Raspberry Cheese Danish Cake: A Luscious Layered Dessert You’ll Love

When you think of indulgence in dessert form, nothing hits quite like a Raspberry Cheese Danish Cake. This layered treat combines the nostalgic charm of a bakery-style cheese danish with the elegance of a celebration cake. Imagine moist vanilla cake layers, tangy cream cheese filling, and fresh raspberry buttercream all stacked into a stunning showstopper. It’s rich, fruity, and totally unforgettable.

Whether you’re planning a baby shower, brunch party, or simply want a cake that feels special, this Raspberry Cheese Danish Cake delivers both taste and presentation. It’s inspired by the beloved Raspberry Cheese Danish Bundt Cake, but this version offers the bonus of creamy filling between every bite and a smooth, seedless raspberry frosting that’s impossible to resist.

What Is a Raspberry Cheese Danish Cake?

History and Evolution of Danish Cakes

The cheese danish has humble roots in Denmark, originally made from layers of laminated dough and filled with sweetened cheese. Over time, bakers around the world put their own twist on it, giving rise to variations that include fruit, nuts, and even chocolate. But none quite compare to the raspberry version, where tangy berries play beautifully against the cream cheese’s richness.

Raspberry Cheese Danish Cake is a bold evolution of this classic. It merges the creamy, tangy filling you’d find in a traditional danish with the softness of a moist vanilla layer cake. It’s not just a mash-up—it’s a level-up. It keeps the heart of the original but delivers it in an elevated, celebratory format that’s perfect for events.

Raspberry Cheese Danish Cake: A Luscious Layered Dessert You’ll Love

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• Author: Emily
• Total Time: 1 hour
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

Creamy, fruity, and fluffy—this Raspberry Cheese Danish Cake is a three-layer masterpiece filled with cheese danish filling and raspberry buttercream.

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Ingredients

Scale 1x2x3x

FOR THE CAKE

3 cups all-purpose flour

1 tbsp baking powder

1 tsp salt

8 oz cream cheese, room temp

1 3/4 cups sugar

1 cup grapeseed oil

1 tbsp vanilla bean paste

3 eggs, room temp

1 cup buttermilk

1 cup fresh raspberries, halved

FOR THE FILLING

8 oz cream cheese

1/4 cup sweetened condensed milk

RASPBERRY PUREE

1 lb raspberries

FOR THE BUTTERCREAM

2 cups unsalted butter

4 oz cream cheese

7 1/2 cups powdered sugar

1/2 cup raspberry puree

Pinch of salt

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Instructions

1. Preheat oven to 325°F. Grease and line three 8-inch pans.

2. Mix flour, baking powder, salt. Set aside.

3. Beat cream cheese until smooth. Add sugar and oil. Mix well.

4. Add vanilla and eggs one by one. Beat until fluffy.

5. Add flour mixture and buttermilk alternately. Mix gently.

6. Fold in halved raspberries.

7. Divide batter into pans. Bake 25–30 mins. Cool completely.

8. Mix filling ingredients until smooth. Chill if needed.

9. Cook raspberries into thick puree. Strain and chill.

10. Beat butter and cream cheese. Add sugar slowly.

11. Add puree and salt. Beat until fluffy.

12. Layer cake: buttercream ring, then filling. Repeat.

13. Crumb coat the cake. Chill 15 mins.

14. Frost fully with raspberry buttercream.

Notes

Use parchment for perfect cake layers. Make raspberry puree ahead of time for best flavor. Cake can be made a day ahead.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Cake

Nutrition

• Serving Size: 1 slice
• Calories: 490
• Sugar: 38g
• Sodium: 220mg
• Fat: 26g
• Saturated Fat: 15g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 58g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 90mg

What Makes This Cake a “Danish”?

Despite being a layer cake, it earns the title “danish” thanks to one major component: the cheese filling. This part of the dessert mirrors the classic cheese danish flavor, made from cream cheese and sweetened condensed milk, offering that signature tangy sweetness in every forkful. Add in the fruit layer—raspberry puree, in this case—and the combination starts to feel very familiar to lovers of the original pastry.

What sets this cake apart from your typical layer cake is not just the ingredients, but how they’re used. The cream cheese isn’t baked into the batter—it’s layered between the cake tiers, just like it would be nestled in pastry dough. The result? A cake that feels comforting and familiar, yet completely new.

Check out this berry-loaded twist in our Snickers Strawberry Cheesecake Recipe.

