Raspberry Cake
A delightful Raspberry Cake featuring moist layers infused with fresh raspberries and topped with rich cream cheese frosting, perfect for celebrations or a sweet indulgence.
Ingredients
Cake Ingredients
- 2.5 cups all-purpose flour for a soft, fluffy texture
- 2.5 tsp baking powder to ensure the cake rises perfectly
- 0.5 tsp salt to enhance overall flavors
- 3/4 cup unsalted butter, softened contributes to a rich and moist crumb
- 1.75 cups granulated sugar for delightful sweetness
- 4 large eggs, at room temperature to create a light batter
- 1 tsp vanilla extract adds warmth and depth
- 0.5 cup whole milk, at room temperature to keep the cake tender
- 0.5 cup sour cream, at room temperature gives a slight tanginess
- 1.5 cups fresh raspberries (or thawed frozen raspberries) to incorporate fruity goodness
- 1.5 cups fresh raspberries (for filling, optional) for added flavor
- 0.5 cup granulated sugar (for filling)
- 1 tbsp cornstarch for thickening the filling
- 2 tbsp water for thickening the filling
Frosting Ingredients
- 8 oz cream cheese, softened for a creamy frosting
- 0.5 cup unsalted butter, softened also for the frosting
- 4 cups powdered sugar, sifted for sweetening the frosting
- 2 tsp vanilla extract (for frosting)
- 0.5 cup raspberry puree to infuse the frosting with fruity flavor
- Optional garnishes: fresh raspberries, white chocolate shavings, and mint leaves to elevate the presentation
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them or lining them with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition, and then stir in the vanilla extract.
- Gradually add the dry ingredients in three additions, alternating with the milk and sour cream. Start and end with dry ingredients.
- Gently fold in the fresh raspberries, taking care not to crush them.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
Baking
- 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 about 10 minutes before transferring them to a wire rack to cool completely.
Raspberry Filling
- Combine the additional raspberries, sugar, cornstarch, and water in a small saucepan. Cook over medium heat until thickened, about 5-7 minutes. Let it cool.
Frosting
- Beat the softened cream cheese and unsalted butter until smooth. Gradually add the powdered sugar one cup at a time.
- Stir in the vanilla extract and raspberry puree until fully incorporated.
Assembly
- Spread a layer of raspberry filling on the first layer of cake (if using). Top with a generous layer of frosting before placing the second cake layer on top.
- Frost the entire cake with the remaining frosting, creating a smooth finish.
- Garnish with fresh raspberries, white chocolate shavings, and mint leaves.
Notes
Make sure your ingredients are at room temperature. Don’t overmix the batter after adding flour. For extra zing, add lemon zest to the batter or frosting. Store-bought frosting can be used as a time saver.