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Raspberry Heart Cake, printbox.

Raspberry Heart Cake Recipe

  • Author: Steve Gordon
  • Prep Time: 45
  • Cook Time: 30
  • Total Time: 1 hour 15 minutes
  • Yield: Varies
  • Category: Desserts, Cakes
  • Method: Bake
  • Cuisine: American, Southern

Description

Raspberry Heart Cake is a delicious white layer cake with a slightly sweet slightly tart raspberry filling. The cake is topped and coated with Buttercream frosting. This recipe will show you how to make the filling and assemble the cake.


Scale

Ingredients

1 pkg. Frozen Unsweetened Raspberries, (12oz) thawed
1/2 cup Granulated Sugar
1 teaspoon Lemon Juice
2 Tablespoons Cornstarch
1 teaspoon Almond Extract


Instructions

Strain juice from thawed raspberries.
Add enough water to juice to equal 3/4 cup of liquid.
Place juice mixture, sugar, lemon juice and cornstarch in a small saucepan.
Place pan over Medium heat. Whisk constantly until it bubbles and thickens.
Remove from heat.
Place berries in a fine mesh strainer.
Use a spoon to press berries so seedless pulp falls into bowl below.
Measure out 1/2 cup of pulp.
Add pulp to the liquid mixture.
Add almond extract.
Stir well to combine. Refrigerate for at least two hours or overnight.


Notes

You can use a boxed cake mix for the layers. Or, follow our step-by-step, photo illustrated instructions for making home made layers with our Basic Cake Layers recipe. You will also need to make our Buttercream Frosting recipe. Both are online at www.tasteofsouthern.com

Keywords: raspberry, heart, valentines, cake, white cake, buttercream frosting, home made, made from scratch