Key Ingredients That Make This Cake Irresistible

Vanilla Cake Base with Cream Cheese Richness

At the heart of this Raspberry Cheese Danish Cake is a moist, rich vanilla cake. The batter combines cream cheese, buttermilk, and vanilla bean paste for a texture that’s velvety, soft, and just dense enough to support the fillings. Unlike traditional sponge cakes, the cream cheese in the batter creates a slightly tangy base that harmonizes perfectly with the raspberry and cheese layers.

Using room temperature ingredients is essential here—it helps everything blend smoothly for a consistent, even crumb. The result is a cake that’s tender, yet firm enough to hold its structure when layered.

Don’t miss our creamy twist in this Japanese Cheesecake, a light and airy treat with a delicate tang.

Here’s what makes the base special:

Every bite of the base cake delivers a creamy, sweet balance that sets the tone for the rest of the dessert.

Raspberries – Fresh, Tart, and Juicy

Fresh raspberries are the unsung heroes of this dessert. Their tartness cuts through the richness of the cream cheese and the sweetness of the buttercream. Halved and folded into the batter, these berries become juicy pockets of flavor when baked.

The beauty of this cake is that it doesn’t rely on artificial flavors or extracts—the real raspberry puree used in the buttercream and the fresh berries in the cake layers deliver a bright, fruity intensity you can’t fake.

While frozen raspberries can be used for the puree, fresh berries are always preferred in the batter. They bake up soft and slightly jammy, enhancing the cake’s overall flavor without making it soggy.

Discover great ideas like our Dubai Chocolate Cake if you love rich, bold flavor pairings.

Quick Tip: Dust raspberries lightly with flour before folding them into the batter. This helps suspend them evenly throughout the cake so they don’t sink to the bottom during baking.

Crafting the Perfect Cheese Danish Filling

Traditional Cheese Danish Filling Explained

The hallmark of any cheese danish is its signature filling—rich, creamy, and slightly tangy. Traditionally, this luscious center is made with cream cheese, sugar, egg yolk, and a hint of vanilla or lemon zest. In the case of this Raspberry Cheese Danish Cake, we’re skipping the egg for a lighter, smoother finish, and using just two powerhouse ingredients:

• Cream cheese (for that velvety, full-bodied base)
• Sweetened condensed milk (for sweetness and silky texture)

This simplified version still nails that authentic danish flavor while making the filling easy to whip up—no baking, tempering, or fussing required.

Unlike cheesecake batter, this filling is not baked inside the cake. Instead, it’s added as a chilled, spreadable layer between the cake tiers, mimicking the creamy center of a classic pastry. It brings balance to the dessert by cutting the sweetness of the buttercream and adding depth to each bite.

If you’ve ever wondered “What is Cheese Danish filling made of?”, this is it—creamy, tangy, and decadent without being overpowering.

Texture and Flavor of the Cream Cheese Layer

The texture of this filling is key to the cake’s identity. It’s smooth and spreadable, thick enough to hold its shape between the layers, yet light enough to blend seamlessly into each forkful. Thanks to the condensed milk, it carries a silky mouthfeel that melts beautifully with the vanilla cake and tart raspberry notes.

To keep the filling perfectly set during assembly:

• Allow it to chill slightly before spreading
• Pipe a “buttercream dam” around the edge of each cake layer to hold it in
• Gently spread the filling inside the dam before stacking

This method keeps things tidy, preventing overflow and ensuring every slice delivers that creamy surprise in the middle.

And yes, while some might ask, “Is Cheese Danish like cheesecake?”, the answer is both yes and no. This filling shares the creaminess of cheesecake, but it’s lighter, smoother, and designed to complement, not dominate, the cake layers.

From Bundt to Layers – Same Cake, New Format

Layering vs. Bundt: What’s the Difference?

If you’ve baked the original Raspberry Cheese Danish Bundt Cake, you know the magic lies in the balance of rich cake, sweet cheese, and bright raspberries. But transforming that into a layered cake elevates it entirely. Why? Because with layers, every slice delivers even more filling, more frosting, and more visual wow.

In the bundt version, the filling is swirled into the batter. It’s subtle and baked-in. In the layered version, it’s boldly stacked—spread thick between fluffy vanilla cake rounds. You get clearer flavor separation and more textural contrast.

The structure changes too:

This version trades simplicity for sophistication—without extra complexity. It’s still based on the same moist batter and tangy filling, but it presents like something you’d proudly place on a birthday table or wedding dessert bar.

Don’t miss our classic celebration recipe: Pink Birthday Cake—a sweet treat with stunning style.

Tips for Flawless Cake Layers Every Time

Layered cakes can be intimidating, but they don’t have to be. With a few strategic baking and assembly tips, you can create bakery-style perfection right at home.

