Delicious Raspberry Layer Cake with Cream Filling

This Raspberry Layer Cake is a beautiful and delicious celebration of fresh, fruity flavor. It features two layers of light, tender vanilla cake paired with a vibrant raspberry filling and a tangy, creamy cream cheese frosting. The balance of the sweet cake, tart raspberries, and rich cream makes for a perfect dessert for any occasion, from birthdays to simple family gatherings.

Part 1: The Tender Vanilla Cake Layers

This classic cake recipe creates a moist and fluffy crumb that is the perfect canvas for the bold raspberry and cream flavors.

Cake Ingredients

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup whole milk, room temperature
• ½ cup (1 stick) unsalted butter, softened to room temperature
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract

Cake Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans. Line the bottoms with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, and salt.
3. In the bowl of a stand mixer or a large bowl with a hand mixer, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
5. With the mixer on low speed, add half of the flour mixture, followed by the milk, and then the remaining flour mixture. Mix until just combined. Do not overmix.
6. Divide the batter evenly between the two prepared cake pans.
7. Bake for 30-35 minutes, or until a wooden toothpick inserted into the center comes out clean.
8. Let the cakes cool in their pans for 15 minutes before inverting them onto a wire rack to cool completely.

Part 2: The Raspberry Filling

This simple, tangy raspberry compote is the heart of the cake’s flavor.

Raspberry Filling Ingredients

• 2 cups fresh or frozen raspberries
• ¼ cup granulated sugar
• 1 tablespoon water
• 1 teaspoon lemon juice
• 1 tablespoon cornstarch

Raspberry Filling Instructions

1. In a small saucepan, combine the raspberries, sugar, and water. Bring the mixture to a simmer over medium heat, stirring occasionally.
2. In a separate small bowl, whisk together the lemon juice and cornstarch until a smooth paste forms.
3. Add the cornstarch slurry to the saucepan and stir. Continue to simmer, stirring, for 1-2 minutes until the filling thickens.
4. Remove from heat and transfer the filling to a bowl. Let it cool completely before using.

Part 3: The Cream Cheese Frosting

This frosting provides a perfect tangy flavor and a sturdy structure for the cake layers.

Cream Cheese Frosting Ingredients

• 1 (8-ounce) package full-fat cream cheese, softened to room temperature²
• ½ cup (1 stick) unsalted butter, softened to room temperature
• 4 cups powdered sugar, sifted
• 1 teaspoon vanilla extract

Cream Cheese Frosting Instructions

1. In the bowl of a stand mixer or a large bowl with a hand mixer, beat the softened cream cheese and butter on medium speed until completely smooth and creamy, about 2 minutes. Scrape down the sides of the bowl as needed.
2. Gradually add the sifted powdered sugar, 1 cup at a time, mixing on low speed until combined.
3. Add the vanilla extract and beat on medium-high speed for 2-3 minutes, until the frosting is light and fluffy.

Part 4: Assembly & Decoration

This is where the magic happens, layering all the components for a beautiful finish.

Assembly & Decoration Instructions

1. Once the cake layers are completely cooled, place the first layer on a cake stand or serving plate.
2. Pipe a border (a “dam”) of cream cheese frosting around the edge of the first cake layer. This will keep the raspberry filling from oozing out.
3. Spoon the cooled raspberry filling into the center of the dam and spread it evenly.
4. Place the second cake layer on top.
5. Use a knife or offset spatula to frost the top and sides of the entire cake with the remaining cream cheese frosting.
6. Decorate with fresh raspberries on top or around the bottom border.
7. Refrigerate for at least 30 minutes before serving to let the frosting and filling set.

Serving & Storage

• Use a sharp knife to cut clean slices.
• Store the cake in an airtight container in the refrigerator for up to 3 days.