This Raspberry Cheesecake Sheet Cake is what happens when a rich, fudgy chocolate sheet cake meets creamy cheesecake and bright raspberry swirls, all baked together in one pan. It’s decadent. It’s beautiful. And it’s far from an ordinary sheet cake! If you love classic chocolate cake but want something that feels just a little more special, this is it. (And if you want more, check out my 50 Best Cake Recipes in the world!)
Why This Cake is Different
This isn’t just chocolate cake with frosting.
The base is my deeply moist chocolate sheet cake; rich from brewed coffee and cocoa, soft but sturdy enough to support the cheesecake layer.
Then comes a smooth, tangy cheesecake mixture swirled together with raspberry jam and fresh raspberries. As it bakes, the flavors melt into each other without losing their distinct layers.
The result?
Fudgy chocolate. Creamy cheesecake. Bright raspberry ribbons in every slice.
It looks impressive, but it’s baked in a simple sheet pan.
FAQ’s
Can I use raspberry preserves instead of jam?
Yes. Raspberry preserves work just as well. If they contain large fruit pieces, you may want to lightly mash them before swirling to create a smoother ribbon throughout the cake.
Can I use frozen raspberries?
Yes, but do not thaw them first. Add them frozen and gently crush them before mixing with the jam. Thawed berries release too much liquid and can affect the cheesecake texture.
Do I have to use coffee in the chocolate cake?
The coffee enhances the chocolate flavor but does not make the cake taste like coffee. If preferred, you can substitute hot water. The flavor will be slightly less deep but still delicious.
How do I know when it’s done baking?
The center should no longer jiggle when you gently shake the pan. A toothpick inserted into the chocolate portion should come out with a few moist crumbs but not wet batter. The cheesecake layer will finish setting as it cools.
Does this need to be refrigerated?
Yes. Because of the cheesecake layer, store the cake covered in the refrigerator for up to 4 days. Let it sit at room temperature for 15-20 minutes before serving if you prefer a softer texture.
Can I make this ahead of time?
Absolutely. In fact, it’s even better the next day. The flavors deepen and the cheesecake layer firms up for clean slicing.
Can I freeze Raspberry Cheesecake Sheet Cake?
Yes. Wrap individual slices tightly in plastic wrap and store in an airtight container for up to 2 months. Thaw overnight in the refrigerator.
Can I use a different fruit?
Yes. Strawberry, blackberry, or cherry jam all work beautifully. Just keep the same ratio so the cheesecake layer sets properly.
How to Store Raspberry Cheesecake Sheet Cake
Because this cake has a cheesecake swirl, it should be stored in the refrigerator.
Refrigerator:
Cover the cake tightly with plastic wrap or transfer slices to an airtight container. Store in the refrigerator for up to 5 days. For best texture, let a slice sit at room temperature for 15–20 minutes before serving. The chocolate base softens slightly and the flavors really shine.
Freezing:
This cake freezes beautifully! I like to freeze the pieces individually. Let the cake cool completely, then cut it into squares. Wrap each piece tightly in plastic wrap, and then place in a freezer-safe bag. Freeze for up to 2 months.
To serve, thaw overnight in the refrigerator or at room temperature for about 1 hour.
Raspberry Cheesecake Sheetcake
Ingredients
FIRST PART
- ⅓ cup (100g) brown sugar
- ⅓ cup (79g) strong coffee
- ½ cup (64g) dark cocoa
- 1 tablespoon butter
- 1 teaspoon vanilla
SECOND PART
- 1 ½ cups (192g) all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ cup (1 stick or 113g) salted butter, warm but not melted
- ½ cup (100g) granulated sugar
- ½ cup (100g) packed brown sugar
- 2 large eggs, room temperature
- ½ cup (118g) cold coffee
- 1 teaspoon vanilla
CHEESECAKE
- 4 ounces cream cheese
- ⅓ cups sour cream
- 1 large egg
- ⅛ cup granulated sugar
- 1 tablespoon flour
- 1 teaspoon vanilla
RASPBERRY
- 1 pint (6 ounces) raspberries, mashed
- ¼ 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 ½ 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).
Did you make this recipe?
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Looking for More Sheet Cake Recipes?
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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
I’m looking for a recipe 4 cinnamon buns using baking powder but if u don’t have 1 with yeast
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.
Yes, other berries work well. 🙂
Do you have a substitute for the coffee?
This looks amazing! Do you think it would work halved and baked in an 8×8?