Description
This Spring Cheesecake Cake is a delightful layered dessert combining a creamy cheesecake center with fluffy pastel vanilla cake layers, all encased in a luscious cream cheese frosting. Perfect for Easter, spring celebrations, or birthdays, it features delicate pastel colors and optional fresh berry or edible flower garnishes to evoke the freshness of the season.
Ingredients
Scale
For the Cheesecake Layer:
- 2 (8 oz) packages cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
For the Cake Layers:
- 1 box vanilla or white cake mix
- Ingredients called for on the cake mix box (usually eggs, oil, and water)
- Optional: pastel food coloring
For the Frosting:
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk or cream
For Garnish (optional):
- Fresh berries
- Edible flowers
- Pastel sprinkles
- White chocolate shavings
Instructions
- Make the Cheesecake Layer: Preheat your oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides to prevent sticking. In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and beat until the mixture is fluffy. Incorporate the eggs one at a time, mixing fully after each addition, then blend in the vanilla extract and sour cream. Pour the cheesecake mixture into the prepared pan and bake for 35–40 minutes, or until the center is just set and no longer jiggly. Allow the cheesecake to cool completely at room temperature, then refrigerate it for at least 2 hours or overnight to firm up perfectly.
- Make the Cake Layers: While the cheesecake chills, preheat your oven to 350°F. Prepare the vanilla or white cake mix according to the package instructions, adding eggs, oil, and water as directed. If you wish to add a festive touch, divide the batter evenly into two bowls and tint each with a different pastel food coloring. Pour the batter evenly into two separate 9-inch cake pans and bake according to package directions until a toothpick comes out clean. Let the cake layers cool completely before assembly.
- Make the Frosting: In a large bowl, beat together the softened butter and cream cheese until light and creamy. Gradually add the powdered sugar, mixing steadily to avoid a powdery cloud. Stir in the vanilla extract and add milk or cream a tablespoon at a time until the frosting reaches a smooth, spreadable consistency.
- Assemble the Cake: Place one cooled cake layer on your serving plate. Carefully remove the chilled cheesecake from the springform pan and gently place it on top of the first cake layer. Next, add the second cake layer on top of the cheesecake. Cover the entire cake with the cream cheese frosting, using a spatula to smooth the top and sides for a polished finish. Decorate with fresh berries, edible flowers, pastel sprinkles, or white chocolate shavings as desired for a beautiful spring-inspired touch.
Notes
- Chill the assembled cake for at least 30 minutes before slicing to ensure clean, defined layers.
- This cake is an excellent make-ahead dessert ideal for Easter, spring celebrations, and birthdays.
- Use a sharp, warm knife to cut slices cleanly and reduce crumbling.
- Store leftover cake covered in the refrigerator for up to 4 days.
