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
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 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

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

118 Comments
  1. Jamesyn Horton

    Absolutely delicious! I really like your recipes, I’ve made 2 now, the lemon cheesecake and this one. I think in gonna make the Snickerdoodle Cake next! I am also a fellow cinnamon lover😀. Are all the recipes on this website in your cookbook?

  2. Louise

    My son has asked for a raspberry and lemon curd cake- this looks like an awesome start. What are your thoughts on alternating layers of the raspberry filling and lemon curd?

  3. Ashley White

    I baked this cake for my birthday this past week and it turned out SO DELICIOUS!! My whole family loved it as well as a few friends I delivered a slice to. I didn’t have any 8 inch cake pans so I used 2 9 inch cake pans and the full recipe was the right amount of batter for two layers. I did have filling and frosting left over but that was to be expected with only 2 layers. Also, I read the comments that said 10 cups of sugar was necessary when I was debating whether or not to reduce it, but I put a whole bag of powdered sugar (2lbs) and I just could not open the new bag to pour in more sugar!! However, the consistency, taste, and texture of the frosting was actually perfect for me. This cake really was a dream!!
    Thank you,
    Ashley

    1. Beth

      Amazing cake! I just made for a friends birthday and everyone loved! I used 3  (8 inch) pans and had read a couple of reviews that layers seemed thin so i made 1 1/2 recipe of cake batter and it made a beautiful cake! Everyone loved the texture with reverse creaming method. The raspberry filling was perfectly sweet and spread nice  and was the exact amt of frosting with some extra to pipe edging and top! Thanks for the great recipe and i will certainly make again

  4. Donovan A Carter

    Hi! This was the first cake I’ve ever baked (for my Father’s birthday) and I gotta say, your recipe is tasty! Also, I really loved the buttercream! I am a begginner as far as making a cake from scratch so I did come across some issues with the texture and I did some things a bit differently that I think affected the end result. The cake came out a bit dense which we didn’t mind, but it was also dry. I cooked the cake for 25 minutes but I used 9 inch cake pans (i didn’t have any 8 inch ones), so I think I may have cooked for too long. I didn’t have cake flour so I made my own by sifting together some corn starch and all-purose flour. I sifted all the dry ingredients together as well. I also forgot to let the eggs get to room tepurature and I mixed all the wet ingredients before adding it to the dry (I’m unsure if this is correct or not). Long story short, I was wondering if there is a way to make the cake moister and lest dense. Sorry for the long comment, but I plan on trying to make this recipe again because I really enjoyed the flavor and I’m quite interested in baking now that I’m home much more. Thanks for the recipe!

    1. Lindsay

      When it comes to cream cheese frosting, you really do need quite a bit of powdered sugar to have a good consistency. You could try reducing it, but the frosting may not stay in place as well or be pipe-able.

  5. Kristin Voldseth

    You comment “the cake is best when stored well covered for 3-4 days”. By that do you mean the cake improves with sitting 3-4 days prior to eating; or do you mean it will keep 3-4 days when well covered and refrigerated?

  6. Reina

    Hellow, I was wondering if I could swap out the raspberries for strawberries. Would I need to change anything in the recipe if I do? Thank you.

  7. Rudi

    Made this cake at the last minute (since my cheesecake leaked inn water) for a high school graduation party.
    Instead of raspberry, I used strawberries and the cake came out beautiful and very tasty.
    Because of your recipe I received a lot of compliments.

  8. Val

    So excited to make this. This cake looks beautiful and has two of my favorite things: cream cheese frosting & raspberries. Can I prepare the raspberry filling in advance? At least puree and separate the seeds?

  9. Jo

    What Cake Flour did you use? Im trying to make this cake for Mothers day and I want it to be perfect :)! first time making a cake. 

  10. Lauren

    Hi- my sweet six year old asked for this for his birthday tomorrow. However I cannot find cake flour anywhere 😖. Would something else work?

  11. Mahsa

    Hi lovely, i want make this cake for my daughter birthday but I have only one pan and can not go outside to buy more, can I use this recipe in 1 pan? Thanks 

    1. Lindsay

      I would not recommend adding all of the cake batter to an 8 or 9 inch pan. It would take quite a while to bake and make quite a thick layer and end up very dense. You could try baking one layer at a time and do either two or three layers.

  12. Ashley

    Hi!
    I made this cake based off your recipe the other day and it was amazing! I loved the raspberry filling and the cream cheese frosting! 

    I just have a quick question, would I be able to make this cake in a 9×13 pan instead of the 8in rounds? 

    Can’t wait to try more of your recipes! 

    1. Lindsay

      I’m so glad you enjoyed it! I haven’t tried it in a 9 x 13 so I’m not exactly sure how it would turn out. If you try it though I might reduce the baking temperature to 325°.

