Irresistible Raspberry Cream Cheese Layer Cake Recipe
This Raspberry Cream Cheese Layer Cake is perfect for any occasion, blending a light and moist cake with luscious raspberries and cream cheese frosting. You’ll want to share this delectable creation with your friends and family!
Ingredients:
2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter (softened)
1 3/4 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup buttermilk
1 cup fresh raspberries
Cream Cheese Frosting:
8 oz cream cheese (softened)
1/2 cup unsalted butter (softened)
4 cups powdered sugar
1 tsp vanilla extract
1/2 cup raspberry jam (for filling)
Fresh raspberries (for garnish)
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans for an easy release after baking.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. These dry ingredients will help create a perfect rise for your Raspberry Cream Cheese Layer Cake.
In another large bowl, beat the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, ensuring each is fully incorporated before adding the next. Then, stir in the vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Gently fold in the fresh raspberries to ensure that they are evenly distributed in the cake batter.
Divide the batter evenly between the two cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely on a wire rack before assembling.
To make the cream cheese frosting, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until creamy and fluffy.
Once the cakes have cooled, spread a layer of raspberry jam between the cake layers. Then frost the top and sides of the cake with the cream cheese frosting. Garnish with fresh raspberries for a stunning finish!
Notes:
Want to add an extra layer of indulgence? Drizzle homemade raspberry sauce over the top!
Make sure to dry your fresh raspberries before folding them into the cake batter to prevent extra moisture.
Prep Time: 25 mins | Cooking Time: 30 mins | Total Time: 55 mins
Calories: 420 per slice | Servings: 12
