Description

Imagine a cake that captures the essence of summer in every bite, with bright bursts of juicy raspberries, a creamy filling, and delicate layers that almost melt in your mouth. That’s exactly what this Raspberry Cream Cheese Layer Cake offers! It's perfect for any occasion, whether you’re celebrating a special birthday, hosting a delightful tea party, or simply indulging in a sweet treat after dinner. With its soft, moist cake and luscious cream cheese filling, everything about this dessert feels special and indulgent.

The combination of fresh raspberries with a tangy cream cheese center creates a beautiful harmony of flavors and textures. The cake layers provide the perfect base, and the fluffy whipped cream frosting adds a lightness that elevates the overall experience. If you’ve ever dreamed of impressing your family and friends with a cake that looks as good as it tastes, this recipe is for you.

In addition to being delicious, this cake is surprisingly easy to make! With a bit of patience and love, you can create a dessert that will wow anyone lucky enough to be served a slice. So roll up your sleeves, gather your ingredients, and let’s dive into making this delightful Raspberry Cream Cheese Layer Cake!

Ingredients

• For the Cake:
• - 2 1/2 cups all-purpose flour
• - 2 teaspoons baking powder
• - 1/2 teaspoon baking soda
• - 1/4 teaspoon salt
• - 1 cup unsalted butter, softened
• - 1 3/4 cups granulated sugar
• - 4 large eggs
• - 1 teaspoon vanilla extract
• - 1 cup whole milk
• - 1/2 cup sour cream
• - 1 cup fresh raspberries, lightly mashed
• For the Cream Cheese Filling:
• - 8 oz cream cheese, softened
• - 1/4 cup unsalted butter, softened
• - 1 cup powdered sugar
• - 1 teaspoon vanilla extract
• For the Raspberry Sauce:
• - 1 cup fresh raspberries
• - 2 tablespoons granulated sugar
• - 1 tablespoon lemon juice
• - 1 tablespoon cornstarch (mixed with 2 tablespoons water)
• For the Frosting:
• - 1 1/2 cups heavy whipping cream
• - 1/4 cup powdered sugar
• - 1 teaspoon vanilla extract
• This list of ingredients may seem extensive, but each part contributes to the wonderful symphony of flavors you'll enjoy. If you’re looking for substitutions, here are a few ideas:
• - If you’re short on fresh raspberries, frozen ones can be used but make sure they are thawed and drained.
• - Greek yogurt can substitute for sour cream, adding a similar tanginess with a bit more protein.
• - For a dairy-free version, consider using vegan butter and a dairy-free cream cheese alternative.

Preparation Method

Begin by preparing your cake layers. Preheat your oven to a cozy 350°F (175°C). While that’s warming up, take two 9-inch round cake pans and grease them generously. For extra assurance that your cake will slide out easily, line the bottom of the pans with parchment paper. Now your pans are ready!

In a medium bowl, combine the flour, baking powder, baking soda, and salt. This will be your dry mixture, giving the cake its structure and flavor balance. Whisk it gently to combine, allowing the leavening agents to mingle evenly throughout the flour.

In a large mixing bowl, it’s time to cream some butter and sugar together. Beat 1 cup of softened unsalted butter and 1 3/4 cups granulated sugar together until the mixture turns light and fluffy. The goal here is to incorporate air into the butter, creating a light texture for your cake. You’ll know you’ve succeeded when it lightens in color, usually after about 3-5 minutes of mixing.

One by one, add the 4 large eggs to your butter-sugar mixture, taking a moment to beat well after each addition. Not only does this add richness, but it also helps build a wonderful, cohesive batter. After the eggs have been fully integrated, mix in the 1 teaspoon of vanilla extract for that added flavor boost.

Now it’s time to combine your dry and wet ingredients. Begin with the dry mixture, adding a third of it to the butter-sugar-egg mixture. Once that’s incorporated, pour in 1 cup of whole milk, mixing until just combined. This alternating method helps keep the batter smooth without overmixing, which can make the cake dense. Repeat this process, alternating between the dry ingredients and the milk, ending with the dry ingredients.

To add a lovely tang and moisture to your cake, gently fold in 1/2 cup of sour cream and 1 cup of lightly mashed fresh raspberries using a spatula. The goal is to combine the ingredients without deflating the air you've worked so hard to whip into the batter.

