As you know, I usually share healthy recipes on my blog. I love finding healthy recipes, changing existing recipes into something healthier, or trying to create my own. But there is a time and a place for decadent recipes, and that time and place is right here and right now!
For my mom’s birthday this year, I wanted to make a Raspberry Layer Cake. I absolutely love raspberries and I absolutely love layer cakes. So I knew this recipe would be perfect.
Not only was this cake delicious, the raspberry jam in between the layers made it extremely moist. This cake was devoured by the adults and kids, with only a few crumbs left for the dog, not that I have a dog, but if I did…you know what I’m saying.
I did see some fresh raspberries on my grocer’s shelf this week, so they aren’t completely gone from stores. You could use frozen raspberries I suppose, but they might be a little wet. However, feel free to use any fruit you like; blueberries, strawberries, cherries…
Just be sure to use the same fresh fruit and fruit jam…or not, it’s completely up to you!
I won’t be providing the nutritional information for this recipe as it contains your typical sugar, eggs, and butter in it, so you know that the calorie count is going to be high. But like I said, there are certain occasions that warrant a high calorie, high fat dessert, and this was definitely one of them.
And let me tell you, I enjoyed every little bite.
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups sugar
- 4 eggs
- 2 tsp vanilla
- 3 cups all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1-2/3 cup low-fat milk
- 1 cup low-sugar raspberry jam
- 6 oz fresh raspberries
Cream Cheese Frosting:
- 10-1/2 oz (1-1/3 pkg) low-fat cream cheese, softened
- 2/3 cup unsalted butter, softened
- 6 cups icing sugar, sifted
- 2 tsp vanilla
- Preheat oven to 350F. Grease and line 2 9-inch round cake pans.
- In a large bowl, beat butter with sugar until fluffy. Beat in eggs one at a time. Beat in vanilla.
- Whisk together flour, baking powder, and salt. Stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 additions of milk. Pour into prepared pans and bake in oven for about 30 - 35 minutes, or until toothpick inserted in center of cake comes out clean. Let cool on a wire rack for 10 minutes, then remove cake from pans and let cool on rack completely.
For the cream cheese frosting:
- In a bowl, beat cream cheese with butter until fluffy. Gradually beat in sugar and vanilla.
To assemble cake:
- Slice each cake in half horizontally to make 4 layers. Spread 1/3 cup of the jam over one of the layers. Spread 1/2 cup of frosting over top of second layer; invert, frosting side down onto first layer.
- Spread 1/3 cup jam over top of stacked layers. Spread third layer with 1/2 cup of the frosting; invert, frosting side down onto stack. Spread remaining jam over top.
- Spread remaining layer with 1/2 cup of the frosting; invert frosting side down onto stack. Cover entire cake with a thin layer of frosting to seal in crumbs. Refrigerate until firm, about 30 minutes. Cover cake with remaining frosting.
- Decorate cake with fresh raspberries before serving.
To make this cake ahead: once frosted, cover loosely and refrigerate for up to 24 hours.