Fruity, airy and tender tastes this raspberry cake with cream cheese. It passes perfectly as a summer cake, but is also delicious all year round. With its numerous thin layers in white and pink, it enchants everyone at the dining table not only in taste, but also visually. You can find a detailed raspberry cream cheese cake recipe with exact quantities and step-by-step instructions here at the very bottom.
Tender dough, airy cream and fruity jelly
The dough for the raspberry cream cheese cake is made with sour cream and without egg. It tastes soft and fluffy. The cake cream consists of a generous portion of cream cheese, powdered sugar, although you can adjust the sweetness to taste, and butter. It tastes airy and creamy at the same time. The fruity raspberry jelly completes the taste of the cake and makes it perfect.
Ideal summer cake
Consisting of the fruity raspberry jelly and the airy cream cheese, the raspberry cream cheese cake is ideal for the summer days. It tastes light, has a sour note and is aromatic. Decorate the cake with fresh berries to give it even more fruity flavor. You’ve already conjured up a delicious summer cake. Since the raspberry jelly is made with frozen berries, you can make and enjoy the cake at any other time of the year without any problems.
How to decorate raspberry cream cheese cake?
You can decorate the raspberry cake with cream cheese according to your taste and depending on the occasion for which you made it. If you made it for an ordinary afternoon coffee at the weekend, it is enough to simply sprinkle it with the crumbs. If you want to serve the raspberry cream cheese cake at a party, you can make an extra portion of cream cheese and decorate the cake with it, as I did.
I decorated the sides of the cake using the piping bag with a very small star nozzle. With it I sprayed wavy stripes next to each other from bottom to top. For the edge of the cake, I used a large star nozzle and piped the cream in a mound shape on top of the cake and at the bottom. I also colored a portion of cream cheese cream with raspberry jelly pink and set flowers on the cake with a flower nozzle. In addition, the cake was decorated with fresh raspberries, mint leaves, chopped pistachios and flowers.
An eye-catcher for any occasion
The many thin layers in white and pink make the raspberry cream cheese cake an eye-catcher on any dining table. Beautifully decorated, it is perfect for a special occasion. Serve the layer cake on a birthday, give it to your mom for Mother’s Day or surprise your loved ones with it on Easter.
This raspberry cream cheese cake is
sweet and sour,
with many thin white and pink layers,
an eye-catcher on the dining table,
ideal for a special occasion,
perfect summer cake,
simple, but with some time to make yourself.
Raspberry cream cheese cake recipe
The recipe is not difficult, but it takes some time. Especially the baking of the many thin cake layers takes a while. Instead of 12, you can roll out fewer cake layers and make them larger in diameter to cut down on the work time. The raspberry jelly can also be made the day before and stored in the refrigerator. Here you can get a rough idea of how the preparation works and what you need for the recipe. You can find the exact quantities and step-by-step instructions for making the raspberry cream cheese cake yourself in the box recipe below.
For the cake layers you need
melted and cooled butter,
For the cream only three ingredients are needed, viz.
cold cream cheese,
butter at room temperature
and powdered sugar.
For the raspberry jelly you still need
raspberries – I had frozen ones,
and apple pectin – for a firm consistency.
How to make the raspberry cream cheese cake: here’s how (Check out the detailed recipe at the bottom.)
First, make the raspberry jelly. To do this, heat raspberries in a saucepan until juices are formed, then add sugar mixed with apple pectin and simmer for about 5 minutes. Then rub it through a sieve and let it set in a cool place.
For the dough, mix sour cream, sugar and vanilla, then add baking soda and butter. Then add flour and knead it into a soft dough. Roll out 12 thin round cake layers and bake them one after the other at 200 °C for about 7 – 8 minutes.
For the cream, whip the butter with the powdered sugar until fluffy, then add the cream cheese and whip briefly to a homogeneous cream.
Now spread each cake layer with the cream cheese, sprinkle it with the raspberry jelly and stack them on top of each other. Leave the cake in the refrigerator for a few hours. Done!
How to make raspberry cream cheese cake: tips and tricks
Instead of frozen raspberries, you can also use fresh raspberries.
Instead of raspberries, you can use other fruits, such as strawberries or currants.
You can adjust the amount of sugar for the raspberry jelly according to your taste.
