This Raspberry Swirl Cream Cheese Cake is creamy delicious, not difficult to make, just a lot of mixing of luscious ingredients like butter, cream cheese, sugar, eggs and raspberry syrup and last but not least fresh raspberries.
For long, I have been thinking about making a cake with fruit that is very creamy and rich. The problem was, that I couldn’t get it right. Then I saw the “Bake from Scratch” issue with one layer cakes and my problem was solved. My eye caught the Strawberry cream cheese pound cake and I knew, that we were going to get along just fine.
I made some changes and the biggest one is the fruit; I used raspberries instead of strawberries, and added whole fresh raspberries to the cake as well. Furthermore, I lowered the amount a fat just a little bit without compromising the creaminess of the cake; low fat cream cheese and normal whipping cream instead of full fat cream cheese and heavy whipping cream. Instead of making my own raspberry sauce, I used raspberry syrup, a small batch product, made from raspberries, cane sugar, lemon juice.
The making of this Raspberry Swirl Cream Cheese Cake is pretty simple. You start with mixing the butter and the cream cheese, creating a bowl of rich creaminess that you can compare with your facial night cream. Add to that sugar and vanilla extract and mix that again. Then add the eggs, one by one and incorporate them, before you add the next one.
Mix the dry ingredients; flour, salt, baking powder, measure whipping cream in separate bowl and add both to the butter mixture. Alternate them, flour, cream, flour, cream, flour. Mix until combined.
Now starts the fun part. Pouring the cake together. Get 1/3 of the batter in a cake form. I used a cake pan (9x5x3 inches), sprayed with baking spray, lined with parchment paper and sprayed with baking spray again. On top of the first layer of batter pour 1/4 cup of raspberry syrup and on top of that half of the fresh raspberries. Push them just a little bit into the batter, so they don’t move when you spoon the second 1/3 of the batter on top of that. Repeat the raspberry syrup and fresh raspberries and end with the last 1/3 of cake batter. With a long wooden skewer, swirl the batter and try not to push the raspberries down. Make sure all is covered and slide the cake pan into a preheated oven of 325 degrees F.
It took me 1 hour and 30 minutes to bake the cake, the wooden toothpick came out dry and the cake was still moist.
Take the Raspberry Swirl Cream Cheese Cake out of the oven and allow to cool for approx. 15 minutes. Then take the cake out of the pan, place it on a wire rack and cool completely. Slice the cake and enjoy!
Raspberry Cream Cheese Cake
- 1/2 cup butter softened
- 4 ounces low fat cream cheese softened
- 1.5 cup granulatd sugar
- 1/2 tablespoons vanilla extract
- 3 eggs large
- 1 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon baking powder
- 1/2 cup whipping cream
- 1/2 cup raspberry syrup
- 4 ounces fresh raspberries
- Preheat the oven to 325 degrees F.
- Spray a cake pan (9x5x3 inches) with baking spray, line it with parchment paper and spray it again.
- In a bowl, mix cream cheese and butter until creamy. Add sugar and vanilla extract and beat until white and fluffy, approx. 4 minutes.
- Add eggs, one by one. Add one after the previous one is well incorporated.
- Mix flour, salt and baking powder in a second bowl and mix.
- Add flour and cream to the butter mixture. Alternate flour and cream and beat until well combined.
- Spoon 1/3 of batter into cake form, then spread half of the raspberry syrup over the batter and add half of the fresh raspberries. Push them just a little into the batter.
- Cover with 1/3 of the batter and repeat layer of raspberry syrup and fresh raspberries.
- Last layer is 1/3 of batter. With a long wooden skewer, swirl the batter and try not to push the raspberries down.
- Place cake in oven and bake approx. 1 hours and 30 minutes or when toothpick comes out clean.
- Remove from oven and allow to cool. Remove from pan and cool completely.