Raspberry Dream Cake

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This Raspberry Dream Cake has layers of tender, moist vanilla cake and fresh raspberry filling all covered in cream cheese frosting! It’s a wonderfully simple, yet delicious cake!

A Raspberry Dream Cake with a slice removed on a silver cake stand

So the boys seem to be changing so much lately and getting so grown up. They are 18 months and after their 18 month check up I can tell you that being preemies didn’t hold them back one bit. They’ve caught up fully to where they were as far as percentiles when I was pregnant with them. Ashton is up in the 90s with his percentile and Brooks is literally off the chart. Crazy boys. They are over 27 and 31 pounds and getting quite tough for me to hold at the same time.

One thing I’ve been working with them on for a little bit now is drinking from a straw and they’ve totally mastered it now, which is neat to see. They are also really discovering that they have a mind of their own and so sitting down and planting themselves when they don’t want to do what we say is becoming a very popular behavior. And their dance moves are going from a cute little bounce to full on dancing, complete with the same little bounce, stomping, swaying and arm waving. It’s my favorite.

And yet despite all their growth, they are still the same silly boys that love being outside and playing with water. They’ll be taking a big step a week from today, and starting swimming lessons. The place we are taking them does short 10 minute lessons 4 times a week for 6 weeks, so it’s a fairly big commitment. But with drowning literally being the number one death in young kids and us around water so much, it’s a skill they’ve got to have. So survival swimming begins next week!

A slice of Raspberry Dream Cake on it's side next to a fork on a grey plate
Side view of a full Raspberry Dream Cake on a silver cake stand surrounded by raspberries

The boys have also recently developed a taste for baked goods. They initially were questionable on them and now whenever they see stuff I’m working on, they know they want to try it. Eek! There’s always so much stuff around our house, I’m hiding most of it. I just don’t want to give them too many sweets too soon. They didn’t get to try this cake, but I’m sure the day is coming.

How to Make this Vanilla Cake with Raspberry Filling

Speaking of this cake, it really is a dream! It’s modeled after the Publix Raspberry Elegance Cake, which I had recently. It really struck me because the flavors are so simple and seemingly unexciting and yet, when paired together, make an elegant and classy cake. Simple enough that you could eat it any old day but nice enough for an occasion too, and certainly not boring. The cream cheese frosting really ups the game with this cake!

To start, there’s the cake layers. I’ve mentioned using the reverse creaming method in a couple of recent cakes and have used it here as well. I promise I won’t use it for every cake now, but I have kind of fallen in love with the texture it gives a cake. It’s just SO tender! And it creates a really nice, tight crumb that is reminiscent of a bakery-style cake.

To make it, you’ll combine the dry ingredients, then slowly add in the butter one tablespoon at a time until the mixture resembles wet sand. This process of adding the fat to the flour actually coats the flour to minimize gluten formation. Ultimately it results in a more tender cake and finer crumb.

A slice of Raspberry Dream Cake with a bite removed on it's side next to a fork on a grey plate
Overhead view of a full Raspberry Dream Cake topped with whole raspberries

Next, the filling is made with some fresh raspberries that are pureed in a food processor. They are then cooked with some sugar and cornstarch to sweeten and thicken it. It thickens enough to make a nice filling, but doesn’t become super thick.

Finally, you’ve got a classic cream cheese frosting. It’s hard not to love a good cream cheese frosting and the flavor it adds compliments this cake beautifully. Frost the cake with it, then decorate it as you like.

I used my favorite 9 inch offset spatula to create some decoration around the outside, then adorned it with some fresh raspberries and few pearl sprinkles. A subtle but elegant look that reflects the simplicity of the cake itself. I hope you enjoy it!

A slice of Raspberry Dream Cake on it's side next to a fork on a grey plate

More raspberry recipes to enjoy:

White Chocolate Raspberry Mousse Cake
Raspberry Almond Layer Cake
Raspberry Chocolate Layer Cake
Raspberry Cream Cheese Coffee Cake
Raspberry Goat Cheese Cheesecake
Raspberry Roll Cake

Print
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A Raspberry Dream Cake with a slice removed on a silver cake stand
Recipe

Raspberry Dream Cake

  • Author: Lindsay
  • Prep Time: 1 hour 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 55 minutes
  • Yield: 12-14 slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

This Raspberry Dream Cake has layers of tender, moist vanilla cake and fresh raspberry filling all covered in cream cheese frosting! It’s a wonderfully simple, yet delicious cake!


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

Vanilla Cake Layers

  1. Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with parchment paper in the bottom and baking spray on the sides.
  2. Combine the milk, eggs, vegetable oil and vanilla extract in a large bowl, then separate about 3/4 cup of the mixture into another bowl or measuring cup. About 1 1/4 cups should remain in the other bowl. Set both aside.
  3. In a large mixer bowl, combine the flour, sugar, baking powder and salt.
  4. With the mixer on the lowest speed, add the butter about a tablespoon at a time, allowing it to incorporate before adding the next tablespoon. As you add more butter, the mixture will start to clump together a bit a should end up resembling wet sand.
  5. Add the larger of the reserved egg mixture (about 1 1/4 cups) to the dry ingredients/butter mixture. Stir on the lowest speed until it’s incorporated, then scrape down the sides of the bowl.
  6. Increase the speed to medium high and beat until light and fluffy, about 45 seconds to a minute. Scrape down the sides of the bowl.
  7. Turn the speed down to low and slowly add the remaining egg mixture in a slow stream until incorporated.
  8. Scrape the sides of the bowl, then turn speed back up and mix until well combined, about 10-15 seconds.
  9. Divide the batter evenly between the three cake pans and bake 20-25 minutes or until a toothpick inserted comes out clean.
  10. Remove cakes from the oven and allow to cool for 2-3 minutes, then turn out onto a cooling rack to cool completely. The cakes will pull away from the sides of the pan a little as they cool.

