Easy raspberry cake

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This raspberry compote cake and cupcake filling is so fresh-tasting and super easy to make! All you need are four ingredients, and it uses frozen raspberries, so you can make it any time of the year! A 1x batch will fill one 6" three-layer cake or about 14 cupcakes and a 2x batch will fill one 8" three-layer cake or about 28 cupcakes.

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This easy raspberry lemon cake is made completely from scratch using fresh berries and pantry staples. Only 20 minutes of prep and 45 minutes of baking (idle) time. Serve it for breakfast, brunch, or as

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Indulge, in an adventure with the White Chocolate Raspberry Cake—a truly exquisite creation that flawlessly combines the lively tangy essence of fresh raspberries with the creamy luxurious delight of white chocolate. Each mouthful of this cake presents a blend of textures and flavors; from the moist and light crumb of the lemon-infused white cake layers to the luscious raspberry filling all embraced by a velvety white chocolate buttercream frosting. This cake extends beyond being a dessert…

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A slice of this raspberry almond cake will give you all the flavor of wedding cake without the wedding! This cake is made with tender white almond cake layers, shortcut Swiss meringue buttercream frosting, and homemade raspberry filling.

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