Raspberry Cream Cheese Coffee Cake is one of those magical recipes that feels fancy but is secretly super simple to make. It’s soft, buttery, and crumbly, with a swirl of creamy cheesecake filling and bright pops of raspberry in every bite.
This is perfect for brunch, dessert, or just because you want something extra special with your coffee.
It’s a family favorite around here, and I’m betting it will be in your house too! Let’s bake it together—you’ve got this!
What You’ll Need
Ingredients
For the Cake Base:
- 1 ¾ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup unsalted butter, softened
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- ½ cup sour cream
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Raspberry Layer:
- 1 cup fresh raspberries (or frozen, thawed and patted dry)
- 2 tablespoons granulated sugar
For the Streusel Topping:
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup unsalted butter, cold and cubed
Tools
- 9-inch springform pan
- Mixing bowls (at least 3)
- Electric mixer (or whisk and some muscle!)
- Rubber spatula
- Measuring cups and spoons
Pro Tips
- Keep the cream cheese soft. If it’s too cold, your filling might turn lumpy. Leave it at room temp for 30 minutes before starting.
- Don’t overmix the batter. Overmixing can make the cake tough—just mix until everything comes together.
- Raspberry tricks. Fresh raspberries are ideal, but if you’re using frozen, make sure to thaw and pat them dry to avoid extra liquid.
- Chill the butter for the streusel. Cold butter is the secret to those buttery crumbs on top!
- Line your pan. Grease and line the bottom of your springform pan with parchment paper for easy removal.
Substitutions and Variations
- No raspberries? Swap in blueberries, blackberries, or even diced strawberries.
- No sour cream? Use plain Greek yogurt instead.
- Want more crunch? Add a handful of chopped nuts (like almonds or pecans) to the streusel topping.
Make Ahead Tips
- You can bake this cake a day ahead and store it in the fridge. Let it come to room temp before serving for the best flavor and texture!
Instructions
1. Prep the Pan and Oven:
Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan.
2. Make the Cake Batter
In a bowl, beat softened butter and sugar until fluffy. Add the egg, sour cream, and vanilla, mixing until smooth.
In another bowl, whisk together flour, baking powder, baking soda, and salt. Slowly mix the dry ingredients into the wet ingredients until just combined.
3. Make the Cream Cheese Filling
Beat cream cheese, sugar, egg, and vanilla until smooth and creamy.
4. Assemble the Cake
Spread half of the cake batter in the prepared pan. Pour the cream cheese filling evenly over the batter. Top with raspberries and sprinkle with 2 tablespoons of sugar. Spread the remaining batter gently over the top—it’s okay if it doesn’t fully cover the raspberries.
5. Make the Streusel Topping
In a small bowl, mix flour, sugar, and cold butter with your fingers or a fork until crumbly. Sprinkle over the top of the cake.
6. Bake
Bake for 50-60 minutes or until a toothpick inserted into the cake (not the filling) comes out clean. Cool in the pan for 10 minutes, then remove the sides of the springform pan.
Leftovers and Storage
Store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, warm slices in the microwave for 10-15 seconds.
Conclusion
There you have it! A Raspberry Cream Cheese Coffee Cake that’s sure to impress your family and guests—but more importantly, it’ll make you feel like a kitchen rockstar.
If you try it, let me know how it turned out in the comments! I’d love to hear what berries or twists you used. Happy baking! 🍰✨
