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Cut slice of raspberry cake showing moist crumb, whole berries, and raspberry frosting between the layers

The Best Raspberry Cake with Fresh Berry Cream Cheese Frosting

A two layer raspberry cake with berries in the buttermilk batter and a pink raspberry cream cheese frosting made from a cooked sauce. No food coloring needed.
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Prep Time 40 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 2 hours 15 minutes
Servings: 12 slice
Course: Dessert
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Raspberry Sauce
  • 1 1/2 cups fresh or frozen raspberries 185 g
  • 1 tablespoon fresh lemon juice
Cake
  • 2 1/2 cups all-purpose flour 300 g, plus 1 tablespoon for the berries
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 3/4 cup unsalted butter softened (170 g)
  • 1 1/2 cups granulated sugar 300 g
  • 3 large eggs room temperature
  • 2 teaspoons alcohol-free vanilla extract
  • 1 cup buttermilk room temperature (245 g)
  • 1 1/2 cups fresh or frozen raspberries 185 g, kept frozen if using frozen
Raspberry Cream Cheese Frosting
  • 8 ounces block cream cheese softened
  • 1/2 cup unsalted butter softened (113 g)
  • 3 1/2 cups powdered sugar sifted (420 g)
  • 1/3 cup cooled raspberry sauce
  • 1 teaspoon alcohol-free vanilla extract
  • 1/8 teaspoon fine salt
Decorating
  • 1 cup fresh raspberries about 123 g

Equipment

  • Two 8-inch round cake pans, 2 inches deep
  • Parchment paper
  • electric mixer
  • 2-quart saucepan
  • Wire cooling rack

Method
 

  1. Heat the oven to 350°F with a rack in the center. Butter two 8-inch round pans, line the bottoms with parchment, and butter the parchment.
  2. Mash 1 1/2 cups raspberries with the lemon juice in a saucepan. Simmer over medium heat for 8 to 10 minutes, stirring often, until it measures about 1/3 cup and leaves a trail behind the spoon. Cool completely.
  3. Whisk 2 1/2 cups flour, the baking powder, and 1/2 teaspoon salt in a medium bowl. Toss 1 1/2 cups raspberries with 1 tablespoon flour.
  4. Beat the butter and sugar on medium speed for 3 minutes, until pale yellow and fluffy.
  5. Beat in the eggs one at a time, 30 seconds after each, then the vanilla, until the batter is smooth and thick with no yolk streaks.
  6. Add the flour mixture in three parts, alternating with the buttermilk, beginning and ending with flour. Mix on low until no dry streaks remain.
  7. Fold in the floured raspberries with 6 to 8 gentle turns, until the batter shows pink streaks and whole berries.
  8. Divide the batter between the pans (about 675 g each) and smooth the tops. Bake at 350°F for 30 to 35 minutes, until the tops are golden and spring back and a toothpick in a berry-free spot has a few moist crumbs.
  9. Cool the layers in the pans for 15 minutes, turn them out, and cool 45 minutes more, until cool when you rest your palm on top.
  10. Beat the cream cheese and butter on medium speed for 2 minutes until smooth. Add the powdered sugar on low, then the cooled sauce, vanilla, and 1/8 teaspoon salt, and beat 1 minute until pale pink and spreadable.
  11. Spread 1 cup frosting on the first layer, scatter 1/2 cup raspberries on top, and add the second layer. Frost the top and sides and finish with the remaining berries, until the frosting looks smooth with pink flecks.

Notes

Weigh the flour (300 g for 2 1/2 cups). Scooped flour makes the cake dry.
Use frozen berries straight from the freezer, and add 3 to 5 minutes to the bake time.
Storage: refrigerate the frosted cake up to 4 days. Freeze unfrosted layers up to 2 months or frosted slices up to 1 month.