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Ingredients

Cake
  • 1 Cup sugar
  • 1 vanilla bean or 2 teaspoons vanilla extract
  • 1/2 Cup (1 stick) butter, room temperature
  • 2 large eggs, room temperature
  • 1 Package (6 ounces) Driscoll’s Raspberries
  • 2 ¼ Cup all-purpose flour, divided
  • 1 ½ Tsp. baking powder
  • 1/2 Tsp. salt
  • 1/2 Cup plain yogurt, at room temperature
Filling and frosting
  • 1 Package (6 ounces) Driscoll’s Raspberries
  • 2 Tablespoons sugar
  • 1 Tbsp. water
  • 2 Packages (8 ounces each) cream cheese, room temperature
  • 1 Package (8 ounces) mascarpone, room temperature
  • 1 ½ Cup confectioners’ sugar
  • Zest of 1/2 lemon
Garnish
  • 1 Package (6 ounces) Driscoll’s Raspberries

Directions

Cake
  1. PREHEAT oven to 360°F.
  2. BUTTER or COAT with cooking spray two 7-inch round springform pans (or one 8-inch pan).
  3. DUST lightly with flour and LINE bottoms with parchment paper.
  4. PLACE 1 cup sugar into a small bowl and SET ASIDE.
  5. CUT 1 vanilla bean in half and SPLIT it down center using a sharp paring knife.
  6. SCRAPE out seeds using dull edge of knife.
  7. MIX seeds with sugar. (If USING vanilla extract, ADD it later with the eggs. Do not mix it with sugar.)
  8. SET ASIDE vanilla sugar.
  9. PLACE 1 stick butter into the bowl of a stand mixer.
  10. ADD vanilla sugar.
  11. BEAT until light and fluffy.
  12. BEAT IN 2 eggs, one at a time, and MAKE SURE each egg is fully incorporated.
  13. SET ASIDE butter mixture.
  14. PLACE raspberries into a medium bowl.
  15. ADD 2 tablespoons flour and TOSS gently to COAT.
  16. SET ASIDE raspberry mixture.
  17. PLACE remaining 2 cups plus 2 tablespoons flour into a medium bowl.
  18. ADD 1 ½ teaspoons baking powder and 1/2 teaspoon salt.
  19. STIR to combine.
  20. ADD 1/3 of flour mixture to butter mixture and BEAT just until combined. Do not over mix.
  21. ADD 1/4 cup yogurt and BEAT just until combined. Do not over mix.
  22. ADD half of remaining flour mixture and BEAT just until combined. Do not over mix.
  23. ADD remaining 1/4 cup yogurt and BEAT just until combined. Do not over mix.
  24. ADD remaining flour mixture and BEAT just until combined. Do not over mix.
  25. FOLD IN raspberries gently and TRY not to break them.
  26. DIVIDE batter evenly between cake pans and SMOOTH surface with a spatula.
  27. BAKE 40 minutes or until a toothpick inserted into middle comes out clean.
  28. COOL in pans for 10 minutes.
  29. REMOVE cakes to wire rack to COOL completely.
Filling and frosting
  1. PLACE raspberries into a small saucepan.
  2. ADD 2 tablespoons sugar and 1 tablespoon water.
  3. BRING to a boil and SMASH raspberries with a spoon.
  4. LOWER temperature and SIMMER until thickened slightly.
  5. ALLOW raspberry jam to cool completely.
  6. PRESS 1/4 cup of raspberry jam through a sieve and DISCARD seeds.
  7. SET ASIDE seedless raspberry jam.
  8. SET ASIDE remaining raspberry jam.
  9. PLACE 16 ounces cream cheese into the bowl of a stand mixer.
  10. ADD 8 ounces mascarpone, 1 ½ cups confectioners’ sugar, and zest of 1/2 lemon.
  11. BEAT until light and fluffy.
  12. ADD seedless jam and beat until incorporated.
  13. TRANSFER frosting to a piping bag and CHILL in refrigerator until needed.
  14. SLICE cake into 2 layers if you prepared only one cake.
  15. SLICE off any domes to get an even surface if necessary.
  16. PLACE first cake layer onto a platter or a cake stand.
  17. PIPE and SPREAD frosting evenly on top.
  18. PIPE a circle of frosting around edge and FILL with remaining raspberry jam.
  19. PLACE second layer of cake on top and CHECK that it is level and centered.
  20. PIPE and SPREAD frosting on top and sides of cake.
  21. CHILL cake in refrigerator 15 – 20 minutes to firm frosting before slicing.
  22. GARNISH with raspberries.
  23. SERVE immediately.

Nutrition

Serving Size :

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g