Cream Cheese Raspberry Cake

Indulge in the luscious flavors of a Cream Cheese Raspberry Cake, a perfect balance of tangy cream cheese, sweet bursts of fresh raspberries, and velvety cream cheese frosting. This moist and tender cake is made with a rich batter infused with softened cream cheese and whole milk, ensuring a delightfully soft crumb. Fresh raspberries are gently folded into the batter, adding vibrant pops of fruity flavor and natural sweetness. Topped with a generous layer of fluffy cream cheese frosting and optionally garnished with more fresh raspberries, this dessert is as beautiful as it is delicious. Ready in just an hour, this elegant cake is ideal for special occasions, afternoon gatherings, or whenever you're craving a dessert that tastes as heavenly as it looks. Perfect for raspberry cake lovers, cream cheese fans, and anyone seeking a show-stopping yet effortless dessert!

Nutriscore Rating: 40/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 10

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoons salt
• 0.5 cups unsalted butter, softened
• 1.25 cups granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 0.5 cups cream cheese, softened
• 0.75 cups whole milk
• 1.5 cups fresh raspberries
• 2.5 cups powdered sugar
• 8 ounces cream cheese (for frosting), softened
• 0.5 cups unsalted butter (for frosting), softened
• 1 teaspoons vanilla extract (for frosting)
• 0.5 cups fresh raspberries (for decoration, optional)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easier release.

Step 2

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3

In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.

Step 4

Beat in the eggs, one at a time, followed by the vanilla extract and softened cream cheese. Mix until well combined.

Step 5

Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.

Step 6

Gently fold in 1 1/2 cups of fresh raspberries into the batter, taking care not to crush them.

Step 7

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Step 8

Bake in the preheated oven for 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

Step 9

Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Step 10

Prepare the frosting by beating the softened cream cheese and butter together until creamy and smooth. Add the powdered sugar and beat on low speed until combined, then increase to high speed and mix until fluffy. Beat in the vanilla extract.

Step 11

Frost the cooled cake with the cream cheese frosting, spreading it evenly over the top and sides.

Step 12

Decorate the cake with additional fresh raspberries if desired. Slice and serve!

Nutrition Facts

Serving size	(1983.4g)

Amount per serving	% Daily Value*
Calories	6398.2

Total Fat 327.9g	0%
Saturated Fat 195.2g	0%
Polyunsaturated Fat 0.2g
Cholesterol 1290.3mg	0%
Sodium 3442.8mg	0%
Total Carbohydrate 798.7g	0%
Dietary Fiber 26.2g	0%
Total Sugars 580.4g
Protein 72.7g	0%

Vitamin D 239.1IU	0%
Calcium 724.4mg	0%
Iron 15.7mg	0%
Potassium 1569.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.8%

Protein: 4.5%

Carbs: 49.6%