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Raspberry Layer Cake with Cream Cheese Frosting and Raspberry Jelly Layers Recipe

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4.2 from 73 reviews

This luscious Raspberry Cake with Cream Cheese Frosting features a light and airy cake base layered with a tangy raspberry gelatin layer and rich cream cheese frosting. Perfectly balanced between sweet and tart, this dessert is chilled overnight to enhance the flavors and texture, making it an elegant and refreshing treat for special occasions or weekend baking projects.

  • Total Time: 3 hours 25 minutes
  • Yield: 12 servings

Ingredients

Cake

  • 6 large eggs (at room temperature)
  • 1 cup (200g) sugar, divided
  • ½ teaspoon cream of tartar (optional)
  • 1 ½ cups (180g) plain cake flour
  • ½ teaspoon salt

Raspberry Jello Layer

  • 1 cup water (divided for jelly and syrup)
  • ¾ cup (150g) sugar (for jelly)
  • 1 packet (7g/about 2 teaspoons) gelatin powder
  • 3 tablespoons (50ml) cold water
  • 10 oz (300g) raspberries (fresh or frozen)

Simple Syrup

  • 1 cup water
  • ¾ cup (150g) sugar

Cream Cheese Frosting

  • 16 oz (500g) cream cheese, at room temperature
  • ½ cup (110g) unsalted butter, at room temperature
  • 4 cups powdered sugar
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon freeze-dried raspberry powder (optional)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Line the bottom of a 9-inch springform pan with parchment paper; no need to grease the pan.
  2. Separate Eggs: Carefully separate egg whites from yolks ensuring no yolk contaminates the whites; cold eggs are easier to separate.
  3. Whisk Egg Yolks: In a mixing bowl with a whisk attachment, beat egg yolks with ½ cup sugar until pale and tripled in volume, about 5 minutes.
  4. Sift Dry Ingredients: Sift the cake flour and salt together and set aside.
  5. Beat Egg Whites: In another clean bowl, beat egg whites at medium-low speed until foamy. Add cream of tartar if using.
  6. Add Sugar to Egg Whites: Gradually add the remaining ½ cup sugar, 1 tablespoon at a time, increasing speed to medium-high until stiff peaks form, about 7-10 minutes.
  7. Combine Egg Mixtures: Gently fold one-third of the whipped egg whites into the egg yolk mixture to lighten it. Then fold in the remaining egg whites until smooth.
  8. Add Flour: Fold the sifted flour into the batter in three stages, mixing gently but thoroughly after each addition.
  9. Bake Cake: Pour batter into the prepared pan and smooth the surface. Bake for about 40 minutes, until a toothpick comes out clean. Do not open the oven door for the first 30 minutes to prevent collapse.
  10. Cool Cake: Let the cake cool for 5 minutes in the pan, then run a knife around the edge and invert onto a cooling rack. Cool completely, then wrap and refrigerate overnight to firm up for easier slicing.
  11. Prepare Raspberry Jello: Spray two 7-inch cake pans with cooking spray. Sprinkle gelatin powder over cold water to bloom for 5 minutes.
  12. Cook Raspberry Mixture: In a saucepan, combine raspberries and sugar; cook over medium-high heat, stirring and mashing berries until sugar dissolves. Stir in bloomed gelatin and cook over medium-low until gelatin melts completely.
  13. Strain and Set Jelly: Pass the mixture through a sieve to remove seeds, then divide evenly between pans. Refrigerate 2-3 hours or overnight until set.
  14. Make Simple Syrup: Combine 1 cup water and sugar in a small saucepan, bring to boil, then simmer till sugar dissolves. Cool completely.
  15. Make Cream Cheese Frosting: Beat cream cheese and butter on medium-high until fluffy, about 1 minute. Add powdered sugar and vanilla; beat on low for 1 minute then medium-high until smooth and fluffy, about 3 minutes.
  16. Prepare for Assembly: Transfer frosting to a piping bag fitted with a round tip or plain tip.
  17. Slice Cake Layers: Slice the chilled cake into 3 even layers using a cake slicer or serrated knife.
  18. Layer Cake: Place the bottom layer on a serving platter with parchment strips underneath. Brush 1/3 of chilled simple syrup onto the cake layer. Pipe and smooth a layer of cream cheese frosting, then place the raspberry jelly in the center. Pipe frosting around the jelly to create a border and cover the jelly evenly. Repeat layering with the next cake layers.
  19. Top and Frost Cake: Place the top cake layer upside down for a flat surface. Coat and smooth the entire cake with remaining frosting using an offset spatula.
  20. Decorate: Mix remaining frosting with freeze-dried raspberry powder for a pink tint. Use a piping tip (Wilton M1 recommended) to decorate the cake as desired.

Notes

  • The cream of tartar stabilizes egg whites but is optional.
  • Freeze-dried raspberry powder adds natural color and flavor but can be omitted.
  • Chilling the cake overnight makes it easier to slice cleanly.
  • Using fresh or frozen raspberries for the jelly works well; thaw frozen raspberries before use.
  • Do not open the oven door during the first 30 minutes of baking to ensure the cake rises properly.
  • Author: Madelynn
  • Prep Time: 45 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/raspberry-layer-cake-with-cream-cheese-frosting-and-raspberry-jelly-layers-recipe/