Best 9 Raspberry Dream Layer Cake Recipes

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Indulge in a culinary delight with our Raspberry Dream Layer Cake, a masterpiece that tantalizes taste buds and captivates hearts. This extraordinary confection boasts layers of moist vanilla cake, luscious raspberry filling, and a dreamy whipped cream frosting that will transport you to a realm of pure bliss. Each bite unveils a symphony of flavors, textures, and colors, making this cake the perfect centerpiece for any special occasion. Whether you're a seasoned baker or a novice in the kitchen, our detailed recipes will guide you through the process of creating this heavenly dessert, ensuring that every layer, filling, and frosting comes together harmoniously. So, prepare to embark on a delightful journey as we unveil the secrets behind this irresistible Raspberry Dream Layer Cake.

Here are our top 9 tried and tested recipes!

13 RASPBERRY CAKES GUARANTEED TO IMPRESS



13 Raspberry Cakes Guaranteed To Impress image

These raspberry cake recipes are total show-stoppers! From layer cake to cheesecake to pound cake, these raspberry treats are sure to delight.

Provided by insanelygood

Categories     Desserts     Recipe Roundup

Number Of Ingredients 13

Raspberry Layer Cake
Lemon Raspberry Cake
Raspberry Dream Cake
White Chocolate Raspberry Cake
Chocolate Raspberry Cake
Orange Raspberry Pound Cake
White Chocolate Raspberry Bundt Cake
Raspberry Lemon Loaf Cake
No-Bake Raspberry Cheesecake
Raspberry Coffee Cake
Raspberry Cream Cake
Raspberry Cupcakes
Vanilla Raspberry Sheet Cake

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a raspberry cake in 30 minutes or less!

Nutrition Facts :

RASPBERRY DREAM CAKE



Raspberry Dream Cake image

This Raspberry Dream Cake has layers of tender, moist vanilla cake and fresh raspberry filling all covered in cream cheese frosting! It's a wonderfully simple, yet delicious cake!

Provided by Lindsay

Categories     Dessert

Time 1h55m

Number Of Ingredients 18

1 1/4 cups (300ml) milk
4 large eggs
1/4 cup vegetable oil
1 tbsp vanilla extract
2 1/2 cups (325g) cake flour
1 1/2 cups (310g) sugar
2 1/2 tsp baking powder
1/2 tsp salt
3/4 cup (168g) unsalted butter, room temperature
2 cups (320g) raspberries
4 tbsp (60ml) water
1 cup (207g) sugar
3 tbsp + 1/2 tsp cornstarch
16 oz (452g) cream cheese, room temperature
3/4 cup (172g) butter, room temperature
10 cups (1150g) powdered sugar
2 tsp vanilla extract
Pinch or two of salt

Steps:

  • Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with parchment paper in the bottom and baking spray on the sides. 2
  • . Combine the milk, eggs, vegetable oil and vanilla extract in a large bowl, then separate about 3/4 cup of the mixture into another bowl or measuring cup. About 1 1/4 cups should remain in the other bowl. Set both aside.
  • . In a large mixer bowl, combine the flour, sugar, baking powder and salt.
  • . With the mixer on the lowest speed, add the butter about a tablespoon at a time, allowing it to incorporate before adding the next tablespoon. As you add more butter, the mixture will start to clump together a bit a should end up resembling wet sand.
  • . Add the larger of the reserved egg mixture (about 1 1/4 cups) to the dry ingredients/butter mixture. Stir on the lowest speed until it's incorporated, then scrape down the sides of the bowl. 6.
  • Increase the speed to medium high and beat until light and fluffy, about 45 seconds to a minute. Scrape down the sides of the bowl. 7.
  • Turn the speed down to low and slowly add the remaining egg mixture in a slow stream until incorporated. 8.
  • Scrape the sides of the bowl, then turn speed back up and mix until well combined, about 10-15 seconds. 9.
  • Divide the batter evenly between the three cake pans and bake 20-25 minutes or until a toothpick inserted comes out clean. 10
  • Remove cakes from the oven and allow to cool for 2-3 minutes, then turn out onto a cooling rack to cool completely. The cakes will pull away from the sides of the pan a little as they cool. 11
  • To make the raspberry filling, add the raspberries and water to a food processor and puree until smooth. If you'd like, you can strain the puree to remove the seeds. 12
  • Combine the sugar and cornstarch in a medium saucepan. Stir in the raspberry puree. 13
  • Cook over medium heat, stirring consistently until mixture thickens and comes to a boil, about 8-10 minutes. 14
  • Allow to boil for 1 minute, then remove from heat. Refrigerate and allow to cool completely. 15
  • When ready to build the cake, make the frosting. Add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth. 16
  • Add about half of the powdered sugar and mix until well combined and smooth. 17
  • Add the vanilla extract and salt mix until well combined. 18
  • Add the remaining powdered sugar and mix until well combined and smooth. 19
  • To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they're flat. Refer to my tutorial, if needed. 20.
  • lace the first cake on a serving plate or a cardboard cake round. 21.
  • ipe a dam of frosting around the outside of the cake. Refer to my tutorial, if needed. Spread about 1/2 of the filling evenly on top of the cake. 22.
  • lace the second cake on top and add another dam of frosting and the remaining raspberry filling. 23.
  • op the cake with the final cake layer and frost with the remaining frosting. Refer to my tutorial, if needed. 24.
  • f desired, use a 9 inch offset spatula to create a design in the sides of the cake. Pipe shells around the top edge of the cake. I used Ateco tip 847. Finish off the cake with some fresh raspberries. 25.
  • efrigerate cake until ready to serve. Cake is best when allowed to sit out for an hour or two before serving so that it comes a little closer to room temperature. Cake is best when stored well covered for 3-4 days.

