The Best Raspberry Cream Cheese Layer Cake Recipe You’ll Ever Try

Raspberry cream cheese layer cake brings a delightful twist to traditional dessert indulgence, merging tangy fruit with rich, velvety textures.

Sweet and vibrant raspberries dance alongside smooth cream cheese, creating a harmonious balance of flavors that tantalize taste buds.

Soft layers of delicate cake embrace these luscious ingredients, promising a sensory experience that goes beyond ordinary bakery treats.

Each slice reveals a symphony of colors and tastes, inviting you to savor every decadent moment.

Delicate yet bold, this cake represents more than just a dessert—it’s a celebration of culinary creativity and passion.

Elegant in presentation and complex in flavor profile, the recipe reimagines simple ingredients into an extraordinary culinary masterpiece.

Prepare to embark on a baking adventure that will impress friends and family with its sophisticated charm.

Why Raspberry Cream Cheese Layer Cake Steals the Show

• Burst with Fruity Freshness: Packed with vibrant raspberry filling that delivers a tangy-sweet punch, this cake celebrates summer's juiciest berries in every delightful bite.
• Creamy Dreamy Texture Delight: The velvety cream cheese frosting creates a luxuriously smooth coating that perfectly complements the soft, tender cake layers, offering a melt-in-your-mouth experience.
• Quick and Approachable Baking Adventure: With straightforward steps and common ingredients, this recipe welcomes bakers of all skill levels to create a stunning dessert without intimidating techniques or exotic components.

What Goes Into This Gorgeous Raspberry Dessert

• All-Purpose Flour: A soft white flour that provides the cake's light and tender structure.
• Baking Powder: Helps the cake rise and creates a fluffy texture.
• Salt: Enhances the overall flavor of the cake.

• Butter: Creates a rich, smooth base for the cake with a creamy texture.
• Sugar: Adds sweetness and helps with cake's moisture and browning.
• Eggs: Bind ingredients together and provide structure to the cake.
• Vanilla Extract: Adds a warm, classic flavor to the cake.
• Milk: Provides moisture and helps create a tender crumb.

• Fresh Raspberries: Provides a tart and sweet fruit filling with bright flavor.
• Sugar: Balances the tartness of raspberries and helps create a thick filling.
• Cornstarch: Helps thicken the raspberry sauce and create a smooth consistency.
• Water: Helps dissolve sugar and create the right sauce texture.

• Cream Cheese: Creates a tangy, smooth base for the frosting.
• Butter: Adds richness and helps create a spreadable texture.
• Powdered Sugar: Sweetens the frosting and helps create a smooth consistency.
• Vanilla Extract: Adds depth of flavor to the frosting.

• Fresh Raspberries: Provides a beautiful and delicious decoration for the cake.

How to Layer the Dreamiest Raspberry Cake

Step 1: Warm Up the Oven

Crank up your oven to 350°F. Grab 2 round cake pans and give them a generous coating of grease and flour to prevent sticking.

Step 2: Mix Dry Ingredients

• Flour
• Baking powder
• Salt

Whisk these together until well blended.

Step 3: Cream Butter and Sugar

In a separate large bowl, whip butter and sugar until they transform into a light, fluffy cloud-like mixture. Add eggs one by one, mixing thoroughly after each addition. Splash in vanilla for extra flavor.

Step 4: Create Cake Batter

Slowly add dry ingredients to the butter mixture, alternating with milk. Start and end with flour mixture to ensure a smooth, silky batter.

Step 5: Bake the Cake Layers

Pour batter evenly into prepared pans. Slide into the preheated oven and bake for 25-30 minutes. Check doneness by inserting a toothpick – it should come out clean. Let cakes cool in pans for 10 minutes, then transfer to wire racks.

Step 6: Craft Raspberry Filling

• Raspberries
• Sugar
• Cornstarch
• Water

Cook over medium heat, stirring constantly until the mixture thickens and bubbles. Let it boil for 1 minute, then remove from heat and cool completely.

