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Raspberry White Chocolate Cheesecake Cake

A raspberry layer cake with a full from-scratch white chocolate cheesecake in the center! Topped with white chocolate buttercream!
Course Dessert - cake/cheesecake
Prep Time 45 minutes
Cook Time 2 hours
Total Time 2 hours 45 minutes
Servings 10 servings
Author Sarah @ The Gold Lining Girl

Ingredients

For Raspberry Cake:

  • 1 box white cake mix
  • 1 - 3 oz. box raspberry gelatin
  • 3 tbsp. flour
  • 1/3 c. vegetable oil
  • 4 eggs

For White Chocolate Cheesecake Layer:

  • 3 - 8 oz. packages reduced-fat cream cheese softened
  • 1 c. sugar
  • 3 eggs at room temperature
  • 2 tsp. vanilla extract
  • 3 - 4 oz. packages white baking chocolate not white chocolate chips, must be baking chocolate, melted, slightly cooled

For White Chocolate Buttercream:

  • 2 - 4 oz. packages white baking chocolate not white chocolate chips, must be baking chocolate
  • 1/3 c. heavy cream plus 3 tbsp., divided
  • 1 c. butter softened
  • 1 - 2 lb. bag powdered sugar
  • 1 tsp. vanilla extract
  • Fresh raspberries for garnish

Instructions

For Raspberry Cake:

  • In a large mixing bowl, combine cake mix, raspberry gelatin, and flour.
  • Beat in oil and eggs.
  • Divide batter evenly between two very well-greased 8-inch round cake pans.
  • Bake at 350 degrees for 25-30 minutes, or until edges are golden brown, and a toothpick inserted near the center comes out clean.
  • Cool for 20 minutes before removing from pans to wire racks to cool completely.
  • Meanwhile, prepare cheesecake.

For White Chocolate Cheesecake Layer:

  • In a large mixing bowl, beat cream cheese until smooth.
  • Add sugar, and beat until combined.
  • Add eggs, one at a time, beating well after each addition.
  • Beat in vanilla extract.
  • Beat in melted white baking chocolate, drizzling it in a slow stream.
  • Pour batter into a well-greased 8-inch springform pan.
  • Bake at 325 degrees for 45-50 minutes, or until edges are golden brown and slightly puffy, and the center is still slightly jiggly.
  • Remove from heat, and set on a wire rack or trivet to cool completely.
  • Meanwhile, prepare buttercream.

For White Chocolate Buttercream:

  • In a small saucepan over low heat, combine white chocolate and cream. Stir until chocolate is melted and mixture is smooth.
  • Set aside and let cool to room temperature.
  • Meanwhile, in a large mixing bowl, beat butter until creamy.
  • Gradually add powdered sugar and cream, blending after each addition.
  • Add white chocolate mixture and vanilla, and beat until light and fluffy.

To assemble cheesecake cake:

  • Place first raspberry cake layer on a cake plate or cake stand.
  • Spread with a thin and even layer of white chocolate buttercream - doesn't have to be perfectly neat.
  • Carefully place the white chocolate cheesecake on top of the first cake layer.
  • If it's slightly bigger than the cake, then trim the edges with a serrated knife.
  • Spread the cheesecake layer with a thin and even layer of white chocolate buttercream.
  • Top with the second raspberry cake layer.
  • Pile the remaining white chocolate buttercream on top of the cake, spreading it almost to the edges.
  • Garnish with raspberries. Cut and serve!