1. Use high-quality cake pans:
Flat-bottomed, heavy pans like Fat Daddio’s give even bakes. Light, flimsy pans may cause uneven doming.

2. Prep with parchment rounds:
Spray the pans, line the bottoms, then spray again. This ensures the cakes release cleanly every time.

3. Weigh your batter:
Divide the batter evenly among three pans. About 17-18 ounces each yields even layers that bake at the same rate.

4. Bake at a lower temperature (325°F):
It prevents doming and allows the batter to rise slowly and evenly.

5. Cool fully before stacking:
Warm cake can melt the filling and cause sliding. Chill the layers if needed before assembly.

6. Level, if needed:
For ultra-flat layers, gently trim the tops with a serrated knife.

Once assembled, the result is a Raspberry Cheese Danish Cake that’s stacked high with flavor, stable in structure, and photo-ready.

How to Make the Fresh Raspberry Buttercream

Cooking Down the Raspberry Puree

One of the standout components of this Raspberry Cheese Danish Cake is the fresh raspberry buttercream. Unlike overly sweet, artificial-tasting frostings, this one is light, fruity, and filled with the natural flavor of real berries.

It all starts with a homemade raspberry puree. Whether you’re using fresh or frozen raspberries, the process is simple: cook them down until they’re juicy and thickened, then strain to remove the seeds. What you’re left with is a concentrated burst of raspberry goodness, perfect for flavoring the buttercream.

To make the puree:

1. Heat 1 pound of raspberries in a saucepan over medium heat.
2. Blend until smooth (use an immersion blender or carefully transfer to a regular one).
3. Simmer uncovered to reduce the liquid.
4. Strain through a mesh sieve to remove seeds.
5. Chill before using.

This step is worth the extra effort. The natural tartness of the raspberry puree balances beautifully against the creamy sweetness of the frosting, making the raspberry buttercream the perfect pairing for this layered Raspberry Cheese Danish Cake.

Creating the Smoothest Cream Cheese Buttercream

Now, onto the good stuff—let’s build that luscious buttercream. For this recipe, we use a mix of cream cheese and butter, whipped until silky smooth. Powdered sugar provides structure, while the chilled raspberry puree infuses vibrant flavor and natural color.

Ingredients for Raspberry Buttercream:

• 2 cups unsalted butter
• 4 oz cream cheese
• 7 ½ cups sifted powdered sugar
• ½ cup raspberry puree
• Pinch of salt

Start by creaming the butter and cream cheese together until light and fluffy—this ensures a smooth texture. Then, gradually add the powdered sugar while mixing on low. Finally, pour in the chilled raspberry puree and beat until fully incorporated.

Be sure to:

• Mix by hand at the end to eliminate air pockets.
• Chill slightly before using if your kitchen is warm.

This buttercream isn’t just a topping—it’s a flavor layer that complements the cheese danish filling and the soft vanilla cake. The final frosting brings everything together in this raspberry dessert masterpiece.

Want more fruity buttercream inspiration? Check out our decadent Strawberry Cheesecake recipe with similar sweet and tangy notes.

Step-by-Step Guide to Assembling the Cake

Layering and Filling Techniques

Assembling your Raspberry Cheese Danish Cake is where the magic really happens. This is the stage where soft vanilla cake, creamy cheese filling, and fruity raspberry buttercream come together to create a show-stopping centerpiece.

Before you begin, make sure:

• Your cake layers are completely cool
• The cheese danish filling has returned to room temperature for easy spreading
• Your raspberry buttercream is smooth and slightly chilled

Step-by-Step Assembly:

1. Start with your base layer:
   Place the first cake round (top side up) on a cake board or stand. Secure it with a small dot of frosting underneath to prevent sliding.
2. Pipe a buttercream dam:
   Using a piping bag, create a ring of raspberry buttercream around the edge of the cake. This “dam” holds the filling in place.
3. Spread the cheese filling:
   Gently fill the center with half of your cream cheese mixture, smoothing it evenly inside the buttercream border.
4. Add the second cake layer:
   Repeat the dam-and-fill process with the second cake. This builds height and flavor evenly across your raspberry dessert.
5. Top it off:
   Place the final cake layer top side down for a flat surface. Apply a thin crumb coat of buttercream around the entire cake.
6. Chill for 15 minutes:
   Freezing the cake briefly helps set the crumb coat and stabilizes the layers.
7. Frost and finish:
   Use the remaining raspberry buttercream to cover the cake fully. Smooth it with an offset spatula or bench scraper. Add decorative swirls, fresh raspberries, or edible flowers for flair.

Looking for more step-by-step dessert magic? Discover our layered Cake Popsicles Recipe for another fun, creative dessert idea.

