Introduction

The Raspberry Dream Cake is a delightful vanilla layer cake filled with a luscious raspberry puree and topped with smooth cream cheese frosting. This cake offers a perfect balance of fruity freshness and creamy sweetness, making it an irresistible treat for any occasion.

A three-layer cake with pale yellow sponge separated by two thin layers of red fruit jam. The outside is covered smoothly with light cream frosting. The top edge is decorated with swirled cream rosettes in a pale yellow color, spaced evenly with fresh red raspberries. Several white small round sprinkles are scattered on top. The cake sits on a white round base placed on a white marbled texture surface, with extra raspberries around it. A slice is cut out, showing the inside layers clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Preheat your oven to 350°F (176°C). Prepare three 8-inch cake pans by lining the bottoms with parchment paper and spraying the sides with baking spray.
Step 2: In a large bowl, combine the milk, eggs, vegetable oil, and vanilla extract. Separate about 3/4 cup of this mixture into another bowl, leaving approximately 1 1/4 cups in the original bowl. Set both aside.
Step 3: In a large mixer bowl, mix together the cake flour, sugar, baking powder, and salt.
Step 4: With the mixer on the lowest speed, add the butter one tablespoon at a time, letting it fully incorporate before adding the next. The mixture should become crumbly and resemble wet sand.
Step 5: Add the larger portion of the egg mixture (about 1 1/4 cups) to the dry ingredients and butter. Stir on low speed until combined, then scrape down the bowl sides.
Step 6: Increase the mixer speed to medium-high and beat the batter until light and fluffy, about 45 seconds to a minute. Scrape down the sides.
Step 7: Lower the speed and slowly add the remaining egg mixture in a thin stream until incorporated. Scrape down the sides, then mix at medium-high speed for another 10-15 seconds.
Step 8: Divide the batter evenly among the prepared cake pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Allow the cakes to cool in the pans for 2-3 minutes, then turn them out onto a cooling rack to cool completely.
Step 10: For the raspberry filling, place raspberries and water into a food processor and puree until smooth. Optional: strain the puree to remove seeds.
Step 11: In a medium saucepan, combine sugar and cornstarch. Stir in the raspberry puree and cook over medium heat, stirring constantly, until thickened and boiling, about 8-10 minutes.
Step 12: Let the mixture boil for 1 minute, then remove from heat and refrigerate until completely cooled.
Step 13: To make the cream cheese frosting, beat the cream cheese and butter together in a large bowl until smooth.
Step 14: Add half the powdered sugar and mix until smooth. Then add vanilla extract and salt, mixing well. Add the remaining powdered sugar and beat until smooth.
Step 15: Trim the domes off the cakes with a serrated knife to create flat layers.
Step 16: Place the first cake layer on your serving plate. Pipe a dam of frosting around the edge to hold the filling, then spread half the raspberry filling evenly inside the dam.
Step 17: Add the second cake layer and repeat the dam of frosting and remaining raspberry filling.
Step 18: Top with the final cake layer and frost the entire cake with the remaining frosting.
Step 19: If desired, create decorative designs on the cake sides with a spatula and pipe shells around the top edge. Garnish with fresh raspberries.
Step 20: Refrigerate the cake until ready to serve. Remove from the fridge 1-2 hours before serving for the best texture and flavor.

Tips & Variations

For a smoother raspberry filling, strain the puree to remove seeds before cooking.
Room temperature ingredients blend more easily for a smooth batter and frosting.
You can substitute fresh raspberries with frozen ones—just thaw and drain excess moisture before using.
This cake pairs beautifully with a dusting of powdered sugar or a drizzle of melted chocolate for extra indulgence.

Storage

Store the cake well wrapped in plastic or in a cake carrier in the refrigerator. It’s best enjoyed within 3-4 days. To serve, remove from the fridge 1-2 hours beforehand to allow it to come closer to room temperature and soften the frosting.

How to Serve

A slice of three-layer yellow sponge cake with a smooth white frosting covering the outside and top. Between each sponge layer, there is a bright red raspberry jam filling, thick and textured. The cake slice sits on a round white plate with a subtle marbled pattern. Next to the cake are fresh whole raspberries, adding a pop of red color. White small round sprinkles are scattered lightly on the frosting edge. The background has a white marbled texture with a striped cloth underneath the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers ahead of time?

Yes, you can bake the cake layers a day or two in advance. Wrap them tightly in plastic wrap and store at room temperature or in the fridge. Make sure they are fully cooled before wrapping.

How do I prevent the frosting from becoming too soft?

Keeping the cream cheese and butter at room temperature ensures smooth frosting but avoid letting it sit out too long. Refrigerate the cake after assembling to maintain firmness, and bring to room temperature shortly before serving.