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Raspberry Cream Cheese Layer Cake

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Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Cream Cheese Filling:
In a medium bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until smooth and creamy. Set aside.
Make the Raspberry Sauce:
In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture begins to thicken (about 5 minutes).
Stir in the cornstarch slurry and continue cooking for another 1-2 minutes until the sauce thickens. Remove from heat and let it cool.
Make the Whipped Cream Frosting:
In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Set aside.
Assemble the Cake:
Place one cake layer on a serving platter. Spread a generous amount of the cream cheese filling on top, followed by a drizzle of the raspberry sauce.
Place the second cake layer on top and frost the entire cake with the whipped cream frosting. For extra flair, you can pipe a decorative border around the edges of the cake.
Drizzle more raspberry sauce over the top of the cake and garnish with fresh raspberries if desired.
Serve:
Refrigerate the cake for at least 30 minutes before serving to allow the flavors to meld. Slice and enjoy!
Prep Time: 30 minutes | Cook Time: 30 minutes | Total Time: 1 hour | Servings: 10-12 | Calories: Approximately 450 kcal per serving
This Raspberry Cream Cheese Layer Cake is a delightful combination of moist cake, rich cream cheese filling, and a tangy raspberry sauce that brings a burst of flavor in every bite!

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