Raspberry Cream Cheese Layer Cake

I’ve baked a stunning Raspberry Cream Cheese Layer Cake with tender, fluffy layers filled and frosted with creamy, tangy cheese and bright raspberry flavor—ideal for celebrations, brunches, or beautiful dessert moments.

Why You’ll Love This Recipe

I adore this cake because it feels both light and indulgent. The moist vanilla cake pairs perfectly with creamy, tangy filling and tart-sweet raspberry layers, delivering a sophisticated dessert mood with minimal fuss. It’s elegant, colorful, and always impresses.

ingredients

(Had to include it here – here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• all-purpose flour

• baking powder

• baking soda

• salt

• unsalted butter, softened

• granulated sugar

• large eggs

• vanilla extract

• buttermilk

• fresh or frozen raspberries (for filling and garnish)

• cream cheese, softened

• powdered sugar

• heavy cream or milk

• fresh lemon juice (optional, for filling brightness)

directions

1. Prepare the cake layers – I preheat the oven to 350 °F (175 °C), grease and line two 8-inch round cake pans with parchment.

2. Make the batter – I whisk together flour, baking powder, baking soda, and salt. In another bowl, I cream butter and sugar until light; then mix in eggs one at a time with vanilla. I alternate adding dry ingredients and buttermilk until smooth.

3. Bake the cakes – I divide batter evenly between pans and bake for 25–30 minutes, until a toothpick inserted comes out clean. I let layers cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

4. Prepare the raspberry layer – I puree raspberries with a bit of sugar and a squeeze of lemon juice, then strain to remove seeds for smooth filling.

5. Make the cream cheese frosting – I beat softened cream cheese with powdered sugar until smooth, then whip in a splash of cream or milk until it reaches a spreadable consistency.

6. Assemble the cake – I place the first cake layer on a serving plate, spread a layer of cream cheese frosting, then a thin layer of raspberry puree. I top with the second cake layer.

7. Frost the cake – I apply a crumb coat of frosting and chill for 15 minutes, then spread the remaining frosting smoothly over the top and sides.

8. Add garnish – I drizzle fresh raspberry puree over the top or in a light spiral, then scatter fresh raspberries around and a few on top.

9. Chill briefly and serve – I refrigerate the cake for another 15–30 minutes to set the frosting, then slice and serve.

Servings and timing

• Servings: 10–12 slices

• Prep time: 20 minutes

• Bake time: 25–30 minutes

• Assembling & chilling time: 45 minutes

• Total time: ~1 hour 30 minutes

Variations

• Lemon-raspberry twist: I add lemon zest to the cake batter and filling for brightness.

• Mixed berry version: I use a combination of raspberries, blueberries, or strawberries in the puree and garnish.

• Chocolate layer: I brush the cake layers with a thin ganache or melted chocolate before assembling for extra richness.

• Gluten-free option: I swap in a 1:1 gluten-free flour blend—texture stays tender.

storage/reheating

I store the cake in the fridge, covered, for up to 4 days. I recommend letting slices stand at room temperature for 20 minutes before serving to bring out flavor; chilling keeps frosting and filling set. This cake isn’t suited for freezing once fully assembled.

FAQs

Can I make the cake layers ahead of time?

Yes—I bake the layers a day ahead, wrap them tightly, and keep them at room temperature. I assemble and frost the cake when ready to serve.

Do I need to strain the raspberry puree?

Straining helps create smooth layers and prevents texture disruption, but I don’t mind a few seeds and sometimes skip straining.

How do I prevent frosting from melting?

I chill the cake briefly after the crumb coat, working in a cool room. Keeping frosting cold keeps it firmer while smoothing.

Can I make this without fresh raspberries?

Yes—I thaw frozen raspberries and reduce the puree over low heat if needed. I cool it completely before using to avoid softening the frosting.

Is it okay to skip the raspberry layer?

Absolutely—I still enjoy it as a simple cream cheese–frosted vanilla cake—the raspberry layer adds visual and flavor brightness, but the cake stands beautifully on its own.

Conclusion

I hope this Raspberry Cream Cheese Layer Cake brings elegance, flavor, and celebration to my table. It’s light yet luxurious, colorful yet classic, and always delights anyone I serve. Enjoy each creamy, fruity slice!

Print