There’s something magical about the combination of soft, fluffy cake, creamy cheese, and a sweet, tangy raspberry swirl. This Raspberry Cream Cheese Coffee Cake is the perfect balance of rich and refreshing, making it a crowd-pleaser at any brunch or afternoon gathering. With its decadent layers of cream cheese filling and sweet raspberries, this cake is sure to become a new favorite. Plus, the crumble topping? Total game-changer. Whether you’re serving it with coffee, tea, or just indulging as a treat, this cake brings all the cozy vibes.

Why You’ll Love Raspberry Cream Cheese Coffee Cake

Perfect for Breakfast or Dessert: Whether you’re serving it for a special brunch or a cozy dessert after dinner, this cake hits the spot.
Creamy & Fruity: The combination of cream cheese and raspberries is pure bliss—creamy, tangy, and just the right amount of sweet.
Moist & Fluffy: With its soft texture and light crumb, this cake is tender with every bite.
Crowd-Pleasing: It’s a hit at any gathering, from casual family dinners to more festive occasions.
Make-Ahead Friendly: It’s perfect for preparing in advance, making mornings or parties that much easier.

Ingredients

Here’s what you’ll need to make this Raspberry Cream Cheese Coffee Cake:

For the Cake:

All-purpose flour: The base of the cake, providing structure and tenderness.
Baking powder: Helps the cake rise and become fluffy.
Salt: Balances the sweetness and enhances the flavors.
Granulated sugar: Adds sweetness to the cake.
Butter: Adds richness and moisture to the cake.
Eggs: For binding the ingredients together and giving the cake its texture.
Vanilla extract: A touch of flavor to enhance the cake’s sweetness.
Sour cream: Keeps the cake moist and adds a subtle tanginess.

For the Cream Cheese Layer:

Cream cheese: The star of the filling! It creates a creamy, tangy layer inside the cake.
Granulated sugar: Sweetens the cream cheese mixture.
Vanilla extract: Adds depth of flavor to the cream cheese layer.
Egg: Helps bind the cream cheese mixture together.

For the Raspberry Swirl:

Fresh raspberries: Their tartness is the perfect contrast to the creamy cheese filling.
Granulated sugar: Sweetens the raspberries and helps them form a swirl.
Cornstarch: Thickens the raspberry filling and helps it maintain its shape inside the cake.

For the Streusel Topping:

Butter: Adds richness to the crumbly topping.
Brown sugar: Gives the streusel a caramel-like flavor.
Flour: Helps form the streusel.
Cinnamon: Adds warmth and spice to the topping.
Chopped nuts (optional): Adds crunch and texture to the streusel topping.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s bake this Raspberry Cream Cheese Coffee Cake step by step:

Preheat & Prepare

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan or a round cake pan, ensuring it’s ready for the cake batter.

Make the Cream Cheese Layer

In a medium bowl, beat together the cream cheese, sugar, egg, and vanilla extract until smooth and creamy. Set aside.

Prepare the Raspberry Swirl

In a small saucepan, combine the raspberries, sugar, and cornstarch. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens, about 5 minutes. Set aside to cool.

Make the Cake Batter

In a large bowl, whisk together the flour, baking powder, and salt. In a separate bowl, beat together the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until smooth. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Assemble the Cake

Spread half of the cake batter into the prepared pan. Then, spoon the cream cheese mixture over the batter, spreading it evenly. Drop spoonfuls of the raspberry mixture on top of the cream cheese layer and swirl gently with a knife or skewer.

Top with Remaining Batter & Streusel

Spoon the remaining cake batter over the raspberry and cream cheese layers. In a small bowl, combine the ingredients for the streusel topping, and sprinkle it over the top of the cake.

Bake the Cake

Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely cover it with aluminum foil during the last 10 minutes of baking.

Cool & Serve

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve once fully cooled.

Nutrition Facts

Servings: 12 slices
Calories per serving: 320 kcal

Preparation Time

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

How to Serve Raspberry Cream Cheese Coffee Cake

This cake is perfect for breakfast, dessert, or an afternoon treat! Here’s how you can serve it:

With Coffee or Tea: Pair it with a hot cup of coffee or your favorite tea for a delightful breakfast or mid-day snack.
With Whipped Cream: Add a dollop of fresh whipped cream or a drizzle of vanilla glaze for an extra indulgent touch.
As a Brunch Item: Serve it on a brunch table alongside other pastries, fruit, and coffee for a special occasion or weekend treat.

Additional Tips

Make-Ahead: This cake can be made ahead and stored in the fridge for up to 3 days. It’s even better the next day!
Frozen Raspberries: You can use frozen raspberries instead of fresh if needed. Just make sure to thaw and drain them before making the swirl.
Add Nuts to the Streusel: For a little crunch, try adding chopped walnuts or pecans to the streusel topping.
Storage: Store leftover cake in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

FAQ Section

Q1: Can I use a different fruit for the swirl?

A1: Yes! You can swap raspberries for blueberries, blackberries, or even strawberries. Just make sure to adjust the sweetness to taste.

Q2: Can I make this cake in advance?

A2: Absolutely! You can prepare the cake the night before and store it covered at room temperature. It’ll be perfect the next day!

Q3: Can I use a different pan?

A3: Yes! You can use a regular 9-inch round cake pan or even a 9×9 square pan. Just adjust the baking time slightly if necessary.

Q4: How do I know when the cake is done?

A4: When the cake is done, a toothpick inserted into the center should come out clean. If you see wet batter, bake for an additional 5 minutes and check again.

Q5: Can I make this cake gluten-free?

A5: Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend, and the cake will turn out just as delicious.

Q6: Can I add a glaze on top?

A6: Definitely! A simple glaze made with powdered sugar and milk would be a lovely addition. Drizzle it over the cooled cake before serving.

Q7: Can I freeze this cake?

A7: Yes! You can freeze the cake whole or in slices. Wrap it tightly in plastic wrap and foil before freezing. Thaw at room temperature before serving.

Q8: How long will this cake last?

A8: This cake will stay fresh for up to 3 days when stored in an airtight container at room temperature. You can refrigerate it to extend its shelf life for up to a week.

Q9: Can I make this cake dairy-free?

A9: Yes! Use dairy-free butter and cream cheese, and substitute the sour cream with a dairy-free yogurt alternative.

Q10: Can I add chocolate chips to the cake?

A10: Of course! Chocolate chips would complement the raspberries beautifully. Add a handful to the batter or sprinkle some on top before baking.

Conclusion

This Raspberry Cream Cheese Coffee Cake is the perfect blend of sweetness, tang, and fluffiness. Whether you’re serving it for breakfast, dessert, or a special occasion, it’s sure to impress everyone who gets a taste. So, preheat that oven, grab your ingredients, and enjoy the deliciousness of this irresistible coffee cake!