Description
This Raspberry Cream Cheese Layer Cake combines light, fluffy cake layers with tangy raspberry filling and smooth cream cheese frosting, creating a delightful dessert perfect for celebrations. The sweet-tart raspberry filling complements the creamy frosting, making each bite a luscious experience.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ¾ cup milk
Raspberry Filling
- 2 cups fresh raspberries
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- ¼ cup water
Cream Cheese Frosting
- 16 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Garnish
- Additional fresh raspberries
Instructions
- Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside to combine flavors and aerate.
- Cream Butter and Sugar: In a larger bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which will help create a tender cake texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to maintain an emulsified batter. Mix in the vanilla extract for flavor.
- Combine Batter: Alternately add the flour mixture and milk into the butter mixture, beginning and ending with the flour mixture. Mix gently until just combined to avoid overworking the batter.
- Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool the Cakes: Let the cakes cool in the pans for 10 minutes to set, then transfer them onto wire racks to cool completely, preventing sogginess and prepping for frosting.
- Prepare Raspberry Filling: Combine fresh raspberries, granulated sugar, cornstarch, and water in a saucepan over medium heat. Stir constantly until the mixture thickens and starts boiling.
- Finish Raspberry Filling: Allow the mixture to boil for 1 minute to cook out any raw cornstarch flavor, then remove from heat and let it cool completely for proper layering.
- Make Cream Cheese Frosting: Beat softened cream cheese and butter together until smooth and creamy, creating a rich base for the frosting.
- Add Sugar and Vanilla: Gradually beat in powdered sugar and vanilla extract until the frosting achieves a spreadable, creamy consistency perfect for layering and covering the cake.
- Assemble the Cake – Layer 1: Place one cake layer on a serving plate. Spread a layer of cream cheese frosting over it, then spoon half of the cooled raspberry filling evenly on top to infuse tartness and moisture.
- Assemble the Cake – Layer 2: Add the second cake layer on top, repeating the process with cream cheese frosting and the remaining raspberry filling to build the layers.
- Frost the Cake: Use the remaining cream cheese frosting to cover the top and sides of the cake, smoothing it carefully for a neat appearance.
- Garnish and Serve: Decorate the cake with additional fresh raspberries for an elegant and appetizing finish.
- Enjoy: Serve your Raspberry Cream Cheese Layer Cake and delight in the perfect balance of creamy, sweet, and tangy flavors!
Notes
- Make sure all dairy ingredients (butter, cream cheese) are softened to room temperature for smooth mixing.
- The raspberry filling can be prepared a day ahead and refrigerated to save time and develop flavor.
- If fresh raspberries aren’t available, frozen raspberries can be used but should be thawed and drained before cooking.
- To prevent the cake from drying out, ensure it is stored covered in the refrigerator and served within 2-3 days.
- For a more intense raspberry flavor, gently fold some whole raspberries into the cream cheese frosting before spreading.