  13. Patty

    I made your raspberry dream cake today for my husbands birthday and it turned out perfect and it was a big hit with my husband, the sweet lover, and our adult kids and grandkids.  Thank you, I know I’ll be making many more times. 

    1. Mellisa

      Hi Lindsay!

      I am wanting to make this but I know elevations are a huge difference factor in baking. I live in Colorado so when I try and make baking recipes off an online site, more than half the time the results are a flop. What is your elevation so that I may adjust the flour or leavening agents to my altitude?
      Thank you

      1. Lindsay

        I don’t really know anything about high-altitude baking and I’m not sure of my altitude, but I am in Atlanta, Georgia.

      2. Vivian

        Hi Melissa! I love in Colorado also. We are at 6700 feet. I have NEVER made any adjustments to baking when baking WITHOUT yeast. I have always had great results and have never had a problem. When I first moved here 42 years ago I used to try to make all they necessary adjustments, but now (and for many, many years) I don’t do anything differently and the results are perfect! Hope you have the same results that I have had….Good luck!!

  14. Anne Scott

    I made the raspberry filling for a chocolate cake and it was fantastic! I plan to make this actual cake soon because I love a good vanilla cake. Question on the filling, how long does it last in the fridge?

  15. Pam

     I read the reviews of this cake and just pulled cake layers out, cooled and removed and found the layers are thin.  I’ve been baking and decorating cakes for a very long time.  My ingredients are fresh as I made several cakes this week and all was good.  My question is does this cake recipe just make thin layers.  I have done reverse creaming many times before so just wanted to know Lindsay if your layer were thin?  They look and smell fantastic.  

    Thanks

    1. Lindsay

      It’s kind of difficult for me to know what “thin” means to you compared to someone else. The cake in my photos is roughly 4 inches tall, maybe a little less. So each layer is about an inch or so tall. I’m not sure if you would consider that thin or not. I will say that with the reverse creaming method, cake layers tend to pull away from the cake pan a little bit as they cool. But that’s normal and OK.

  16. Erin

    This cake tastes SO good, Lindsay! The slices looked so pretty, too, which was a big bonus! I love the raspberry filling; it’s delicious paired with cream cheese frosting. And the vanilla cake layers are so fluffy and soft. Overall, wonderful recipe! 🙂

  17. Erin

    I’m making this cake today for a dinner tonight; the cake layers I made last night, and they turned out beautifully! I love the end-result of reverse;creaming-method cakes, but my batters always seem to turn out lumpy instead of creamy. I begun to think I should just veto the recipe’s idea of adding all the wet ingredients at once and instead add them in parts, like you do here. Your recipe was perfect, Lindsay! This method yields the creamy, deliciously smooth batter I expected. I can’t wait to see how it tastes later today, with the raspberry filling and the frosting! Oh, and happy 2nd birthday to Asthon and Brooks! Hope they’re having a great day so far! 🙂

    1. Lindsay

      That is so sweet of you to remember the boys’ birthday! And I’ll actually be posting an update on them tomorrow. 🙂

  18. Gloria

    Can you tell me if this cake would freeze well? I’d love to try it, but would need to make it ahead of time.  

    1. Lindsay

      I don’t ever really freeze full cakes, so I’m not sure. If you do try it, I recommend thawing it in the fridge when you are ready.

  19. Carol

    Hi Lindsay

    I’ve been searching for a great white/ vanilla cake recipe and will be trying your reverse creaming method.  I read that you have the batter at 3 of the 8-inch cake pans. I have 3 of the 6-inch cake pans…I was thinking of using the rest of the batter for cupcakes. At what temperature and time would you say I bake this cake at if I use the 6-inch cake pans.
    By the way, I made chocolate cupcakes from your recipe…it’s definitely super thumbs up, super moist!

    Thank you
    Carol 

    Carol

    1. Lindsay

      I’m glad you enjoyed the chocolate cupcakes!

      I haven’t baked any 6 inch cakes, so I’m not really sure what the baking time would be. I’m sorry!

    2. Monica

      Hi Lindsay

      Quick question: can I make this cake in a bundt cake pan? I know the baking time would have to be adjusted. Any thoughts?

      1. Lindsay

        I honestly haven’t tried it to be able to say. I would think it would bake, it’s just a question of what the texture would be like.

  20. Sharon C Karani

    I would love to make this recipe. Would it work with vanilla buttercream frosting instead of cream cheese? I am making a 2 tier cake for a baby shower and I would prefer to use a more stable frosting.

  21. Jessica

    This cake looks delicious. I recently tried the raspberry elegance cake from publix and I was looking for a way to remake it. The thing that scares me is for the frosting recipe, it says 10 cups of sugar which is a way, too much for me. Why so many cups for this frosting? Do I really need to use that many cups of sugar, 10 whole cups of sugar seems excessive. Also since you only need the frosting for the outside of the cake, wouldn’t have alot of frosting left over?

    1. Lindsay

      Buttercreams often have a large amount of powdered sugar in them for volume and stability. Meringue based buttercreams have less sugar because of the volume added by whipping the egg whites for the meringue. The 10 cups of powdered sugar is necessary especially with cream cheese frosting to help it be stable. Cream cheese frosting is much more finicky than any other basic buttercream. If you reduce the amount of powdered sugar, you would want to reduce the overall amount of ingredients you were using in the frosting to maintain a stable consistency. You can definitely do that if you don’t think you’ll use all of the frosting. I do tend to be heavy handed with my frosting. You can read more about my cream cheese frosting recipe here. https://www.lifeloveandsugar.com/cream-cheese-frosting/

      1. Lindsay

        So I start from the bottom and use my 9 inch offset spatula to create the lines around the bottom first. I start at the bottom and swipe up. Once I’m happy with the look of the lower swipes, I do the second row. And then just to finish off the corners of the cake I did horizontal swipes around the top. I hope that helps!

  22. Brenda

    I have just finished making this cake, and will serve it tomorrow for my mom’s 96 birthday at a restaurant. The cake went great, as I have been baking for 50 years, but I was disappointed that the layers were very thin, and the cake did not look like a 3-layer cake. i did put all three pans in same oven, and they were touching a tiny bit. What went wrong. Every crumb I tasted was delicious.

    1. Lindsay

      It’s hard to say for sure what went wrong, but it sounds like they didn’t bake correctly. I wouldn’t suggest having your cake pans touching in the oven. It prevents the hot air from being able to evenly heat the cakes as they bake. That could definitely have affected it.

  23. Arminda Du

    This cake looks amazing and I’m thinking of making it for my nieces Baptism. I was wondering if you’ve tried substituting the milk with buttermilk?

    1. Amelia Boone

      I just made this cake tonight.  It is a denser cake, but  just as Lindsay described it, tighter crumb and tender.  I’m glad she said it.  I kept trying to think how to describe it, but she nailed it.  Very good cake, not too sweet.

  24. Janice

    I’m going to make this cake for an outdoor event, not sure about using a cream cheese frosting. Your vanilla frosting using butter & shortening would probably be best. Your thoughts

  25. Suzy-q

    This is a beautiful cake. Almost too pretty to eat! Did you remove the seeds from the filling? I will put this on my list of cakes to bake. Thanks, Lindsay! So glad to hear the boys are doing great!

  26. Gina

    One of the best cakes I have ever made. Made this cake today for my husband’s birthday and everyone loved it!!! The raspberry is just right not too sweet and the frosting is perfection. I don’t know if it’s the reverse creaming or having oil with the butter in the cake but whatever it is, this is the first white cake I’ve made that isn’t dry and tasteless. This is my new go to white cake recipe.
    Thank you Lindsay for the best white cake recipe.

      1. Pam

        Excited to make this. I dont have three cake pans and was thinking about two 9-inch spring forms instead. I like they are straight walled versus my slant wall cake pans anyway.
        Thoughts?

      2. Lindsay

        Two 9 inch pans should be fine. You just might need to adjust the baking time a little bit. Also be sure that you’re springform pans don’t leak.

  27. Kris Garrett

    Hey Lindsay! What a wonderful time with your boys! So many precious “firsts 💙” I was just wondering how this cake compares to the Berry Mascarpone Layer cake, not the filling but the cake part?
    Many Blessings for your beautiful boys! 
    Thx
    Kris

    1. Lindsay

      Gosh, it’s hard to compare them. It’s been a while since I made the other cake too. I remember really loving the other cake. But this one is going to have a tighter crumb and be tender in a different kind away. The other one I think is a little more airy, whereas this one is kind velvety but has a tighter crumb. I hope that helps!

    1. savannah

      Question is this cake suppose to be semi dense I’ve made it a couple of times dont know if its me doing something wrong or its just a heavier cake.

      1. Lindsay

        The reverse creaming method produces a cake that is a little more dense than the traditional creaming method – it has a tighter crumb. It sounds like that’s probably how it’s supposed to be.

  28. Erin

    Definitely making this cake! It’s absolutely gorgeous! I was pretty much sold as soon as I read “cream cheese frosting” and “reverse creaming method”. And I can’t help but feel some white chocolate ganache would be terrific along with the raspberry filling between the cake layers… 🙂

      1. Addison Milligan

        Can I use whipped cream frosting instead? Also do you have any recipes for whipped cream frosting? I want to have a lighter frosting. Do you have any other recommendations?

      2. Solange Sakem

        Hi please I would love to make this cake for my brothers birthday tomorrow but I can’t find cream cheese. It’s mascarpone or Philadelphia cheese thesame as cream cheese please?

      3. Lindsay

        Philadelphia makes cream cheese, so without seeing it to say for sure, it sounds like it might be right.

Lindsay
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