Crumb Coating and Final Frosting Polish

The crumb coat is a baker’s best friend—it traps loose crumbs and creates a smooth base for final frosting. Especially with soft cakes like this one, it’s essential to keep the outer layer clean and flawless.

Tips for a polished finish:

• Use a turntable to frost evenly.
• Warm your spatula slightly for super-smooth swipes.
• Chill again after frosting if decorating with piping or fondant.

This finishing step transforms your Raspberry Cheese Danish Cake from homemade to bakery-level beauty. The rich pink hue of the raspberry buttercream adds elegance, while the fluffy layers tucked inside guarantee it tastes as good as it looks.

Serving, Storing, and Making It Ahead

Storage Tips and Freezing Options

A beautifully stacked Raspberry Cheese Danish Cake is a labor of love—so naturally, you’ll want to store it correctly to preserve the flavor and structure. Whether you’re making it a day in advance or saving leftovers, proper storage makes all the difference.

Short-Term Storage (1–3 days):

• Refrigerate in an airtight container or under a cake dome.
• Let the cake sit at room temperature for 20–30 minutes before serving so the buttercream softens and the flavors bloom.

Freezing Tips:

You can absolutely freeze this cake—either whole or in slices. Here’s how:

1. Wrap each layer or slice in plastic wrap, then foil.
2. Place into a freezer-safe container or bag.
3. Freeze for up to 30 days.

When ready to enjoy, thaw overnight in the fridge and bring to room temperature before serving.

Bonus Tip: For make-ahead prep, bake and cool the cake layers in advance. Freeze them individually, then assemble your raspberry dessert the day before your event for maximum freshness and flavor.

When to Make This Cake (Holidays, Showers, Brunch)

The Raspberry Cheese Danish Cake is more than just a dessert—it’s a celebration centerpiece. With its elegant appearance and layered textures, it’s perfect for:

Because the cheese danish cake layers are light and moist—not overly sweet—it’s a crowd-pleaser for morning or afternoon occasions. It also pairs beautifully with tea, coffee, and champagne.

And since the raspberry buttercream holds up well under refrigeration, this Raspberry Cheese Danish Cake can be prepped in advance without sacrificing taste or texture.

Expert Tips & Tricks for Raspberry Cheese Danish Cake

Common Mistakes to Avoid

Creating a perfect Raspberry Cheese Danish Cake isn’t overly difficult, but it does require precision. To ensure your cake comes out bakery-quality every time, avoid these common missteps:

❌ Mistake 1: Not Softening Cream Cheese

Cold cream cheese won’t blend properly into your batter or filling. Always bring it to room temperature before mixing to avoid lumps and uneven texture.

❌ Mistake 2: Skipping the Dam

If you don’t pipe a buttercream dam around each cake layer, the cheese danish filling may ooze out and cause the layers to slip. This one small step makes all the difference.

❌ Mistake 3: Using Wet Raspberries

Overly juicy raspberries can water down your batter or puree. If using frozen berries, thaw and drain well before cooking or mixing.

❌ Mistake 4: Overmixing the Batter

The vanilla cake base for this raspberry dessert should be tender, not dense. Stop mixing once the dry ingredients are just incorporated.

❌ Mistake 5: Frosting While Warm

Warm cake layers will melt your beautiful raspberry buttercream. Always cool completely—and chill layers if needed—before frosting.

Want to avoid similar baking disasters? Learn more about texture-perfect desserts like our Blueberry Lemonade Scones for bright, fruit-forward flavor success.

Pro Hacks for a Bakery-Worthy Finish

If you’re looking to elevate your Raspberry Cheese Danish Cake to full Instagram-worthy status, these expert tips will make all the difference:

✅ Tip 1: Use Cake Strips

Cake strips around your pans help layers bake evenly and flat, making them easier to stack without trimming.

✅ Tip 2: Chill the Buttercream

Before your final frost, chill the frosting for 10–15 minutes. It helps it hold shape better and gives a cleaner finish.

✅ Tip 3: Offset Spatula Is Your Best Friend

A small offset spatula allows for more control when smoothing your frosting or spreading filling—especially at the edges.

✅ Tip 4: Add Garnish

Top your cake with fresh raspberries, white chocolate shavings, or edible flowers for a visual boost that highlights the raspberry buttercream color and flavor.

✅ Tip 5: Use a Bench Scraper for Sides

Run a bench scraper around the sides of your cake to get a smooth, professional finish. Rotate the turntable slowly for even pressure.

And don’t forget: less is more with decorations. Let the colors and layers of your cheese danish cake shine through with minimal distraction.

Frequently Asked Questions About Raspberry Cheese Danish Cake