Description
A celebration-worthy Spring Cheesecake Cake with fluffy vanilla cake layers wrapped around a silky, tangy cheesecake center, finished with soft whipped cream and fresh berries.
Ingredients
Scale
- 16 oz cream cheese, softened
- 1 cup granulated sugar, divided as needed
- 5 large eggs (2 for cheesecake, 3 for cake)
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 3/4 cup unsalted butter, softened
- 3/4 cup milk
- 2 cups powdered sugar (for frosting or dusting)
- 1 cup heavy cream, cold
- 1 cup fresh berries for topping
Instructions
- Preheat the oven to 325°F (165°C) for the cheesecake layer. Line the base of a 9-inch springform pan with parchment and lightly grease the sides.
- Make the cheesecake: Beat the softened cream cheese with 1/2 cup granulated sugar until smooth. Add 2 eggs one at a time, then mix in sour cream and 1 teaspoon vanilla until silky.
- Bake the cheesecake: Pour the batter into the springform pan, smooth the top, and bake for 45 to 55 minutes until the edges are set and the center has a slight jiggle. Cool to room temperature, then chill until cold.
- Prepare the cake layers: Increase oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment.
- Cream butter and sugar: In a mixing bowl, beat the softened butter with the remaining 1/2 cup granulated sugar until light and fluffy. Beat in the remaining 3 eggs one at a time, then mix in 1 teaspoon vanilla.
- Combine dry ingredients: Whisk flour, baking powder, and salt. Add to the butter mixture in two additions alternating with milk, mixing just until combined.
- Bake the cakes: Divide batter evenly between the prepared pans, smooth the tops, and bake 25 to 30 minutes until golden and a tester comes out clean. Cool in pans 10 minutes, then turn out to cool completely.
- Whip the cream: Beat the cold heavy cream to soft peaks. Gradually add powdered sugar to taste and continue whipping to medium peaks for a light frosting.
- Assemble: Place one cake layer on a serving board. Unmold the chilled cheesecake, trim edges if needed, and set it on top. Cap with the second cake layer.
- Finish: Frost the top and a thin collar around the sides with whipped cream. Dust with additional powdered sugar if desired and crown with fresh berries.
- Chill and serve: Refrigerate at least 2 hours for clean slices. Cut with a hot, sharp knife and wipe between cuts.
Notes
- Note: For extra brightness, fold a little lemon zest into the cake batter.
- Line pans with parchment for easy release and neat layers.
- Do not overbake the cheesecake, remove when the center still jiggles slightly.
- For the cleanest slices, chill the assembled cake and use a serrated knife.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 34 g
- Sodium: 220 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 0 g
- Protein: 7 g
- Cholesterol: 130 mg
Keywords: spring cheesecake cake, layered cheesecake cake, vanilla cake with cheesecake, spring dessert, berries cake