Raspberry Cheesecake Cake

Hi, I’m Asmaa. I’m 29 years old, and some of my happiest memories are from the kitchen, standing beside my mom as she showed me how to stir, season, and taste with care. Today, I finally made a recipe I’d pinned months ago because it reminded me of her gentle touch in the kitchen. The moment it baked, that sweet, familiar aroma filled the room and made me smile through tears. If you’ve saved this one too, make it today it might bring back a memory you didn’t know you missed.

Why You’ll Love This Raspberry Cheesecake Cake

It’s the best of both worlds moist, buttery cake meets creamy raspberry cheesecake in one stunning dessert. The cream cheese frosting adds just the right amount of sweetness, while fresh raspberries bring brightness and a pop of color. This dessert feels fancy but doesn’t require advanced pastry skills it’s approachable, rewarding, and absolutely delicious.

Ingredients

Cheesecake Layer

• Cream cheese (2 packages, room temperature): smooth, rich, and the heart of the cheesecake.
• Granulated sugar (2/3 cup): adds the perfect sweetness.
• Salt (pinch): balances flavor.
• Eggs (2 large): gives structure and creaminess.
• Sour cream (1/3 cup): adds tangy depth.
• Heavy whipping cream (1/3 cup): makes it silky.
• Seedless raspberry jam (1 tablespoon): enhances the berry flavor.
• Vanilla extract (1 teaspoon): adds warmth.
• Red food coloring (3 drops): gives that pretty blush tone.
• All-purpose flour (1 tablespoon): helps the cheesecake set.
• Fresh raspberries (1½ cups, halved): juicy, bright, and full of flavor.

White Cake Layers

• Whole milk (1 cup): keeps it soft and tender.
• Egg whites (6 large): for a light, fluffy crumb.
• Vanilla extract (1 tablespoon): pure sweetness.
• Cake flour (2¼ cups): creates a delicate texture.
• Granulated sugar (1¾ cups): adds sweetness and moisture.
• Baking powder (4 teaspoons): ensures a beautiful rise.
• Salt (1 teaspoon): balances everything.
• Unsalted butter (¾ cup, room temperature): rich and smooth flavor base.

Frosting & Garnish

• Powdered sugar (2½ cups): sweet and silky.
• Cream cheese (2 packages, room temperature): creamy and tangy.
• Unsalted butter (½ cup): smooths the frosting.
• Vanilla extract (1 tablespoon): classic flavor note.
• Fresh raspberries: for garnish — the final touch of beauty.

Directions

Step 1: Prepare the Cheesecake

Preheat the oven to 325°F and spray a 9-inch springform pan. Beat the cream cheese until smooth, then mix in sugar and salt until creamy. Add eggs one at a time, then blend in sour cream, cream, jam, vanilla, and food coloring. Sprinkle in flour and gently fold in the halved raspberries. Pour into the pan and bake until set but not jiggly. Cool, then wrap and freeze until firm — this layer must be cold for stacking later.

Step 2: Bake the Cake Layers

Preheat oven to 350°F. Prepare two 9-inch pans with parchment and baking spray. In a medium bowl, whisk milk, egg whites, and vanilla. In a large bowl, combine flour, sugar, baking powder, and salt. Add butter until crumbly. Pour in half of the wet mix, beat, then add the rest and beat until smooth. Divide evenly between pans and bake until a toothpick comes out clean. Cool completely before assembling.

Step 3: Make the Frosting

In a large bowl, beat powdered sugar, cream cheese, butter, and vanilla until smooth and fluffy. Avoid over-mixing to keep it light and creamy.

Step 4: Assemble the Cake

Place one cake layer on your platter. Spread a thin coat of frosting. Gently unmold the frozen cheesecake and trim if needed so it matches the cake’s size. Place it on top, spread a bit more frosting, then add the second cake layer.

Step 5: Frost and Chill

Apply a thin “crumb coat” of frosting and refrigerate to set. Then cover the cake with the final frosting layer, smoothing it beautifully over the top and sides. Garnish with fresh raspberries around the top and bottom edge — simple and elegant.