Raspberry Filling

  1. To make the raspberry filling, add the raspberries and water to a food processor and puree until smooth. If you’d like, you can strain the puree to remove the seeds.
  2. Combine the sugar and cornstarch in a medium saucepan. Stir in the raspberry puree.
  3. Cook over medium heat, stirring consistently until mixture thickens and comes to a boil, about 8-10 minutes.
  4. Allow to boil for 1 minute, then remove from heat. Refrigerate and allow to cool completely.

Cream Cheese Frosting

  1. When ready to build the cake, make the frosting. Add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth.
  2. Add about half of the powdered sugar and mix until well combined and smooth.
  3. Add the vanilla extract and salt mix until well combined.
  4. Add the remaining powdered sugar and mix until well combined and smooth.

Build the Cake

  1. To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. Refer to my tutorial, if needed.
  2. Place the first cake on a serving plate or a cardboard cake round.
  3. Pipe a dam of frosting around the outside of the cake. Refer to my tutorial, if needed. Spread about 1/2 of the filling evenly on top of the cake.
  4. Place the second cake on top and add another dam of frosting and the remaining raspberry filling.
  5. Top the cake with the final cake layer and frost with the remaining frosting. Refer to my tutorial, if needed.
  6. If desired, use a 9 inch offset spatula to create a design in the sides of the cake. Pipe shells around the top edge of the cake. I used Ateco tip 847. Finish off the cake with some fresh raspberries.
  7. Refrigerate cake until ready to serve. If possible, remove the cake from the fridge 1-2 hours before serving so that it comes closer to room temperature.
  8. Store in a cake carrier or well wrapped with plastic in the fridge. Best if eaten within 3-4 days.

Nutrition

  • Serving Size: 1 slice
  • Calories: 785
  • Sugar: 109.6 g
  • Sodium: 329.2 mg
  • Fat: 25.4 g
  • Carbohydrates: 134.7 g
  • Protein: 7.5 g
  • Cholesterol: 97.9 mg

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205 Comments
  1. Tammy

    10 cups of powdered sugar in the frosting?! It came out so thick it wouldn’t spread at all. The cake was so dense I couldn’t even eat a whole piece. Ruined my second husband’s birthday. Will be going to the RAMBLEWOOD Publix for my cakes now.






  2. Monica

    Hi can I use home made cake flour with the reverse creaming method as some recipies advise against it . Kindly advise

    1. Lindsay

      I don’t really use cake flour much (I’m just not a big fan in most cases), and I haven’t used it with the reverse creaming method before, so I can’t really say.

    1. Lindsay

      I haven’t tried it, but you could certainly give it a try. It should be fine. I would just recommend reducing the temperature to 325.

  3. Becky

    I am wondering at what altitude you are baking at? I am at 5,000 ft and the cake worked but was a bit heavy, yet so delicious. Wondering how to get it nice and fluffy or is it a heavy cake?

    1. Lindsay

      According to google, our elevation is just below 1,000 ft. This cake has a tight crumb (which could make it feel dense), but it’s also very tender. I hope that helps!

    1. Lindsay

      That should be fine. The cake recipe should make about 24 cupcakes, but you may need a little more of the filling.

  4. Ivy

    Hello thanks for the recipe! I just want to ask if its possible to put the cake in the freezer a week before serving it? Will it still taste delicious?😊

    1. Lindsay

      Are you asking about freezing the fully frosted cake? I don’t typically recommend freezing fully frosted cakes. You could try it though. You could freeze the individual parts. However you decide to freeze it, I would recommend wrapping it well in saran wrap and foil and then thawing it in the fridge before using. If you are going to try freezing the full cake, you can flash freeze it for an hour or two and then wrap it.

  5. Dawn

    Can you make this cake the day before and leave in fridge until serving next day? Or should it not be assembled until the day of? Ty

  6. Saarah

    This looks so delicious and I can’t wait to try it. I wanted to ask though – is it ok to make the raspberry filling and Cream cheese frosting 2-3 days in advance?

    1. Lindsay

      Yes, definitely. You’ll just need to let the cream cheese frosting come back to room temperature so that it’s soft enough to spread on your cake.

  7. Morgann

    Hello! I’m hoping you see this today, I’m making the cake today for a birthday. My mixer suddenly stopped working, us using a hand mixer going to mess up the reverse creaming?

  8. Carol O'Neill

    Help me! I just made this cake. Followed the recipe EXACTLY, used fresh baking powder etc. My cakes hardly rose. They look like frisbees , about a little less than a 1/2 inch in height. I used an oven thermometer , the correct size 8 inch pans (brand new) etc. What happened? Are the cake layers supposed to be 1/2 inches (I even measured the weight of each filled pan to be sure they would all be the same.

    1. Lindsay

      The layers should each be closer to an inch tall. It sounds like your ingredients were fresh, so it may have to do with mixing. Two things to consider – you want to be sure your butter is room temperature and not too soft or too cold so that it properly coats the dry ingredients when you add it. The other is to not over mix everything at the end. It can be hard to say for sure what happened from a distance, but I hope that helps.

  9. Danyelle

    Looking forward to making this for my husband’s birthday tomorrow. I just realized my pans are 9 inches. Will they work?

  10. Holly

    Can I use this recipe for
    4-6” pans? And can I use fresh cherries instead of raspberries
    I am making a white claws cake and cherry is her favorite flavor. So that’s why I need 6” cake pans so it looks more like a can.
    Let me know what I can do to incorporate this one into that

Lindsay
About Lindsay

I’m the baker, recipe developer and photographer behind Life, Love and Sugar. I love sharing trusted recipes with helpful tips to give you great results.

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29