Raspberry Cream Cheese Layer Cake
introduction
If you’re looking for a delightful dessert that brings smiles to everyone, look no further! The Raspberry Cream Cheese Layer Cake is a delicious treat that combines moist cake, creamy filling, and tangy sauce. This cake is perfect for any occasion, whether it’s a birthday, family gathering, or just a sweet craving.
why make this recipe
This cake is not only tasty but also fun to make! It’s great for weekends or special dinners. Making it from scratch is rewarding, and your family will love the combination of raspberry and cream cheese. Trust me, once you try this cake, it will become a favorite in your home!
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 (for filling)
- 1 cup fresh raspberries (for sauce)
- 2 tablespoons granulated sugar (for sauce)
- 1 tablespoon lemon juice (for sauce)
- 1 tablespoon cornstarch (mixed with 2 tablespoons water for sauce)
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Directions:
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Prepare the Cake Layers: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
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In a large mixing bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. Add the eggs one by one, beating well after each addition, then stir in the vanilla extract.
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Gradually alternate adding the dry mix and the milk to the butter mixture, starting and ending with the dry mix. Mix just until combined.
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Gently fold in sour cream and mashed raspberries. Divide the batter between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
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Allow the cakes to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
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Prepare the Cream Cheese Filling: In another bowl, beat the softened cream cheese and butter until smooth. Add powdered sugar and vanilla extract, mixing until smooth and creamy. Set aside.
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Make the Raspberry Sauce: In a small saucepan, combine fresh raspberries, sugar, and lemon juice. Cook over medium heat, stirring often, until the raspberries break down and thicken (about 5 minutes). Stir in the cornstarch slurry for another 1-2 minutes until thicker. Remove from heat and let cool.
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Make the Whipped Cream Frosting: In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Set aside.
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Assemble the Cake: Place one cake layer on a serving plate. Spread a good amount of cream cheese filling on top, then drizzle with raspberry sauce. Add the second cake layer on top and frost the whole cake with the whipped cream frosting.
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For some extra love, pipe a decorative border around the edges of the cake. Drizzle more raspberry sauce on top and garnish with fresh raspberries if you like.
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Serve & Enjoy: Refrigerate the cake for at least 30 minutes before serving to let the flavors come together. Slice and enjoy!
how to serve Raspberry Cream Cheese Layer Cake
Serve this cake chilled for the best taste. It pairs well with a cup of coffee or tea. It’s wonderful for parties, birthdays, or any family gathering.
how to store Raspberry Cream Cheese Layer Cake
Store the cake in an airtight container in the refrigerator for up to 3 days. Make sure to keep it covered to maintain its freshness.
tips to make Raspberry Cream Cheese Layer Cake
- Use room temperature ingredients for better mixing.
- Don’t overmix the batter to keep the cake light and fluffy.
- Feel free to adjust the amount of raspberries based on your taste.
variation
You can add different fruits like blueberries or strawberries for a mixed berry flavor. You can also use lemon cream cheese for a tart twist!
FAQs
Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries, just make sure to thaw and drain them before use.
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance and frost them the next day.
Can I substitute the cream cheese?
Yes, you can use mascarpone cheese as an alternative to cream cheese for a different flavor.
