Raspberry Cream Cake

Raspberry Cream Cake Recipe: A Delightful Treat for Any Occasion

There’s something special about a cake that combines the tartness of fresh raspberries with the richness of cream cheese frosting. This Raspberry Cream Cake is a perfect dessert for any gathering or just as a treat for yourself. With layers of fluffy cake, sweet raspberry filling, and creamy frosting, every bite is a celebration of flavors and textures.

Ingredients

For the cake:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup milk

For the raspberry filling:

• 2 cups fresh raspberries
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 1/4 cup water

For the cream cheese layers and frosting:

• 16 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• Additional fresh raspberries for garnish

Instructions

1. Prepare the Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to ensure easy removal.
2. In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This step is crucial for achieving a tender cake crumb.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract for added flavor.
5. Gradually add the dry flour mixture to the wet ingredients, alternating with the milk. Begin and end with the flour mixture to ensure the batter is well combined.
6. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula to ensure even baking.
7. Bake the cakes for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cakes cool in the pans for about 10 minutes before turning them out onto wire racks to cool completely.

2. Make the Raspberry Filling:

1. In a medium saucepan, combine the fresh raspberries, granulated sugar, cornstarch, and water.
2. Cook the mixture over medium heat, stirring constantly until it thickens and comes to a boil. This process will take about 5-7 minutes.
3. Allow the filling to boil for 1 minute, then remove it from the heat and let it cool completely. The filling will continue to thicken as it cools.

3. Prepare the Cream Cheese Frosting:

1. In a large mixing bowl, beat together the softened cream cheese and butter until the mixture is smooth and creamy.
2. Gradually add the powdered sugar, one cup at a time, beating well after each addition to achieve a smooth consistency.
3. Stir in the vanilla extract, and continue to beat the frosting until it is light, fluffy, and easily spreadable.

4. Assemble the Cake:

1. Place one of the cooled cake layers on your serving plate. Spread a generous layer of the cream cheese frosting over the top.
2. Spoon half of the cooled raspberry filling over the frosting, spreading it evenly.
3. Place the second cake layer on top, pressing down gently to secure it.
4. Repeat the layering process with more cream cheese frosting and the remaining raspberry filling.
5. Use the remaining cream cheese frosting to frost the top and sides of the cake, creating a smooth, even layer.
6. Garnish the top of the cake with fresh raspberries for a beautiful and delicious finishing touch.

Serving and Storing

This Raspberry Cream Cake is best served chilled, allowing the flavors to meld together. It can be stored in the refrigerator for up to 3 days, but it’s so delicious that it likely won’t last that long!

Enjoy this delightful Raspberry Cream Cake at your next special occasion, or simply indulge in a slice with a cup of tea or coffee. The combination of moist cake, tangy raspberry filling, and rich cream cheese frosting is sure to impress.

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