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Raspberry Cream Cake
This Raspberry Cream Cake will have your tastebuds go wild. A buttery white cake studded with fresh raspberries wrapped up in a sweet raspberry frosting.
Author: Jackie
  • 1 cup butter , softened
  • 1 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 2 whole eggs , room temperature
  • 3 egg yolks , room temperature
  • 2 1/2 cups cake flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup buttermilk , room temperature
  • 1 cup fresh raspberries
  • 1/2 tablespoon corn starch
  • Filling-
  • 1 package cream cheese (8oz block), softened
  • 1/2 cup powdered sugar
  • 1/4 cup milk
  • Raspberry Frosting-
  • 1/2 cup unsalted butter , softened to room temperature
  • 1/4 cup cream cheese , softened to room temperature
  • 3 1/2 cups powdered sugar sugar
  • 3 Tablespoons milk
  • 2 teaspoons vanilla extract
  • 1/2 cup raspberry preserves or jam
  1. For the cake-
  2. Preheat oven to 350 degrees.
  3. Grease 3 6- inch or 2 8-inch round pans.
  4. Make sure all your ingredients are room temperature.
  5. In a separate bowl, combine flour, salt, baking powder and soda and mix.
  6. Combine raspberries and cornstarch, set aside.
  7. In your mixer fitted with the paddle attachment, blend butter, sugar and vanilla at medium speed until pale and fluffy.
  8. Add eggs, one at a time, scraping the bowl after each addition.
  9. Reduce speed to low and add a cup of flour followed by 1/3 of the buttermilk.
  10. Repeat this 3 times, until you have incorporated all the flour and buttermilk.
  11. Gently fold in raspberries.
  12. Pour into pans evenly and bake about 20 minutes or until a knife is inserted and when remove is clean.
  13. Cool completely.
  14. To make the filling beat cream cheese until soft.
  15. Add powdered sugar and milk and beat until smooth.
  16. To make the frosting, beat butter and cream cheese until light and fluffy.
  17. Add jam, powdered sugar, vanilla, and milk and beat until smooth.
  18. To assemble arrange 1 cake layer, flat side up, on a cake stand. Using a spatula, spread a thin layer of cream cheese filling on top leaving a 1/2-inch border.
  19. Repeat with next layer.
  20. Using a spatula, frost the top and sides of the cake.
  21. Decorate with fresh raspberries, flowers, meringues, etc.
  22. Cut the cake into wedges with a slightly wet knife and serve.
  23. Serves 10.