust (you’ll need about half to top the cake – save the rest for sprinkling over ice cream.
12. To assemble the cake, place one sponge on a cake stand and spread with half the icing. Top with the other sponge, spread over the rest of the icing, then grate over the zest of the remaining lime.
13. Scatter over the brittle dust and decorate with a few edible flowers, such as violas, borage or herb flowers, if you feel that way inclined.
14. With a cup of tea on the side, this will make everyone who eats it extremely happy. Serve in a bluebell wood on a fallen tree, as you do.

See details

SOUTHERN RED VELVET CAKE RECIPE - FOOD NETWORK

Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

See details

BISQUICK® VELVET CRUMB CAKE RECIPE - BETTYCROCKER.COM

This versatile cake, a long-standing favorite among users of Bisquick® mix, can be served for dessert or breakfast.
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 0 minutes
Calories 320 per serving

In small bowl, mix coconut, brown sugar, nuts, butter and 2 tablespoons milk. Spread topping over cake. Set oven control to broil. Broil about 3 inches from heat about 3 minutes or until golden brown.

See details

SALTED-CARAMEL SIX-LAYER CHOCOLATE CAKE - MARTHA STEW…

If you don't own a candy thermometer, this cake offers a good excuse to buy one. It sounds a little nitpicky, but the caramel should reach exactly 238 degrees. (Any less and the cake layers won't hold together properly; any more and the caramel will turn hard.) Precision will also pay off with the chocolate frosting—it achieves its ideal spreading texture after standing for 30 minutes.
From marthastewart.com
Reviews 3.8
Total Time 3 hours 20 minutes
Category Cake Recipes

Frost top and sides of cake in a swirling motion. Sprinkle with sea salt.

See details

DOUBLE CHOCOLATE LAYER CAKE RECIPE - EPICURIOUS

In old-fashioned chocolate cake recipe, Ed Kasky uses Callebaut for the cake & Guittard for the frosting, but any fine-quality semisweet chocolate will work.
From epicurious.com
Reviews 3.8

Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.

See details

HUMMINGBIRD CAKE | COMFORT FOOD - JAMIE OLIVER

1. Preheat the oven to 180°C/350°F/gas 4.
2. Grease and line two 23cm round cake tins.
3. Sift the flour and cinnamon into a mixing bowl, then add the sugar and a large pinch of sea salt.
4. Peel the bananas and mash them up with a fork in another bowl. Drain and finely chop the pineapple and add to the bananas with the oil, eggs and vanilla extract. Mix until combined, then fold into the dry mixture until smooth.
5. Finely chop the pecans and gently fold in, then divide the batter evenly between your prepared tins. Bake for 35 to 40 minutes, or until risen, golden and the sponges spring back when touched lightly in the centre.
6. Run a knife around the edge of the tins, then leave to cool for 10 minutes before transferring to wire racks to cool completely.
7. Meanwhile, to make the icing, sift the icing sugar into a free-standing electric mixer, add the butter and beat until pale and creamy.
8. Add the cream cheese, finely grate in the zest of 1 lime and add a squeeze of juice, then beat until just smooth – it’s really important not to over-mix it. Keep in the fridge until needed.
9. To make a brittle topping, place the caster sugar and a splash of water in a non-stick frying pan on a medium heat. Shake flat and don’t stir it, just swirl the pan occasionally until dissolved and lightly golden.
10. Add the pecans and a pinch of salt, spoon around to coat, and when nicely golden, pour onto a sheet of oiled greaseproof paper to set (check out the how-to video below).
11. Once cool, smash up to a dust (you’ll need about half to top the cake – save the rest for sprinkling over ice cream.
12. To assemble the cake, place one sponge on a cake stand and spread with half the icing. Top with the other sponge, spread over the rest of the icing, then grate over the zest of the remaining lime.
13. Scatter over the brittle dust and decorate with a few edible flowers, such as violas, borage or herb flowers, if you feel that way inclined.
14. With a cup of tea on the side, this will make everyone who eats it extremely happy. Serve in a bluebell wood on a fallen tree, as you do.

See details

SOUTHERN RED VELVET CAKE RECIPE - FOOD NETWORK

Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

See details

BISQUICK® VELVET CRUMB CAKE RECIPE - BETTYCROCKER.COM

In small bowl, mix coconut, brown sugar, nuts, butter and 2 tablespoons milk. Spread topping over cake. Set oven control to broil. Broil about 3 inches from heat about 3 minutes or until golden brown.

See details

SALTED-CARAMEL SIX-LAYER CHOCOLATE CAKE - MARTHA STEW…

Frost top and sides of cake in a swirling motion. Sprinkle with sea salt.

