Raspberry Creme Layered Fudge Cake

Raspberry Creme Layered Fudge Cake

The end of summer means loads of raspberries from the garden.  Aside from preserving the berries in jams and jellies, making this raspberry cream layered fudge cake is how you want to enjoy about 5 cups of those delectable berries.

Back in May 2016, I posted the recipe for Strawberry Cream Layered Cake (see post here).  Guess what!  The technique is the same and the ingredients are much the same.  Instead of using yellow cake mix, you use devil’s food.  Use raspberry gelatin rather than strawberry.  And of course, you want to use fresh and frozen raspberries instead of strawberries.  Nothing could be easier.  In fact, if you perfect this cake layering technique you can use the recipe for many other creations.  I see a “Peach Cream Layered Cake” posting in the future…

To save time,  prepare the cake a few days ahead and wrap securely and freeze. However, prepare the gelatin and cream mixtures, and stabilized whipped cream within 24 hours of serving the cake.  I like to complete the cake 3-6 hours before the event so it can chill a bit in the fridge.  If you love raspberries and chocolate, this dessert has your name written all over it.

slice of Raspberry Creme Fudge Cake

 

 

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Raspberry Creme Fudge Cake
Raspberry Creme Layered Fudge Cake
Print Recipe
Raspberry filling layered between cheesecake and thin slices of moist fudge cake.
Servings Prep Time
15 servings 2 hours
Cook Time Passive Time
30 minutes 3-6 hours
Servings Prep Time
15 servings 2 hours
Cook Time Passive Time
30 minutes 3-6 hours
Raspberry Creme Fudge Cake
Raspberry Creme Layered Fudge Cake
Print Recipe
Raspberry filling layered between cheesecake and thin slices of moist fudge cake.
Servings Prep Time
15 servings 2 hours
Cook Time Passive Time
30 minutes 3-6 hours
Servings Prep Time
15 servings 2 hours
Cook Time Passive Time
30 minutes 3-6 hours
Ingredients
Fudge Cake
Cheesecake Filling
Raspberry Filling
Stablized Whipped Cream
Servings: servings
Instructions
Fudge Cake
  1. Place all ingredients in a bowl and blend together with a electric mixer for 1 - 2 minutes. Scrape down sides and continue to blend for 1 more minute until cake mixture is smooth. Pour into a 9 x 13 inch parchment paper-lined cake pan and cook at 350 degrees for 20 minutes. Let cool for 10 minutes. Taking the parchment paper at both ends, gently remove cake from the pan. Place the cake on a flat surface and let the cake cool completely. When the cake is cooled, take a long bread knife and slice the cake in half horizontally. You will now have two 9 x 13 inch slices of pound cake. Freeze until your ready to assemble the layered cake.
Cheesecake Filling
  1. Cream Butter and cream cheese together until well blended with an electric mixer. Stop mixer and add powdered sugar and vanilla. Slowly blend until sugar is incorporated in. Beat on high for 1-2 minutes. Fold in cool whip and blend in well. Divide in haft for cake assembly.
    cheesecake filling
Raspberry Filling
  1. In a pan, bring gelatin, cook and serve vanilla pudding, water and lemon juice to boil. Let boil for 1 minutes until mixture is thick. Remove from heat and add frozen raspberries. Stir to blend and cool until mixture is a thick syrup. Divide in half and set aside.
Stablized Whipped Cream
  1. PLEASE NOTE: using gelatin in your whipped cream will allow the cream to hold it's shape when layering. Without the gelatin, your whipped cream will break down, separate and be a gooey mess. However, you can leave out this layer and just top your cake with whipped cream without losing any of the yummy taste. Beat heavy cream until soft peaks form. Add powered sugar and vanilla. Sprinkle the unflavored gelatin over the cold water in a small dish. Let sit for a minute until the mixture gels. Microwave mixture for 15 seconds until all the gelatin is dissolved. Let cool slightly and slowly add to whipped cream. Whip until mixture forms firm peaks.
Assembling the Cake
  1. 1 - Remove 1 fudge cake section from freezer and lay on flat surface. Spread 1/2 of the cheesecake mixture over the frozen cake. Place into fridge until layer is firm. 2 - Take 1 cup of 1 1/2 cups FRESH raspberries and lay them around the edges of the cake and cheesecake mixture. The edges of the berries should be touching. Just make 1 row of raspberries along the outside edge. These raspberries act as a dam when you pour the syrupy raspberry mixture over the cheesecake mixture. 3 - Carefully pour 1/2 of the raspberry gelatin mixture over the cheesecake mixture. Make sure the gelatin mixture is partially set and looks like raspberry jam. Stick the cake into a freezer for 20 minutes or until the raspberry gelatin layer has a chance to set up. It's OK to let some of the berry filling drip down the sides of the cake. Just make sure it's thick enough to spread over the cheesecake layer without all of it dripping over the sides. 4 - Spread 1/2 of the whipped cream over the firm raspberry gelatin layer. 5 - Take out the 2nd section of frozen fudge cake and spread the remaining cheesecake mixture on top. 6 - Carefully place the 2nd section of pound cake with the cheesecake topping on top of the 1st assembled fudge cake section. 7 - Add another row of sliced raspberries to the edge of the cake. 8 - Carefully spoon the remaining raspberry gelatin mixture over the cheesecake mixture and return to freezer for another 20 minutes, or until the gelatin layer is firm. 9 - Spread the remaining whipped cream over the gelatin layer and garnish as desired. Keep the cake in the fridge until ready to serve.
    Rapsberry Creme Layered Fudge Cake_side
Recipe Notes

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