Raspberry Cream Cheese Layer Cake

Raspberry Cream Cheese Layer Cake

Ingredients:
For the Cake:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup buttermilk (or substitute with 1 cup whole milk and 1 tablespoon lemon juice)
For the Cream Cheese Filling:
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup heavy whipping cream
For the Raspberry Sauce:
1 1/2 cups fresh raspberries (or frozen raspberries)
1/4 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch (optional, for thickening)
For Garnish:
Fresh raspberries
Powdered sugar (optional)
Instructions:
1. Make the Cake:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper circles.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk (start and end with the dry ingredients). Mix until just combined.
Divide the batter evenly between the two prepared cake pans and smooth the tops.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
2. Make the Cream Cheese Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Gradually add the powdered sugar, continuing to beat until fully incorporated.
Add the vanilla extract and beat until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
3. Make the Raspberry Sauce:
In a small saucepan, combine the raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture becomes syrupy, about 5-7 minutes.
If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 1 tablespoon of water to create a slurry, then add it to the raspberry mixture. Stir and cook for another 2-3 minutes until thickened.
Remove the sauce from the heat and let it cool to room temperature. If you prefer a smoother sauce, you can strain out the seeds after it cools.
4. Assemble the Cake:
Once the cakes have cooled, slice each one in half horizontally to create four layers in total.
Place the first layer of cake on a serving platter or cake stand.
Spread a layer of cream cheese filling over the cake, then drizzle with a little raspberry sauce.
Place the second layer of cake on top and repeat with the cream cheese filling and raspberry sauce.
Continue layering until all the cake layers are stacked, finishing with a layer of cream cheese filling on top.
5. Garnish and Serve:
Garnish the top of the cake with fresh raspberries and a dusting of powdered sugar, if desired.
Drizzle the remaining raspberry sauce over the top, allowing it to gently spill down the sides of the cake.
6. Serve:
Slice and serve the cake chilled, or at room temperature. It’s delicious on its own or with a scoop of vanilla ice cream for an extra treat!