Description
This Raspberry Cream Cheese Layer Cake is a delightful celebration dessert combining moist vanilla sponge layers with tangy raspberry filling and rich cream cheese frosting. It’s perfect for special occasions and offers a beautiful balance of sweet and tart flavors.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ¾ cup milk
Raspberry Filling
- 2 cups fresh raspberries
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- ¼ cup water
Cream Cheese Frosting
- 16 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Garnish
- Additional fresh raspberries
Instructions
- Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set the mixture aside for later use.
- Cream Butter and Sugar: In a larger bowl, cream the softened butter and granulated sugar together until the mixture becomes light and fluffy, which helps create a tender cake.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to ensure even mixing. Then add the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix only until just combined to avoid overworking the batter.
- Bake the Cakes: Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cakes are done.
- Cool the Cakes: Let the cakes cool in their pans for 10 minutes to set, then transfer them to wire racks and cool completely to room temperature before assembly.
- Make the Raspberry Filling: Combine raspberries, granulated sugar, cornstarch, and water in a saucepan over medium heat. Stir constantly until the mixture thickens and reaches a gentle boil.
- Finish Raspberry Filling: Allow the filling to boil for 1 minute to activate the cornstarch, then remove from heat and cool completely to achieve the right consistency.
- Prepare Cream Cheese Frosting: In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Add Sugar and Vanilla: Gradually mix in the powdered sugar and vanilla extract, beating until the frosting is light, fluffy, and spreadable.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of cream cheese frosting evenly over the top, then spoon half of the cooled raspberry filling on top of the frosting.
- Add Second Layer and Repeat: Place the second cake layer on top, then repeat spreading cream cheese frosting and raspberry filling to cover it.
- Frost the Cake: Use the remaining cream cheese frosting to cover the top and sides of the entire cake for a smooth finish.
- Garnish and Serve: Decorate the cake with fresh raspberries to add a pop of color and enhance the raspberry flavor.
- Enjoy: Slice and serve the cake to enjoy the perfect combination of tangy raspberry and creamy cheesecake flavors in every bite.
Notes
- Ensure all butter and cream cheese are softened for easy mixing and a smooth frosting texture.
- Do not overmix the batter once the flour is added to avoid a dense cake.
- The raspberry filling can be prepared in advance and refrigerated to save time.
- For a more intense raspberry flavor, let the filling sit overnight before assembling the cake.
- Use fresh raspberries for best taste; frozen raspberries may water down the filling.
- Make sure the cakes are completely cool before frosting to prevent melting the frosting.
