If you’re searching for a showstopper dessert that exudes joy and indulgence, look no further than the Raspberry Cream Cheese Layer Cake – A Sweet Celebration Recipe. This layered beauty combines moist, tender cake with tangy raspberry filling and luscious cream cheese frosting, making every bite a delightful dance of flavors and textures. Whether you’re marking a special occasion or simply craving a slice of happiness, this cake promises to elevate your celebration with its vibrant color, rich creaminess, and the perfect balance of sweetness and tartness.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of this Raspberry Cream Cheese Layer Cake – A Sweet Celebration Recipe lies in its simple yet crucial ingredients. Each one plays a vital role in creating the cake’s tender crumb, creamy frosting, and vibrant raspberry filling that together deliver unforgettable flavor and texture.
- All-purpose flour: Provides the structure that holds the cake layers tender and light.
- Baking powder: Ensures a perfectly risen, fluffy cake every time.
- Salt: Enhances all the flavors and balances the sweetness beautifully.
- Unsalted butter: Adds richness and moisture, making the cake decadently soft.
- Granulated sugar: Sweetens the cake evenly and helps create a tender crumb.
- Large eggs: Bind the ingredients and provide structure and lift.
- Vanilla extract: Imparts a warm, aromatic undertone that complements raspberries perfectly.
- Sour cream: Adds a subtle tang and moist texture to the cake.
- Whole milk: Balances the batter’s consistency for soft layers.
- Cream cheese: The star of the frosting, offering smoothness and tang.
- Powdered sugar: Sweetens the frosting while keeping it silky and smooth.
- Lemon juice: Brightens the raspberry filling with fresh citrus zing.
- Fresh raspberries: Provide natural tartness and gorgeous color in both filling and garnish.
- Cornstarch: Thickens the raspberry filling to luscious perfection.
How to Make Raspberry Cream Cheese Layer Cake – A Sweet Celebration Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F (175°C) and prepping two 9-inch cake pans with grease and parchment. Whisk together your dry ingredients—flour, baking powder, and salt—to mix the leavening and seasoning evenly. Cream the butter and sugar in a large bowl until light and fluffy; this is your cake’s foundation for tenderness. Beat in eggs one at a time for a uniform texture, then stir in vanilla and sour cream to add moisture and flavor. Alternate adding dry ingredients and milk to the batter, being careful to start and end with the dry mix. Finally, divide the batter between pans and smooth the tops for even baking.
Step 2: Bake the Cake
Bake the layers for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back when gently pressed. Let them cool completely in the pans, then transfer to a wire rack. Cooling is key to ensure your frosting doesn’t melt and your layers stack beautifully.
Step 3: Make the Raspberry Filling
While your cakes are baking, create that vibrant raspberry filling which is key to this Raspberry Cream Cheese Layer Cake – A Sweet Celebration Recipe. In a small saucepan, combine fresh raspberries, lemon juice, and sugar over medium heat. Cook until the berries break down into a juicy, fragrant mixture. Stir in a cornstarch-water slurry to thicken the filling just right, then remove from heat and let cool completely. This filling will burst with fresh berry flavor between your layers.
Step 4: Prepare the Cream Cheese Frosting
Beat softened cream cheese and butter until smooth and creamy—that luscious texture is what sets this frosting apart. Gradually add powdered sugar to avoid lumps, then beat in vanilla and a pinch of salt to balance the sweetness. Whip until light and fluffy, ready to envelop your cake in creamy perfection.
Step 5: Assemble the Cake
Place one cake layer on your serving plate and spread a thin ring of frosting around the edges—this creates a barrier to keep your raspberry filling perfectly contained. Spoon the cooled raspberry filling into the center, then carefully top with the second cake layer. Frost the entire cake generously with cream cheese frosting, smoothing out any imperfections. Finish with a handful of fresh raspberries adorning the top and pipe extra frosting if you want to add a fancy touch. Chill the cake briefly to make slicing neat and beautiful.
How to Serve Raspberry Cream Cheese Layer Cake – A Sweet Celebration Recipe
Garnishes
Fresh raspberries are the natural choice to garnish this Raspberry Cream Cheese Layer Cake – A Sweet Celebration Recipe, adding a pop of color and burst of freshness. Light dustings of powdered sugar or delicate mint leaves also complement the cake’s vibrancy perfectly. These simple touches make the presentation festive and inviting.
Side Dishes
Pair this cake with light accompaniments like a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. A cup of hot tea or rich coffee also enhances the indulgent experience while helping to balance the rich cream cheese and sweet raspberry flavors.
Creative Ways to Present
For a party, consider cutting the cake into petite squares and placing each on a delicate dessert plate with a fresh raspberry and a drizzle of raspberry sauce for an elegant touch. You can also layer the filling and frosting in cupcake-sized containers for individual servings that keep the celebratory spirit but add convenience.
