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.
Ingredients
Scale
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
Instructions
- Warm the oven to 350°F (175°C) and coat two 8-inch circular baking pans with butter and flour, ensuring complete coverage.
- Thoroughly blend all dry ingredients – flour, baking powder, and salt – in a medium mixing bowl using a whisk.
- 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.
- Incorporate eggs one at a time into the butter mixture, mixing thoroughly after each addition. Blend in vanilla extract until evenly distributed.
- 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.
- Evenly distribute the cake batter between the prepared pans, smoothing the tops with a spatula.
- 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.
- Allow cakes to rest in pans for 10 minutes, then carefully transfer to wire cooling racks to reach room temperature.
- For the raspberry filling, combine fresh raspberries, granulated sugar, cornstarch, and water in a medium saucepan over medium heat.
- 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.
- Prepare cream cheese frosting by beating cream cheese and butter until completely smooth and free of lumps.
- Gradually incorporate powdered sugar and vanilla extract, mixing until the frosting achieves a light, spreadable consistency.
- Position the first cake layer on a decorative serving plate, creating a stable base.
- Spread a generous layer of cream cheese frosting across the first cake layer, followed by an even distribution of half the cooled raspberry filling.
- Carefully place the second cake layer on top, repeating the cream cheese and raspberry filling process.
- Completely cover the cake’s top and sides with the remaining cream cheese frosting, creating a smooth, even layer.
- 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