Nutrition Facts : ServingSize 1 slice, Calories 784 calories, Sugar 109.6 g, Sodium 328.4 mg, Fat 25.4 g, SaturatedFat 13.7 g, TransFat 0 g, Carbohydrate 134.3 g, Fiber 1.6 g, Protein 7.5 g, Cholesterol 97.9 mg

RASPBERRY DREAM LAYER CAKE



Raspberry Dream Layer Cake image

Another recipe from the April/May 2013 Publix Family Style magazine. Picture credit Publix. Can't wait to make this! I can just see myself sitting in the shade on a summer day, sipping lemonade with a big slice of this cake.

Provided by Julie Madawi

Categories     Cakes

Time 1h20m

Number Of Ingredients 12

1 2 layer size white cake mix
1 1/4 c water
1/2 c vegetable oil
3 egg whites
2 tsp almond extract, divided
1/2 c raspberry preserves, seedless
1/2 c butter, softened
1/2 c sour cream
5 c powdered sugar
milk
4-5 drops red food coloring
1 c raspberries, fresh

Steps:

  • 1. Preheat oven to 350 degrees. Grease and flour two 8-inch round cake pans; set aside.
  • 2. In a large bowl, combine the cake mix, water, vegetable oil, egg whites and 1 teaspoon almond extract. Beat on low speed just until combined. Beat on medium speed for two minutes more. Pour batter into the prepared pans and bake for 30 to 35 minutes or until a toothpick inserted near the centers comes out clean. Cool layers in pan on wire racks for 10 minutes. Remove the layers from pans; cool thoroughly on wire racks. If desired, using a serrated knife, level off the tops of the cakes.
  • 3. Place one of the cooled cake layers, bottom side up, on a serving platter or cake stand. Spread with the raspberry preserves. Top with remaining cake layer.
  • 4. In large mixing bowl, combine butter, sour cream and 1 teaspoon almond extract. Beat with electric mixer on medium speed for 30 seconds. Gradually beat in powdered sugar. Thin with milk to desired consistency. Add enough red food coloring to reach a light pink color
  • 5. Generously frost the top and sides of the cake with the frosting. Garnish the top of the cake with the fresh raspberries. To store cake, cover and chill in the refrigerator.

RASPBERRY-FILLED LAYER CAKE



Raspberry-Filled Layer Cake image

The fluffy exterior of this cake conceals a delicious pink filling, made simply by combining some of the frosting with raspberry jam.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 8-inch 4-layer cake

Number Of Ingredients 10

12 tablespoons (1 1/2 sticks) unsalted butter, softened, plus more for pans and wire racks
3 cups sifted cake flour (not self-rising), plus more for pans
4 teaspoons baking powder
1/2 teaspoon table salt
1 1/2 cups sugar
1 cup milk
1 tablespoon pure vanilla extract
4 large egg whites
Quick Seven Minute Frosting
1 cup raspberry jam