Make Ahead and Storage
Storing Leftovers
Wrap your Raspberry Cream Cheese Layer Cake – A Sweet Celebration Recipe tightly with plastic wrap or store it in an airtight container in the refrigerator. The cake stays moist and fresh for up to 4 days, making it a perfect treat to savor over time.
Freezing
You can freeze the cake layers separately by wrapping them snugly in plastic wrap and foil. Freeze for up to 2 months. When ready to enjoy, thaw completely in the fridge before assembling and frosting to maintain the perfect texture and flavor.
Reheating
This cake is best enjoyed chilled or at room temperature, but if you prefer it slightly warmer, let a slice sit out for 20 to 30 minutes before serving. Reheating in the microwave is not recommended, as it can alter the texture of the frosting and cake layers.
FAQs
Can I use frozen raspberries for the filling?
Yes, frozen raspberries work well for the filling. Just be sure to thaw and drain them to avoid excess moisture, which could make your filling too runny.
How do I prevent my cream cheese frosting from being too soft?
Make sure both your cream cheese and butter are softened but still cool, not melted. Beat them until just smooth and add powdered sugar gradually. Keeping the cake and frosting chilled will help maintain firmness.
Can I make this cake gluten-free?
Absolutely. Substitute the all-purpose flour with a gluten-free baking flour blend designed for cakes, making sure it includes xanthan gum for structure. Baking times may vary slightly.
What is the best way to slice this layered cake cleanly?
Chill the cake in the fridge for at least an hour before slicing, and use a sharp, serrated knife. Wiping the knife clean between each cut helps achieve neat slices.
Can I make the raspberry filling ahead of time?
Yes, the raspberry filling can be made a day in advance. Store it in an airtight container in the refrigerator and bring it to room temperature before assembling the cake.
Final Thoughts
Making this Raspberry Cream Cheese Layer Cake – A Sweet Celebration Recipe is like inviting a burst of joy to your table. With its perfect harmony of flavors and inviting textures, it’s a dessert that truly brings people together. Don’t hesitate to bake this beloved favorite—you’ll soon understand why it’s a cherished cake for every special moment.
Print
Raspberry Cream Cheese Layer Cake – A Sweet Celebration Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Raspberry Cream Cheese Layer Cake is a delightful, sweet celebration dessert featuring moist layers of vanilla cake, filled with a luscious homemade raspberry filling and topped with smooth, tangy cream cheese frosting. Perfect for special occasions or an indulgent treat, this cake combines fresh berries with a rich and creamy finish.
Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter (softened)
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup whole milk
For the Cream Cheese Frosting:
- 8 ounces cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- pinch of salt
For the Raspberry Filling:
- 1 1/2 cups fresh raspberries
- 1 tablespoon lemon juice
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch mixed with 1 tablespoon water
For Assembly:
- 1/2 cup fresh raspberries (for garnish)
- Extra frosting for piping if desired
Instructions
- Prepare Cake Pans and Batter: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to prevent sticking. In a medium bowl, whisk together the dry ingredients: flour, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which will help give the cake a tender crumb.
- Add Eggs and Flavorings: Add eggs one at a time to the butter mixture, beating well after each addition to incorporate air. Then mix in the vanilla extract and sour cream for moisture and flavor.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture alternately with the whole milk, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing.
- Bake the Cake Layers: Divide the batter evenly between the prepared pans. Smooth the tops with a spatula and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool completely before frosting.
- Make Raspberry Filling: While the cakes bake, prepare the filling by combining fresh raspberries, lemon juice, and sugar in a small saucepan over medium heat. Cook until the berries break down, about 5 minutes. Stir in the cornstarch slurry and continue cooking for 1–2 minutes until thickened. Remove from heat and cool completely.
- Prepare Cream Cheese Frosting: Beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar, then mix in vanilla extract and a pinch of salt. Beat until the frosting is light and fluffy.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a thin layer of frosting around the edges to create a barrier which will hold the raspberry filling in place. Fill the center with the cooled raspberry filling.
- Top and Frost: Place the second cake layer on top of the filling. Frost the entire cake evenly with the cream cheese frosting.
- Garnish and Serve: Decorate the cake with fresh raspberries on top and pipe extra frosting as desired. Chill the cake to make slicing easier and serve at room temperature for the best flavor.
Notes
- For easier slicing and cleaner layers, chill the cake for at least an hour before cutting.
- The raspberry filling can be prepared a day ahead and stored in the refrigerator.
- If fresh raspberries are unavailable, frozen raspberries (thawed and drained) can be used instead.
