If you have a weakness for a dessert that balances the perfect tang of fresh raspberries with the rich, velvety texture of cream cheese, then the Raspberry Cream Cheese Layer Cake Recipe is about to become your new best friend. This stunning cake layers moist vanilla sponge with luscious raspberry filling and dreamy cream cheese frosting, creating a feast for both the eyes and the palate. It’s a celebration dessert that radiates warmth and sweetness, ideal for gatherings, special occasions, or simply whenever you want to indulge in a slice of pure joy.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward crafting a Raspberry Cream Cheese Layer Cake Recipe that tastes as incredible as it looks. Each element plays a key role—the flour and baking powder ensure a light, fluffy cake; fresh raspberries add vibrant color and tartness; and the cream cheese frosting delivers a silky finish that ties everything together.
- 2 1/2 cups all-purpose flour: Provides the cake’s structure and tender crumb.
- 2 1/2 teaspoons baking powder: Helps the cake rise perfectly light and fluffy.
- 1/2 teaspoon salt: Balances the sweetness and enhances flavors.
- 1 cup unsalted butter (softened): Adds richness and moisture to the cake.
- 1 3/4 cups granulated sugar: Sweetens the cake and aids browning.
- 4 large eggs: Bind ingredients and contribute to the cake’s structure.
- 1 teaspoon vanilla extract: Adds a warm, aromatic depth to the cake.
- 1/2 teaspoon almond extract (optional): Gives a subtle nutty note to elevate flavor complexity.
- 1 cup whole milk: Keeps the batter moist and tender.
- For the Cream Cheese Frosting:
- 1/2 cup unsalted butter (softened): Creates a creamy, smooth base for frosting.
- 8 oz cream cheese (softened): Adds tang and richness to the frosting.
- 4 cups powdered sugar: Sweetens the frosting and gives it structure.
- 1 teaspoon vanilla extract: Enhances the frosting’s flavor.
- For the Raspberry Filling:
- 1 1/2 cups fresh or frozen raspberries: The star ingredient providing natural tartness.
- 2 tablespoons granulated sugar: Sweetens the filling just enough.
- 2 teaspoons lemon juice: Brightens and balances the fruit flavors.
- 1 tablespoon cornstarch mixed with 1 tablespoon water: Thickens the filling to perfection.
How to Make Raspberry Cream Cheese Layer Cake Recipe
Step 1: Make the Raspberry Filling
Start by bringing those beautiful raspberries to a simmer in a saucepan along with sugar and a splash of lemon juice. As the berries break down, the air fills with a sweet, tangy aroma that hints at all the deliciousness to come. Mixing in cornstarch slurry thickens the filling just right to spread between the cake layers without running. Once thickened, set it aside to cool completely while you bake the cake layers.
Step 2: Bake the Cake
Preheat your oven to 350°F and prepare two 9-inch cake pans by greasing and flouring them well. Whisk together flour, baking powder, and salt to ensure even rising. Creaming softened butter and sugar yields a fluffy base, and adding eggs one at a time helps maintain an airy batter. The vanilla and optional almond extract step up the flavor game wonderfully. Alternate adding the flour mixture and milk until the batter is smooth and ready for the oven. Bake for 25 to 30 minutes, or until a toothpick comes out clean. Then, cool the cakes completely—this is key to layering without a mess!
Step 3: Make the Cream Cheese Frosting
While the cakes cool, whip up the cream cheese frosting by blending softened butter and cream cheese into a smooth, luscious mixture. Adding powdered sugar little by little prevents clumps and creates a light, fluffy texture. The vanilla extract adds that delicate essence that makes you want to keep tasting. This frosting won’t just coat your cake; it’ll add an irresistible tang that perfectly complements the sweet raspberry layers.
Step 4: Assemble Your Raspberry Cream Cheese Layer Cake Recipe
Now comes the fun part—layering! Slice each cooled cake in half horizontally, creating four beautiful cake layers. Start by spreading a thin layer of frosting on the bottom layer to keep the raspberry filling in place. Next, dollop and gently spread a few tablespoons of the raspberry filling, savoring every step as the layers build. Repeat with remaining layers, and finally frost the top and sides generously. Feel free to garnish with fresh raspberries or leftover filling for that show-stopping finish. Chill the cake for at least 30 minutes before slicing—this step ensures clean, elegant layers when you serve.
