Description
Raspberry cream cake brings luxurious French pastry techniques to home kitchens with delicate layers of vanilla sponge and silky raspberry mousse. Elegant presentation and rich flavors make this dessert perfect for special celebrations or weekend indulgence you’ll adore.
Ingredients
Scale
Cake Ingredients:
- 1 cup granulated sugar
- 4 large eggs
- ½ cup unsalted butter, softened
- 2 cups all-purpose flour
- ¾ cup milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Raspberry Filling Ingredients:
- 2 cups fresh raspberries
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- ¼ cup water
Cream Cheese Layers and Frosting Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- 4 cups powdered sugar
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- Additional fresh raspberries for garnish
Instructions
- Thoroughly grease two 8-inch round cake pans and dust with flour, ensuring complete coverage. Warm the oven to 350°F (175°C).
- Combine dry ingredients in a medium mixing bowl, whisking flour, baking powder, and salt until perfectly blended.
- In a separate large mixing bowl, vigorously cream butter and sugar until the mixture transforms into a light, airy consistency.
- Incorporate eggs one at a time, blending thoroughly after each addition. Gently fold in vanilla extract, creating a smooth mixture.
- Carefully alternate adding flour mixture and milk to the butter mixture, beginning and concluding with flour. Mix until just combined, avoiding overmixing.
- Evenly distribute batter between prepared cake pans, smoothing the surfaces with a spatula.
- Bake for 25-30 minutes, monitoring until a inserted toothpick emerges clean. Remove from oven and let rest in pans for 10 minutes.
- Transfer cake layers to wire cooling racks, allowing complete cooling before further preparation.
- For raspberry filling, combine raspberries, sugar, cornstarch, and water in a medium saucepan over medium heat.
- Continuously stir the mixture, cooking until it thickens and reaches a rolling boil. Allow to bubble for exactly one minute, then remove from heat.
- Let raspberry filling cool completely, stirring occasionally to prevent skin formation.
- Prepare cream cheese frosting by beating cream cheese and butter until silky smooth.
- Gradually introduce powdered sugar and vanilla, whipping until the frosting reaches a spreadable consistency.
- Position first cake layer on serving plate, spreading a thin cream cheese layer.
- Carefully spoon half the cooled raspberry filling over cream cheese, ensuring even distribution.
- Delicately place second cake layer on top, repeating cream cheese and raspberry filling process.
- Generously frost entire cake exterior with remaining cream cheese frosting, creating smooth, even coverage.
- Artfully garnish top with fresh raspberries, arranging them in an elegant pattern.
Notes
- Ensure all ingredients are at room temperature for smooth mixing and optimal cake texture.
- Carefully cream butter and sugar until light and fluffy to create a tender, soft cake crumb.
- Alternate adding flour and milk to prevent overmixing, which can lead to a tough cake.
- Cook raspberry filling slowly and stir constantly to achieve the perfect thick, glossy consistency.
- Allow cake layers and fillings to cool completely before assembling to prevent melting and sliding.
- Chill the cake for 30 minutes after frosting to set the cream cheese and enhance flavor melding.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 490
- Sugar: 44 g
- Sodium: 260 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 115 mg