Best 8 Raspberry Rain Drop Cake Recipe By Tasty Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Raspberry rain drop cake is a delightful Japanese dessert that combines the flavors of sweet raspberries and delicate agar jelly. With its vibrant colors and refreshing taste, this cake is sure to impress your guests. Popularized by Tasty, this recipe offers a unique and delicious way to enjoy a classic dessert. In this article, we will guide you through the process of making raspberry rain drop cake, providing step-by-step instructions and helpful tips to ensure a successful and enjoyable baking experience.

Check out the recipes below so you can choose the best recipe for yourself!

RASPBERRY RAIN DROP CAKE RECIPE BY TASTY



Raspberry Rain Drop Cake Recipe by Tasty image

Here's what you need: agar, sugar, water, raspberry, brown sugar syrup, soybean flour

Provided by Spencer Kombol

Categories     Desserts

Yield 2 servings

Number Of Ingredients 6

1 ½ tablespoons agar
2 ½ teaspoons sugar
1 cup water
1 raspberry
¼ cup brown sugar syrup, adequate amount
soybean flour, adequate amount

Steps:

  • Put agar and sugar in the bowl and mix.
  • Place water and mixture a small pan, mix it, and heat with a high heat.
  • Boil it for 2 minutes with a low heat.
  • Put small pan larger pot with ice water, chill while mixing for about 3 minutes.
  • Place the raspberry in a round ice-making dish and pour mixture into it.
  • Put it in the refrigerator for about 1 hour to cool it.
  • Gently take it out from the ice tray and put it on a dish.
  • 8, Serve with brown sugary syrup and soybean flour.
  • Raindrop Cake® is a registered trademark owned by Darren Wong
  • Enjoy!

Nutrition Facts : Calories 55 calories, Carbohydrate 14 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sugar 14 grams

ROYAL RASPBERRY CAKE



Royal Raspberry Cake image

My all-time favorite cake recipes include this one. It's easy to make, pretty to look at...and delicious! I never fail to get compliments when I serve Royal Raspberry Cake to family and friends-the sweet/tart taste is a treat.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 15 servings.

Number Of Ingredients 15

CAKE:
2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1/3 cup butter, softened
1 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 cup whole milk, room temperature
3-1/2 cups fresh or frozen raspberries, thawed
GLAZE:
1-1/2 cups confectioners' sugar
2 tablespoons half-and-half cream or milk
2 teaspoons butter, melted
1 teaspoon vanilla extract

Steps:

  • In a bowl, whisk together the first three ingredients; set aside. In a bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Add dry ingredients alternately with milk, beating well after each addition. Spread into a greased 13x9-in. baking dish. Spoon berries over top. , Bake at 350° for 30-35 minutes or until center of cake springs back when lightly touched. Cool 5 minutes. Combine glaze ingredients; spread over cake, leaving berries exposed. Serve warm with vanilla ice cream if desired.

Nutrition Facts : Calories 171 calories, Fat 4g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 160mg sodium, Carbohydrate 32g carbohydrate (20g sugars, Fiber 2g fiber), Protein 2g protein.

GIANT RAINDROP CAKE RECIPE BY TASTY



Giant Raindrop Cake Recipe by Tasty image

Here's what you need: cold water, japanese agar agar powder, ultra-fine baker's sugar, golden brown sugar, water, soybean flour

Provided by Alix Traeger

Categories     Desserts

Yield 10 servings

Number Of Ingredients 6

8 cups cold water
2 ¾ teaspoons japanese agar agar powder
1 tablespoon ultra-fine baker's sugar
2 cups golden brown sugar
1 cup water
soybean flour, roasted

Steps:

  • To a large pot, add the 8 cups (2 L) of cold water and sprinkle in the agar agar powder. Whisk to combine. Let the agar dissolve in the water for about 5 minutes, whisking occasionally.
  • Add the sugar and whisk again to combine.
  • Place the pot over medium heat and bring to a simmer. Simmer for 3 minutes, until all of the agar and sugar have dissolved, then remove from the heat. Do not keep over the heat for too long or the agar will denature!
  • Pour the agar mixture into a large glass or ceramic bowl with a smooth bottom.
  • Refrigerate overnight, or until set.
  • Make the brown sugar syrup: In a medium saucepan over medium-high heat, combine the brown sugar and water. Stir to dissolve the sugar. Bring the syrup to a boil and remove the syrup from the heat, transfer to a liquid measuring cup, and refrigerate until cool and thickened, about 1 hour.
  • Invert the raindrop cake onto a large plate or cutting board.
  • Top with the roasted soybean flour and brown sugar syrup.
  • Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 111 calories, Carbohydrate 28 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sugar 28 grams

