The Ultimate Raspberry Cream Cheese Coffee Cake (A No-Fail Recipe)

There’s something magical about a slow weekend morning. The sun is streaming in, a fresh pot of coffee is brewing, and the house is quiet. The only thing that could make it better? A warm slice of homemade coffee cake. And friends, I have the recipe for you. This Raspberry Cream Cheese Coffee Cake isn’t just a recipe; it’s an event. It’s the perfect combination of a buttery, tender cake, a tangy swirl of raspberry, a luscious ribbon of cream cheese filling, and a crunchy, addictive streusel topping.

For years, I’ve been tweaking this recipe to get it just right, and I am so excited to share the final, perfected version with you. It looks like it came from a high-end bakery, but I promise it’s surprisingly simple to make in your own kitchen. Let’s bake something truly special together.

Quick Recipe

• Preparation Time: 30M
• Cooking Time: 55M
• Total Time: 1H25M
• Type of dish: Dessert, Breakfast, Brunch
• Cuisine: American
• Recipe Yield: 12 servings
• Calories: 480 kcal per serving

Why This Recipe Just Works

Key Takeaway	Why It Matters
Incredibly Moist Crumb	The use of sour cream in the batter guarantees a cake that stays soft and tender for days.
Perfect Flavor Balance	Sweet cake, tangy raspberries, rich cream cheese, and buttery streusel create a symphony of flavors in every bite.
Bakery-Worthy Results	My step-by-step guide breaks down the process, making this impressive-looking cake achievable for any home cook.
Perfect for Make-Ahead	This is an amazing easy coffee cake recipe for brunch because it tastes even better the next day

The Magic is in the Layers

What makes this Raspberry Cream Cheese Coffee Cake so special is how the four distinct components come together. Don’t be intimidated by the list! Each part is simple on its own, and I’ll walk you through how to build them into a masterpiece.

1. The Streusel Topping: Buttery, sweet, and crunchy. This is the crown jewel of any coffee cake.
2. The Cream Cheese Filling: A smooth, slightly sweet cheesecake-like layer that melts in your mouth.
3. The Raspberry Swirl: A ribbon of bright, tangy fruit that cuts through the richness.
4. The Cake Batter: A simple, vanilla-kissed sour cream cake that’s incredibly moist and provides the perfect base.

Gathering Your Ingredients

Getting all your ingredients ready before you start is a baker’s best secret. It makes the whole process smooth and stress-free.

For the Streusel Topping:

• All-Purpose Flour: Provides the structure.
• Light Brown Sugar: Adds a lovely molasses sweetness and moisture.
• Granulated Sugar: For extra sweetness and crispness.
• Cinnamon: A touch of warmth that pairs beautifully with raspberry.
• Salt: Balances the sweetness.
• Unsalted Butter: Make sure it’s cold and cubed! This is the key to a crumbly, not pasty, streusel.

For the Cake Batter:

• All-Purpose Flour: The foundation of our cake.
• Baking Powder & Baking Soda: These are our leaveners, giving the cake its lift and tender texture.
• Salt: Essential for flavor.
• Unsalted Butter: It must be at room temperature. This allows it to whip up with the sugar, creating air pockets that result in a light cake.
• Granulated Sugar: For sweetness and a tender crumb.
• Eggs: Also at room temperature, so they mix evenly into the batter.
• Vanilla Extract: For that classic, warm bakery flavor.
• Sour Cream: Room temperature, please! This is my secret weapon for the most tender, moist cake imaginable.

For the Cream Cheese Filling:

• Cream Cheese: The star! Use a full-fat block, and make sure it’s softened to room temperature for a lump-free filling.
• Granulated Sugar: Just enough to sweeten it.
• Egg Yolk: Adds richness and helps the filling set.
• Vanilla Extract: A little dash for flavor.

For the Raspberry Swirl:

• Raspberries: You can use fresh or frozen. If using frozen, don’t thaw them.
• Cornstarch: A little bit to help thicken the raspberry juices so they don’t make the cake soggy.
• Granulated Sugar: To balance the tartness of the berries.

Essential Kitchen Tools

You don’t need anything too fancy for this recipe. Here are the basics:

• 9×13 inch baking pan
• Mixing bowls (a few sizes are helpful)
• Electric mixer (stand or handheld)
• Spatula
• Whisk
• Measuring cups and spoons

Let’s Bake! Your Step-by-Step Guide

Ready? Take a deep breath. We’re going to make the best coffee cake of your life. Just follow along with me.

Step 1: Make the Streusel Topping

• In a medium bowl, whisk together the flour, both sugars, cinnamon, and salt. Add the cold, cubed butter. Using your fingertips or a pastry cutter, work the butter into the dry ingredients until you have coarse, pea-sized crumbs. Don’t overwork it! Those little butter pockets are what make it great.
• Pop the bowl into the refrigerator while you prepare everything else. Keeping it cold is key for a crunchy topping.

Step 2: Prepare the Cream Cheese & Raspberry Fillings

• In a separate bowl, beat the softened cream cheese and sugar with your electric mixer until completely smooth. Scrape down the sides of the bowl. Beat in the egg yolk and vanilla until just combined. Set aside.
• In another small bowl, gently toss the raspberries with the sugar and cornstarch. This simple step turns your berries into the perfect raspberry streusel cake component.

Step 3: Mix the Cake Batter

• Preheat your oven to 350°F (175°C). Grease and flour your 9×13 inch pan.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• In the large bowl of your stand mixer (or using a handheld mixer), beat the room-temperature butter and sugar on medium-high speed until it’s light and fluffy, about 3-4 minutes. This step is so important—it’s what makes the cake light instead of dense.
• Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla.
• Reduce the mixer speed to low. Add the flour mixture in three parts, alternating with the sour cream in two parts (begin and end with the flour mixture). Mix only until the flour just disappears. Overmixing develops gluten and makes the cake tough, so be careful here!

Step 4: Assemble Your Masterpiece

• This is the fun part! Spread about half of the cake batter evenly into your prepared pan.
• Dollop half of the cream cheese mixture over the batter. Then, spoon half of the raspberry mixture over the cream cheese. Use a knife to gently swirl them together just a little. Don’t overmix, or you’ll lose the beautiful ribbon effect. This is how we create that gorgeous cream cheese swirl cake look.

Carefully spread the remaining cake batter on top. Dollop with the rest of the cream cheese and raspberries. Top everything generously and evenly with your chilled streusel topping.

Step 5: Bake and Cool

• Bake for 45-55 minutes. You’ll know it’s done when a toothpick inserted into the cakey parts comes out with moist crumbs attached (or clean). Remember, if you hit a pocket of cream cheese or raspberry, the toothpick will be wet, so test in a few spots. For more tips, King Arthur Baking has a great guide on how to tell when cake is done.
• Let the cake cool completely in the pan on a wire rack. This is the hardest part, I know! But allowing it to cool ensures the cream cheese filling sets properly and makes for clean, beautiful slices.

Enjoy Your Delicious Creation!

There you have it—a stunning Raspberry Cream Cheese Coffee Cake that is sure to wow anyone who tries it. Having this recipe in your back pocket is perfect for weekend brunches, holiday breakfasts, or just because you deserve a treat. I truly hope you love making and sharing this cake as much as I do. It’s more than just food; it’s a way to create warm, happy memories in your home. Happy baking!

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