Description
This Raspberry Cream Cheese Layer Cake is a luscious dessert featuring moist layers of vanilla cake studded with fresh raspberries and filled with a tangy cream cheese frosting and sweet raspberry jam. Perfect for summer gatherings or any celebration, the fresh berries and rich frosting combine to create a delightful balance of flavors and textures.
Ingredients
Scale
Cake Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter (softened)
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- ½ cup sour cream
- 1 ½ cups fresh raspberries
Frosting Ingredients
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Filling and Garnish
- ¼ cup raspberry jam (for filling)
- Extra fresh raspberries for garnish
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans to ensure easy removal of the cake layers.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, approximately 3-5 minutes, to create a smooth base for the cake batter.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter and sugar mixture, beating well after each addition to maintain an emulsion. Then mix in the vanilla extract for flavor.
- Combine Milk and Sour Cream: In a separate bowl, combine the whole milk and sour cream, blending them well to add moisture and richness to the batter.
- Alternate Dry and Wet Ingredients: Add the dry flour mixture to the creamed mixture in three additions, alternating with the milk and sour cream mixture. Start and end with the dry ingredients, mixing just until combined after each addition to avoid overmixing the batter.
- Fold in Raspberries: Gently fold in the fresh raspberries to prevent them from breaking and to keep the distribution even throughout the batter.
- Divide and Bake: Evenly divide the batter between the prepared cake pans. Bake in the preheated oven for 30–35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the Cakes: Allow the cake layers to cool completely in their pans on a wire rack before removing and frosting to prevent the frosting from melting.
- Prepare Cream Cheese Frosting: Beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, beating continuously to achieve a creamy consistency. Mix in the vanilla extract for flavor.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of raspberry jam over it, then apply a generous layer of cream cheese frosting. Top with the second cake layer and frost the top and sides evenly.
- Garnish and Serve: Decorate the finished cake with extra fresh raspberries on top. Slice and serve for a delightful dessert experience.
Notes
- To prevent raspberries from sinking in the batter, toss them in a tablespoon of flour before folding them in.
- The cake layers can be baked a day in advance and refrigerated or frozen. Assemble the cake when ready to serve for convenience.
