Photo: David Holifield
Raspberry Caramel Cake
15 ingredients
15 min + 30 min
12
openrecipes
A vanilla sponge packed with raspberries, layered with a melt-in-your-mouth caramel frosting and more raspberries. A simple cake which is easy to make and sure to please!
Estimated Nutrition (whole recipe, rough)
909
Calories
29g
Protein
27g
Fat
136g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cake | not in our table | 0 |
| Carnation | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups FOR THE CAKE:
- 2 teaspoons All-purpose Flour
- ½ teaspoons Baking Powder
- 1-½ cup Baking Soda
- 1 stick Fresh Raspberries
- ¾ cups Unsalted Butter Or Margarine, At Room Temp
- ½ cups White Sugar
- 2 Light Brown Sugar
- 2 teaspoons Eggs
- ½ cups Vanilla Extract
- 1 can Milk (I Used Skim)
- 1 stick FOR THE FROSTING:
- 2 cups (14oz Can) Carnation Caramel
- 1 pinch Unsalted Butter, At Room Temperature
- ½ cups Powdered Sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes