Are you craving for a delectable dessert that will satisfy your sweet tooth? Look no further because this 1302 DIY Recipe for a Tasty White Layer Cake with a Raspberry Swirl Cheesecake Center Layer and a Raspberry Cream Frosting is here to save the day!
Ingredients
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 2 ¾ cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup raspberry jam
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 cup fresh raspberries, mashed
- Additional fresh raspberries for garnish
Instructions
- Preheat the oven to 350°F. Grease and flour three 9-inch round cake pans.
- In a large bowl, cream together the sugar and butter until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the flour mixture to the sugar mixture alternately with the milk, beginning and ending with the flour mixture.
- Stir in the vanilla extract.
- Divide the batter evenly among the prepared pans.
- Drop spoonfuls of raspberry jam over the top of each batter in each pan. Using a knife, swirl the jam into the batter.
- In a separate bowl, beat the cream cheese until smooth.
- Add the powdered sugar and vanilla extract and beat until well combined.
- Fold in the heavy cream and mashed raspberries until well combined.
- Place one cake layer on a cake plate. Spread half of the cheesecake mixture over the top of the cake. Repeat with the second cake layer and remaining cheesecake mixture.
- Top with the remaining cake layer.
- In a separate bowl, beat the heavy cream until stiff peaks form.
- Add the mashed raspberries and continue to beat until well combined.
- Frost the top and sides of the cake with the raspberry cream frosting.
- Garnish with fresh raspberries.
- Refrigerate for at least 2 hours before serving.
Nutritional Information
Serving Size: 1 slice
Calories: 720
Total Fat: 40g
Saturated Fat: 24g
Cholesterol: 185mg
Sodium: 500mg
Total Carbohydrates: 82g
Dietary Fiber: 2g
Sugar: 59g
Protein: 9g
Cooking Time
Preparation Time: 30 minutes
Bake Time: 25-30 minutes
Assembly Time: 15 minutes
Total Time: 1 hour 15 minutes
Equipment
- 3 9-inch round cake pans
- Mixing bowls
- Electric mixer
- Whisk
- Measuring cups and spoons
- Spatula
- Knife
- Cake plate
- Piping bag (optional)
Serving Suggestions
This Tasty White Layer Cake with a Raspberry Swirl Cheesecake Center Layer and a Raspberry Cream Frosting is perfect for any occasion. Serve it as a dessert after dinner or bring it to a potluck or party. Pair it with a hot cup of coffee or tea for a delightful treat.
Variations
If you’re not a fan of raspberries, you can substitute the raspberry jam and fresh raspberries with your favorite fruit preserve and fresh fruit. You can also use a different type of frosting, such as chocolate or vanilla buttercream, if you prefer. You can add nuts or sprinkles to the frosting for added texture and flavor.
Substitutions
- You can use salted butter instead of unsalted butter, but adjust the amount of salt accordingly.
- You can use low-fat milk instead of whole milk, but the cake may not be as moist.
- You can use light cream cheese instead of regular cream cheese, but the cheesecake layer may not be as creamy.
- You can use frozen raspberries instead of fresh raspberries, but thaw them before using.
Storage
Store this Tasty White Layer Cake with a Raspberry Swirl Cheesecake Center Layer and a Raspberry Cream Frosting in the refrigerator in an airtight container for up to 3 days. You can also freeze the cake for up to 2 months. Thaw the cake in the refrigerator overnight before serving.
Tips
- Make sure all the ingredients are at room temperature before starting.
- Divide the batter evenly among the cake pans for even baking.
- Use a toothpick to check if the cake is done. Insert it into the center of the cake, and if it comes out clean, the cake is done.
- Let the cake cool completely before assembling it.
- You can use a piping bag to decorate the cake with the frosting for a more professional look.
Notes
This recipe makes a 3-layer cake. If you want a smaller cake, you can halve the recipe and make a 2-layer cake instead.
Frequently Asked Questions
- Can I use a different type of cake mix?
- Can I make the cake ahead of time?
- Can I use frozen raspberries for the frosting?
Yes, you can use a white cake mix instead of making the cake from scratch.
Yes, you can make the cake layers ahead of time and freeze them until you’re ready to assemble the cake.
Yes, you can use frozen raspberries, but thaw them before using.
Personal Thoughts
This Tasty White Layer Cake with a Raspberry Swirl Cheesecake Center Layer and a Raspberry Cream Frosting is a showstopper dessert that will impress anyone who tastes it. The combination of the white cake, raspberry jam, cheesecake layer, and raspberry cream frosting is simply divine. The cake is moist and fluffy, while the cheesecake layer adds a creamy texture and tangy flavor. The frosting is light and fluffy with a hint of raspberry. It’s the perfect dessert for any occasion, and I highly recommend giving it a try!