Cream Cheese Layer Cake with Raspberry Filling
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Cream Cheese Layer Cake with Raspberry Filling
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Cream Cheese Layer Cake with Raspberry Filling

Consider yourself warned: If you make this cake, you will be forever known as the greatest chef the world has ever known! This mouth-watering cream cheese layer cake with raspberry filling might just be the most delicious dessert ever created!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

Cake mix

  • 2 1/4 cups cake flour
  • 2 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup shortening
  • 1 1/3 cups sugar
  • 1 1/4 tsp vanilla
  • 2 egg whites
  • 1 cup milk

Raspberry Filling

  • 2 cups fresh raspberries
  • 1 1/4 cup sugar
  • 1 tbsp lemon juice
  • 3 oz liquid pectin

Cream Cheese Frosting

  • 8 oz cream cheese
  • 1 tsp vanilla
  • 2 3/4 cup powdered sugar

Instructions

Raspberry Filling

  1. Combine raspberries, sugar and lemon juice in 1 1/2 quart glass casserole.
  2. Microwave for 5 minutes on medium high (roast). Stir and continue cooking for 6 to 10 minutes on medium high or until bubbly. Stir in pectin. Makes about 1 cup preserves.

Cream Cheese Frosting

  1. Beat cream cheese until fluffy (about 3 minutes). Add the other ingredients and beat just until blended.

Cake

  1. Sift together flour and salt with baking powder. Cream shortening until soft and smooth, then gradually blend in 1 cup of sugar. Add vanilla extract. Stir in one of the egg whites and beat vigorously until light and fluffy. Stir in the flour mixture and milk alternately in three portions, beginning and ending with the flour; beat well after each addition.
  2. In a separate bowl, beat remaining egg white until stiff, gradually beating in the remaining sugar. Fold this mixture lightly into the batter, carefully but thoroughly so as not to deflate.
  3. Turn out into three 9-inch layer cake pans lined with wax paper or greased parchment paper on the bottom, and buttered on the sides.
  4. Bake in a 350°F oven for about 30 minutes or until cake springs back when lightly pressed with finger tips in center.
  5. Allow cake to cool in pans for five minutes, then run a butter knife along the sides to loosen. Turn out onto wire rack to cool.
  6. To assemble cake, spread filling between cake layers and cover the entire cake with frosting.

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