Description
A spectacular dessert that perfectly balances sweet, tart, and creamy flavors with moist vanilla sponge, raspberry compote, and cream cheese frosting.
Ingredients
Scale
- 2 cups All-Purpose Flour
- 2 teaspoons Baking Powder
- ½ teaspoon Salt
- ½ cup Unsalted Butter, softened
- 1 cup Granulated Sugar
- 4 Large Eggs
- 1 teaspoon Vanilla Extract
- ¾ cup Milk
- 2 cups Fresh Raspberries
- ½ cup Granulated Sugar
- 1 tablespoon Cornstarch
- ¼ cup Water
- 16 oz Cream Cheese, softened
- ½ cup Unsalted Butter, softened
- 4 cups Powdered Sugar, sifted
- 1 teaspoon Vanilla Extract
- Additional Fresh Raspberries for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- Whisk together the flour, baking powder, and salt in a medium bowl and set aside.
- Combine the butter and sugar in a larger bowl, beating until pale and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Reduce the mixer speed and alternate adding the dry mixture and milk until just combined.
- Divide the batter between the pans and bake for 25-30 minutes, until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes before transferring to wire racks to cool completely.
- In a saucepan, combine raspberries, sugar, cornstarch, and water over medium heat.
- Cook while stirring until thickened and boiling for 1 minute, then cool completely.
- Mix cream cheese and butter until smooth, then gradually add powdered sugar and vanilla until creamy.
- Assemble the cake by spreading frosting on the first layer, adding half of the raspberry filling before topping with the second cake layer.
- Frost the top and sides of the cake, then garnish with fresh raspberries and chill in the refrigerator for at least 1 hour.
Notes
For the best results, ensure all dairy is at room temperature before mixing. For a cleaner frosting finish, apply a crumb coat and chill before the final layer.
- Prep Time: 30
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: Raspberry Cake, Layer Cake, Cream Cheese Frosting, Summer Dessert