Raspberry Filled Cake Recipes

Raspberry-Filled Heart Cake

This heart-shaped cake, enhanced with a raspberry filling, is adorned with white chocolate curls.

40 min.prep time 1:40total time
16 servings
232 Ratings

Ingredients

Cake

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup Land O Lakes® Butter, softened
1/2 teaspoon almond extract
1 cup milk

Filling

1 (10-ounce) package frozen raspberries in syrup, thawed
2 tablespoons sugar
2 tablespoons cornstarch

Frosting

6 (1-ounce) squares white baking chocolate
4 1/2 cups powdered sugar
1/2 cup Land O Lakes® Butter, softened

Garnish

White chocolate curls, if desired

Directions

Heat oven to 350°F. Grease and flour one (9-inch) round and one (9-inch) square baking pan. Set aside. 

Stir together flour, baking powder and salt in bowl. Set aside.

Beat sugar and butter in bowl at medium speed, scraping bowl occasionally, until creamy. Add 1 egg white at a time, beating well after each addition. Add almond extract. Add flour mixture alternately with milk, beating at low speed after each addition just until mixed.

Place 2 1/2 cups batter into prepared round pan; place remaining batter into prepared square pan. Bake 29-34 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes on cooling rack. Loosen cakes by running knife around inside edge of pans. Carefully remove cakes from pans; cool completely.

Combine all filling ingredients in saucepan. Cook over medium heat, stirring constantly, 5-7 minutes or until mixture comes to a boil. Boil 1 minute; remove from heat. Refrigerate 30 minutes or until cool.

Place 1/2 cup milk and 6 ounces white chocolate in another saucepan. Cook over low heat, stirring occasionally, 7-8 minutes or until chocolate is melted. Cool 30 minutes.

Combine cooled chocolate mixture, powdered sugar and 1/2 cup butter in bowl. Beat at medium speed, scraping bowl often, until creamy.

Cut cakes horizontally in half into layers using serrated knife. Cut round cake vertically in half. 

Place bottom of square cake layer onto serving plate or tray; place bottom halves of round layer on two adjacent sides of square layer, forming a heart. Spread with filling. Place top half of each cake layer on filling. Frost top and sides of cake with frosting. Garnish with chocolate curls, if desired. 

Recipe Tip

- To cut cakes horizontally in half into layers, mark side of cake with toothpicks first before cutting with long serrated knife.

- To make white chocolate curls, place room temperature white baking chocolate onto waxed paper. Pressing vegetable peeler firmly against chocolate, pull across chocolate in long, thin strokes.

Nutrition Facts (1 serving)

Calories: 480

Fat: 16g

Cholesterol: 35mg

Sodium: 290mg

Carbohydrates: 83g

Dietary Fiber: 1g

Protein: 6g

Recipe #13110©2003Land O'Lakes, Inc.

Recipe Comments & Reviews

If you can visualize the first layer, then you surely can see the top layer, it's the same way. Put the square cake in the middle, set like a diamond, with 1/2 rounds on each side of the top part of the diamond. Good luck, enjoy.
Somehow I'm not seeing the assembly of this cake in my minds eye. I can see the first square layer with the first (2) 1/2 round layers set in place to form the heart, but after that, my minds eye is shot! I cannot visualize the placement of the other square layer with the other (2) 1/2 round layers. I think it would be very nice if you could include a video for some of these more "construction" involved cakes/desserts. I'm usually quite good at construction too.

Comment On This Recipe

Please correct the item(s) in red below:
3 Please select a rating

Email address will not be published

Or
Please note, all submissions are screened for content deemed appropriate by Land O'Lakes. Comments are published within 3 business days.
Submit
Thank you, your comment has been submitted for approval

Message:

Your friend thought you might be interested in Raspberry-Filled Heart Cake

Latest Blog

S’mores Bars…The Story of my S’More Obsession
September 11, 2014 by Mallory

I have a bit of an obsession. Lately, I cannot get enough of s’mores. If you take a look at my Pinterest board, you’ll notice that half of my pins are s’more-related. S’more cupcakes, s’more puppy chow, s’more lattes...it just never ends. So, it’s no surprise that I developed a recipe for S’mores Bars. More ...

The Simple Rewards® Club is your personal online resource for exclusive offers and information. It’s also our way of saying “thank you” for trusting Land O’Lakes and inviting us into your home. Membership is free, so sign up today.

FREE Sign Up Includes:
  • Our Measuring Cup® Newsletter Preview »
  • Money-Saving and Exclusive Offers
  • Online Recipe Box

Already a Member? Sign In.

FPO IMAGE

YES. Send me the Measuring Cup® Newsletter.
Cancel and Go Back

Forgot Your Password?

Please correct the items(s) in red below

    We'll email instructions to the address you used to register.

    Reset My Password Cancel and Go Back

    Confirmation Email Sent

    We've sent a confirmation email to the address associated with your account. Check your email and follow the link within 3 hours in order to complete the password reset process.

    Close

    Welcome Back!

    If you are already a member, please sign in.

    Not a Simple Rewards Member? Join Now. Forgot Your Password?

    Check Your Email

    Look for an email soon with instructions to reset your password.

    If you did not receive the email, please check your email junk folder (just in case) or contact us.

    Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.


    Please correct the item(s) in red below

    *These fields are required
    Submit

    Thanks.

    Your question has been submitted.



    Close Window

    Email: