Description
Indulge in the decadent Spring Cheesecake Cake, a delightful combination of moist vanilla cake layers sandwiching a creamy cheesecake layer, all topped with luscious whipped cream frosting. Perfect for any spring celebration!
Ingredients
Scale
For the Vanilla Cake Layers:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter (softened)
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
For the Cheesecake Layer:
- 2 (8 oz) blocks cream cheese (softened)
- ½ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
For the Whipped Cream Frosting:
- 2 cups heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Optional for Decoration:
- Fresh berries
- Edible flowers
- Lemon zest
- Pastel sprinkles
Instructions
- Preheat the oven to 325°F (165°C). Line and grease a 9-inch springform pan and two 9-inch cake pans.
- To make the cheesecake layer: Beat the cream cheese and sugar until smooth. Add eggs one at a time, beating well after each. Mix in sour cream, vanilla, and flour. Pour into the springform pan and bake for 40–45 minutes, until just set and slightly jiggly in the center. Cool completely, then chill in the fridge for at least 2 hours or overnight.
- To make the cake layers: Increase oven temperature to 350°F (175°C). In a bowl, whisk together flour, baking powder, and salt. In a separate large bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then add vanilla. Mix in dry ingredients alternately with milk, beginning and ending with flour. Divide batter between two prepared pans and bake for 25–28 minutes or until a toothpick comes out clean. Let cool completely.
- For the whipped cream frosting: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- To assemble: Place one cake layer on a serving plate, spread a thin layer of whipped cream. Gently place the chilled cheesecake layer on top. Add the second cake layer. Frost the entire cake with whipped cream. Decorate with fresh berries, edible flowers, lemon zest, or sprinkles. Chill for at least 1 hour before slicing for cleaner cuts.
Notes
- This cake can be made 1–2 days in advance. Keep refrigerated.
- Add a fruity compote between layers for extra flavor, such as raspberry or lemon curd.
- Can be customized with lemon or almond extract for a spring twist.
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 35g
- Sodium: 210mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 135mg
