White Layer Cake with a Raspberry Swirl Cheesecake center layer and a Raspberry Cream Frosting

Name: White Layer Cake with a Raspberry Swirl Cheesecake center layer and a Raspberry Cream Frosting
Yield: 14 servings
Cuisine: American
Ingredients: For Raspberry Swirl Cheesecake; 16 ounces cream cheese, at room temperature; 2/3 cup granulated sugat; 2 large eggs at room temperature; 1/8 teaspoon salt; 2/3 cup sour cream, at room temperature; 1/2 cup seedless raspberry jam; 1 teaspoon vanilla extract; 3/4 cup fresh raspberries, cut in half; For The White Cake; 1 cup whole milk; 6 large egg whites; 1 1/2 teaspoons vanilla extract; 2 1/4 cups cake flour; 4 teaspoons baking powder; 1 3/4 cup granulated sugar; 1 teaspoon salt; 3/4 cup room temperature butter (1 1/2 sticks); For The Raspberry Cream Frosting; 2 cups heavy whipping cream; 8 ounces room temperature cream cheese; 1 1/2 cups confectioner's sugar; 1 teaspoon vanilla extract; 1/3 cup seedless raspberry jam; For Garnish; as needed fresh raspberries; as needed dark and white chocolate shavings

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fenway @Fenway

This is a combination layer cake with a moist tender crumb white cake with a creamy raspberry swirl cheesecake middle layer. It's finished off with a raspberry cream frosting for a really special cake. You must plan ahead though as the cheesecake layer is baked and frozen before the cake is made. The cheesecake can be done a few days in advance so it's waiting in the freezer for when your ready to make the cake.

Ingredients

4120 mins

14 servings

For Raspberry Swirl Cheesecake
16 ouncescream cheese, at room temperature
2/3 cupgranulated sugat
2large eggs at room temperature
1/8 teaspoonsalt
2/3 cupsour cream, at room temperature
1/2 cupseedless raspberry jam
1 teaspoonvanilla extract
3/4 cupfresh raspberries, cut in half
For The White Cake
1 cupwhole milk
6large egg whites
1 1/2 teaspoonsvanilla extract
2 1/4 cupscake flour
4 teaspoonsbaking powder
1 3/4 cupgranulated sugar
1 teaspoonsalt
3/4 cuproom temperature butter (1 1/2 sticks)
For The Raspberry Cream Frosting
2 cupsheavy whipping cream
8 ouncesroom temperature cream cheese
1 1/2 cupsconfectioner's sugar
1 teaspoonvanilla extract
1/3 cupseedless raspberry jam
For Garnish
as neededfresh raspberries
as neededdark and white chocolate shavings

Cooking Instructions

4120 mins

1

Make the Raspberry Cheesecake
2

Preheat the oven to 325. Spray a 9 inch springform pan with bakers spray. Line a baking sheet with foil.
3

Beat the cream cheese and sugar nail smooth
4

Add eggs one at a time and beat in, beat in salt and vanilla
5

Fold in sour cream until well blended
6

Gently fold in fresh raspberry halfs
7

Pour into prepared springform pan. Drop 3 mounds of raspberry jam on top of cheesecake. Using a butter knife or skewer swirl jam through batter
8
9

Place cheesecake on foil lined baking sheet and bake 50 to 60 minutes until just slightly jiggly in center. Cool completely on rack until room temperature then wrap entire pan in plastic wrap and frees until hard at least 4 hours or overnight
10

Make Cake
11

Preheat oven to 350. Spray 2 - 9 inch cake pans well with bakers spray
12

In a large bowl whisk together milk, egg whites and vanilla
13

In another large bowl whisk together flour, sugar, baking powder and salt
14

Add butter to flour mixture and beat on low until its a crumbly mixture
15

Add 1/2 of the milk mixture and beat until smooth
16

Add remaining ingredients milk mixture and beat until well blended
17

Pour evenly into prepared pans and bake 25 to 30 minutes until a toothpick comes out just clean. Cool on racks 20 minutes. Then remove and cool completely
18
19

Make Filling and Frosting
20

Beat cream until it holds soft peaks in a large bowl
21

In another bowl beat cream cheese, sugar, vanilla and jam until smooth
22

Add 1/3 of cream cheese mixture to whipped cream and beat in until its holding its shape
23

Fold on remaining Icream cheese mixture in two additions until well blended
24

Assemble Cake
25

Place one cake layer bottom up on serving plate.
26

Apply a thin layer of filling
27

Remove cheesecake from freezer and then pan by running a thin knife around pan and releasing sides. Carefully put a spatula under cheesecake to remove springform bottom plate and place on cake layer, bottom flat side facing up.
28
29

Top cheesecake with a thin layer of filling
30

Place second cake layer on cheesecake layer
31

Frost entire cake
32

Decorate with fresh raspberries and dark and white chocolate shavings. Keep cake refrigerated but be sure the cheesecake layer has defrosted before serving. About 4 hours should set the frosting and thaw the cheesecake. Let slices stand at room temperature for about 10 minutes for best flavor.
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Written by

fenway @Fenway

on 17 May 2016 15:12

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.

Chocolate Layer Cake with Cherry Cheesecake Filling and Frosting

A moist chocolate cake layered and covered with a fluffy, creamy no bake cherry cheesecake. This cake needs a few hours for the cheesecake to firm up in the refrigerator for the best flavor an be easy to slice. Bring the slices to room temperature for 10 to 15 minutes before serving.

White Layer Cake with a Raspberry Swirl Cheesecake center layer and a Raspberry Cream Frosting

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Cooking Instructions

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