Raspberry Cream Cheese Layer Cake Recipe
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 Ingredients:
Additional fresh raspberries for garnish
Instructions
- Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to ensure the cake layers do not stick.
In a medium-sized bowl, whisk together the flour, baking powder, and salt. This dry mixture will help the cake rise evenly.
In a larger mixing bowl, cream the softened butter and granulated sugar together until the mixture becomes light and fluffy. This process incorporates air into the batter, contributing to a lighter cake texture.
Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Follow with the vanilla extract for flavor.
Gradually alternate adding the flour mixture and milk to the batter, starting and ending with the flour mixture. This technique helps maintain a consistent batter texture.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula if necessary.
Bake the cakes for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cakes are fully baked.
Let the cakes cool in their pans for about 10 minutes before transferring them to wire racks to cool completely. Cooling the cakes on wire racks prevents them from becoming soggy. - Make the Raspberry Filling:
In a medium saucepan, combine the fresh raspberries, granulated sugar, cornstarch, and water.
Cook the mixture over medium heat, stirring constantly until it thickens and begins to boil.
Once boiling, continue to stir and let the mixture cook for an additional minute to ensure the cornstarch fully activates and the filling thickens.
Remove the saucepan from the heat and allow the raspberry filling to cool completely before using it in the cake. - Prepare the Cream Cheese Frosting:
In a large mixing bowl, beat the softened cream cheese and butter together until the mixture is smooth and creamy.
Gradually add the powdered sugar, one cup at a time, mixing well after each addition. This helps avoid a grainy texture in the frosting.
Add the vanilla extract and continue to beat the frosting until it is light, creamy, and spreadable. - Assemble the Cake:
Place one cooled cake layer on your serving plate.
Spread a generous layer of cream cheese frosting over the top of the first cake layer.
Spoon half of the cooled raspberry filling over the frosting, spreading it evenly but leaving a small border around the edge to prevent it from spilling out when you add the next layer.
Place the second cake layer on top and repeat the process: add another layer of cream cheese frosting followed by the remaining raspberry filling.
Use the remaining cream cheese frosting to cover the top and sides of the entire cake, smoothing it out with a spatula.
Garnish the cake with additional fresh raspberries for a decorative and delicious finish.
Pros and Cons of the Raspberry Cream Cheese Layer Cake Recipe
Pros:
Flavor Combination: The cake combines the sweetness of the cream cheese frosting with the tartness of fresh raspberries, creating a balanced and delightful flavor profile.
Visual Appeal: The fresh raspberries used for garnish and filling make the cake visually stunning, perfect for special occasions.
Moist Texture: The use of milk and creamed butter in the cake batter ensures a moist and tender crumb.
Homemade Filling: Making the raspberry filling from scratch allows for a fresher, more vibrant flavor compared to store-bought fillings.
Versatility: This cake recipe can be adapted with other fruits or flavored frostings to suit different tastes and seasons.
Cons:
Time-Consuming: Preparing multiple components (cake layers, raspberry filling, and frosting) can be time-consuming and requires careful planning.
Ingredient Availability: Fresh raspberries might not be available year-round in all regions, or they can be expensive out of season.
Caloric Content: With butter, cream cheese, and sugar, this cake is quite rich and calorie-dense, which may not be suitable for those on a strict diet.
Skill Level: The recipe requires some baking skills, such as creaming butter and sugar properly and ensuring the cake layers bake evenly, which might be challenging for beginners.
Stability: The cream cheese frosting, while delicious, can be softer and less stable than buttercream, especially in warm weather, which might make the cake difficult to transport or display for extended periods.
20 Frequently Asked Questions (FAQs) - Can I use frozen raspberries for the filling?
Yes, you can use frozen raspberries. Just be sure to thaw and drain them well to remove excess moisture before using them in the filling. - How can I ensure my cake layers bake evenly?
Make sure your oven is properly preheated, and rotate the cake pans halfway through baking. Also, ensure your cake batter is evenly distributed in the pans. - Can I substitute the all-purpose flour with gluten-free flour?
Yes, you can use a gluten-free flour blend that is designed for baking. The texture might vary slightly, but it should still work well. - What can I do if my cream cheese frosting is too runny?
If your frosting is too runny, try chilling it in the refrigerator for 15-20 minutes to firm it up. You can also add more powdered sugar to thicken it. - How long can I store the cake?
The cake can be stored in the refrigerator for up to 3-4 days. Keep it covered to prevent it from drying out. - Can I make the cake layers in advance?
Yes, you can bake the cake layers in advance. Wrap them tightly in plastic wrap and store at room temperature for up to 2 days or freeze for up to a month. - Is it possible to make this cake without eggs?
Yes, you can use egg substitutes like applesauce or yogurt, but the texture and flavor may be slightly different. - What’s the best way to transport this cake?
Chill the cake thoroughly before transporting. Use a sturdy cake carrier to keep it safe during transit. - Can I use a different type of fruit for the filling?
Absolutely! You can substitute raspberries with strawberries, blueberries, or a mix of your favorite fruits. - How can I prevent the raspberry filling from leaking out?
Make sure the filling is thick enough. Also, create a frosting dam around the edge of the cake layer before adding the filling. - What if I don’t have cornstarch for the filling?
You can use another thickener like tapioca starch or arrowroot powder as a substitute for cornstarch. - Can I make this cake vegan?
Yes, you can use vegan substitutes like plant-based butter, cream cheese, and egg replacements. - How can I make sure the cake doesn’t stick to the pans?
Grease the pans well and use parchment paper rounds at the bottom for extra insurance. - What should I do if my cake layers come out uneven?
You can level the cakes using a serrated knife to create flat, even layers. - Can I use this recipe for cupcakes instead of a layered cake?
Yes, you can use the same batter to make cupcakes. Adjust the baking time to about 18-20 minutes. - What if I don’t have a mixer?
You can mix the batter and frosting by hand using a whisk and spatula, but it will require more effort and time. - Can I add chocolate to this recipe?
Yes, you can add chocolate chips to the batter or drizzle melted chocolate over the frosting for an extra treat. - Is it okay to use salted butter instead of unsalted?
Yes, but reduce the amount of added salt in the recipe to balance the flavors. - How do I prevent my cake from drying out?
Do not overbake the cake, and store it covered. Adding a simple syrup soak to the cake layers can also help keep them moist. - Can I add flavor extracts to the frosting?
Yes, you can add different extracts like almond, lemon, or coconut to the frosting for a unique flavor twist.