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Layered Cheesecake Cake

Layered Cheesecake Cake

Two tender vanilla cake layers sandwiched with a baked cheesecake layer and finished with cream cheese frosting
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Prep Time 45 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 55 minutes
Servings 12

INGREDIENTS

Cheesecake Layer

  • 24 oz cream cheese softened
  • 3/4 cup granulated sugar
  • 1/4 cup sour cream
  • 1 tsp vanilla extract
  • 3 large eggs room temperature
  • 1 tbsp all purpose flour
  • 1/4 tsp salt
  • nonstick spray
  • parchment paper.

Vanilla Cake Layers

  • 2 1/2 cups all purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup unsalted butter softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs room temperature
  • 1 tbsp vanilla extract
  • 1 cup buttermilk room temperature
  • 1/4 cup vegetable oil.

Cream Cheese Frosting

  • 16 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 4 cups powdered sugar sifted
  • 2 tsp vanilla extract
  • 1 tbsp heavy cream optional
  • pinch of salt.

Optional Garnish

  • fresh berries
  • lemon zest
  • cake crumbs.

INSTRUCTIONS

Cheesecake Layer

  • Heat oven to 325 F and line a 9 inch round pan with parchment and spray
  • beat cream cheese and sugar until smooth then mix in sour cream and vanilla
  • add eggs one at a time on low just until combined then mix in flour and salt
  • pour into pan and bake until edges are set and center is slightly jiggly about 40 to 50 minutes
  • cool to room temperature then chill at least 4 hours or overnight.

Vanilla Cake Layers

  • Heat oven to 350 F and grease and line two 9 inch round pans
  • whisk flour baking powder baking soda and salt
  • beat butter and sugar until light then beat in eggs one at a time and vanilla
  • mix in dry ingredients alternating with buttermilk then mix in oil just until smooth
  • divide batter between pans and bake until a toothpick comes out clean about 22 to 28 minutes
  • cool 10 minutes then turn out and cool completely.

Cream Cheese Frosting

  • Beat cream cheese and butter until smooth then gradually beat in powdered sugar
  • beat in vanilla salt and enough cream to reach a spreadable consistency.

Assembly

  • Level cake layers if needed and remove cheesecake from pan and parchment
  • place one cake layer on a board and spread a thin layer of frosting
  • add the chilled cheesecake layer and spread a thin layer of frosting
  • top with second cake layer and apply a thin crumb coat then chill 20 minutes
  • frost the cake fully and garnish as desired
  • chill 30 to 60 minutes before slicing for clean layers.

Notes

1. Use room temperature dairy and eggs for smooth batter. Do not overmix after adding eggs to prevent cracks and dense cake. For cleaner slices freeze the assembled cake 20 minutes then cut with a hot dry knife. Substitute full fat Greek yogurt for sour cream. Make ahead by baking cheesecake and cake layers 1 day early and assembling the next day

Nutrition

Calories: 620kcal | Carbohydrates: 68g | Protein: 8g | Fat: 36g