Description

This Raspberry Dream Cake features moist vanilla cake layers combined with a luscious raspberry filling and smooth cream cheese frosting. Perfect for celebrations, this cake balances tart berries and sweet frosting, creating a dreamy, tender, and flavorful dessert that impresses both visually and in taste.

Ingredients

Scale

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

Preheat and prepare cake 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.
Mix wet ingredients: 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.
Combine dry ingredients: In a large mixer bowl, mix together the cake flour, sugar, baking powder, and salt thoroughly.
Incorporate butter: Turn the mixer to the lowest speed and add the room-temperature butter one tablespoon at a time. Allow each tablespoon to incorporate before adding the next. The mixture will become clumpy and resemble wet sand.
Add the larger portion of wet mixture: Pour the larger portion of the reserved milk and egg mixture (about 1 1/4 cups) into the dry ingredients and butter mixture. Mix on low speed until just incorporated, then scrape down the bowl sides.
Beat for fluffiness: Increase mixer speed to medium-high and beat the batter until it is light and fluffy, about 45 seconds to one minute. Scrape down the sides again.
Add remaining wet mixture: Reduce mixer speed to low and slowly add the remaining egg mixture in a steady stream until fully incorporated. Scrape down the sides once more.
Final mix: Increase speed to medium-high and mix for another 10-15 seconds until well combined.
Divide batter and bake: Evenly distribute the batter into the prepared pans. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Cool cakes: Let cakes cool in the pans for 2-3 minutes, then remove them and transfer to wire racks to cool completely. Cakes will shrink slightly away from the pan edges as they cool.
Make raspberry filling: Puree raspberries and water in a food processor until smooth. Optionally strain to remove seeds. In a saucepan, mix sugar and cornstarch, then stir in the raspberry puree.
Cook filling: Cook the raspberry mixture over medium heat, stirring constantly until it thickens and begins to boil, about 8-10 minutes. Boil for 1 minute, then remove from heat and refrigerate until cooled completely.
Prepare cream cheese frosting: In a mixing bowl, beat the cream cheese and butter until smooth. Add half the powdered sugar and mix well, then add vanilla extract and salt, mixing again. Finish by adding remaining powdered sugar and mixing until smooth and creamy.
Level cake layers: Using a large serrated knife, level the domed top of each cake layer to create flat surfaces for stacking.
Assemble cake – first layer: Place the first cake layer on a serving plate or cake board. Pipe a frosting dam around the edge. Spread half of the raspberry filling evenly inside the dam.
Assemble cake – second layer: Place the second layer on top of the first, pipe another frosting dam around the edge, and spread the remaining raspberry filling evenly inside it.
Finish assembly: Place the final cake layer on top. Frost the entire cake with the remaining cream cheese frosting, smoothing as desired.
Decorate: Use a 9-inch offset spatula to create texture or patterns on the sides if desired. Pipe shell borders along the top edge using a piping tip (such as Ateco tip 847). Garnish with fresh raspberries.
Chill before serving: Refrigerate the cake until ready to serve. Ideally, remove from fridge 1-2 hours before serving to allow it to come closer to room temperature for optimal flavor and texture.
Storage: Store leftovers wrapped in plastic or in a cake carrier in the refrigerator. Consume within 3-4 days for best freshness.

Notes

To remove cake domes evenly, use a serrated knife or cake leveler to create flat layers for stacking.
Straining raspberry puree is optional but creates a smoother filling without seeds.
Butter and cream cheese should be at room temperature for best frosting texture.
For a more stable filling, allow raspberry mixture to chill completely before assembling the cake.
If desired, substitute vegetable oil with melted butter for a richer flavor in the cake layers.
This cake is best served at room temperature after chilling to improve flavor and texture.
Keep cake refrigerated but allow it to come to room temperature before serving for optimal taste.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: raspberry cake, vanilla cake, cream cheese frosting, layered cake, berry dessert, moist cake