Now, evenly divide the batter between the prepared cake pans, smoothing the top with a spatula to ensure even baking. Pop those into your preheated oven and bake for 25-30 minutes. Keep an eye on the cakes as they bake; you’ll know they’re done once a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

Once baked, allow the cakes to cool in the pans for about 10 minutes. This will help them set while retaining their delicate texture. After the brief cooling period, fret not—carefully transfer the cakes onto a wire rack to cool completely.

While your cakes cool, you can turn your attention to the cream cheese filling. In a medium bowl, combine 8 oz of softened cream cheese with 1/4 cup softened unsalted butter. Beat them together until completely smooth. Gradually add in the 1 cup of powdered sugar and 1 teaspoon of vanilla extract, continuing to mix until your filling is luscious and creamy. Set this aside; it will provide a tangy and decadent layer between the cakes.

Next, let's whip up the raspberry sauce! Take a small saucepan and combine 1 cup of fresh raspberries, 2 tablespoons of granulated sugar, and 1 tablespoon of lemon juice. Heat this mixture over medium heat, stirring occasionally. You’ll want to cook it until the raspberries break down—about 5 minutes should do the trick.

Once the raspberries have softened, stir in the cornstarch slurry you made by combining 1 tablespoon of cornstarch with 2 tablespoons of water. This will help thicken your sauce, creating a deliciously pourable texture. Continue cooking for another 1-2 minutes until the sauce has thickened as per your preference. Remove it from the heat and allow it to cool; the raspberry sauce will bring a refreshing, tangy note to your cake.

Now, on to the exclusive frosting. In a large mixing bowl, pour in 1 1/2 cups of heavy whipping cream, along with 1/4 cup of powdered sugar and 1 teaspoon of vanilla extract. Using a mixer, beat the mixture until stiff peaks form. This indicates that your whipped cream is light and airy, perfect for enveloping the entire cake.

With everything prepped and your cakes cooled, it’s finally time to assemble your masterpiece. Place one layer of cake on a serving platter. Generously spread the cream cheese filling over the top, allowing it to settle into all corners. Drizzle some of the raspberry sauce on top, creating a beautiful layering effect. This will infuse each bite with flavor and add moisture.

Now, gently position the second cake layer on top, careful not to squash the filling. With the base laid, it’s time to froth things up! Frost the entire cake with your whipped cream frosting, taking care to smooth it around the edges. For those who enjoy a decorated look, you can use a piping bag to create a lovely border around the bottom and top edges of the cake.

For the final touch, drizzle more raspberry sauce over the top of the cake, allowing it to cascade down the sides invitingly. Sprinkle fresh raspberries on top for decoration—these add a pop of color and reinforce the raspberry flavor profile.

To ensure the flavors meld beautifully, it's best to refrigerate the cake for at least 30 minutes before serving. This allows the filling to set slightly and the flavors to combine. When you’re ready to slice, you’ll be greeted by rich layers of moist cake, velvety cream cheese, and vibrant raspberry sauce—your taste buds are in for a treat!

Tips and Conclusion

To maximize freshness, store any leftover cake in an airtight container in the refrigerator for up to 3 days. You can also freeze individual slices wrapped tightly in plastic wrap for up to 2 months. Just let them thaw in the refrigerator before indulging once again!

For a fun variation, consider adding lemon zest to the batter or cream cheese filling for a unique twist that pairs beautifully with the sweetness of raspberries. Or perhaps, replace the raspberries with your choice of berries—strawberries or blueberries would be delicious alternatives that still bring that vibrant color and flavor!
In summary, this Raspberry Cream Cheese Layer Cake is not just a dessert; it’s a delightful centerpiece that tells a story of flavors merging together harmoniously. From the first slice to the last crumb, each bite is a testament to the joy of baking and the love of sharing delicious food with friends and family.

As you step away from your kitchen, why not explore more recipes that harmonize beautifully with this cake? Consider treating your guests with a side of homemade vanilla ice cream or refreshing lemonade to complement the bright flavors. Don’t forget to check out our other dessert offerings—there’s a whole world of delightful creations waiting for you!

We hope you enjoy making, sharing, and savoring this lovely Raspberry Cream Cheese Layer Cake. Please feel free to share your baking adventures with us and encourage others to swoon over this delectable dish. Happy baking and even happier eating!