I have a love of baking, almost as much as I enjoy eating. Although I take a break from the sweets every now and then, I never serve them without tasting a tiny bit first. It gives me joy to see others enjoy the things I make. I am often reminded of the cakes my grandmother used to make, especially the dense Christmas fruitcakes. Fortunately, cakes have evolved since then, and we no longer have to think that a cake with fruit is the same as those heavy fruitcakes developed in the 1400s.
Bisquick Raspberry Cloud Cake
This scrumptious double-layer cake with its thick raspberry fluff center makes this perfect for Valentine's day. Although this may look like a difficult cake to prepare, it’s relatively easy. The hardest part will be sharing it. When making the meringue frosting, it’s recommended to incorporate the sugar one cup at a time to aid in stiffer peaks.
Ingredients
Cake
- 4 egg whites
- 1½ cup granulated sugar
- ½ cup milk
- 2 tsp vanilla extract
- 3 cups Bisquick
- 3 tbsp cornstarch
- 1 cup butter (room temperature)
Raspberry Fluff
- 1½ cup frozen raspberries
- 1½ cup heavy cream
- 5 tbsp granulated sugar
- 2 tbsp confectioners' sugar
- 1 tsp gelatin
- 1½ tbsp cold water
- 1 tsp vanilla extract
Raspberry Meringue Frosting
- 6 egg whites
- 2 cups granulated sugar
- ½ tsp salt
- 2 tsp lemon juice
- 2 tsp raspberry flavoring
- red food coloring
Instructions
Cake
- Preheat the oven to 350 °F and line two round baking pans with parchment paper.
- In a medium-size mixing bowl, combine four egg whites with one and one-half cups of granulated sugar. Beat with an electric mixer until stiff peaks form and set aside.
- In a separate mixing bowl, sift together, three cups of Bisquick and three tablespoons of cornstarch. Add one cup of softened butter, one-half cup of milk, and two teaspoons of vanilla extract. Continue mixing with an electric mixer until smooth.
- Scoop the egg whites into the mixture and beat for an additional two minutes.
- Transfer the cake mix into the prepared baking pans and bake for thirty minutes or until golden brown.
- Allow cakes to cool.
Raspberry Fluff
- In a small bowl, stir one teaspoon of gelatin into one and one-half tablespoons of water and let sit for ten minutes.
- In a saucepan over medium heat, add one and one-half cups of frozen raspberries and five tablespoons of granulated sugar. Cook until the raspberries have softened and strain through a sieve to remove any excess seeds.
- Place the small bowl of gelatin into the microwave until melted and pour into the strained raspberries. Stir in one teaspoon of vanilla extract and allow the mixture to come to room temperature.
- Beat one and one-half cups of heavy cream with two tablespoons of confectioner’s sugar until stiff and fold into the raspberry puree.
Frosting
- Prepare a hot water bath on the stove using a saucepan fitted with a heat-proof bowl.
- Stir six egg whites, two cups of granulated sugar (alternately), one-half teaspoon of salt, and two teaspoons of lemon juice into the bowl and continue stirring over medium-high heat until the mixture boils and becomes hot and foamy looking.
- Remove the bowl from the saucepan and add two teaspoons of raspberry flavoring and a few drops of red food coloring.
- Beat the frosting for approximately five minutes with an electric mixer or until it resembles a stiff meringue.
Assembling the Cake
- Level the top of one cake and spread the raspberry fluff evenly along the top.
- Place the second cake on top and apply the frosting until it covers the entire cake.
- Decorate the top with fresh raspberries and chocolate shavings if desired. Store in refrigerator.
Tried this recipe?Let us know how it was!
Festive Bisquick Cherry Cake
I enjoy preparing this cake in loaf pans rather than a traditional cake pan. This recipe pairs nicely with butter cream frosting, but I prefer to slice off a piece of the cooled cake and slather it with a generous amount of butter.
Ingredients
- 4 cups Bisquick
- 2 cups granulated sugar
- 2 cups butter
- 4 eggs
- 1 cup orange juice
- 1 cup raisins
- ½ cup glace cherries (halved)
Instructions
- Preheat the oven to 300 °F and line a cake pan or two loaf pans with parchment paper.
- In a large mixing bowl, combine two cups of granulated sugar with two cups of butter and cream together.
- Beat in four eggs with an electric mixer until smooth.
- Add four cups of Bisquick and one cup of orange juice. Continue mixing until well incorporated.
- Fold in 1 cup of raisins and one-half cup of halved cherries.
- Pour the batter into the prepared pan and bake for one and a half hours or until a toothpick inserted into the middle comes out clean.
- Serve and enjoy.
Tried this recipe?Let us know how it was!
Bisquick Spiced Fruit Cocktail Cake
My mom made a cake similar to this one for us when we were growing up. Since then, different versions have been created, with this one being my favorite. I love the flavor of the fruit and the all spice together, not to mention the brown sugar topping. This cake is perfect for any occasion, but I like it best served in the fall with a nice cup of hot coffee and a few friends.
Ingredients
- 2 cans fruit cocktail (14.5 oz cans, undrained)
- 2 cups granulated sugar
- 2 cups Bisquick
- 2 eggs
- ½ tsp ground allspice
- 2 tsp vanilla extract
- 1 cup brown sugar
- whipping cream
Instructions
- Preheat the oven to 350 °F and line a cake pan with parchment paper.
- In a large mixing bowl, combine two cups of granulated sugar, two eggs, and two teaspoons of vanilla extract.
- With an electric mixer, beat in two cups of Bisquick, and one-half teaspoon of ground allspice until well incorporated.
- Fold in two cans of undrained fruit cocktail.
- Pour the batter into the prepared pan and sprinkle the top with one cup of brown sugar.
- Bake for forty-five minutes to one hour until golden brown.
- Serve with whipped cream and enjoy.
Tried this recipe?Let us know how it was!
(Visited 938 times, 1 visits today)