Cultural or Technique Note

This dessert combines classic American cheesecake with the airy lightness of European-style sponge cake. The result is a bakery-worthy hybrid — rich yet balanced, indulgent yet sophisticated that feels right at home on any celebration table.

Serving Suggestions

This Raspberry Cheesecake Cake is a dessert that deserves a little celebration of its own. Here are a few ways to make it shine on your table:

• With extra raspberry sauce drizzled on top: Add a glossy, tangy layer that enhances every bite. The sauce seeps into the frosting just enough to make each slice irresistibly moist and vibrant.
• Alongside hot coffee or tea: The creaminess of the cheesecake pairs beautifully with a warm cup, creating that cozy café feeling at home.
• As the centerpiece of a holiday dessert spread: Its layers of pink and white make it a showstopper among cookies, pies, and tarts — the kind of dessert that turns heads.
• Chilled, with a dollop of whipped cream: Serve it straight from the fridge with a swirl of cream for a cool, luxurious finish that melts in your mouth.

Pro Tips for Success

• Freeze the cheesecake layer completely before stacking. This keeps the structure firm and ensures clean, beautiful layers when slicing.
• Use cake flour for the softest, most tender crumb. It’s worth it for that bakery-style texture that practically melts on the tongue.
• Beat the batter only until smooth. Overmixing can toughen the cake — a light hand gives you that perfect, airy bite.
• Apply a crumb coat before your final frosting layer. It locks in stray crumbs so your cake looks flawlessly smooth.
• Always use fresh raspberries. Frozen berries tend to bleed and water down the batter, while fresh ones keep their shape and flavor.
• Chill the cake before slicing. This simple step ensures each piece is picture-perfect and easy to serve.

Common Mistakes to Avoid

Using warm cheesecake: It will slide or melt into the frosting — make sure it’s fully frozen before assembling.
Skipping parchment paper: Cake layers can stick to the pan and break; always line and spray your pans.
Overbaking the cheesecake: You want it set but still slightly soft in the center for that creamy texture.
Not chilling between frostings: The crumb coat needs time to firm up or your top layer will mix with crumbs.
Using frozen berries: They release excess moisture, making the cake soggy and uneven in texture.

Storage & Reheating

Because this dessert combines both cake and cheesecake, it’s best stored chilled.
Fridge: Keep in an airtight container for up to 3–4 days. The flavors actually deepen slightly after a day, making it even more delicious.
Freezer: You can freeze the whole cake or individual slices for up to 2 months. Wrap well to prevent freezer burn.
Reheat: No reheating needed — this cake is meant to be enjoyed cold, straight from the refrigerator, for the ultimate creamy texture.

Frequently Asked Questions

Q: Can I make the cheesecake ahead of time?

: Absolutely! In fact, it’s best to make it ahead and freeze it overnight. That way, it’s firm enough to handle during assembly.

Q: Can I use frozen raspberries?

: Fresh raspberries are the key to success here. Frozen ones tend to release water as they bake, which can affect the texture of both the cheesecake and the cake layers.

Q: How do I get even cake layers?

: Bake Even Strips are a lifesaver. They help your cakes bake flat instead of domed, giving you that neat, professional look without trimming.

Q: Do I need clear vanilla extract?

: Not required, but if you want the layers to look bright white, clear extract helps maintain that pure color.

Q: What if I’m baking at high altitude?

: Simple adjustments make a big difference — reduce sugar by ¼ cup, cut baking powder by ½ teaspoon, and add one extra tablespoon of milk. This keeps your cake light and balanced.

Closing Paragraph

This Raspberry Cheesecake Cake is everything you could want in a celebration dessert — soft cake, creamy cheesecake, and bursts of fresh berry sweetness. It’s an impressive treat that tastes as good as it looks, perfect for birthdays, holidays, or whenever you want something truly special. Bake it once, and it’ll become a family favorite for years to come.

Final Thoughts

There’s something joyful about blending two favorite desserts into one beautiful creation. Every slice of this Raspberry Cheesecake Cake feels like a little celebration on its own — creamy, fruity, and full of love. I hope you make it, share it, and make sweet memories around it. Follow me on Pinterest for more cozy, quick, and nostalgic recipes.