Velvety vanilla and raspberry cake with cream cheese: a light but delicious treat for all occasions

Velvety vanilla and raspberry cake with cream cheese: a light but delicious treat for all occasions

This velvety vanilla and raspberry cake is a delicious treat that combines the creamy texture of cream cheese with the rich flavors of vanilla and the acidity of raspberries. Gaining immense popularity for its simplicity and delicious taste, this recipe offers guilt-free indulgence, making it a perfect choice for health-conscious dessert lovers. The cake is soft, moist, and packed with vibrant flavors that meld beautifully with every bite.


Why you will love it

What sets this cake apart is its perfect balance of flavor and texture. The cream cheese makes the cake incredibly moist and creamy, while the vanilla adds a sweet, aromatic depth. Fresh or frozen raspberries provide a juicy, tangy contrast that cuts through the sweetness, making each slice irresistibly refreshing. This cake is not only delicious but also versatile, making a great option for breakfast, a sweet snack or a delicious dessert.

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Perfect opportunity

This cake is ideal for any time of day and for any occasion. It's light enough for a morning treat, perfect as a sweet addition to afternoon coffee, and elegant enough for an after-dinner dessert. Whether you're hosting brunch, need a post-workout snack, or looking for a sweet bite that won't weigh you down, this cake fits perfectly into any culinary lineup.

Decorating Tips

replaces the word nice with empty enhance the appearance of this cake, lightly dust the top with powdered sugar or arrange a few fresh raspberries in a decorative pattern before serving. For a shiny finish, brush the top with a little apricot jam or warm honey to make the raspberries shine. If you're serving it as dessert, a sprig of mint or a dollop of whipped cream could add both flavor and visual appeal.

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  • 2 eggs
  • 4 pots of fresh cheese
  • 25 grams of cornstarch
  • Vanilla pod, vanilla powder or vanilla extract
  • 1 sachet of vanilla sugar
  • 30 grams of agave syrup
  • 3 handfuls of fresh or frozen raspberries


  1. Start by preheating your oven to 170°C (338°F).
  2. In a bowl, mix the cream cheese, eggs, cornstarch, vanilla sugar and agave syrup. Mix them together until well combined.
  3. Add the vanilla of your choice (extracted from a vanilla pod, vanilla powder or extract) and mix well.
  4. Line a small glass mold (approximately 15×15 cm) with baking paper and pour the mixture into the mold.
  5. Spread the raspberries evenly over the mixture.
  6. Bake in the preheated oven for approximately 40 minutes. You may need to cook a few minutes longer if using frozen raspberries, as they tend to release more moisture.
  7. Let the cake cool completely in the refrigerator for at least 2 hours before slicing to ensure it sets well.

Enjoy this exquisite velvety vanilla and raspberry cake with cream cheese, a perfect blend of lightness and decadence for any occasion!

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