There are so many different cakes out there, the flavor combinations are endless. In the past year I’ve been trying to come up with new cake recipes for the blog, so I’ve had had my fair share of cakes. Some were delicious at first but after a few spoonfuls I’d feel kind of sick. Some cakes are just too heavy and sweet for me to enjoy. This cake is very different. It has subtle hint of honey in the batter and a nice tartness from the fresh raspberries in each layer. The cream is still pretty sweet, but the raspberries do great job of balancing it all out. It’s such a light, yet satisfying cake, it’s hard to stop eating it… not sure if that’s a good or bad thing 😉

 

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Ingredients: 

For the cake:
8 eggs
1 cup sugar
1/2 cup honey
1 tsp baking soda
1-2 tsp lemon juice
1 1/2 cup flour, sifted

For the filling: 
4 oz cream cheese
1 cup boiled condensed milk (dolce de leche)
1 lb sour cream
2 cups pastry pride or 16-18 oz cool whip
24 oz fresh  raspberries
2 cups walnuts, chopped

Instructions: 
1. Line 2 (12 inch) baking pans with parchment paper. Spay a generous amount of nonstick spray on the bottom and sides of each pan.

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2. In a stand mixer, lightly beat eggs just until bubbles form.

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3. Slowly add in the sugar and beat on high speed for about 10-12 minutes or until the mixture becomes thick and airy.

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4. Warm the honey in the microwave for about 15 seconds and slowly add it to the batter while the mixer is on medium speed.

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5. As you add in the baking soda, squeeze  the lemon juice on top so that all of the baking soda becomes fizzy.

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5. Using a large whisk fold in the sifted flour. You don’t want to mix vigorously. Folding the batter slowly will help retain its air consistency.

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6. Once the flour is folded in well, pour the  batter into to 2 (12 inch) round cake pans.

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7. Preheat the oven to 350 degrees Fahrenheit and bake for 10 minutes. Drop the temperature to 340 degrees and bake for another 10 minutes. A good way to know if the cake is done, is by piercing the center with a toothpick… If the toothpick comes out clean, it’s done baking. The cake will seem a bit dark compared to most cakes, that’s because of the honey in the batter.

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8. Once the cake is done, remove it from the oven and let it cool for a few minutes. Transfer the cake to a cooling rack and let it cool down completely.

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9. Using a handheld mixer, combine the softened cream cheese and boiled condensed milk. I always have boiled condensed milk at home. If you don’t, you can make your own by submerging a can of condensed milk in water, and boiling it for 2-3 hours. Make sure it’s completed cooled before using.

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10. Add the sour cream to the cream cheese mixture and set aside.

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11. If you’re using pastry pride, beat it with the whisk attachment on high speed until stiff peaks form. If you don’t have pastry pride, you don’t need to do anything the cool whip. Once the pastry pride is whipped, reserve 1 cup, for decorating the outside of the cake.

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12. Add the cream cheese mixture to the pastry pride (or cool whip) and mix just until blended.

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13. Slice each cake in half so you end up with 4 layers.

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14. Lay 4 pieces or parchment paper onto the dish you plan to serve the cake on. That way, when you’re done decorating the cake, you just pull out each piece one by one and your serving dish is nice and clean.

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15. Spread 2 cups of the cream onto the first layer of cake then add an even layer of raspberries on top.

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16. Add the next cake layer and repeat step. You should end up with 3 layers of raspberries and cream.

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15. Place the 4th cake layer on top and spread the rest of the cream on the top and sides of the cake.

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16. Chop the walnuts and sprinkle them over the entire cake. You can leave the cake as is, or you can decorate it however you want.

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Layered Raspberry Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • For the cake:
  • 8 eggs
  • 1 cup sugar
  • ½ cup honey
  • 1 tsp baking soda
  • 1-2 tsp lemon juice
  • 1½ cup flour, sifted
  • For the filling:
  • 4 oz cream cheese
  • 1 cup boiled condensed milk (dolce de leche)
  • 1 lb sour cream
  • 2 cups pastry pride or 16-18 oz cool whip
  • 24 oz fresh raspberries
  • 2 cups walnuts, chopped
Instructions
  1. Line 2 (12 inch) baking pans with parchment paper. Spay a generous amount of nonstick spray on the bottom and sides of each pan.
  2. In a stand mixer, lightly beat eggs just until bubbles form.
  3. Slowly add in the sugar and beat on high speed for about 10-12 minutes or until the mixture becomes thick and airy.
  4. Warm the honey in the microwave for about 15 seconds and slowly add it to the batter while the mixer is on medium speed.
  5. As you add in the baking soda, squeeze the lemon juice on top so that all of the baking soda becomes fizzy.
  6. Using a large whisk fold in the sifted flour.
  7. You don't want to mix vigorously. Folding the batter slowly will help retain its air consistency.
  8. Once the flour is folded in well, pour the batter into to 2 (12 inch) round cake pans.
  9. Preheat the oven to 350 degrees Fahrenheit and bake for 10 minutes. Drop the temperature to 340 degrees and bake for another 10 minutes. A good way to know if the cake is done, is by piercing the center with a toothpick... If the toothpick comes out clean, it's done baking. The cake will seem a bit dark compared to most cakes, that's because of the honey in the batter.
  10. Once the cake is done, remove it from the oven and let it cool for a few minutes. Transfer the cake to a cooling rack and let it cool down completely.
  11. Using a handheld mixer, combine the softened cream cheese and boiled condensed milk. I always have boiled condensed milk at home. If you don't, you can make your own by submerging a can of condensed milk in water, and boiling it for 2-3 hours. Make sure it's completed cooled before using.
  12. Add the sour cream to the cream cheese mixture and set aside.
  13. If you're using pastry pride, beat it with the whisk attachment on high speed until stiff peaks form. If you don't have pastry pride, you don't need to do anything the cool whip. Once the pastry pride is whipped, reserve 1 cup, for decorating the outside of the cake.
  14. Add the cream cheese mixture to the pastry pride (or cool whip) and mix just until blended.
  15. Slice each cake in half so you end up with 4 layers.
  16. Lay 4 pieces or parchment paper onto the dish you plan to serve the cake on. That way, when you're done decorating the cake, you just pull out each piece one by one and your serving dish is nice and clean.
  17. Spread 2 cups of the cream onto the first layer of cake then add an even layer of raspberries on top.
  18. Add the next cake layer and repeat step. You should end up with 3 layers of raspberries and cream.
  19. Place the 4th cake layer on top and spread the rest of the cream on the top and sides of the cake.
  20. Chop the walnuts and sprinkle them over the entire cake. You can leave the cake as is, or you can decorate it however you want.