Best 3 Whole Wheat Raspberry Cake Recipes
Whole wheat raspberry cake is a delicious and nutritious treat that can be enjoyed for breakfast, dessert, or as a snack. Made with whole wheat flour, fresh raspberries, and a touch of sweetness, this cake is a healthier alternative to traditional cakes. It is also a great way to get your daily dose of fruits and whole grains. With its moist texture, sweet and tangy flavor, and beautiful presentation, whole wheat raspberry cake is sure to be a hit with everyone who tries it. Whether you are a seasoned baker or a beginner in the kitchen, this article will guide you through the steps to create a perfect whole wheat raspberry cake that will impress your friends and family.
Let's cook with our recipes!
WHOLE WHEAT RASPBERRY CAKE
Make and share this Whole Wheat Raspberry Cake recipe from Food.com.
Provided by Jazmina
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Pre heat oven to 350.
- Combine sugar and melted butter until smooth.
- Add in yogurt, vanilla, and raspberries (fresh ones are best, or let frozen thaw and get rid of extra water) mix together.
- Add in flour, baking soda, baking powder, salt and cloves. Mix everything together and pour into one 8 inch buttered and floured baking dish.
- Bake until golden brown and you are able to stick a fork in it's center without having cake all over your fork.
- About 30mins.
Nutrition Facts : Calories 410.8, Fat 16.5, SaturatedFat 9.9, Cholesterol 41.3, Sodium 914.8, Carbohydrate 62.1, Fiber 7.7, Sugar 29.4, Protein 7.9
BLACKBERRY WHOLE WHEAT COFFEE CAKE
This low-guilt coffee cake is high in luscious blackberry flavor. Wonderfully moist and tender, it's also good made with fresh or frozen blueberries or raspberries.-Carol Forcum, Marion, IL
Provided by Taste of Home
Time 55m
Yield 20 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first six ingredients. In a small bowl, combine the egg, buttermilk, oil, applesauce and vanilla. Stir into dry ingredients just until moistened. Fold in blackberries. , Transfer to a 13x9-in. baking pan coated with cooking spray. Bake at 375° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 160 calories, Fat 4g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 102mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
WHOLE WHEAT STRAWBERRY SHORTCAKES
Nothing says spring better than a fresh strawberry shortcake. It is heavenly. My mother and I usually make this with strawberries we picked ourselves. -Sarah Hatter, Brodhead, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a bowl, thoroughly mash 3/4 cup strawberries; stir in syrup. Cut remaining strawberries into 1/4-in. slices; add to crushed strawberries and toss to coat. Refrigerate, covered, 1 hour., Meanwhile, preheat oven to 400°. In a large bowl, whisk flour, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk egg, milk and honey until blended; stir into flour mixture just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on parchment-lined baking sheets. Bake 12-15 minutes or until light brown. Remove to wire racks to cool slightly., To serve, split shortcakes in half. Fill with strawberry mixture and whipped cream. Top with additional whipped cream.
Nutrition Facts : Calories 362 calories, Fat 17g fat (10g saturated fat), Cholesterol 77mg cholesterol, Sodium 549mg sodium, Carbohydrate 49g carbohydrate (18g sugars, Fiber 6g fiber), Protein 8g protein.
Tips:
- Use fresh raspberries. Fresh raspberries will give your cake the best flavor. If you can't find fresh raspberries, you can use frozen raspberries, but be sure to thaw them before using.
- Don't overmix the batter. Overmixing the batter will make your cake tough. Mix the batter just until the ingredients are combined.
- Bake the cake at the right temperature. The cake should be baked at 350 degrees Fahrenheit. If you bake the cake at a higher temperature, it will brown too quickly and the inside will be undercooked.
- Let the cake cool completely before frosting it. If you frost the cake while it is still warm, the frosting will melt and slide off.
- Use a cream cheese frosting. A cream cheese frosting is the perfect complement to the raspberry cake. It is rich and creamy, and it has a slight tang that balances out the sweetness of the raspberries.
Conclusion:
The whole wheat raspberry cake is a delicious and healthy dessert that is perfect for any occasion. It is made with fresh raspberries and whole wheat flour, and it is topped with a creamy cream cheese frosting. This cake is sure to please everyone at your next party or gathering.
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