Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, white layer cake with a raspberry swirl cheesecake center layer and a raspberry cream frosting. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
This is a combination layer cake with a moist tender crumb white cake with a creamy raspberry swirl cheesecake middle layer. It's finished off with a raspberry cream frosting for a really special cake. You must plan ahead though as the cheesecake layer is baked and frozen before the cake is made.
White Layer Cake with a Raspberry Swirl Cheesecake center layer and a Raspberry Cream Frosting is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. White Layer Cake with a Raspberry Swirl Cheesecake center layer and a Raspberry Cream Frosting is something which I have loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have white layer cake with a raspberry swirl cheesecake center layer and a raspberry cream frosting using 27 ingredients and 34 steps. Here is how you cook it.
The ingredients needed to make White Layer Cake with a Raspberry Swirl Cheesecake center layer and a Raspberry Cream Frosting:
- Get For Raspberry Swirl Cheesecake
- Make ready 16 ounces cream cheese, at room temperature
- Prepare 2/3 cup granulated sugat
- Take 2 large eggs at room temperature
- Make ready 1/8 teaspoon salt
- Make ready 2/3 cup sour cream, at room temperature
- Make ready 1/2 cup seedless raspberry jam
- Get 1 teaspoon vanilla extract
- Take 3/4 cup fresh raspberries, cut in half
- Make ready For The White Cake
- Prepare 1 cup whole milk
- Prepare 6 large egg whites
- Get 1 1/2 teaspoons vanilla extract
- Prepare 2 1/4 cups cake flour
- Prepare 4 teaspoons baking powder
- Prepare 1 3/4 cup granulated sugar
- Take 1 teaspoon salt
- Make ready 3/4 cup room temperature butter (1 1/2 sticks)
- Make ready For The Raspberry Cream Frosting
- Make ready 2 cups heavy whipping cream
- Get 8 ounces room temperature cream cheese
- Take 1 1/2 cups confectioner's sugar
- Get 1 teaspoon vanilla extract
- Prepare 1/3 cup seedless raspberry jam
- Take For Garnish
- Take as needed fresh raspberries
- Make ready as needed dark and white chocolate shavings
The raspberry filling can easily be made a day in advance and refrigerated. Assemble cake: Using a serrated knife, gently slice horizontally across top of each cake layer to make level. Frost top and sides of cake. Stir raspberry jello into boiling water; add sugar and stir until dissolved.
Instructions to make White Layer Cake with a Raspberry Swirl Cheesecake center layer and a Raspberry Cream Frosting:
- Make the Raspberry Cheesecake
- Preheat the oven to 325. Spray a 9 inch springform pan with bakers spray. Line a baking sheet with foil.
- Beat the cream cheese and sugar nail smooth
- Add eggs one at a time and beat in, beat in salt and vanilla
- Fold in sour cream until well blended
- Gently fold in fresh raspberry halfs
- Pour into prepared springform pan. Drop 3 mounds of raspberry jam on top of cheesecake. Using a butter knife or skewer swirl jam through batter
- Place cheesecake on foil lined baking sheet and bake 50 to 60 minutes until just slightly jiggly in center. Cool completely on rack until room temperature then wrap entire pan in plastic wrap and frees until hard at least 4 hours or overnight
- Make Cake
- Preheat oven to 350. Spray 2 - 9 inch cake pans well with bakers spray
- In a large bowl whisk together milk, egg whites and vanilla
- In another large bowl whisk together flour, sugar, baking powder and salt
- Add butter to flour mixture and beat on low until its a crumbly mixture
- Add 1/2 of the milk mixture and beat until smooth
- Add remaining ingredients milk mixture and beat until well blended
- Pour evenly into prepared pans and bake 25 to 30 minutes until a toothpick comes out just clean. Cool on racks 20 minutes. Then remove and cool completely
- Make Filling and Frosting
- Beat cream until it holds soft peaks in a large bowl
- In another bowl beat cream cheese, sugar, vanilla and jam until smooth
- Add 1/3 of cream cheese mixture to whipped cream and beat in until its holding its shape
- Fold on remaining Icream cheese mixture in two additions until well blended
- Assemble Cake
- Place one cake layer bottom up on serving plate.
- Apply a thin layer of filling
- Remove cheesecake from freezer and then pan by running a thin knife around pan and releasing sides. Carefully put a spatula under cheesecake to remove springform bottom plate and place on cake layer, bottom flat side facing up.
- Top cheesecake with a thin layer of filling
- Place second cake layer on cheesecake layer
- Frost entire cake
- Decorate with fresh raspberries and dark and white chocolate shavings. Keep cake refrigerated but be sure the cheesecake layer has defrosted before serving. About 4 hours should set the frosting and thaw the cheesecake. Let slices stand at room temperature for about 10 minutes for best flavor.
Fold in raspberries and lemon juice. Once soft set, pour over completely cooled crust and spread evenly. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer.
So that’s going to wrap it up for this special food white layer cake with a raspberry swirl cheesecake center layer and a raspberry cream frosting recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
