Raspberry Cream Cheese Layer Cake
Indulge in this Raspberry Cream Cheese Layer Cake, a delightful dessert that combines moist cake layers with rich cream cheese filling and tangy raspberry sauce. Each slice bursts with flavor and showcases fresh raspberries, adding a touch of elegance to any occasion. Perfect for gatherings, this cake balances sweetness and creaminess, making it a crowd-pleaser. With a light whipped cream frosting, it’s a refreshing treat that pairs beautifully with your favorite beverages. Enjoy this delicious cake while keeping wellness in mind balance is key!
Ingredients:
For the Cake:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup whole milk
1/2 cup sour cream
1 cup fresh raspberries, lightly mashed
For the Cream Cheese Filling:
8 oz cream cheese, softened (a good source of calcium, important for your bone health!)
1/4 cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
For the Raspberry Sauce:
1 cup fresh raspberries (full of antioxidants that promote heart health)
2 tablespoons granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch (mixed with 2 tablespoons water)
For the Frosting:
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Directions:
Prepare the Cake Layers:
1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. 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.
4. Alternately add the dry ingredients and the milk, beginning and ending with the dry ingredients. Mix just until combined.
5. Gently fold in the sour cream and mashed 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.
6. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Cream Cheese Filling:
1. 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.
Make the Raspberry Sauce:
1. 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).
2. Stir in the cornstarch slurry and continue cooking for another 1-2 minutes until the sauce thickens. Remove from heat and let it cool.
Make the Whipped Cream Frosting:
1. In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Set aside.
Assemble the Cake:
1. 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.
2. 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.
3. Drizzle more raspberry sauce over the top of the cake and garnish with fresh raspberries if desired.
Serve:
Refrigerate the cake for at least 30 minutes before serving to allow the flavors to meld. Slice and enjoy!
Balanced Nutrition for a Healthier You!
This Raspberry Cream Cheese Layer Cake offers more than just indulgence. With heart-healthy raspberries, calcium-rich cream cheese, and a balance of wholesome ingredients, it’s a great addition to a well-rounded diet. Pair this treat with your favorite health insurance plan to ensure your well-being stays as delightful as every slice of cake!
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 10-12
Calories: Approximately 450 kcal per serving