CHERRY BLOSSOM RAINDROP CAKE RECIPE BY TASTY



Cherry Blossom Raindrop Cake Recipe by Tasty image

Here's what you need: agar powder, sugar, water, salted cherry blossom, agar powder, sugar, fat free milk, brown sugar syrup, matcha, ice ball tray

Provided by Spencer Kombol

Categories     Desserts

Yield 2 servings

Number Of Ingredients 10

4 teaspoons agar powder
2.5 teaspoons sugar
1 cup water
½ oz salted cherry blossom
1 tablespoon agar powder
2 teaspoons sugar
1 cup fat free milk
brown sugar syrup, for serving
matcha, for garnish
ice ball tray

Steps:

  • Make the cherry blossom jelly: In a small bowl, combine the agar and sugar.
  • Pour the water into a small pan, then add the agar mixture and stir.
  • Cook over high heat until the water is boiling. Reduce the heat to low and cook for 2 minutes. Meanwhile, fill a large bowl with ice and cold water.
  • Move the pan to the ice bath, and chill for 3 minutes, stirring occasionally.
  • Rinse the salted cherry blossoms and soak in water for 10 minutes. Gently squeeze the flowers to remove the calyxIn.
  • In an ice ball tray, place the cherry blossoms in the bottom and pour the agar-sugar mixture over them. Chill for 15 minutes.
  • Make the milk jelly: In a small bowl, combine the agar and sugar. Pour the milk into a small pan, then add agar mixture and stir.
  • Cook over high heat until the milk is simmering. Reduce to the heat to low and cook for 2 minutes.
  • Move the pan to the ice bath and chill for 2 minutes.
  • Pour the milk mixture over the chilled cherry blossom layer in the ice ball tray. Cover with the lid and chill for 1 hour.
  • Remove the raindrop cake from the tray, and pour the brown sugar syrup over it. Garnish with matcha powder, if desired.
  • Enjoy! Raindrop Cake® is a registered trademark owned by Darren Wong

Nutrition Facts : Calories 87 calories, Carbohydrate 13 grams, Fat 2 grams, Fiber 0 grams, Protein 3 grams, Sugar 12 grams

UPSIDE-DOWN RASPBERRY CAKE



Upside-Down Raspberry Cake image

This moist cake is great for any occasion. I've received many compliments from family and friends.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 9 servings.

Number Of Ingredients 11

1-1/2 cups fresh or frozen unsweetened raspberries, divided
1 cup butter, softened
1 cup sugar
3 eggs
2 teaspoons lemon juice
1 teaspoon vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
Confectioners' sugar

Steps:

  • Line the bottom and sides of a 9-in. square baking pan with foil; coat with cooking spray. Place 1/2 cup raspberries in pan; set aside. , In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Stir in lemon juice and vanilla until well blended. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Fold in the remaining raspberries. Carefully spoon over berries in pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. , Invert cake onto a serving platter; carefully remove foil. Cool completely. Dust with confectioners' sugar.

Nutrition Facts : Calories 413 calories, Fat 23g fat (14g saturated fat), Cholesterol 128mg cholesterol, Sodium 434mg sodium, Carbohydrate 47g carbohydrate (24g sugars, Fiber 2g fiber), Protein 6g protein.

RASPBERRY CAKE



Raspberry cake image

Make this summery cake with seasonal fresh raspberries. A dusting of icing sugar offsets the red of the raspberries, but you could also serve with a glaze.

Provided by Samuel Goldsmith

Categories     Dessert

Time 50m

Number Of Ingredients 10

125ml sunflower oil, plus extra for the tin
175g self-raising flour
175g caster sugar
125ml 10% fat Greek yogurt
3 eggs
1 tsp vanilla extract
1 lemon, zested
200g raspberries
icing sugar, to dust
100g raspberries (optional)

Steps:

  • Heat the oven to 180C/160C fan/ gas 4. Oil a deep, 20cm loose-bottomed cake tin and line with baking parchment. Combine the flour and sugar in a bowl. Set aside.
  • Mix the oil, yogurt, eggs, vanilla extract and lemon zest in another bowl. Tip in the flour and sugar mixture and fold in until smooth. Gently fold in the raspberries and bake for 30-40 mins, or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for a few minutes, then cool completely on a wire rack. Dust lightly with icing sugar and serve topped with more raspberries, if you like. Will keep for up to three days in an airtight container.

