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Raspberry Dream Cake Recipe

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4.1 from 44 reviews

Raspberry Dream Cake is a luscious layered vanilla cake filled with a sweet and tangy homemade raspberry filling and finished with a smooth, creamy cream cheese frosting. This elegant cake balances the freshness of raspberries with a rich, buttery cake and velvety frosting, perfect for celebrations or special gatherings.

  • Total Time: 1 hour 55 minutes
  • Yield: 12 servings

Ingredients

Vanilla Cake Layers

  • 1 1/4 cups (300ml) milk
  • 4 large eggs
  • 1/4 cup vegetable oil
  • 1 tbsp vanilla extract
  • 2 1/2 cups (325g) cake flour
  • 1 1/2 cups (310g) sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup (168g) unsalted butter, room temperature

Raspberry Filling

  • 2 1/2 cups (320g) raspberries
  • 4 tbsp (60ml) water
  • 1 cup (207g) sugar
  • 3 tbsp + 1/2 tsp cornstarch

Cream Cheese Frosting

  • 16 oz (452g) cream cheese, room temperature
  • 3/4 cup (172g) butter, room temperature
  • 10 cups (1150g) powdered sugar
  • 2 tsp vanilla extract
  • Pinch or two of salt

Instructions

  1. Preheat oven and prepare pans: Preheat your oven to 350°F (176°C). Line three 8-inch cake pans with parchment paper on the bottom and spray the sides with baking spray to prevent sticking.
  2. Mix wet ingredients: In a large bowl, combine the milk, eggs, vegetable oil, and vanilla extract. Reserve about 3/4 cup of this mixture in a separate bowl or measuring cup; approximately 1 1/4 cups should remain in the original bowl.
  3. Mix dry ingredients and butter: In a large mixer bowl, combine the cake flour, sugar, baking powder, and salt. With the mixer on low speed, add the butter a tablespoon at a time, ensuring it is fully incorporated before adding more. The mixture will start to resemble wet sand.
  4. Add larger portion of wet mixture: Pour the larger reserved wet mixture (about 1 1/4 cups) into the dry ingredients and butter mixture. Mix on low speed until just combined, then scrape down the sides of the bowl.
  5. Beat batter until fluffy: Increase the mixer speed to medium-high and beat for about 45 seconds to a minute until the batter is light and fluffy. Scrape the bowl’s sides again.
  6. Add remaining wet mixture: Lower the speed to low and slowly add the remaining 3/4 cup wet mixture in a steady stream until fully incorporated. Scrape down the sides again.
  7. Finalize batter: Increase mixer speed to medium and mix the batter for 10-15 seconds until thoroughly combined and smooth.
  8. Bake the cake layers: Evenly divide the batter between the three prepared pans. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  9. Cool the cakes: Remove cakes from the oven and let them cool in the pans for 2-3 minutes. Then turn them out onto a cooling rack and allow them to cool completely, during which they will slightly pull away from the pans’ sides.
  10. Make raspberry filling: Place raspberries and water in a food processor and puree until smooth. Optionally strain to remove seeds. In a saucepan, combine sugar and cornstarch, then stir in the raspberry puree.
  11. Cook raspberry filling: Heat the mixture over medium heat, stirring continually until it thickens and begins to boil, about 8-10 minutes. Boil for an additional minute, then remove from heat and refrigerate until completely cool.
  12. Prepare cream cheese frosting: In a large bowl, beat cream cheese and butter together until smooth. Add half of the powdered sugar and beat until well combined and smooth. Mix in vanilla extract and salt, then add the remaining powdered sugar and beat until smooth.
  13. Level cake layers: Using a large serrated knife, trim the domed tops off the cakes so they’re flat and even for stacking.
  14. Assemble the cake – first layer: Place the first cake layer on your serving plate or cake board. Pipe a frosting dam around the edge and spread half of the raspberry filling evenly inside the dam.
  15. Assemble the cake – second layer: Place the second cake layer on top, pipe another frosting dam around the edges, and spread the remaining raspberry filling inside.
  16. Final layer and frosting: Add the final cake layer on top and cover the entire cake with the remaining cream cheese frosting. Smooth the sides and top as desired.
  17. Decorate: Optionally use a 9-inch offset spatula to create decorative patterns on the sides of the cake. Pipe shells around the top edge using Ateco tip 847 or similar. Garnish with fresh raspberries.
  18. Chill and serve: Refrigerate the cake until ready to serve. For best texture and flavor, remove from the fridge 1-2 hours before serving to bring it closer to room temperature.
  19. Storage: Store the cake in a cake carrier or tightly wrapped with plastic wrap in the refrigerator. Consume within 3-4 days for optimal freshness.

Notes

  • Removing the cake domes ensures even layers and a level cake stack.
  • Straining the raspberry puree can enhance the texture by removing seeds if preferred.
  • Use room temperature butter and cream cheese for smoother frosting consistency.
  • Allowing the cake to come to room temperature after refrigeration improves flavor and texture.
  • This cake is best consumed within 3-4 days; store refrigerated.
  • Author: ELLA
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/raspberry-dream-cake-recipe/