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Raspberry Layer Cake with Cream Cheese Frosting and Raspberry Filling Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 10 reviews
  • Author: Evelyn
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 25 minutes
  • Total Time: 1 hour 55 minutes
  • Yield: 15 servings
  • Category: Dessert/Cake
  • Method: Baking
  • Cuisine: American

Description

This Raspberry Layer Cake is a beautifully moist and flavorful dessert featuring layers of tender cake infused with raspberry puree, a luscious cooked raspberry filling, and rich cream cheese frosting. Perfect for special occasions, this cake combines fresh and frozen raspberries to provide a vibrant color and burst of fruity taste, topped elegantly with fresh raspberries and decorative piping.

Ingredients

Cake Batter

  • 1 1/2 sticks unsalted butter, softened (170g)
  • 2 cups sugar (400g)
  • 3 large eggs, room temperature
  • 3 cups cake flour (342g)
  • 2 teaspoons baking powder (8g)
  • 1/2 teaspoon baking soda (3g)
  • 1/2 teaspoon salt (3g)
  • 1 cup sour cream (227g)
  • 10 oz frozen raspberries (for puree)
  • 1/4 cup vegetable oil (canola oil) (54g)
  • Pink Coloring Gel (optional)

Cooked Raspberry Filling

  • 12 oz frozen raspberries (340g)
  • 1/2 cup sugar (100g)
  • 3 tablespoons cornstarch (26g)
  • 1 teaspoon lemon juice (4g)

Cream Cheese Frosting

  • 2 sticks unsalted butter, slightly softened (226g)
  • 16 oz cream cheese, softened
  • 2 teaspoons vanilla extract (8g)
  • 1/2 teaspoon salt (2g)
  • 6 to 6 1/2 cups powdered sugar (690g – 747g)

Decoration

  • Fresh raspberries for topping

Instructions

  1. Preparing the Raspberry Puree: Thaw 10 oz frozen raspberries if used frozen. Puree them in a blender and strain through a fine strainer using the back of a spoon to push the puree through. Scrape the sides to collect all juice.
  2. Cooking Raspberry Puree: In a saucepan, combine the strained raspberry puree with 1/4 cup water and 2 tablespoons sugar. Cook over medium-high heat until the mixture reduces to 3/4 cup (about 10-15 minutes). If reduced too much, add water to reach the volume.
  3. Cool the Raspberry Puree: Allow the puree to cool completely before using it in the batter. It can be made ahead and refrigerated.
  4. Preparing Cake Pans: Preheat oven to 350°F (177°C). Grease and flour three 8-inch by 2-inch round cake pans, lining the bottoms with parchment paper circles.
  5. Mixing Dry Ingredients: In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
  6. Mix Wet Ingredients: In a separate bowl, combine sour cream, cooled raspberry puree, and vegetable oil. Mix with a fork and set aside.
  7. Cream Butter and Sugar: In the bowl of a stand mixer, beat softened butter until smooth. Gradually add sugar and beat on medium speed for 3 to 5 minutes until the mixture is light and fluffy.
  8. Add Eggs: Add eggs one at a time, mixing well after each addition until yolks are fully incorporated.
  9. Add Optional Coloring: If desired, add a small amount of pink coloring gel to enhance the cake color.
  10. Combine Flour and Wet Mixtures: On low mixer speed, alternately add the flour mixture and sour cream mixture to the butter mixture, starting and ending with the flour mixture (3 additions dry, 2 additions wet). Mix just until combined to avoid overmixing.
  11. Bake the Cake Layers: Pour batter evenly into prepared pans. Bake at 350°F for 22-25 minutes or until a toothpick inserted comes out clean or with few crumbs. Monitor closely as oven times may vary.
  12. Cool Cake Layers: Let cakes cool in pans for 5-10 minutes then turn out onto wire racks to cool completely.
  13. Prepare Cooked Raspberry Filling: Thaw 12 oz frozen raspberries. Puree and strain through a fine sieve to remove seeds, pressing with a spoon. Collect about 3/4 cup strained puree and add enough water to reach 1 1/4 cups.
  14. Cook Filling: In a small saucepan, whisk together raspberry juice, sugar, lemon juice, and cornstarch. Cook over medium heat, whisking constantly until thickened. Let cool before using. Store refrigerated up to one week.
  15. Make Cream Cheese Frosting: Beat butter slices until smooth. Add cream cheese and beat until incorporated. Add vanilla extract and salt. Gradually add powdered sugar while beating on low speed to avoid powder cloud. Increase speed and beat until fluffy but not too soft. Refrigerate briefly if frosting softens too much.
  16. Assemble the Cake: Place one cake layer on plate. Pipe a dam of cream cheese frosting about 1/2 inch from edge. Spread a thin layer of cooked raspberry filling inside the dam. Pipe cream cheese frosting over the filling. Repeat layering with second cake layer, filling, and frosting. Top with final cake layer.
  17. Crumb Coat and Chill: Fill gaps with frosting and apply a thin crumb coat over entire cake. Chill in freezer about 15 minutes to firm frosting.
  18. Final Frosting and Decoration: Apply final frosting layer smoothly. Texture sides as desired. Pipe border decorations (shells, stars, rosettes) using a star tip #21. Decorate the top with fresh raspberries.

Notes

  • Eggs should be at room temperature for better mixing; if in a hurry, warm in bowl of warm water for 5 minutes.
  • Straining raspberry puree is essential to remove seeds for a smooth texture in both batter and filling.
  • Pink food coloring is optional and used only to enhance the cake’s visual appeal.
  • If desired, seedless raspberry jam can substitute the cooked raspberry filling.
  • Do not overbeat the frosting to prevent it from becoming too soft; refrigerate briefly to firm if needed.
  • Use parchment paper in cake pans to ensure layers release easily and to prevent sticking.
  • The cake and frosting can be prepared a day in advance; keep refrigerated and bring to room temperature before serving.

Find it online: https://evelynscooking.com/raspberry-layer-cake-with-cream-cheese-frosting-and-raspberry-filling-recipe/