Steps:

  • Preheat oven to 350 degrees. Butter two 8-by-2-inch professional round cake pans, and line the bottom with parchment rounds. Butter the parchment, and dust pans with flour, tapping out any excess; set aside.
  • Sift together the cake flour, baking powder, and salt into a medium bowl, and set aside. Beat the butter in the bowl of an electric mixture fitted with the paddle attachment until it is creamy. Add the sugar to the butter in a steady stream, and continue beating until the butter is light and fluffy, about 3 minutes. Reduce speed to low, and add dry ingredients alternately with the milk and vanilla in three additions, starting and finishing with the dry ingredients; be careful not to overmix. Set batter aside.
  • In a medium metal bowl or clean bowl of an electric mixer, whisk egg whites just until stiff peaks form. Fold one-third of the egg whites into the batter until combined. Fold in remaining whites in two batches. Divide batter between prepared pans, and smooth tops with a metal spatula. Bake until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center, about 30 minutes. Let pans cool 15 minutes on a wire rack before unmolding. Loosen the sides with a small metal spatula or paring knife, and invert onto greased wire racks. To prevent the layers from splitting, invert again so that the tops are up. Cool completely before assembling cake or wrapping airtight to freeze cake for later.
  • If cakes are not level, use a serrated knife to trim tops off. Carefully slice each cake horizontally into two equal layers. (You will have four layers.) Place one-third of the frosting in a bowl, and fold in raspberry jam.
  • To assemble, place one sliced layer on an 8-inch cardboard cake round. Spread the top with 1/4 inch of raspberry frosting. Repeat with remaining layers and remaining raspberry frosting, placing the final layer bottom side up. Lightly coat the assembled cake with a thin layer of white frosting to protect against crumbs in the frosting. Finish with remaining frosting. Serve immediately, or keep refrigerated until ready to serve.

CHOCOLATE-RASPBERRY LAYER CAKE



Chocolate-Raspberry Layer Cake image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 13

One 12-ounce bag frozen unsweetened raspberries, thawed
Butter, for greasing the pans
All-purpose flour, for dusting
One 18.25-ounce box chocolate cake mix, such as Betty Crocker Super Moist Chocolate Fudge
1 1/2 cups semisweet chocolate chips, such as Ghirardelli
1/2 cup vegetable oil
3 large eggs, at room temperature
1 1/2 cups powdered sugar
1 cup unsweetened cocoa powder
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup (4 ounces) cream cheese, at room temperature
1/3 cup sour cream, at room temperature
Fresh raspberries or chocolate curls, for garnish

Steps:

  • For the puree: Place the raspberries in a blender and blend until smooth (yields 1 1/4 cups of puree). Remove 1/4 cup of puree and reserve.
  • For the cake: Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Butter and flour the bottom and sides of two 8- or 9-inch round nonstick baking pans. Set aside.
  • Place 1 tablespoon of the cake mix and the chocolate chips in a small bowl. Toss until the chocolate chips are coated.
  • In a large bowl, combine the remaining cake mix, 1 cup of the raspberry puree, vegetable oil, eggs and 1/4 cup water. Using an electric hand mixer, blend on low speed for 30 seconds. Increase the speed to medium and beat for 2 minutes, scraping the bottom and sides of the bowl with a spatula as needed. Mix in the chocolate chips. Divide the batter between the prepared pans and bake until a cake tester inserted into the center of the cakes comes out clean, 30 to 35 minutes.
  • Cool the pans on a wire rack for 15 minutes. Remove the cakes from the pans and cool completely on a wire rack, about 1 hour.
  • For the frosting: In a large bowl, combine the powdered sugar, cocoa powder, butter, cream cheese and sour cream. Using an electric hand mixer, beat on low speed until smooth. Increase the speed to high and beat until light and fluffy, about 1 minute.
  • In a small bowl, mix together 3/4 cup of the frosting and the reserved 1/4 cup puree until smooth.
  • To assemble the cake: Place one cake layer, flat side-up, on a cake stand. Using a spatula, spread the raspberry-chocolate frosting over the cake layer leaving a 1/2-inch border. Place the other cake layer on top. Frost the top and sides of the cake with the remaining chocolate frosting. Decorate with fresh raspberries or chocolate curls. Using a damp knife cut the cake into wedges and serve.
  • Cake can be made 1 day in advance. Refrigerate in an airtight plastic container. Allow the cake to stand at room temperature for 1 hour before serving.

