Introduction
If you’re looking for a show-stopping dessert that is both visually stunning and packed with flavor, look no further than this Raspberry Cream Cheese Layer Cake. This delightful treat features moist layers of vanilla cake, a tart raspberry filling, and a creamy cream cheese frosting, making it perfect for any occasion. Whether it’s a birthday party, holiday gathering, or simply a weekend treat, this cake combines vibrant flavors and an elegant presentation that is sure to impress your guests.
Ingredients
For the Cake:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup milk
For the Raspberry Filling:
2 cups fresh raspberries
1 cup granulated sugar
1 tablespoon cornstarch
1/2 cup water
For the Cream Cheese Frosting:
16 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
For Garnish:
Additional fresh raspberries
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Yield
12 servings
Enjoy the tangy raspberry and creamy cheesecake flavors in every bite!
Detailed Directions and Instructions
Prepare the Cake:
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 the mixture aside. In a larger bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition, and then 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 the cakes 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.
Make the Raspberry Filling:
In a saucepan over medium heat, combine the raspberries, granulated sugar, cornstarch, and water. Stir constantly until the mixture thickens and begins to boil. Allow the mixture to boil for 1 minute, then remove it from heat and let it cool completely.
Prepare 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:
Place one layer of cake on your serving plate. Spread a layer of cream cheese frosting over the top, then spoon half of the cooled raspberry filling over the frosting. Add the second layer of cake and repeat the process with more cream cheese frosting and the remaining raspberry filling. Use the remaining cream cheese frosting to cover the top and sides of the cake.
Garnish and Serve:
Garnish the cake with fresh raspberries for an elegant finish. Enjoy the tangy raspberry and creamy cheesecake flavors in every bite!
Notes
Storage:
Store the assembled cake in the refrigerator to maintain freshness, especially due to the cream cheese frosting.
Raspberry Substitutes:
If fresh raspberries are unavailable, you can use frozen raspberries. Just ensure they are thawed and drained well before use.
Frosting Consistency:
If the frosting is too thick, add a tablespoon of milk to reach your desired consistency.
Decoration:
For added elegance, consider adding mint leaves alongside the fresh raspberries when garnishing.
