Easy Raspberry Cheesecake Cake Recipe
A stunning layered cake combining moist vanilla cake and creamy raspberry cheesecake for a show-stopping dessert.
Servings: 12 slices
Ingredients
- 1 box white cake mix, plus ingredients listed on the box
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 cups raspberries
- 1/2 cup butter, softened
- 1/4 cup heavy cream
- 2 1/2 cups powdered sugar
- 1 tsp vanilla extract
- Fresh raspberries, for garnish (optional)
Instructions
- Preheat oven to 325°F. Grease and line two 9-inch cake pans with parchment paper.
- Prepare the white cake mix according to package directions. Pour into one prepared pan and bake for 25-30 minutes. Let cool.
- In a large bowl, beat cream cheese and granulated sugar until smooth. Add eggs one at a time, beating well after each.
- Gently fold in raspberries. Pour into the second prepared pan and bake for 30-35 minutes. Cool completely, then chill for at least 4 hours.
- To assemble, place the cake layer on a serving plate. Top with the chilled cheesecake layer.
- In a bowl, beat butter and heavy cream until fluffy. Add powdered sugar gradually and mix until smooth. Stir in vanilla.
- Frost the top and sides of the cake. Garnish with fresh raspberries if desired.
- Chill until ready to serve.