Description
A delightful cake featuring layers of cream cheese frosting and fresh raspberry filling, perfect for any celebration.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup milk
- 2 cups fresh raspberries
- 1/2 cup granulated sugar (for filling)
- 1 tablespoon cornstarch
- 1/4 cup water
- 16 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened, for frosting)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- Additional fresh raspberries for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a larger bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
- Alternately add the flour mixture and milk to the butter mixture, starting and ending with the flour mixture. Mix until just combined.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- For the raspberry filling, combine the raspberries, granulated sugar, cornstarch, and water in a saucepan over medium heat. Stir constantly until the mixture thickens and begins to boil. Allow the mixture to boil for 1 minute, then remove from heat and let it cool completely.
- For the cream cheese frosting, in a mixing bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until the frosting is creamy and spreadable.
- Assemble the cake by placing one layer on your serving plate. Spread cream cheese frosting over the top, then spoon half of the cooled raspberry filling over it. Add the second layer and repeat with more frosting and the remaining raspberry filling. Use the remaining frosting to cover the top and sides of the cake.
- Garnish with fresh raspberries and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: cake, raspberry, cream cheese, dessert, celebration