Description
A scrumptious layer cake that beautifully balances the sweetness of vanilla cake with the tartness of raspberry filling and the richness of cream cheese frosting. Ideal for any special occasion or as a delightful treat!
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ¾ cup milk
For the Raspberry Filling:
- 2 cups fresh raspberries
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- ¼ cup water
For the Cream Cheese Frosting:
- 16 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
For Garnish:
- Additional fresh raspberries
Instructions
- Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a larger bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
- Alternately add the flour mixture and milk to the butter mixture, starting and ending with the flour mixture. Mix until just combined.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Make the Raspberry Filling:
- Combine the raspberries, granulated sugar, cornstarch, and water in a saucepan over medium heat. Stir constantly until the mixture thickens and begins to boil.
- Allow the mixture to boil for 1 minute, then remove from heat and let it cool completely.
- Prepare the Cream Cheese Frosting:
- In a mixing bowl, beat the softened cream cheese and butter together until smooth.
- Gradually add the powdered sugar and vanilla extract, beating until the frosting is creamy and spreadable.
- Assemble the Cake:
- Place one layer of cake on your serving plate. Spread a layer of cream cheese frosting over the top, then spoon half of the cooled raspberry filling over the frosting.
- Add the second layer of cake and repeat with more cream cheese frosting and the remaining raspberry filling.
- Use the remaining cream cheese frosting to cover the top and sides of the cake.
- Garnish and Serve:
- Garnish the cake with fresh raspberries for an elegant finish.
- Enjoy the tangy raspberry and creamy cheesecake flavors in every bite! 🌟🍰
Notes
- Make sure to use room temperature ingredients for the best results.
- You can chill the cake in the refrigerator for a bit before slicing for cleaner cuts.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg