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
Scale
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.
