Raspberry Swirl Cake with Cream Cheese Frosting

Raspberry Swirl Cake with Cream Cheese Frosting

Prep Time: 1 hr 15 mins
Cook Time: 28-30 mins
Total Time: 2 hrs
Yield: 1 2-layer 8-inch cake

Ingredients

For the Cake:

• 8 oz cream cheese, softened (226g)
• 1 ½ sticks unsalted butter, softened (168g)
• 2 cups sugar (400g)
• 4 large eggs, room temperature
• 3 cups cake flour (342g)
• 2 tsp baking powder (8g)
• ½ tsp baking soda (3g)
• ½ tsp salt (3g)
• 1 cup buttermilk (242g)
• ¼ cup vegetable oil (54g)
• 1 tbsp almond extract (12g)

For the Raspberry Swirl:

• ⅓ cup seedless raspberry jam (90g)
• Optional: ½ tsp raspberry extract or 1 tsp raspberry Jell-O powder
• 1 cup reserved cake batter

For the Sweetened Whipped Cream Filling:

• 1 cup heavy cream (240g)
• ¼ cup confectioners’ sugar (29g)
• 1 tsp vanilla extract (4g)

For the Cream Cheese Frosting:

• 2 sticks (226g) unsalted butter, slightly softened
• 16 oz cream cheese, softened (452g)
• 2 tsp vanilla extract (8g)
• ½ tsp salt (2g)
• 6 to 6 ½ cups confectioners’ sugar (690g to 747g)

Instructions

1. Preheat the Oven: Preheat your oven to 325°F (163°C). Grease and flour three 8-inch cake pans, lining the bottoms with parchment or wax paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
3. Mix Wet Ingredients: In another bowl, combine buttermilk, vegetable oil, and almond extract. Set aside.
4. Cream Butter and Cheese: In the bowl of a mixer, beat the softened butter and cream cheese at medium speed until smooth. Gradually add the sugar, mixing for 2-3 minutes until fluffy.
5. Incorporate Eggs: Add the eggs one at a time, mixing until the yolks disappear.
6. Combine Mixtures: With the mixer on low speed, alternately add the dry and wet ingredients, starting and ending with the dry mixture. Mix until just incorporated, scraping down the bowl as needed.
7. Prepare the Raspberry Swirl: In a separate bowl, take 1 cup of the batter and mix in the raspberry jam and optional raspberry flavoring. Stir until well blended.
8. Fill the Cake Pans: Divide the plain batter evenly among the three pans (about 1 cup per pan). Drop spoonfuls of the raspberry batter on top of the plain batter in each pan. Add the remaining plain batter on top, then any leftover raspberry batter. Use a knife to swirl the batters together.
9. Bake: Bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 5-10 minutes before turning them out onto a wire rack to cool completely.

For the Sweetened Whipped Cream Filling:

1. Chill Equipment: Chill a mixing bowl and beaters/whisk attachment in the freezer for 10 minutes.
2. Whip Cream: Add the heavy cream, confectioners’ sugar, and vanilla to the chilled bowl. Beat on low speed, gradually increasing to medium-high until soft peaks form. Watch closely to avoid over-beating.

For the Cream Cheese Frosting:

1. Mix Butter and Cream Cheese: Cut the butter into slices and beat on low to medium speed until smooth. Add the cold cream cheese and continue beating until well blended.
2. Add Vanilla and Sugar: Mix in vanilla, then gradually add the confectioners’ sugar, beating on low speed until incorporated. Cover the bowl to minimize powdered sugar clouds.
3. Beat Until Fluffy: Increase the speed and beat until fluffy, taking care not to over-beat. If too soft, refrigerate briefly to firm up.

Assemble the Cake:

1. Layer the Cake: Place the first layer on a cake plate. Pipe a dam of cream cheese frosting around the edge, then spread a thin layer of raspberry jam on top, followed by the whipped cream filling.
2. Repeat Layers: Add the second cake layer and repeat the steps. Place the third layer on top and fill any gaps with frosting.
3. Crumb Coat: Apply a thin layer of frosting around the cake (crumb coat). Chill in the freezer for 10-15 minutes or longer in the refrigerator.
4. Final Frosting: Apply a final coat of frosting, creating a textured look if desired. Pipe a large shell border on top using a 1M piping tip, and decorate with fresh raspberries.

Notes:

• Cake Flour Substitute: To make cake flour from all-purpose flour, remove 2 tbsp of flour per cup and replace with 2 tbsp of cornstarch. For this recipe, use 3 cups of all-purpose flour, removing 6 tbsp and replacing with 6 tbsp of cornstarch.
• Buttermilk Substitute: Mix 1 tbsp vinegar or lemon juice with enough milk to make 1 cup. Let it sit for 5 minutes before using.
• Raspberry Swirl Enhancements: If desired, enhance the raspberry flavor with raspberry extract or Jell-O powder and add coloring gel for a pop of color.

Enjoy your delightful Raspberry Swirl Cake!