Step 7: Whip Up Cream Cheese Frosting

Beat cream cheese and butter until smooth and creamy. Gradually mix in powdered sugar and vanilla. Continue beating until frosting reaches a spreadable consistency.

Step 8: Layer and Assemble

Place first cake layer on serving plate. Spread a luscious layer of cream cheese frosting. Top with half the cooled raspberry filling.

Step 9: Add Second Layer

Carefully position the second cake layer. Repeat with cream cheese frosting and remaining raspberry filling.

Step 10: Final Frosting Touch

Cover the entire cake with remaining cream cheese frosting, creating a smooth, elegant finish.

Step 11: Garnish and Serve

Decorate the top with fresh raspberries for a stunning presentation. Slice and enjoy your masterpiece!

Tricks for Fluffy Cake and Tangy Filling

• Soften Ingredients Smartly: Pull out butter, cream cheese, and eggs 30-60 minutes before baking to reach room temperature for smoother mixing and better cake texture.
• Prevent Raspberry Seepage: Cool raspberry filling completely before spreading to avoid runny layers and maintain clean cake assembly.
• Master Even Cake Layers: Use a kitchen scale to divide batter precisely between pans, ensuring uniform cake height and professional-looking results.
• Chill for Clean Frosting: Refrigerate the cake for 15-20 minutes between frosting layers to set cream cheese and create crisp, neat edges.
• Raspberry Freshness Hack: Gently pat fresh raspberries dry with paper towels before garnishing to prevent excess moisture on cake surface.

Keeping Raspberry Cake Fresh and Fluffy

• Refrigeration: Store cake covered in an airtight container for up to 4 days. Wrap tightly with plastic wrap to prevent drying and absorbing other refrigerator odors. Keep cake in the coldest part of the refrigerator away from strong-smelling foods.
• Room Temperature: Let cake sit at room temperature for 30 minutes before serving to soften the cream cheese frosting and enhance flavor. Never leave cake out longer than 2 hours to prevent bacterial growth.
• Reheating: Gently warm individual slices in the microwave for 10-15 seconds on low power. Avoid overheating to maintain the cake's delicate texture and prevent the cream cheese frosting from melting. For best results, enjoy the cake chilled or at cool room temperature.

Serving Ideas for Cream Cheese Cake

• Pair with Crisp White Wine: A light, refreshing Pinot Grigio or Sauvignon Blanc complements the cake's sweet and tangy raspberry flavor, cutting through the richness of the cream cheese frosting.
• Match with Champagne Cocktail: A raspberry-infused champagne cocktail enhances the fruit notes, creating a luxurious and celebratory drinking experience that elevates the cake's delicate texture.
• Serve with Vanilla Bean Ice Cream: The creamy, smooth vanilla ice cream provides a cool contrast to the cake's warm flavors, adding an extra layer of indulgence and balancing the tartness of the raspberries.
• Accompany with Herbal Tea: A delicate chamomile or lavender tea offers a subtle, aromatic complement that softens the cake's sweetness and provides a soothing end to the dessert course.

Easy Ways to Switch Up the Layers

• Lemon Berry Blast: Swap out vanilla extract for fresh lemon zest in the cake batter, adding bright citrus notes that complement the raspberry filling. Replace half the raspberries with blueberries for a mixed berry sensation.
• Chocolate Raspberry Dream: Mix cocoa powder into the cake batter for a rich chocolate base. Use dark chocolate cream cheese frosting and drizzle melted chocolate over the top for extra decadence.
• Nutty Raspberry Crunch: Fold chopped toasted almonds or pecans into the cake batter for added texture. Sprinkle crushed nuts between layers and around the cake's exterior for a delightful crunch.
• Lavender Raspberry Elegance: Infuse the cake batter with dried lavender and reduce sugar slightly. Create a subtle lavender cream cheese frosting by adding culinary lavender extract, creating a sophisticated flavor profile that enhances the raspberry's natural sweetness.

