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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:

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

For White Chocolate Cheesecake Layer:

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

For White Chocolate Buttercream:

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

To assemble cheesecake cake:

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