6/10/13

Raspberry Cream Cake

I have been waiting for the perfect time to share this recipe, and I think it has arrived! This has got to be my favorite cake. I love it so much, that I usually request it as my birthday cake.

This is a common cake made around Bear Lake. My mother got the basic recipe from her coworker but I've seen similar versions around. So this will definitely bring back the flavors of good old Bear Lake for many people.

It is perfect for the 4th of July because it is so colorful and festive. Plus, the flavors of the raspberry and the cream make it the perfect summer cake; not too dense, heavy, or overly sweet. This is a definite crowd-pleaser and you will probably be begged for the recipe.

It's called Raspberry Cream Cake, but it should be called Raspberry Dream Cake because you'll probably keep dreaming about it after you eat it. I know I do!

I've made it as cupcakes for the blog but it is very easy to make as a 9x13" or even an 11x17" cake.

Raspberry Cream Cake
makes about 34 cupcakes (or one 9x13" cake or one 11x17" cake)
print this recipe

1 box white cake mix, plus ingredients listed on the box to make the cake

Raspberry Topping:

1 12 oz bag frozen raspberries
1 1/2 cup water
1 box Raspberry Junket

Cream Filling:

8 oz cream cheese
1 cup sugar
1 cup whipping cream
1/2 tsp vanilla


 photo 71DC2C46-67CC-4656-88BA-83DE83F82411-8696-00000496B8C8FBB7_zpsc046a53c.jpg

Mix cake according to box directions. Line a cupcake tin with liners. Place about 2 Tbs of batter in each; just enough to cover the bottom of the liner. Bake according to box directions. For mine, since I was filling the tins a little less than normal, it took about 13 minutes for the cakes to be done. After they're baked, you'll want them to be about 2/3 full.

 photo 50DCD03D-33D3-4E95-B910-442FFF6D0316-8696-000004971920A26D_zps42cea866.jpg

Perfect! Just enough room to top with cream and raspberry deliciousness.

 photo C7F7ACA8-EBDB-4B81-AAC8-BA8CAFF4E85C-8696-00000497F5094BAB_zps3cdf5bb8.jpg


 photo FD7B58E2-368B-4149-BA41-F3FE5168970B-8696-00000498054D429C_zps6f1b3b9a.jpg

Combine the Junket packet and the water and bring to a boil. Keep whisking the entire time. It will thicken fairly quickly.

 photo 9353EC93-4CC5-4466-A718-72280E0B45E6-8696-0000049829F266C0_zps793b0c87.jpg

Once it has thickened, remove from heat and fold in frozen raspberries. Set aside and allow to cool.

 photo 85CF7345-F212-4DA5-B466-9187618F8B9E-8696-0000049817445F3D_zps48e900f2.jpg

Cream the cream cheese, sugar, and vanilla together. Remove from mixing bowl to another bowl and set aside.

 photo 00F67E6B-0C6F-4438-B44F-F22EF74E0851-8696-000004981FE2CB28_zps23eb5ded.jpg

Whip the cream until it has soft peaks.

 photo 3AF0B402-6BC7-4EA2-8415-CC443B16FD5E-8696-000004983A23FFF3_zps7b55e373.jpg

On slow speed, combine cream cheese mixture with whipped cream until it is incorporated and the lumps are gone.

 photo 06253B91-F94F-494C-8DB8-2EB016FE2577-8696-0000049842F2C479_zpsf7b3af7e.jpg

After the cupcakes have cooled, top them with a good dose of the cream.

 photo F564247A-875D-44C0-8A8B-942CE8710E1C-8696-000004984B80785D_zps6960b7b6.jpg

Then finish with the raspberry mixture. Oh my goodness, doesn't it look so good? You have to try it.

 photo 5C552FC8-9D71-40F9-B292-8A2EF8AA839E-8696-00000496769C23B2_zps3e936f00.jpg


 photo raspberrycake_zps2c20381f.jpg

-Candice

5 comments:

  1. such great photos and a great looking treat!

    ReplyDelete
  2. Also, since mobile search usually produces local results, Google + optimization is more important than ever. responsive web design agencies

    ReplyDelete
  3. Their strategic thinking and business development abilities make them an ideal partner for startups casino utan spellicens

    ReplyDelete
  4. I liked your work and the way in which you have shared this blog here Celebration Cakes Glasgow It is a beneficial and helpful blog for us. Thanks for sharing a blog like this.

    ReplyDelete