How to Serve Raspberry Cream Cheese Layer Cake Recipe
Garnishes
Fresh raspberries, delicate edible flowers, or a light dusting of powdered sugar give the Raspberry Cream Cheese Layer Cake Recipe a picture-perfect touch. These simple garnishes brighten the presentation and highlight the naturally colorful ingredients, inviting everyone to dig in.
Side Dishes
Pairing this cake with a scoop of creamy vanilla ice cream or a cup of freshly brewed coffee creates an inviting dessert experience. Fresh fruit salads or a crisp glass of sparkling wine can also elevate the moment, balancing the cake’s rich sweetness.
Creative Ways to Present
Serve the cake on a rustic wooden board for a charming, homey feel or opt for an elegant cake stand to impress your guests. You can even try individual mini versions in clear glass jars showcasing the luscious layers, perfect for intimate gatherings or parties.
Make Ahead and Storage
Storing Leftovers
Leftover Raspberry Cream Cheese Layer Cake Recipe keeps best when wrapped tightly and refrigerated, maintaining its freshness for up to 4 days. The chilling actually improves the flavor melding, so don’t be surprised if it tastes even better the next day.
Freezing
If you want to make this cake ahead of time, freeze it after assembling but before the final frosting layer to keep it fresh. Wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw in the refrigerator overnight for the best texture.
Reheating
This cake is best enjoyed chilled or at room temperature, so reheating is generally not recommended. If desired, bring slices to room temperature before serving to enjoy the full flavor and texture.
FAQs
Can I use frozen raspberries for the Raspberry Cream Cheese Layer Cake Recipe?
Absolutely! Just make sure to thaw and drain them well before cooking the filling to avoid extra moisture that could make the cake soggy.
Can I substitute the cream cheese frosting with buttercream?
You can, but the cream cheese frosting adds a unique tang and creaminess that perfectly balances the raspberry filling. Buttercream will be sweeter and less tangy.
Is almond extract necessary in the cake?
It’s optional but highly recommended since it adds a subtle, nutty undertone that complements the vanilla and raspberries elegantly.
How do I prevent the raspberry filling from making the cake soggy?
Cooking the filling until thick and allowing it to cool completely before spreading helps keep the layers intact without becoming soggy.
Can this cake be made gluten-free?
With the right gluten-free flour blend, you can absolutely adapt this recipe, but be mindful that texture may vary slightly.
Final Thoughts
I truly believe the Raspberry Cream Cheese Layer Cake Recipe is a charming dessert that brings a burst of fruit-filled happiness to any table. With its harmonious layers and inviting flavors, it’s one to have in your baking repertoire for joyful celebrations or any day you want to treat yourself. Give it a try—you’re going to love the smiles it brings!
Print
Raspberry Cream Cheese Layer Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour plus cooling and chilling time
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful Raspberry Cream Cheese Layer Cake featuring soft, tender cake layers filled with fresh raspberry filling and smooth cream cheese frosting. Perfect for celebrations or summer gatherings, this American classic combines sweet berries with rich, tangy frosting for an irresistible dessert.
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 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1 cup whole milk
For the Cream Cheese Frosting:
- 1/2 cup unsalted butter (softened)
- 8 oz cream cheese (softened)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
For the Raspberry Filling:
- 1 1/2 cups fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 2 teaspoons lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water
Instructions
- Make the Raspberry Filling: In a small saucepan, combine raspberries, sugar, and lemon juice over medium heat. Cook until the berries break down and the mixture begins to bubble. Stir in the cornstarch slurry and cook for 1–2 more minutes until thickened. Remove from heat and let cool completely.
- Bake the Cake: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition, then mix in vanilla and almond extract. Alternate adding the flour mixture and milk, beginning and ending with the flour. Divide the batter evenly between the pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Make the Frosting: Beat butter and cream cheese together until smooth. Gradually add powdered sugar and vanilla extract, and beat until light and fluffy.
- Assemble the Cake: Slice each cooled cake layer in half horizontally to make four layers. Place one layer on a serving plate and spread a thin layer of frosting. Spoon and spread a few tablespoons of raspberry filling over the frosting. Repeat with remaining layers, ending with the top cake layer. Frost the top and sides of the cake with the remaining cream cheese frosting. Decorate with fresh raspberries and additional filling if desired. Chill for 30 minutes before slicing to ensure clean layers.
Notes
- If using frozen raspberries, thaw and drain before cooking to prevent excess moisture.
- For added texture, gently fold whole raspberries into the frosting between layers.