Raspberry Cream Cheese Layer Cake Recipe

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4.8 from 8 reviews

• Total Time: 1 hour
• Yield: 12 1x

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Description

Rich raspberry cream cheese layer cake brings together tangy cream cheese and sweet summer raspberries in a luxurious dessert. Delicate cake layers meld with creamy frosting, creating an elegant treat sure to impress guests at any special occasion.

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Ingredients

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Cake Ingredients:

• 2 cups (470 ml) all-purpose flour
• 2 teaspoons (10 ml) baking powder
• ½ teaspoon (2.5 ml) salt
• 1 cup (200 g) granulated sugar
• 4 large eggs
• ½ cup (113 g) unsalted butter, softened
• 1 teaspoon (5 ml) vanilla extract
• ¾ cup (180 ml) milk

Raspberry Filling Ingredients:

• 2 cups (300 g) fresh raspberries
• ½ cup (100 g) granulated sugar
• 1 tablespoon (15 ml) cornstarch
• ¼ cup (60 ml) water

Cream Cheese Frosting and Layer Ingredients:

• 16 ounces (454 g) cream cheese, softened
• ½ cup (113 g) unsalted butter, softened
• 4 cups (480 g) powdered sugar
• 1 teaspoon (5 ml) vanilla extract
• Additional fresh raspberries for garnish

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Instructions

1. Warm the oven to 350°F (175°C) and coat two 8-inch circular baking pans with butter and flour, ensuring complete coverage.
2. Thoroughly blend all dry ingredients – flour, baking powder, and salt – in a medium mixing bowl using a whisk.
3. In a separate large mixing bowl, use an electric mixer to cream butter and sugar until the mixture becomes pale and airy, approximately 3-4 minutes.
4. Incorporate eggs one at a time into the butter mixture, mixing thoroughly after each addition. Blend in vanilla extract until evenly distributed.
5. Gradually fold the flour mixture into the wet ingredients, alternating with milk. Begin and conclude with the flour mixture, mixing until just combined to maintain a smooth batter.
6. Evenly distribute the cake batter between the prepared pans, smoothing the tops with a spatula.
7. Bake in the preheated oven for 25-30 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean with no raw batter.
8. Allow cakes to rest in pans for 10 minutes, then carefully transfer to wire cooling racks to reach room temperature.
9. For the raspberry filling, combine fresh raspberries, granulated sugar, cornstarch, and water in a medium saucepan over medium heat.
10. Continuously stir the raspberry mixture, cooking until it thickens and begins to bubble. Allow to boil for exactly 1 minute, then remove from heat and let cool completely.
11. Prepare cream cheese frosting by beating cream cheese and butter until completely smooth and free of lumps.
12. Gradually incorporate powdered sugar and vanilla extract, mixing until the frosting achieves a light, spreadable consistency.
13. Position the first cake layer on a decorative serving plate, creating a stable base.
14. Spread a generous layer of cream cheese frosting across the first cake layer, followed by an even distribution of half the cooled raspberry filling.
15. Carefully place the second cake layer on top, repeating the cream cheese and raspberry filling process.
16. Completely cover the cake’s top and sides with the remaining cream cheese frosting, creating a smooth, even layer.
17. Garnish the cake’s surface with fresh whole and halved raspberries for an elegant, appetizing presentation.

Notes

• Precision matters when measuring ingredients to ensure the perfect cake texture and taste.
• Room temperature ingredients blend smoothly and create a more consistent batter.
• Allow cake layers to cool completely before assembling to prevent frosting from melting.
• Cornstarch in raspberry filling helps thicken the sauce and prevents runny consistency.
• Fresh raspberries make an elegant garnish and add a burst of natural flavor to the cake.
• Store cake in refrigerator and consume within 3-4 days for optimal freshness and taste.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 480 kcal
• Sugar: 42 g
• Sodium: 220 mg
• Fat: 28 g
• Saturated Fat: 17 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.5 g
• Carbohydrates: 52 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 125 mg