When buying pectin, make sure that it is pure apple pectin without sugar or other additives. Study the list of ingredients on the packaging.
You can prepare the raspberry jelly the day before and store it in a screw-top jar in the refrigerator overnight.
The amount of flour specified in the recipe for the dough may vary. Therefore, add the flour in portions until the dough has the right consistency. It should be very soft, but not mushy and not too firm or dry.
Instead of 12, you can roll out fewer cake layers with larger diameters. This will give you a lower but wider cake than mine was.
You can adjust the amount of powdered sugar for the cream to your taste.
Do not discard the crumbs from the leftover cake layers if you do not want to sprinkle them on the cake. You can use the crumbs to make the Russian mini cake “Kartoshka”.
Did you make the raspberry cream cheese cake using this recipe? I’m looking forward to your result, your star rating and your comment here below, how you succeeded and tasted the layer cake.
Fruity, airy and tender tastes the raspberry cake with cream cheese. It passes perfectly as a summer cake, but is also delicious all year round. With its numerous thin layers of white and pink, it will enchant everyone at the dinner table not only in terms of taste, but also visually. Follow this recipe to make the raspberry cream cheese cake yourself.
Put frozen raspberries in a saucepan and heat them slowly so that they thaw and juice forms.
Add the mixture of sugar and apple pectin to the raspberries in the saucepan, stir, and bring to a boil. Cook the raspberry mixture, stirring occasionally, for about 5 minutes.
Take the raspberry mixture off the heat and rub it into a clean bowl through a sieve to remove the seeds. Then let the raspberry jelly cool at room temperature and chill it briefly to set.
Preparation of the dough
Mix sour cream, sugar, vanilla and salt and let it stand for about 5 minutes to dissolve the sugar.
Add melted and cooled butter and baking soda and mix.
Add flour in batches, a little at a time, and knead it into a very soft dough.
Divide the dough into 12 pieces. First roll one of the pieces in flour, roll it out thinly on a sheet of baking paper, cut a 20 cm diameter circle out of it, pull the baking paper with the dough circle onto a baking tray and bake the round cake layer in a preheated oven at 200 °C top and bottom heat for approx. 7 - 8 minutes. Repeat the same with all the other dough pieces and let the 12 cake layers cool down.
Roll out the leftovers from cutting the dough circles thinly, bake them in the same way as the cake layers, let them cool and crumble them finely.
Preparation of the cream
Beat softened butter and powdered sugar for about 5 minutes until fluffy and light.
Add cold cream cheese and whip briefly to a homogeneous cream.
Preparation of the cake
Fill the raspberry jelly into a piping bag with a not too big nozzle.
First spread one of the 12 cake layers with the cream cheese and pipe a few stripes of raspberry jelly on top. Place the second cake layer on top, spread it again with the cream cheese and sprinkle it a little bit with the raspberry jelly. Repeat the same with all the other cake layers, smoothing the fruit jelly on the last, upper cake layer so that it mixes with the cream.
Now spread the sides of the cake with the remaining cream and sprinkle the top and sides with the crumbs or alternatively decorate as described here in the next steps. Refrigerate the raspberry cream cheese cake for at least 5 hours or overnight.
Decorate the cake (alternative)
Beat softened butter and powdered sugar until light and fluffy, about 3 minutes.
Add cold cream cheese and whip briefly to a homogeneous cream.
Fill the cream cheese cream into different piping bags and decorate the sides, the edge of the cake with it and spray flowers from it on the cake.
Decorate the cake with fresh raspberries, mint leaves, chopped pistachios, (edible) flowers.
You can adjust the amount of sugar for the raspberry jelly to taste.
When buying pectin, make sure it is pure apple pectin without sugar or other additives.
The raspberry jelly can be made the day before and stored in a screw-top jar in the refrigerator overnight.
The amount of flour indicated for the dough may vary. Therefore, add the flour in portions until the dough gets the right consistency. It should be very soft, but not mushy and not too firm or dry.
Instead of 12, you can roll out fewer cake layers and make them larger in diameter.
You can adjust the amount of powdered sugar for the cream to taste.
The time for decorating the cake is not included in the preparation time.
Note the detailed tips and tricks for the making the raspberry cream cheese cake at the top of the post.