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Raspberry Cream Cheese Layer Cake

  • Author: olivia
  • Total Time: 60 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

A delightful layered cake with fresh raspberries and creamy cream cheese, perfect for special occasions.

Ingredients

Scale
  • 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

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
  4. Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
  5. Alternately add the dry ingredients and milk to the batter, beginning and ending with the dry ingredients, mixing just until combined.
  6. Gently fold in the sour cream and mashed raspberries.
  7. 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.
  8. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  9. 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.
  10. 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.
  11. In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Set aside.
  12. 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.
  13. Refrigerate the cake for at least 30 minutes to allow the flavors to meld and the frosting to set. Slice, serve, and enjoy!

Notes

Make sure your butter and cream cheese are at room temperature for easy mixing. Variations with other fruits are encouraged.

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 25g
  • Sodium: 200mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 50mg

Keywords: cake, dessert, raspberry, cream cheese, layer cake

Find it online: https://sweettreatsrecipes.com/raspberry-cream-cheese-layer-cake-4/