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
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 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.
