70 raspberry cake recipes

Low-calorie berry bars made with a tangy buttermilk batter topped with fresh or frozen blueberries and raspberries, finished with sugar and lemon zest. No butter needed. Just 48 calories per bar.

Fresh berry cobbler loaded with strawberries, blueberries, blackberries, and raspberries under brown sugar drop biscuits baked in individual ramekins.

Buttery shortbread base topped with raspberry jam and broiled almond meringue. Two-stage baking creates layers of tender cake, fruity jam, and golden meringue.

This unique sandwich cookie from Gerry Cofta of Milwaukee offers a classic flavor pairing of chocolate and raspberry.

Italian fig and raspberry crostata with almond cream filling on a buttery sweet pastry crust. Fresh figs, scattered berries, and a dusting of powdered sugar make this tart stunning.

This recipe, though fussy to make, is attractive and tasty. Cheryl Kaufenberg of Darien said it came from a very old Better Homes & Gardens magazine

Layers of homemade sponge roll with raspberry jam, sherry-soaked custard, crunchy amaretti, and piped whipped cream make this Scottish trifle a showstopper British dessert.

This moist apple cake is absolutely delicious. Raspberry jam, fresh apples and lemon juice make the cake taste refreshing and fruity, the almond-sour cream topping adds nuttiness and tanginess, and the lemon glaze gives the cake extra citrus and sweetness.

Blackberry and raspberry muffins with a pecan brown sugar streusel topping. Lemon zest in both the batter and the crumble adds a bright citrus note.

Brandied raspberry sauce made with frozen raspberries, sugar, and cornstarch thickened with brandy. A quick dessert topping for cheesecake, ice cream, or pound cake.

A bright, silky smooth fruit sauce bursting with raspberry flavor. Perfect to dress up ice cream or cheesecake and especially good with angel food cake or chiffon.

Red and golden raspberries marinated in a honeyed raspberry puree. A simple, elegant fruit dessert or topping for ice cream and angel food cake.

Cran-raspberry cheesecake on an almond-genoise base, topped with decorative sponge cake cutouts. An elegant baked cheesecake layered with tangy cranberry-raspberry filling.

Flourless chocolate Chambord cake: a dense, fudgy dark chocolate cake spiked with black raspberry liqueur. Gluten-free dessert for Valentine's Day, dinner parties, or anytime indulgence.

Cocoa-espresso cake loaded with toasted ground hazelnuts and glazed with warm seedless raspberry jam. Topped with fresh raspberries and chopped hazelnuts for an elegant, butter-free finish.

Raspberry sauce is a foamy, custard-style British dessert sauce of whipped eggs, sugar, and raspberry juice. Light, frothy, and reminiscent of zabaglione for pudding or sponge cake.