In a return to the always delicious Vanilla Bean Baking Book, I made Sarah’s outstanding raspberry cream cake, a yellow cake with a raspberry whipped cream cheese frosting for a friend’s baby shower party last weekend. The cake (and accompanying frosting) was a huge hit with everyone, and it couldn’t be easier to make. I’ll save posting the yellow cake recipe itself for another day and focus on this indulgent yet light cream cheese-based frosting.
I made a few small changes to the original recipe, replacing granulated sugar with confectioner’s sugar because I’ve never understood granulated sugar in frostings that aren’t cooked. I also halved the amount of fresh raspberries I used down from the 12+ ounces listed, in part because that’s all I grabbed at the grocery store but also because that’s all that really fit on my cake. Even with half the number of raspberries, slicing this cake without severing all the raspberries was a bit of a challenge.
Since this frosting relies on whipped cream, it should be made and served almost immediately. If you can’t do that, the next best option is assembling the cake only a couple hours before serving and storing it in the fridge until the time. Any leftovers should be stored in the fridge as well, but I’m not sure how well this frosting will hold up over time – likely it will start to weep after just a day or two, so eat more cake!
Also, note that frozen raspberries will release icy water into the frosting, ruining the texture of both the frosting and the cake, so they shouldn’t be used here.
Raspberry Cream Cake
Prep time does not include time for making the cake!
- 1 recipe yellow cake made into 2 8-or-9-inch rounds and cooled completely
- 6 ounces (170 g) full-fat cream cheese at room temperature
- ½ cup (99 g) confectioner’s sugar
- ½ teaspoon pure vanilla extract
- 1 vanilla seed or another 1 ½ teaspoon vanilla extract, seeds scraped
- ¼ teaspoon Kosher salt
- 2-3 drops pink food coloring optional
- 1 ½ cups heavy cream
- 6 ounces (160 g) fresh raspberries
In a stand mixer with the paddle attachment, beat the cream cheese on medium speed until smooth, about 1-2 minutes. Add the confectioner’s sugar, vanilla(s), salt, and food coloring (if using). Continue beating on medium until light and completely smooth, about 3 minutes.
Scrape down the bowl and replace the paddle attachment with a whisk. With the mixer running on low, add the cream very slowly, until it is fully combined. Increase the speed to medium high and whisk until stiff peaks form, scraping down the bowl as necessary, about 2-3 minutes total.
To assemble the cake, place one layer of the yellow cake on a serving platter. Top with a generous 1 cup of the whipped cream frosting (or half the frosting if you’re making a naked cake). Spread evenly over the surface, then dot about ½ the raspberries on top of the frosting.
Cover with the remaining cake layer. Frost the top and sides (or just the top as I did) with the remaining whipped cream frosting. Dot the surface with the remaining raspberries.
Serve immediately or chill for up to 2 hours prior to serving.