Raspberry Cheesecake Cake
Decadent Raspberry Cheesecake Layer Cake with Cream Cheese Frosting
Ingredients:
For the Raspberry Cheesecake Layer:
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1/4 cup sour cream
1 teaspoon vanilla extract
1 cup fresh raspberries
For the Chocolate Cake Layers:
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
Fresh raspberries for garnish
Directions:
Prepare the Raspberry Cheesecake Layer:
Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
In a large bowl, beat the cream cheese and sugar together until smooth.
Add the eggs, one at a time, mixing well after each addition.
Mix in the sour cream and vanilla extract until combined.
Gently fold in the fresh raspberries.
Pour the cheesecake batter into the prepared pan and bake for 35-40 minutes, or until the center is set.
Allow the cheesecake to cool completely in the pan, then refrigerate for at least 4 hours or overnight.
Prepare the Chocolate Cake Layers:
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
In another large bowl, whisk together the sugar, eggs, milk, oil, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Carefully stir in the boiling water until the batter is smooth. The batter will be thin.
Divide the batter evenly between the prepared pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese and butter until creamy.
Gradually add the powdered sugar and vanilla extract, mixing until smooth and fluffy.
Assemble the Cake:
Place one chocolate cake layer on a serving plate and spread a thin layer of cream cheese frosting on top.
Carefully place the chilled raspberry cheesecake layer on top.
Spread another thin layer of frosting on top of the cheesecake layer.
Place the second chocolate cake layer on top and frost the entire cake with the remaining cream cheese frosting.
Garnish with fresh raspberries if desired.
Serve:
Allow the cake to sit at room temperature for 30 minutes before serving to let the flavors meld.
Slice and enjoy the rich combination of chocolate cake and raspberry cheesecake!
Prep Time: 40 minutes | Cooking Time: 1 hour 15 minutes | Total Time: 6 hours (including chilling time)
Kcal: 550 kcal per slice | Servings: 12-14 servings
