Raspberry Cream Cheese Coffee Cake

What is it about coffee cakes that are so irresistible? Or is it just me?

One minute they can be all there, in their entirety, and a little while later reduced down to a few crumbs? Like someone hid it from you. Or stole it and ran away.

If only that were true. No one wants to admit to eating an entire cake in such an unbelievably short period of time.

Thank goodness there were two other people helping me out because it’s so easy to cut a small piece here and another one there. Basically every time you walk by because you just can’t help yourself.

Until there’s just that one piece left. Which may or may not be a good thing, depending on how you look at it.

Raspberry Cream Cheese Coffee Cake

So. . .What is it about this coffee cake?

Is it the cream cheese in the batter giving it a soft, tender crumb and making it taste faintly of cheesecake?

Is it the tart pop of juicy raspberries that melt like butter into the top of the cake?

Is it the smattering of mini chocolate chips that add a little bit of decadence to every bite?

Is it the silky glaze drizzled generously over top to help balance out the tart bite of the berries and add a little sweetness to your day?

Raspberry Cream Cheese Coffee Cake
I’m full of questions today and the answers aren’t hard to figure out.

It’s all of the above rolled into each and every bite so you don’t feel mortified when it’s all gone, even once you realize how much you contributed to it being all gone. No remorse, regrets or worrying over calories consumed.

There’s just sadness ’cause you want some more. Just one more piece, one more bite, one more crumb.

That’s what it is about this coffee cake. It’s moreish.

Down to the very last, teeny-tiniest, speck of a crumb.

Raspberry Cream Cheese Coffee Cake

Raspberry Cream Cheese Coffee Cake

Rating: 51

Prep Time: 20 minutes

Cook Time: 30 minutes

Yield: 1 (9x9) Cake

Raspberry Cream Cheese Coffee Cake

A delectable cream cheese coffee cake with raspberries and chocolate chips.


4 ounces cream cheese, softened
¼ cup unsalted butter, softened
½ cup sugar
1 large egg
2 tablespoons milk
½ teaspoon vanilla extract
¾ cup + 2 tablespoons flour
½ teaspoon baking powder
¼ teaspoon baking soda
1/4 teaspoon salt
2 cups raspberries, fresh or frozen (do not thaw)
1/4 cup mini chocolate chips
1 cup confectioners' sugar, sifted, plus more if needed
1 - 2 tablespoons milk
dash of vanilla


  1. Preheat the oven to 350 degrees F and grease a 9×9-inch baking dish.
  2. In the bowl of a stand mixer or in a large mixing bowl cream together the cream cheese, butter, and sugar on medium speed 3 minutes.
  3. On low speed beat in the egg, milk, and vanilla until smooth.
  4. In a small bowl whisk together the flour, baking powder, baking soda and salt. Beat in half at a time on low speed.
  5. Pour the batter into the prepared pan and spread out evenly. Drop the raspberries and chocolate chips over the top.
  6. Bake for 28 - 30 minutes or until a toothpick in center comes out clean. Cool on wire rack.
  7. Whisk the sugar, milk and vanilla together to make a glaze. If it's too thin add a little more confectioners'. Spoon and drizzle it over the top of the cake. Cut into squares to serve.
  8. Store tightly covered in a cool place up to 2 days, refrigerate to store up to 4 days.


Adapted from Kitchen Daily

Copyright ©2014 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved


Raspberry Cream Cheese Coffee Cake

Raspberry Cream Cheese Coffee Cake

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  1. Amy says

    Delish! My family gobbled the whole thing up right away! I did make one small change to the frosting…..it seemed a bit sweet for my taste, so I added 4 oz of cream cheese to the icing recipe…….will definitely be making this again!

  2. ava says

    Made this a week ago and am making again tonight! It is FANTASTIC! Very simple and very good! I only had white chocolate chips so I used them and think they were probably better than the chocolate would have been!

    • says

      Hi Ava! Thanks so much! I LOVE that you used white chocolate chips! I’ll definitely be using them next time too! I bet they are better. :-)

  3. Shawnda says

    I just made this, this morning! It looks and smells amazing!! Just waiting for it to cool down before digging in :)) thanks for the recipe! It was simple and quick!

  4. says

    I would love some of this with my morning coffee! Your coffee cake definitely wouldn’t last long at our house. I am very guilty of the “just a tiny piece every time I walk by” method of creating disappearing coffee cake! Pinning to bake soon! Thanks, Reeni!

  5. says

    It’s beautiful!! I would definitely find this hard to resist, with all those juicy berry bursts and the chocolatey sweet spots!

  6. says

    Coffee cake is my weakness, especially when cream cheese is involved. I’ve never (to my knowledge) had a coffee cake with the cream cheese mixed in, but I’m intrigued and I want to eat the whole cake. I mean… a dainty little lady sized piece 😉

  7. says

    it’s not just you. I also find coffee cake irresistible. Right now this would go much better with my cup of coffee than the toast I’m eating :)

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