LAYERED RASPBERRY DREAM



Layered Raspberry Dream image

A light and tasty dessert that is perfect for summer gatherings. You can substitute different fruits as well!

Provided by MommaBear

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 3h30m

Yield 12

Number Of Ingredients 12

1 ½ cups graham cracker crumbs
½ cup brown sugar
¼ teaspoon ground cinnamon
½ cup butter, melted
1 (8 ounce) package cream cheese, softened
¼ cup confectioners' sugar
1 teaspoon vanilla extract
1 (3 ounce) package raspberry-flavored gelatin mix (such as Jell-O®)
1 cup boiling water
1 tablespoon lemon juice
2 cups frozen raspberries
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • Combine graham cracker crumbs, brown sugar, and cinnamon in a bowl; stir in melted butter. Set aside 1/2 cup of graham cracker mixture; press remaining mixture into a 9x13-inch dish. Chill crust until firm, about 30 minutes.
  • Beat cream cheese, confectioners' sugar, and 1 teaspoon vanilla extract together in a bowl until soft and fluffy. Spread cream cheese mixture over graham cracker crust and chill until firm, about 30 more minutes.
  • Whisk raspberry gelatin and boiling water together in a separate large bowl until gelatin has dissolved; stir in lemon juice. Gently fold frozen raspberries into warm gelatin; cold raspberries will cause gelatin to begin to set. Spread raspberry mixture over cream cheese layer in pan.
  • Spread whipped topping over raspberries and sprinkle dessert with reserved crumb topping. Chill at least 2 more hours.

Nutrition Facts : Calories 351.1 calories, Carbohydrate 41.5 g, Cholesterol 40.9 mg, Fat 20 g, Fiber 2.2 g, Protein 3.4 g, SaturatedFat 13.2 g, Sodium 207 mg, Sugar 34.1 g

RASPBERRY-CREAM LAYER CAKE



Raspberry-Cream Layer Cake image

Pretty pink whipped cream is an irresistible filling and frosting in this delicate raspberry layer cake that comes together in just one hour. It's a light and cheerful dessert to serve at a baby shower, birthday party, or on Mother's Day.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h

Number Of Ingredients 5

Unsalted butter, for cake pans
1 recipe Classic Yellow Cake Batter
2 cups raspberries
3 tablespoons confectioners' sugar
2 cups cold heavy cream

Steps:

  • Preheat oven to 350 degrees. Lightly butter two 9-inch round cake pans (2 inches deep). Line bottoms with parchment paper; butter parchment. Divide batter between pans, firmly tap on a flat surface to remove air bubbles, and smooth tops.
  • Bake until cakes are golden and puffed and a toothpick inserted in center comes out with a few moist crumbs attached, about 30 minutes, rotating pans halfway through. Let cakes cool in pans on wire racks 10 minutes. Run a knife around edges, then invert; remove parchment. Invert cakes again and let cool completely on racks.
  • In a medium bowl, gently mash 1 cup raspberries with a fork. Stir in 1 cup whole raspberries. In a large bowl, using an electric mixer, beat cream and confectioners' sugar on high until soft peaks form, 1 minute. With a rubber spatula, gently fold raspberries into whipped cream. Place 1 cake on a cake stand or serving plate. Spread raspberry cream on top, leaving a 1/4-inch border. Top with other cake, press gently, and finish with remaining raspberry cream. Serve immediately.

Nutrition Facts : Calories 534 g, Fat 33 g, Fiber 1 g, Protein 8 g, SaturatedFat 20 g

RASPBERRIES AND CREAM LAYER CAKE



Raspberries and Cream Layer Cake image

Looking for a rich dessert to treat your guests? Then check out this red and white layered raspberry cake made using Betty Crocker™ Super Moist™ white cake mix.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h15m

Yield 20

Number Of Ingredients 19

2 1/2 cups cake flour
2 tablespoons unsweetened baking cocoa
1 teaspoon baking soda
1 cup buttermilk
2 bottles (1 oz each) red food color
1 tablespoon cider vinegar
1 teaspoon vanilla
1 cup butter, softened
1 1/2 cups granulated sugar
3 eggs
1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
2 packages (8 oz each) cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla
8 cups powdered sugar
3/4 cup seedless red raspberry jam
5 tablespoons raspberry-flavored liqueur or syrup
2 cups fresh raspberries

