Raspberry Cream Cheese Layer Cake

Introduction

Raspberry Cream Cheese Layer Cake is a delightful dessert that perfectly combines the tartness of fresh raspberries with the creamy richness of cream cheese. This moist cake is not only beautiful to look at but also delicious to eat! It’s ideal for special occasions, birthdays, or just to treat yourself and your loved ones.

Why Make This Recipe

This recipe is perfect for anyone who loves a good cake with fresh flavors. The combination of raspberry and cream cheese creates a light yet satisfying dessert. It’s a great way to impress your friends and family while still being relatively simple to create. Plus, the vibrant colors make it a stunning centerpiece for your dining table!

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 medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
Alternately add the dry ingredients and milk to the batter, beginning and ending with the dry ingredients, mixing just until combined.
Gently fold in the sour cream and mashed raspberries.
Divide the batter evenly between the two prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated. Set aside.
In a small saucepan, combine fresh raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the sauce starts to thicken (about 5 minutes). Stir in the cornstarch slurry and cook for another 1-2 minutes until thickened. Remove from heat and let cool completely.
In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Set aside.
Place one cake layer on a serving platter. Spread a generous amount of cream cheese filling on top, then drizzle with some of the cooled raspberry sauce. Place the second cake layer on top. Frost the entire cake with the whipped cream frosting. For an extra decorative touch, pipe a border around the edges if desired. Drizzle more raspberry sauce over the top and garnish with fresh raspberries.
Refrigerate the cake for at least 30 minutes to allow the flavors to meld and the frosting to set. Slice, serve, and enjoy!

How to Serve Raspberry Cream Cheese Layer Cake

Serve this cake chilled or at room temperature. It’s best enjoyed with a cup of coffee or tea, making it great for a dessert after dinner or a sweet treat during afternoon gatherings.

How to Store Raspberry Cream Cheese Layer Cake

Store any leftovers in the refrigerator to keep the cake fresh. Cover it well with plastic wrap or place it in an airtight container to preserve its flavor and moisture. It should stay good for up to 3-4 days.

Tips to Make Raspberry Cream Cheese Layer Cake

Make sure your butter and cream cheese are at room temperature for easy mixing.
Do not overmix the batter after adding the dry ingredients to keep the cake light and fluffy.
Enjoy variations with other fruits like strawberries or blueberries for a twist on the recipe!

Variation

Feel free to add lemon zest to the cream cheese filling for an extra zing. You can also swap the raspberries for another berry if you prefer.

FAQs

Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries, but they might make the batter a little more wet. Just make sure to thaw and drain them before using.
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers ahead of time and store them in the refrigerator. Just assemble the cake on the day you plan to serve it for the best flavor and presentation.
Is it okay to freeze this cake?
Yes, you can freeze the cake after baking. Wrap it well in plastic wrap and then foil, and it should last for a few months. Just thaw in the refrigerator before serving.

Enjoy making and sharing this delightful Raspberry Cream Cheese Layer Cake!