CakeSpy Note: OMG! The 46th Annual Pillsbury Bake-Off is coming! Since I so deeply loved attending the 45th Bake-Off, I thought I would get you excited early by sharing some of the finalists' recipes. Narrowed down from zillions of entries, I'll profile some of the 100 finalists--but of course, based on the subject matter of this site, I will focus on sweets! You can follow them by clicking the bakeoff tag below the post to see which ones have been posted so far. Enjoy!
Darn-tooting you love this cake. It's the perfect color: pink! Since we eat with our eyes first, why not treat yourself to something as sweet, both literally and figuratively, as this Hot Pink Raspberry and Cream Cake? This Bake-Off finalist recipe comes from Dawn Onuffer of Crestview, Florida. The tartness of the raspberries is a wonderful complement to all of those luscious, creamy layers. Enjoy!
Hot Pink Raspberry and Cream Cake
Active time: 30 mins
Total time: 1 hour, 40 mins
- 1 1/4 cups Pillsbury BEST® Self-Rising Flour
- 2 eggs
- 1 cup Pillsbury® Funfetti® Hot Pink Vanilla Flavored Frosting
- 3/4 cup sugar
- 1 package (8 oz) cream cheese, softened
- 1 container (8 oz) frozen whipped topping, thawed
- 2 cups fresh raspberries
- Heat oven to 350°F. Line bottoms of 2 (8-inch) round cake pans with parchment paper; spray paper with nonstick spray.
- In a medium bowl, beat flour, eggs, frosting, 1/4 cup of the sugar and 1/3 cup water with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes, scraping bowl occasionally, until blended. Pour and spread batter evenly in pans.
- Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 15 minutes. Carefully invert cake layers from pans onto cooling racks; remove parchment paper. Cool completely, about 30 minutes.
- To make filling, in medium bowl, beat cream cheese and remaining 1/2 cup sugar with electric mixer on medium speed until smooth. Beat in whipped topping on low speed until blended.
- To assemble cake, place 1 cake layer top side down on serving plate. Spread half of filling to edge; top with 1 cup of the raspberries; pressing berries into filling. Sprinkle with half of the pink decorator sugar. Place remaining cake layer, rounded side up on raspberries; press gently. Spread remaining filling on cake. Top with remaining raspberries and pink decorator sugar. Store in refrigerator.