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of 4 (9-inch) round cake pans with shortening; lightly flour.
  • In medium bowl, mix flour, cocoa and baking soda. In 2-cup glass measuring cup, mix buttermilk, food color, vinegar and 1 teaspoon vanilla.
  • In large bowl, beat 1 cup butter and the granulated sugar with electric mixer on medium speed 2 minutes or until creamy and well blended. Add 3 eggs, one at a time, beating well after each addition. Alternately add flour mixture with buttermilk mixture, beating on low speed until blended. Pour batter evenly into 2 of the pans.
  • Bake 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
  • Meanwhile, make cake mix as directed on box, using water, oil and egg whites. Pour batter into remaining 2 pans. Bake 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
  • In large bowl, beat cream cheese and 1/2 cup butter on medium speed until light and fluffy. On low speed, beat in 2 teaspoons vanilla. Gradually beat in powdered sugar until mixed; beat on medium speed until fluffy. In small bowl, mix jam and 1 tablespoon of the liqueur.
  • Using serrated knife, cut rounded top off each white cake to level surface. Cut each red velvet cake horizontally to make 2 layers. Brush off loose crumbs. Place 1 red velvet cake layer, cut side up, on serving plate; gently brush with 2 tablespoons liqueur. Spread with half of the raspberry jam mixture. Top with 1 white cake; spread with 3/4 cup frosting. Repeat layers. Top with a third red velvet cake layer. (Reserve remaining red velvet cake layer for later use.) Spread very thin layer of frosting on side of cake to seal in crumbs. Spread remaining frosting on side and top of cake. Garnish with raspberries. Store in refrigerator.

Nutrition Facts : Calories 742, Carbohydrate 119 g, Fat 5, Fiber 0 g, Protein 6 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 461 mg

HAWAIIAN SUNSET CAKE



Hawaiian Sunset Cake image

This three-layer orange cake is pretty enough for company, but it's so simple to fix that you'll find yourself making it all the time. A boxed mix keeps it convenient while the pineapple-coconut filling makes it a crowd-pleaser. -Kara De la vega, Suisun City, California

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 16 servings.

Number Of Ingredients 13

1 package white or orange cake mix (regular size)
1-1/2 cups milk
1 package (3.4 ounces) instant vanilla pudding mix
1 package (3 ounces) orange gelatin
4 large eggs
1/2 cup canola oil
FILLING:
1 can (20 ounces) crushed pineapple, drained
2 cups sugar
3-1/2 cups sweetened shredded coconut (about 10 ounces)
1 cup sour cream
1 carton (8 ounces) frozen whipped topping, thawed
Additional coconut, toasted, optional

Steps:

  • In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, combine the pineapple, sugar, 3-1/2 cups coconut and sour cream. Set aside 1 cup for frosting. Place one cake on a serving plate; top with a third of the remaining pineapple mixture. Repeat layers twice. , Fold whipped topping into the reserved pineapple mixture. Spread over top and sides of cake. Sprinkle with toasted coconut if desired. Refrigerate until serving.

Nutrition Facts : Calories 548 calories, Fat 23g fat (12g saturated fat), Cholesterol 66mg cholesterol, Sodium 384mg sodium, Carbohydrate 80g carbohydrate (61g sugars, Fiber 2g fiber), Protein 5g protein.

Tips:

  • To ensure your cake layers are evenly baked, use a kitchen scale to accurately measure your ingredients and preheat your oven to the correct temperature before starting.
  • Allow the cake layers to cool completely before assembling the cake. This will help prevent the frosting from melting and the cake from becoming soggy.
  • When making the raspberry filling, be sure to use fresh or frozen raspberries. Do not use canned or jarred raspberries, as they will not have the same flavor or texture.
  • If you don't have a piping bag, you can use a resealable plastic bag with the corner snipped off to pipe the frosting onto the cake.
  • To make the cake even more decadent, you can add a layer of chocolate ganache between the cake layers.

Conclusion:

This raspberry dream layer cake is a show-stopping dessert that is perfect for any special occasion. With its layers of moist vanilla cake, creamy raspberry filling, and fluffy whipped cream frosting, this cake is sure to impress your guests. Be sure to follow the tips above to ensure that your cake turns out perfectly.

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