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Raspberry Surprise Cake
This raspberry cake is moist, rich, and delicious!
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
40
minutes
minutes
Servings
8
Slices
Calories
369
kcal
Author
John Kanell
Ingredients
For the Cake:
3
egg whites
1
cup
sugar
2
cups
flour
sifted
1
cup
almond flour
1
cup
shredded unsweetened coconut
1
cup
milk
1/2
cup
sour cream
1
TBS
baking powder
1.3
TBS
vanilla extract
1
stick
unsalted butter
For the Buttercream:
2 1/2
sticks
salted butter
3 1/2
cups
powdered sugar
1/4
cup
strained raspberry lemon reduction
For the Raspberry Glaze:
1/4
cup
strained raspberry lemon reduction
1
cup
powdered sugar
1
tsp
light corn syrup
optional
For the Reduction:
Juice of one lemon
18
ounces
raspberries
Instructions
To Make the Cake:
Cream the butter and sugar.
Mix in all of the wet ingredients.
Whisk the dry ingredients together in a large bowl.
Using a stand mixer slowly add in the dry mixture to the wet mixture and mix until combined.
Pour into buttered and floured pans.
Bake at 350F for 15 minutes then reduce to 325F until center is baked. (for the 6 inch pans I used it took an additional 10 minutes.)
To Make Reduction:
Place the berries into a pan with the lemon juice and cook on medium low heat. Mash with a spoon and stir until mixture is reduced by half.
Nutrition
Serving:
1
piece
|
Calories:
369
kcal
|
Carbohydrates:
51.9
g
|
Protein:
4.3
g
|
Fat:
15.8
g
|
Saturated Fat:
3.9
g
|
Polyunsaturated Fat:
5.1
g
|
Monounsaturated Fat:
4.7
g
|
Cholesterol:
62
mg
|
Sodium:
327
mg
|
Potassium:
103
mg
|
Fiber:
4.4
g
|
Sugar:
28.2
g
|
Vitamin A:
85
IU
|
Vitamin C:
24.7
mg
|
Calcium:
15
mg
|
Iron:
0.4
mg