Raspberry Cream Cheese Layer Cake

Introduction

The Fresh Raspberry Layer Cake is a delightful dessert packed with layers of tender cake, rich cream cheese filling, and tangy raspberry sauce. This cake is perfect for special occasions, summer parties, or any time you want to treat yourself to something light, fruity, and sweet. Fresh raspberries give it a burst of flavor in every bite, making it an irresistible dessert!

Why Make This Recipe

This cake brings together the perfect combination of textures and flavors. The soft cake layers are balanced by the rich, creamy filling, while the raspberry sauce adds a tangy contrast that makes every slice refreshing and delicious. It’s a showstopper that’s surprisingly easy to make, yet looks and tastes like it came from a professional bakery.

How to Make Fresh Raspberry Layer Cake

Making this cake is a simple process of preparing the cake layers, whipping up a smooth cream cheese filling, and cooking a quick raspberry sauce. Once everything is ready, you’ll assemble the layers and finish it off with a light whipped cream frosting.

Ingredients:

For the Cake:

• 2 1/2 cups soft flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup softened butter
• 1 3/4 cups granulated sugar
• 4 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup whole milk
• 1/2 cup sour cream
• 1 cup crushed fresh raspberries

For the Cream Cheese Filling:

• 8 oz cream cheese, softened
• 1/4 cup softened butter
• 1 cup powdered sugar
• 1 teaspoon pure vanilla extract

For the Raspberry Sauce:

• 1 cup fresh raspberries
• 2 tablespoons granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch mixed with 2 tablespoons water

For the Whipped Cream Frosting:

• 1 1/2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon pure vanilla extract

Directions:

1. Prepare the Cake Layers:
   • Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
   • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
   • In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
   • Alternately add the dry ingredients and the milk, beginning and ending with the dry ingredients. Mix just until combined.
   • Gently fold in the sour cream and crushed raspberries. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
   • Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
2. Prepare the Cream Cheese Filling:
   • In a medium bowl, beat the softened cream cheese and butter until smooth.
   • Gradually add the powdered sugar and vanilla extract, mixing until smooth and creamy. Set aside.
3. Make the Raspberry Sauce:
   • In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture begins to thicken (about 5 minutes).
   • Stir in the cornstarch slurry and continue cooking for another 1-2 minutes until the sauce thickens. Remove from heat and let it cool.
4. Make the Whipped Cream Frosting:
   • In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Set aside.
5. Assemble the Cake:
   • Place one cake layer on a serving platter. Spread a generous amount of the cream cheese filling on top, followed by a drizzle of the raspberry sauce.
   • Place the second cake layer on top and frost the entire cake with the whipped cream frosting. For extra flair, you can pipe a decorative border around the edges of the cake.
   • Drizzle more raspberry sauce over the top of the cake and garnish with fresh raspberries if desired.

How to Serve Fresh Raspberry Layer Cake

Serve this cake slightly chilled for the best texture and flavor. Each slice pairs wonderfully with a cup of tea or coffee. You can also add a dollop of extra whipped cream or garnish each slice with more fresh raspberries for an elegant presentation.

How to Store Fresh Raspberry Layer Cake

To store, cover the cake with plastic wrap or place it in an airtight container. Refrigerate for up to 3 days. If you need to store it longer, you can freeze the unfrosted cake layers and thaw them when you’re ready to assemble. Once the cake is frosted, it’s best enjoyed fresh, but it can be frozen for up to 1 month.

Tips to Make Fresh Raspberry Layer Cake

• Use fresh raspberries: Fresh raspberries provide the best flavor and texture. You can use frozen raspberries if needed, but be sure to thaw and drain them first.
• Cool the cake completely: Before adding the cream cheese filling and whipped cream frosting, make sure the cake layers are completely cool to prevent melting.
• Frost the cake just before serving: For the freshest look and texture, add the whipped cream frosting right before serving.

Variation

For a fun variation, you can use other berries like strawberries or blackberries in the sauce. You can also add lemon zest to the cake batter for a bright, citrusy flavor that complements the raspberries.

FAQs

Can I make this cake ahead of time?
Yes, you can make the cake layers and raspberry sauce a day ahead. Store them separately and assemble the cake the day you plan to serve it.

Can I use frozen raspberries?
Yes, frozen raspberries will work in both the sauce and the cake. Just make sure to thaw and drain them before using.

What if I don’t have sour cream?
You can substitute sour cream with plain Greek yogurt for a similar texture and tangy flavor.