See details

SALTED CARAMEL CAKE RECIPE - BBC FOOD

This salted caramel sponge is layered with salted caramel frosting for complete decadence. Equipment and preparation: You will need 3 x 18cm/7in cake tins.
From bbc.co.uk
Reviews 4

Cover the top and sides of the cake with another smooth layer of buttercream and pipe any leftover frosting over the top of the cake. Drizzle the remaining salted caramel over the top and down the sides of the cake and serve.

See details

20 KIDS' BIRTHDAY CAKE RECIPES | ALLRECIPES

Jan 13, 2021 · These creative recipes transform strawberry cake mix into brownies, cupcakes, cookies, and more, each with a stunning pink hue that's signature to strawberry cake. Plus, using cake …
From allrecipes.com

See details

CHOCOLATE CAKE RECIPES | MARTHA STEWART

Our chocolate cake recipes include: easy one-bowl recipes, tiered cakes with frostings and fillings, mini cupcakes, Texas sheet cake, as well as gluten-free chocolate cakes and vegan chocolate cake. ... Precision will also pay off with the chocolate frosting—it achieves its ideal spreading texture after standing …
From marthastewart.com

See details

DEVIL'S FOOD CAKE | NIGELLA'S RECIPES | NIGELLA LAWSON

Iced cake will keep for 2-3 days in an airtight container in a cool place. FREEZE: Un-iced cake layers can be frozen on the day of baking, each wrapped in a double layer of clingfilm and a layer of foil, for …
From nigella.com

See details

MARDI GRAS KING CAKE - SAVEUR

Jan 23, 2020 · Make the dough: In the bowl of a standing mixer fitted with a hook, combine yeast, 1 ⁄ 2 tsp. of the sugar, and 1 ⁄ 4 cup water heated to 115°. Stir to combine and let sit until foamy, …
From saveur.com

See details

DEVIL'S FOOD CAKE | NIGELLA'S RECIPES | NIGELLA LAWSON

See details

RICOTTA CAKE RECIPE | ALLRECIPES

Ok so I made the cake as directed (using 3/4 of the ricotta listed and 3/4 of the eggs listed and added a litlle more vanilla to ricotta mixture). The cake came out great but I learned the hard way that you have to place a cookie sheet underneath the cake …
From allrecipes.com

See details

GERMAN CHOCOLATE CAKE RECIPE | MYRECIPES

In a small bowl, whisk the cake flour with the cinnamon, nutmeg and salt. In a measuring cup, stir the buttermilk with the vanilla extract and baking soda until combined. In the bowl of a standing …
From myrecipes.com

See details

STANDING RIB ROAST (PRIME RIB) | RECIPETIN EATS

Dec 13, 2021 · The standing rib roast pictured above and below and used in the recipe video has been prepared the standard way we do it here in Australia: the fat cap trimmed and the bones scraped clean for presentation. The foil: Some butchers will sell the standing …
From recipetineats.com

See details

FOOD & WINE'S MOST POPULAR RECIPES OF 2021 | FOOD & WINE

Nov 29, 2021 · Out of all the recipes Food & Wine has published in 2021, we gathered the 31 that were the most popular with our readers. The collection ranges from a chicken mole recipe to a …
From foodandwine.com

See details

5 HEALTHY RICE CAKE TOPPINGS + MEAL IDEAS | LUCI'S MORSELS

Mar 01, 2016 · Healthy rice cake toppings recipes. These are my five favorite healthy rice cake toppings for snacks and small meals – with a list of a few more ideas at the bottom. The …
From lucismorsels.com

See details

HOLIDAY RECIPES: MENUS, DESSERTS, PARTY IDEAS FROM FOO…

Find our most festive holiday recipes by Food Network chefs, from appetizer recipes, ham, and rib roast to cookies, cakes and candies. Plus, find menus to suit every get-together.
From foodnetwork.com

See details

STANDING RIB ROAST (PRIME RIB) | RECIPETIN EATS

See details

FOOD & WINE'S MOST POPULAR RECIPES OF 2021 | FOOD & WINE

See details

5 HEALTHY RICE CAKE TOPPINGS + MEAL IDEAS | LUCI'S MORSELS

See details

HOLIDAY RECIPES: MENUS, DESSERTS, PARTY IDEAS FROM FOO…

See details

DEATH BY CHOCOLATE POKE CAKE - LOVE BAKES GOOD CAKES

May 03, 2020 · Bake the cake according to package directions using a 9×13-in. baking pan. Mix one of the pudding mixes with the 2 cups of milk in a medium bowl. Poke holes in the hot cake with the round end of a wooden spoon and slowly pour this mixture over the cake…
From lovebakesgoodcakes.com

See details