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Delicious Cake Recipes Using Freeze Dried Raspberries

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How to make the best strawberry frosting no dyes or artificial flavors
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If you love the sweet and tart taste of raspberries, you'll love experimenting with freeze dried raspberries in cakes. Freeze dried raspberries add flavour and texture to cakes, and they are a great way to add a hint of colour and a burst of flavour. Here are some delicious cake recipes using freeze dried raspberries that are sure to be a hit with your friends and family.

Raspberry Almond Cake

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon almond extract
  • 1 cup buttermilk
  • 3/4 cup freeze dried raspberries, crushed
  • 1/4 cup slivered almonds

Instructions

  1. Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
  3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
  4. Add the almond extract to the egg mixture. Alternately add the dry ingredients and the buttermilk to the creamed mixture, beginning and ending with the dry ingredients.
  5. Stir in the crushed freeze dried raspberries and slivered almonds.
  6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the cake to cool completely before serving.

Nutrition


This recipe yields 9 servings. Each serving contains approximately 330 calories, 16 grams of fat, 41 grams of carbohydrates, 3 grams of protein, and 2 grams of fibre.

Raspberry Swirl Cake

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1/2 cup freeze dried raspberries, crushed
  • 1/4 cup raspberry jam

Instructions

  1. Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
  3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
  4. Add the vanilla extract to the egg mixture. Alternately add the dry ingredients and the buttermilk to the creamed mixture, beginning and ending with the dry ingredients.
  5. Stir in the crushed freeze dried raspberries.
  6. Pour half of the batter into the prepared pan. Drop spoonfuls of raspberry jam over the batter. Top with the remaining batter.
  7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool completely before serving.

Nutrition


This recipe yields 9 servings. Each serving contains approximately 330 calories, 16 grams of fat, 41 grams of carbohydrates, 3 grams of protein, and 2 grams of fibre.

Raspberry Coconut Cake

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1/2 cup freeze dried raspberries, crushed
  • 1/2 cup sweetened flaked coconut

Instructions

  1. Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
  3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
  4. Add the vanilla extract to the egg mixture. Alternately add the dry ingredients and the buttermilk to the creamed mixture, beginning and ending with the dry ingredients.
  5. Stir in the crushed freeze dried raspberries and flaked coconut.
  6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the cake to cool completely before serving.

Nutrition


This recipe yields 9 servings. Each serving contains approximately 330 calories, 16 grams of fat, 41 grams of carbohydrates, 3 grams of protein, and 2 grams of fibre.

Cake recipes using freeze dried raspberries are a great way to add a burst of flavour and a hint of colour to your favourite cakes. Whether you're looking for a simple raspberry almond cake or something more complex like a raspberry swirl or raspberry coconut cake, these recipes are sure to be a hit with your friends and family. Give them a try today and enjoy!

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