Description
A delightful dessert that combines cream cheese and fresh raspberries in a moist cake, perfect for celebrations and 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
- 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 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 prepared pans and 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.
- For the raspberry sauce, combine fresh raspberries, granulated sugar, and lemon juice in a saucepan. Cook over medium heat until thickened, 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 before serving to let flavors meld together.
Notes
Ensure butter and cream cheese are at room temperature for easy mixing. Fresh raspberries yield better flavor than frozen.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
Keywords: cake, dessert, raspberry, cream cheese, celebration, layer cake