Raspberry Dream Cake

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!

Raspberry Dream Cake collage

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!

Raspberry Dream Cake with slice missingRaspberry Dream Cake - layers of moist vanilla cake, raspberry filling and cream cheese frosting

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.

overhead image of raspberry dream cakeraspberry dream cake slice with bite on fork

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!

raspberry dream cake recipeslice of raspberry dream cake

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

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Raspberry Dream Cake - layers of moist vanilla cake, raspberry filling and cream cheese frosting

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


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!


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 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


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.
11. 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.
12. Combine the sugar and cornstarch in a medium saucepan. Stir in the raspberry puree.
13. Cook over medium heat, stirring consistently until mixture thickens and comes to a boil, about 8-10 minutes.
14. Allow to boil for 1 minute, then remove from heat. Refrigerate and allow to cool completely.
15. 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.
16. Add about half of the powdered sugar and mix until well combined and smooth.
17. Add the vanilla extract and salt mix until well combined.
18. Add the remaining powdered sugar and mix until well combined and smooth.
19. 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.
20. Place the first cake on a serving plate or a cardboard cake round.
21. 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.
22. Place the second cake on top and add another dam of frosting and the remaining raspberry filling.
23. Top the cake with the final cake layer and frost with the remaining frosting. Refer to my tutorial, if needed.
24. 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.
25. Refrigerate cake until ready to serve. Cake is best when allowed to sit out for an hour or two before serving so that it comes a little closer to room temperature. Cake is best when stored well covered for 3-4 days.

Keywords: raspberry cake, vanilla cake recipe, raspberry cake filling, vanilla cake with raspberry filling

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Recipe rating

  1. Samantha L

    I’m going to try out this recipe this week. I’m just wondering if there’s something I can substitute the vegetable oil with. I’m soy free, so we try to stay away from it.

    1. Lindsay

      It should last about a week. I would probably make it a few days ahead at most so it doesn’t go bad in the cake if you have leftovers.

  2. Wanzhu Zhao

    This is a great recipe, the only thing I changed was the amount of sugar in every single component otherwise it’s just too sweet. I knew from looking at the amount it would be too much for my family’s taste so used 1 cup for the cake, half a cup for the raspberry and five cups for the icing. It turned out great. I love the reverse creaming method, very light crumb and perfect texture for the frosting. The other thing is I don’t have vanilla extract so I used two vanilla beans instead. Great flavor, im saving this for future as well!

  3. Ann

    I made this for my son’s birthday and it was perfect. I tried it again as a practice for my daughter’s wedding…doubled the recipe and used 12″ pans. It turned our totally rubbery. Any suggestions?

    1. Lindsay

      I’m glad you enjoyed it the first time around! I don’t really make any 12 inch cakes, so it’s hard for me to say exactly. I wouldn’t think that that would change the result. I’m not really sure, I’m sorry.

  4. Ivy

    My 8 year old requested raspberry filing cake and while I would normally make a copycat bundt cake from a well known place – I decided to try yours. I did reduce the powdered sugar leaving out 250g in the icing, which by the way came out just as great and not overly sweet, but the cake itself seemed quite dry despite baking it for only 22 min. I was hoping for a more moist cake. Edible but on the hunt for something more moist.

  5. Kathryn

    This cake recipe was awesome!!! I made this dairy and gluten free and it was still amazing! You could not tell that it was gluten or dairy free at all. It was so fluffy and light! I used King Arthur gluten free flour, almond milk, and country crock dairy free butter. It got RAVE reviews from my family. Thank you so much for the amazing recipe.

  6. Erin

    Sounds amazing. I am going to add lemon zest and some lemon juice to turn this into a lemon cake. I was also wondering if I could substitute the milk for buttermilk in this recipe. 😉

    1. Lindsay

      I would probably recommend you check out some of my lemon cake recipes if you want lemon cake layers. There’s a lot of acidity in lemon and buttermilk, so you need some baking soda usually to balance that out. Just adding lemon to this cake may not give you the results you want.

  7. Amber

    Hello! I am trying out this recipe this week and was wondering if I can make the raspberry filling a day in advance and refrigerate? Thanks!

  8. Camilla M

    Hi Lindsay,
    This cake sounds interesting. But I’m curious about why it seems more complicated than most cake recipes. Usually it’s adding dry ingredients to wet and done. Adding the butter to the dry flour sounds odd. Can you tell the purpose of this step?
    Thank you,

    1. Lindsay

      It’s just one of several different methods for cake making. As I mentioned in the blog post, it’s called the reverse creaming method. It creates a different textured cake. I personally really enjoy it. Feel free to give it a try!

  9. Liz Hewitt

    Thank you so much for replying. I baked the cake at 160 Celsius. It turned out fine except some of the mix leaked through the loose bottom of the tin.

  10. Liz Hewitt

    Hi Lindsay,
    I’m going to bake this cake later today. I made your chocolate cake and it was wonderful!
    Just a quick question…should I drop the oven temperature by 10 degrees as my oven is fan assisted and in degrees Celsius?

    1. Lindsay

      I wouldn’t adjust it for a convection oven. Mine is convection as well. Not sure about the celsius part though. I’d guess it should stay the same, but in celsius.

  11. Debbie

    Thanks for sharing your thoughts. I agree, ganache would be my go-to as well so I was stumped when she wanted a white cake with berry — just can’t see putting chocolate on that. I’ll be giving it a try this weekend, wish me luck!

    1. Lindsay

      You could try using white chocolate ganache. That might work better than regular chocolate. I hope it goes well!

  12. Debbie

    My daughter wants a white cake with raspberry filling for her birthday and your recipe looks perfect. However I was going to decorate the cake as a Tiffany’s gift box (her theme), so I would love your thoughts on how to adjust the recipe if I were to cover the entire cake with the blue fondant. Would you recommend the cream cheese icing as the base beneath the fondant, or would buttercream be better, or does it matter? Any other tips? Thanks!

    1. Lindsay

      I really don’t work with fondant much and don’t cover cakes with it, so take my advice with a grain of salt. But if you cover the cake after refrigerating it, the frosting should be nice and firm (either cream cheese frosting or buttercream) so I imagine it would be fine. Back when I did cover some cakes with fondant though, I preferred ganache because it ended up giving me harder edges, which I preferred. Buttercream tends to end up having a softer edges after being covered.

  13. Ashley

    Hi! I wanted to make this cake for a christmas dinner but in cupcake form because I loved it so much when I made it for Valentine’s Day. How long should I bake for if I decide to do that?

    Thank you@

  14. Maya

    Made this cake for a cousins birthday and it was a hit! We now just use the cake recipe for all birthdays. Thanks for the amazing recipe!

  15. Christine Bashara

    I see that on the cake instructions you call for unsalted butter.  For the frosting, though, it just calls for 3/4 cup of butter.  Can I assume it’s regular salted butter.  Thanks in advance.  The cake looks lovely.  

    1. Lindsay

      You could use either honestly. The salt adds some flavor and cuts down on sweetness so it’s more a matter of preference.

About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12