Raspberry Cream Cake 🍰✨
A soft, fluffy vanilla cake layered with creamy filling and juicy raspberries — light, elegant, and seriously delicious.
Ingredients
For the Cake
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
3 large eggs
1 cup sugar
1/2 cup butter, melted
1 cup milk
1 tsp vanilla extract
For the Cream Filling
1 cup heavy whipping cream
8 oz cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
For the Raspberry Layer
2 cups fresh raspberries
2 tbsp sugar
1 tbsp lemon juice
Optional Topping
Extra whipped cream
Fresh raspberries
Powdered sugar
Instructions
- Bake the Cake
Preheat oven to 350°F (175°C).
Grease and line two 8-inch cake pans.
In a bowl, whisk flour, baking powder, and salt.
In another bowl, beat eggs and sugar until light and fluffy.
Mix in melted butter, milk, and vanilla.
Gradually add dry ingredients and mix until smooth.
Divide batter into pans and bake for 25–30 minutes.
Let cakes cool completely. - Make the Raspberry Layer
In a saucepan, combine raspberries, sugar, and lemon juice.
Cook on medium heat for 5–7 minutes until slightly thickened.
Cool completely. - Prepare the Cream Filling
Beat cream cheese, powdered sugar, and vanilla until smooth.
In a separate bowl, whip heavy cream to stiff peaks.
Fold whipped cream into the cream cheese mixture. - Assemble the Cake
Place one cake layer on a plate.
Spread half the cream filling on top.
Spoon raspberry mixture over the cream.
Add second cake layer.
Top with remaining cream and decorate with raspberries.