This Vanilla Raspberry Sheet Cake Recipe is a moist vanilla cake topped with a sweet and tangy cream cheese layer. The ultimate summer cake recipe.
3 Cups All Purpose Flour
2 Tbsp All Purpose Flour
1 Cup Unsalted Butter
1 Tsp Baking Soda
3 Tsp Baking Powder
1 Cup Milk
1 Tsp Salt
1+1/2 Cups Sugar
2 Tsp Vanilla
3 Cups Fresh Raspberries
1 Tbsp Orange Zest
Cream Cheese Frosting:
1+1/3 Cup Heavy Whipping Cream
1/2 Cup Powdered Sugar
8 oz Cream Cheese Softened
1 Tsp Vanilla
1/3 Cup Crushed Freeze Dried Raspberries
Wash the raspberries. Add 2 Tbsp’s all purpose flour to help the berries to not settle in the bottom of the cake.
Turn on the oven at 350F.
Line a 9×13 Sheet Pan with parchment paper.
Add purpose flour, baking powder, baking soda and salt, mix well until combined. Set aside.
Add softened unsalted butter in a stand mixer bow, whisking until creamy and smooth.
Add in the sugar whisk on a medium speed until everything is well combined and soft.
Add in the vanilla and start adding in 1 egg at a time. Whisking on low.
Add milk and dry ingre∂ιєnts alternately, keep whisk on low.
Add the remaining dry ingre∂ιєnts and the remaining 1/2 cup milk. Whisk everything together until it’s completely smooth.
Add orange zest and the prepared raspberries, using a silicone spatula to incorporate them .
Pour the batter into the prepared sheet pan.
Bake in the preheated oven for about 40-45 mins.
When you insert a toothpick into the center of one, and it comes out clean, remove it from the oven. Then let it cool completely.
For Cream Cheese Frosting:
Whisk cream cheese and heavy whipping cream with a stand mixer until softened.
Add powdered sugar. Whisk on medium until soft peaks.
Cover dollops of the prepared frosting on top of the cake once it has completely cooled.
To layer it evenly, use an offset spatula.
Decorate by sprinkle some crushed freeze dried raspberries on top or fresh raspberries.
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