Raspberry Cream Cheese Layer Cake

Raspberry Cream Cheese Layer Cake is a delightful dessert that brings together the rich flavors of cream cheese, the tartness of fresh raspberries, and a moist cake. This cake is perfect for celebrations, special occasions, or just a sweet treat at home. With its beautiful layers and creamy filling, it’s sure to impress your family and friends.

Why Make This Recipe

This cake is a great choice because it showcases the lovely taste of raspberries, making it refreshing and delicious. The combination of cream cheese and whipped cream adds a rich, creamy texture that perfectly complements the light, fluffy cake. It’s a delightful dessert that is not only pleasing to the eyes but also to the palate. Whether you’re looking for a show-stopping birthday cake or a cozy dessert for a family gathering, this layer cake fits the bill.

How to Make Raspberry Cream Cheese Layer Cake

Ingredients:

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
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup fresh raspberries
2 tablespoons granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch (mixed with 2 tablespoons water)
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

Directions:

Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy. Add the eggs, one at a time, and stir in the vanilla extract. Gradually mix in the dry ingredients, alternating with the whole milk. Fold in the sour cream and lightly mashed raspberries.
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for a bit, then transfer them to wire racks to cool completely.
For the cream cheese filling, beat together the softened cream cheese and butter until smooth. Add the powdered sugar and vanilla extract, mixing until combined. Set this filling aside.
For the raspberry sauce, combine fresh raspberries, granulated sugar, and lemon juice in a saucepan. Cook over medium heat until thickened, then stir in the cornstarch slurry and let it cool.
To prepare the whipped cream, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
To assemble the cake, place one layer on a serving plate. Spread the cream cheese filling over this layer and drizzle with raspberry sauce. Add the second cake layer on top and frost the entire cake with the whipped cream. Garnish with additional raspberry sauce and fresh raspberries.
Refrigerate the cake for a bit before serving to let the flavors meld together.

How to Serve Raspberry Cream Cheese Layer Cake

Serve Raspberry Cream Cheese Layer Cake chilled or at room temperature. Cut the cake into slices and plate with extra raspberry sauce drizzled on top for a beautiful presentation.

How to Store Raspberry Cream Cheese Layer Cake

Store any leftover cake in an airtight container in the refrigerator. The cake will stay fresh for up to 3-5 days. If you want to keep it longer, you can freeze the cake by wrapping it tightly in plastic wrap and then placing it in a freezer-safe container.

Tips to Make Raspberry Cream Cheese Layer Cake

Ensure your butter and cream cheese are at room temperature for easy mixing.
Fresh raspberries yield better flavor compared to frozen.
Let the cake layers cool completely before frosting to prevent melting.
Adjust the sweetness of the raspberry sauce based on your taste preference.

Variation

For a twist, you can substitute the raspberries with strawberries or blueberries. You can also add lemon zest to the cream cheese filling for a citrusy flavor.

FAQs

1. Can I make this cake in advance?
Yes, you can bake the cake layers in advance. Just store them wrapped in plastic wrap in the refrigerator for up to 2 days or in the freezer for longer.

2. Can I use frozen raspberries instead of fresh?
You can use frozen raspberries, but be aware that they may release more juice, affecting the texture of the cake.

3. What can I use instead of sour cream?
You can substitute sour cream with Greek yogurt for a similar texture and flavor.

Enjoy making and sharing this delicious Raspberry Cream Cheese Layer Cake! It’s sure to be a hit at any gathering.