Description
Mary’s raspberry cream cheese layer cake combines tangy cream cheese with delicate raspberry flavors. Elegant dessert layers offer rich, balanced sweetness that satisfies discerning palates and creates memorable dining experiences.
Ingredients
Scale
- 4 large eggs
- 1 cup (200 g) granulated sugar
- ½ cup (113 g) unsalted butter, softened
- 2 cups (470 ml) all-purpose flour
- ¾ cup (180 ml) milk
- 2 tsps (10 ml) baking powder
- 1 tsp (5 ml) vanilla extract
- ½ tsp (2.5 ml) salt
- 2 cups (300 g) fresh raspberries
- ½ cup (100 g) granulated sugar
- 1 tbsp (15 ml) cornstarch
- ¼ cup (60 ml) water
- 16 oz (454 g) cream cheese, softened
- ½ cup (113 g) unsalted butter, softened
- 4 cups (480 g) powdered sugar
- 1 tsp (5 ml) vanilla extract
- Additional fresh raspberries for garnish
Instructions
- Preparation: Preheat oven to 350°F (175°C) and meticulously grease two 8-inch circular baking pans with butter and flour, ensuring comprehensive coverage.
- Dry Mixture: Whisk flour, baking powder, and salt in a medium bowl until uniformly combined.
- Butter Mixture: Utilize an electric mixer to cream butter and sugar until the mixture transforms into a pale, voluminous texture, approximately 3-4 minutes.
- Egg Integration: Methodically incorporate eggs into the butter mixture, blending thoroughly after each addition. Infuse vanilla extract for enhanced flavor profile.
- Batter Formation: Gently fold flour mixture into wet ingredients, alternating with milk. Conclude with flour mixture, mixing minimally to maintain a silky-smooth consistency.
- Baking Process: Distribute batter evenly between prepared pans, smoothing surfaces with a spatula. Bake for 25-30 minutes until a toothpick emerges clean when inserted into the center.
- Cooling Stage: Rest cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- Raspberry Filling: Combine raspberries, sugar, cornstarch, and water in a saucepan. Simmer over medium heat, stirring continuously until the mixture thickens and bubbles. Boil for one minute, then remove and cool entirely.
- Cream Cheese Frosting: Beat cream cheese and butter until impeccably smooth. Gradually blend in powdered sugar and vanilla, creating a light, spreadable consistency.
- Assembly: Position first cake layer on a serving plate. Spread cream cheese frosting and raspberry filling evenly. Carefully place second layer on top, repeating frosting and filling process.
- Finishing Touch: Completely enrobe the cake with remaining cream cheese frosting, creating a flawless exterior. Adorn with fresh raspberries for an elegant presentation.
Notes
- Chill for Success: Refrigerate the cake for 30 minutes after frosting to set the cream cheese layer and enhance flavor stability.
- Raspberry Balance: Use room temperature raspberries to prevent sudden temperature changes that might affect filling consistency.
- Prevent Soggy Layers: Create a thin cream cheese barrier on cake layers before adding raspberry filling to block moisture and maintain structural integrity.
- Frosting Perfection: Ensure cream cheese and butter are exactly room temperature for smooth, lump-free frosting that spreads effortlessly.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 350
- Sugar: 32 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg