Raspberry Or Strawberry Cake Recipe Needed

Baking By AnnegirlForever Updated 15 Jul 2011 , 1:33am by jewordsoflife

AnnegirlForever Posted 9 Jul 2011 , 4:52pm
post #1 of 6

Hi,
I am doing a wedding cake for Sept. and the bride was interested in one of the tiers being a raspberry cake--not just a raspberry filling, but an actual cake. Does anyone know of a raspberry cake recipe from scratch? I'm not even sure if there is such a thing...she is also interested in strawberry cake so if anyone has a good recipe for either of these I'd really appreciate if you'd share! Thanks so much!

5 replies
FromScratchSF Posted 9 Jul 2011 , 5:31pm
post #2 of 6

Just add preserves to your existing vanilla cake recipe. Get a low sugar preserve if you can. Just don't add as much to your batter as you think you'll need, the flavor develops in the oven and continues to develop over the next day. I just made a raspberry almond cake by adding raspberry preserves and some almond extract and the cake was so good I gooked 2 back-to-back wedding with it.

You can add fresh fruit but I have learned that it's too unpredictable based on the growing season and how much acid happens to naturally be in the fruit. Also, berries have passed their peak season so they have very little flavor right now if you can still get them, and won't be available soon. So yeah, stick with preserves.

Jen

tanesa320 Posted 15 Jul 2011 , 12:40am
post #3 of 6

How much preserves do you use? Would you have to adjust the rest of the recipe to accommodate the extra liquid?


Quote:
Originally Posted by FromScratchSF

Just add preserves to your existing vanilla cake recipe. Get a low sugar preserve if you can. Just don't add as much to your batter as you think you'll need, the flavor develops in the oven and continues to develop over the next day. I just made a raspberry almond cake by adding raspberry preserves and some almond extract and the cake was so good I gooked 2 back-to-back wedding with it.

You can add fresh fruit but I have learned that it's too unpredictable based on the growing season and how much acid happens to naturally be in the fruit. Also, berries have passed their peak season so they have very little flavor right now if you can still get them, and won't be available soon. So yeah, stick with preserves.

Jen


FromScratchSF Posted 15 Jul 2011 , 12:51am
post #4 of 6

Depends on your recipe and depends on the preserves. This will be trial and error for you, try 1/4 cup and see what happens, if it does not rise right then you know you used too much. Sorry I can't be more precise then that.

cashley Posted 15 Jul 2011 , 12:56am
post #5 of 6

I did this cake and it was awesome flavor.

1 box white
1 c Sugar
1 c Flour
3/4 t Salt
4 Egg White
1 C Pureed Raspberries
1/3 c Creamer or water
2 T Oil
8 oz (non-dairy) Sour Cream
1-2 tsp Raspberry Flavoring

jewordsoflife Posted 15 Jul 2011 , 1:33am
post #6 of 6

This is my FAVORITE recipe:

http://cakecentral.com/recipes/16305/strawberry-cake-wasc-method

I make a few small adjustments: I use strawberry yogurt in place of the sour cream, I don't use the strawberry extract (I have McCormick's brand and I DON'T like it) and I add 1/4c pureed fresh strawberries. This is seriously the best!! Everyone that's every tasted it absolutely loves it!! icon_smile.gif

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