Raspberry Dream Cake

Ingredients

Vanilla Cake Layers

• 1¼ cups (300 ml) milk
• 4 large eggs
• ¼ cup vegetable oil
• 1 Tbsp vanilla extract
• 2½ cups (325 g) cake flour
• 1½ cups (310 g) sugar
• 2½ tsp baking powder
• ½ tsp salt
• ¾ cup (168 g) unsalted butter, room temperature

Raspberry Filling

• 2 cups (320 g) raspberries
• 4 Tbsp (60 ml) water
• 1 cup (207 g) sugar
• 3 Tbsp + ½ tsp cornstarch

Cream Cheese Frosting

• 16 oz (452 g) cream cheese, room temperature
• ¾ cup (172 g) butter, room temperature
• 10 cups (1150 g) powdered sugar
• 2 tsp vanilla extract
• Pinch or two of salt

Directions

1. Preheat the oven to 350°F. Line three 8-inch cake pans with parchment on the bottom and baking spray on the sides.
2. Combine the milk, eggs, oil, and vanilla in a large bowl. Separate out about ¾ cup of the mixture into another container; set both aside.
3. In a large mixer bowl, combine the flour, sugar, baking powder, and salt. On lowest speed, add the butter a tablespoon at a time, letting each incorporate — the mixture should resemble wet sand.
4. Add the larger portion (about 1¼ cups) of the egg mixture and stir on lowest speed until incorporated; scrape the bowl. Beat on medium-high until light and fluffy, 45–60 seconds. Scrape again.
5. On low, slowly stream in the remaining egg mixture. Scrape, then mix on higher speed until well combined, 10–15 seconds.
6. Divide the batter among the pans and bake 20–25 minutes, until a toothpick comes out clean. Cool 2–3 minutes in the pans, then turn out onto racks to cool completely.
7. Filling: Purée the raspberries and water (strain the seeds if you like). Combine the sugar and cornstarch in a saucepan, stir in the purée, and cook over medium heat, stirring, until thickened and boiling, 8–10 minutes. Boil 1 minute, then refrigerate until completely cool.
8. Frosting: Beat the cream cheese and butter until smooth. Add half the powdered sugar; mix until smooth. Add the vanilla and salt, then the remaining sugar, mixing until smooth.
9. Assembly: Level the cooled cakes with a serrated knife. Set the first layer on a plate, pipe a dam of frosting around the edge, and spread half the filling inside it. Repeat with the second layer and remaining filling. Add the final layer and frost the whole cake.
10. Decorate with piped shells and fresh raspberries. Refrigerate until ready to serve, letting it sit out an hour or two beforehand.