Nutrition Facts : Calories 364 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium

RASPBERRY CAKE



Raspberry Cake image

Jazz up plain cake with raspberry gelatin and frozen berries. Spread with a light, fruity whipped topping (or this whipped topping substitute), the festive results make a cool and refreshing dessert. -Marion Anderson, Dalton, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 16 servings.

Number Of Ingredients 10

1 package white cake mix (regular size)
1 package (3 ounces) raspberry gelatin
4 large eggs
1/2 cup canola oil
1/4 cup hot water
1 package (10 ounces) frozen sweetened raspberries, thawed, undrained
FROSTING:
1 carton (12 ounces) frozen whipped topping, thawed
1 package (10 ounces) frozen sweetened raspberries, thawed, undrained
Fresh raspberries, optional

Steps:

  • In a large bowl, combine the cake mix, gelatin, eggs, oil and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in raspberries. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool. , For frosting, in a large bowl, fold whipped topping into raspberries. Spread over cake. Refrigerate for 2 hours before serving. Store in the refrigerator. Garnish with fresh raspberries if desired.

Nutrition Facts : Calories 330 calories, Fat 15g fat (6g saturated fat), Cholesterol 53mg cholesterol, Sodium 233mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 2g fiber), Protein 4g protein.

RASPBERRY ROSE BLOODY LAVA CAKE RECIPE BY TASTY



Raspberry Rose Bloody Lava Cake Recipe by Tasty image

Here's what you need: unsalted butter, cocoa powder, raspberry jam, white food coloring, red food coloring, rose water, unsalted butter, dark chocolate chip, large eggs, granulated sugar, kosher salt, all purpose flour, powdered sugar

Provided by Snoop & Martha's Very Tasty Halloween

Categories     Bakery Goods

Time 30m

Yield 6 servings

Number Of Ingredients 13

unsalted butter, for greasing
cocoa powder, for dusting
⅓ cup raspberry jam
2 drops white food coloring
7 drops red food coloring, or as needed
½ teaspoon rose water, or extract
1 stick unsalted butter
1 cup dark chocolate chip
3 large eggs
½ cup granulated sugar
1 pinch kosher salt
¼ cup all purpose flour
powdered sugar, for garnish

Steps:

  • Preheat the oven to 425°F (220°C). Coat 6 4-ounce ramekins with butter and dust with cocoa powder, tapping out any excess.
  • Make the raspberry filling: In a small bowl, combine the raspberry jam, white food coloring, red food coloring, and rose water. Transfer the filling to a piping bag and set aside until ready to use.
  • Make the cake: Fill a small pot a third of the way with water and bring to a simmer. Add the butter and chocolate chips to a metal bowl large enough to fit over the pot and place over the simmering water, making sure the water is not touching the bottom of the bowl. Cook, stirring frequently, until the butter and chocolate chips have completely melted, about 5 minutes. Remove the bowl from the pot and let cool slightly.
  • In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, granulated sugar, and salt. Beat on medium speed for 4-6 minutes, until pale in color.
  • Gently fold the cooled chocolate mixture into the egg mixture with a rubber spatula until just incorporated. Sift the flour into the batter and fold until incorporated.
  • Place the prepared ramekins on a rimmed baking sheet. Divide the batter between the ramekins, filling each just under halfway. Reserve enough batter to top each ramekin off after adding the filling.
  • Pipe about 1 tablespoon of raspberry filling into the center of each ramekin, then top with the remaining batter, making sure the filling is fully covered.
  • Bake the cakes for 7-9 minutes, or until the tops are matte but they still have a slight jiggle in the center.
  • Let the cakes cool for 1 minute before carefully turning out the ramekins onto plates and dusting with powdered sugar. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 296 calories, Carbohydrate 40 grams, Fat 14 grams, Fiber 2 grams, Protein 6 grams, Sugar 29 grams

Tips:

  • Use fresh raspberries: Fresh raspberries yield the best flavor and texture for this cake. If you can't find fresh raspberries, you can use frozen raspberries, but be sure to thaw them completely before using.
  • Don't overcook the agar agar jelly: The agar agar jelly should be cooked just until it reaches a boil. Overcooking will make the jelly tough and rubbery.
  • Chill the cake thoroughly before serving: The cake needs to be chilled for at least 4 hours, or overnight, before serving. This will allow the jelly to set and the flavors to meld.
  • Garnish the cake with fresh raspberries and mint: Garnish the cake with fresh raspberries and mint for a beautiful and refreshing presentation.

Conclusion:

Raspberry rain drop cake is a delicious and refreshing dessert that's perfect for any occasion. It's easy to make and can be customized to your liking. With its vibrant color and delicate flavor, this cake is sure to impress your guests.

Related Topics