The weather here in Seattle has been pretty craptasitc for the last few days. You’d think that it was fall outside. Not that I don’t like fall, but I am anxious for my summer to start since July is already winding down. The one good thing about the fall like weather though is that it makes me want to be in the kitchen and ever since I watched last week’s episode of Masterchef, I’ve had a hankering for a layered cake. A cake with raspberry cream cheese filling to be more exact. So I made one. And by golly it actually turned out good.
I say actually because I usually have a really hard time baking cakes. They usually either fall, are rock hard and paper thin or stick to the pan. This time however, after some advice from friends, I decided to measure the flour by weight and use the foaming method rather than the creaming method.
The foaming method, if you are not sure, is when you beat the eggs and sugar together rather than creaming the sugar and butter. The result is a lighter airier cake. And after my success with using this method, I think that it will be my go to method from now on.
Raspberry Cream Cheese Filled CakePrint Recipe
- 8 large eggs at room temperature
- 16 ounces granulated sugar
- 1 teaspoon vanilla extract
- 2 teaspoons lemon juice
- ½ teaspoon grated lemon zest
- 16 ounces all purpose flour (about 4 cups), sifted
- 16 ounces unsalted butter, melted and cooled
Cream Cheese Filling Ingredients:
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons raspberry preserves
Buttercream Frosting Ingredients:
- ½ cup unsalted butter, softened
- 3 – 3 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 3 - 5 tablespoons milk
Preheat the oven to 350 degrees. Line 2 (9- inch round) cake pans with parchment paper.
Using a handheld mixer or a stand mixer, beat eggs, sugar, vanilla extract and lemon juice until the eggs triple in volume, about 3 minutes.
Stir in the sifted flour, mix just until blended.
Fold in the butter.
Pour batter evenly into prepared cake pans. Place in the oven and bake for 35 – 40 minutes or until a toothpick inserted comes out clean.
Allow to cool several minutes before removing from the cake pans. Place on a cooling rack to cool completely.
While you are waiting for the cakes to cool, using a handheld mixer or stand mixer to whip the softened cream cheese, 1 cup of powdered sugar and raspberry preserves together until smooth and creamy.
In another bowl, cream together ½ cup softened unsalted butter and 3 cups of powdered sugar. Once combined, beat in vanilla extract and 3 tablespoons of milk. Mixture should be thick but spreadable. If the mixture is too thick add some more milk, if it is too thin add more powdered sugar.
After the cake has cooled completely, place one layer of the cake on a serving platter. Spread the raspberry cream cheese filling on the top of cake. Place the other cake on top. Frost with the butter cream frosting. Serve