This Raspberry Cheesecake Sheet Cake is going to take your sheet cake game to a whole new level.  Deliciously moist sheet cake combined with velvety raspberry cheesecake.  You won’t want a regular sheet cake again!  If you are like me and you LOVE sheet cake, make sure to check out my best ever chocolate cake and my texas turtle sheet cake recipes! (And if you want more, check out my 50 Best Cake Recipes in the world!)

Raspberry Cheesecake Sheet Cake
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Raspberry Cheesecake Sheet Cake

Cheesecakes are one of my favorite cakes to make and serve.  I just love the velvety texture and of a good cheesecake. When I head to my kitchen, most days I try to experiment by incorporating things that I love into different dishes.  I started thinking about pairing a rich and fruity cheesecake with one of my other favorite desserts, homemade moist and fudgy chocolate sheet cake.  To the kitchen I went, and the results were just as I expected.  Glorious.

Raspberry Cheesecake Chocolate Sheet Cake

Raspberry Cheesecake Sheet Cake Ingredients

To make this recipe you start with a traditional sheet cake base, my all-time favorite best ever chocolate cake recipe is the base for this delicious raspberry cheesecake sheet cake.  Here is what you will need:

Chocolate Cake

  • brown sugar
  • brewed coffee
  • cocoa powder
  • butter
  • vanilla
  • flour
  • baking powder
  • baking soda
  • salted butter
  • sugar
  • eggs

Raspberry Cheesecake Topping

  • cream cheese
  • sour cream
  • egg
  • sugar
  • flour
  • vanilla
  • raspberry jam
  • fresh raspberries
How to Make Raspberry Cheesecake Sheet Cake

How to Make Raspberry Cheesecake Sheet Cake

THIS CAKE IS PREPARED IN THREE STEPS.  THE FIRST TWO ARE COMPLETELY DEDICATED TO THE SHEET CAKE AND THE LAST STEP FOCUSES PRIMARILY ON THE RASPBERRY CHEESECAKE TOPPING.

Chocolate Cake – PART 1

Place all of the following into a saucepan over low heat.
  • brown sugar
  • brewed coffee (strong)
  • cocoa powder
  • butter
  • vanilla
Stir until they are fully incorporated, this will likely take between 5-7 minutes. Remove the saucepan from heat and allow to cool a bit. It should be a little thick and similar to custard.

Chocolate Cake – PART 2

In a medium bowl, sift flour, baking soda, and baking powder together.  Add the butter, sugars, eggs, cooled coffee, and vanilla to the flour mixture and mix with a hand-held mixer until fully combined. Add the chocolate mixture from Part 1 to the ingredients from Part 2. Stir this by hand until all ingredients are well combined and then pour the mixture onto a prepared (sprayed or lined with parchment) baking sheet (I used a 10x15in baking sheet).

Raspberry Cheesecake Topping

Start by grabbing two medium size bowls.  In the first bowl whip together the cream cheese and the sour cream and the egg until the mixture is creamy and smooth.  Add in the sugar, flour, and vanilla and stir to combine everything together.  Set this bowl aside while you move to the second bowl.  In this bowl, combine the raspberry jam and the freshly crushed raspberries.   Now, head back to your sheet cake batter and add dollops of both on top.  You will want to alternate back and forth between the raspberry mixture and the cream cheese mixture.  This will ensure that your flavors are evenly distributed.  Glide a knife through all of the layers a few times to create a swirled effect.  Now, once that is done, you can pop that in the oven for about 20 minutes.  You will know that it is done when the center doesn’t “jiggle” when you shake the pan.   You can also use the toothpick method.  To do this, insert a toothpick into the center, if it comes out clean, it is done.  If it comes out with crumbs, leave it in the oven for a few more minutes
Cheesecake Chocolate Sheetcake

raspberry cheesecake sheetcake
5 from 1 vote

Raspberry Cheesecake Sheetcake

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
This Raspberry Cheesecake Sheet Cake is going to take your sheet cake game to a whole new level.  Deliciously moist sheet cake combined with velvety raspberry cheesecake.  
Print Rate Comment

Ingredients

FIRST PART

  • 1/3  cup  (100g) brown sugar
  • 1/3  cup  (79g) strong coffee
  • 1/2  cup  (64g) dark cocoa
  • 1  tablespoon  butter
  • 1  teaspoon  vanilla

SECOND PART

  • 1 1/2  cups  (192g) all-purpose flour
  • 1/2  teaspoon  baking powder
  • 1  teaspoon  baking soda
  • 1/2  cup  (1 stick or 113g) salted butter,  warm but not melted
  • 1/2  cup  (100g) granulated sugar
  • 1/2  cup  (100g) packed brown sugar
  • 2  large eggs,  room temperature
  • 1/2  cup  (118g) cold coffee
  • 1  teaspoon  vanilla

CHEESECAKE

  • 4 ounces cream cheese
  • 1/3 cups sour cream
  • 1 large egg
  • 1/8 cup granulated sugar
  • 1 tablespoon flour
  • 1 teaspoon vanilla

RASPBERRY

  • 1 pint (6 ounces) raspberries, mashed
  • 1/4 cup raspberry jam

Instructions

CHOCOLATE CAKE

    FIRST PART

    • Preheat oven to 350°F.
    • Place all ingredients in the first part into a saucepan over low heat. Stir until they are fully incorporated, 5-7 minutes. Remove from heat and allow to cool a bit. It should be a little thick and similar to custard.

    SECOND PART

    • In a medium bowl, sift flour, baking soda, and baking powder together.
    • Add 1/2 cup warm butter, sugars, eggs, cooled coffee, and vanilla to the flour mixture and mix with a hand-held mixer until fully combined. (or stir by hand)
    • Add the chocolate mixture from the FIRST PART to the ingredients from the SECOND PART. Stir by hand until all ingredients are well combined.
    • Pour onto a prepared (sprayed or lined with parchment) baking sheet (I used a 10x15in baking sheet). Smooth out the batter and gently tap on the counter.

    CHEESECAKE

    • In a medium bowl, whip cream cheese, sour cream, and egg until creamy.
    • Add in the sugar, flour, and vanilla and stir to combine, set aside.

    RASPBERRY

    • In a medium bowl combine Raspberry jam and freshly crushed raspberries. (I used my hand-held mixer to make it fast!)
    • On the sheet cake mixture, add alternating dollops of cream cheese mixture and raspberry mixture.
    • Glide a knife a few times through the layers to create a swirl effect.
    • Bake in the preheated oven for 18-24 minutes or until a toothpick inserted in the center comes out clean. The cheesecake should be set in the center (not jiggly).
    Course: Dessert
    Keyword: Raspberry Cheesecake Sheet Cake
    Servings: 12
    Author: Amanda Rettke

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    Looking for More Sheet Cake Recipes?

    Make sure to check out some of my favorites!

    Best Ever Chocolate Cake

    Texas Turtle Sheet Cake

    Almond Pecan Sheet Cake

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    Meet Amanda Rettke

    Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

    Reader Comments

    1. I was curious to try & making it low carb. Do you think that subbing almond flour for the AP flour & Splenda for the sugar would work? Also using SF raspberry jam in plain of reg

      Reply

    3. I do not like red raspberries…would black raspberries or just black raspberry jam work or strawberry? Just curious about the flavor and texture of these berries.

      Reply

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