Name: Raspberry cake with raspberry buttercream
Ingredients: 1/4 cup ground freeze fried raspberries; 3 medium eggs; 3/4 cup granulated sugar; 1 & 1/2 tsp baking powder; 1/2 tsp salt; 1 tbsp raspberry powder; 9 oz sweetened condensed milk; 1 stick + 1 & 1/2 tbsp butter; 1/3 cup + 2 tbsp flour; 2 sticks butter; 2 tsp vanilla

Raspberry Cake

What ingredients do I need to make a Raspberry Cake?

How should I prepare the raspberries for the cake?

Can I use a different type of fruit instead of raspberries?

What is the best way to mix the cake batter?

What can I do if the cake batter is too thick or too thin?

What is the best way to store Raspberry Cake leftovers?

What are some common mistakes to avoid when making Raspberry Cake?

This raspberry butte cake is the best cake ever. It is moist and packed with raspberry flavor and is topped with a no powdered sugar raspberry buttercream. Can't beat that.

Milk

Eggs

Wheat

Gluten Free

Lactose Free

Vegetarian

Fresh Fruit

gram

raspberry

eggs

Sugars & Sweeteners

sugar

Rising Agents

baking powder

Seasonings

salt

Canned & Dry Milk

milliliter

condensed milk

Butter & Margarine

butter

Flour & Meal

all purpose flour

Extracts

vanilla extract

Water

Calories

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Magnesium

Phosphorus

Sodium

Zinc

Copper

Manganese

Vitamin A

Vitamins

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Beta-carotene

Lutein+zeaxanthin

Dietary Folate Equivalents

Carbohydrates

Protein

Dietary Fiber

Sugar

Iron

Potassium

Vitamin C

Thiamin (B1)

Trans fatty acids

Cholesterol

Selenium

Vitamin D

Vitamin K

Folic Acid (B9)

Beta-cryptoxanthin

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Raspberry cake with raspberry buttercream

Produce

Dairy

Baking Goods

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Raspberry cake with raspberry buttercream

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