Raspberry Cream Cheese Layer Cake

Raspberry Cream Cheese Layer Cake

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀

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