This Spring Cheesecake Cake is guaranteed to make you happy! Layers of flavored cheesecake paired with a wonderful white cake. Layers of deliciousness! If you are looking for a classic Cheesecake Recipe, don’t miss that perfect recipe! (You might also enjoy this Piggy Pie Dessert!)
Cheesecake Cake
Spring is starting to happen here in Minnesota (and hopefully most places!) and I can’t help but be inspired by the light, joyful, and refreshing feeling it brings.
This cake is a reflection of my favorite flavors of spring with Raspberry, Lemon and Orange cheesecake nestled between two lovely layers of moist white cake. Covered in whipped cream of course!
For the outside decoration, I was inspired by Easter and the glorious little speckled eggs that are in abundance. I love those little suckers with a passion and thought it would be fun to add that little color and flare to my cake.
To Speckle This Cheesecake Cake
Place cake outside or on a table lined with newspaper. Place parchment strips around the bottom of the cake to protect your cake stand.
Dip brush into pink food color with about a tablespoon of water added. Hold it in your left hand near the cake. With your pointer finger of your right hand, run your finger along the bristles of the paintbrush. The first time you do this, try to be a little farther away just so you are able to gauge how much pressure you can use, how much liquid you need on your brush, and how close you need to be.
Do this all over the top and sides of the cake.
Tips for Cheesecake Cake
You will see that I baked a white sheet cake instead of two 8-inch rounds. This is purely for vanity purposes! I wanted the top, bottom and sides to not have any browned bits. You can certainly bake your white cake in 8-inch round pans to save yourself one step.
I loved the subtle flavors in this cake, but I encourage you to taste as you go. See if 1 teaspoon of raspberry (and lemon and orange) is enough for you and feel free to add more if it isn’t.
Food coloring is not essential in this recipe, but using just the tiniest amount helps add to the wonderful Spring theme!
Make sure everything is chilled before assembly. Working with an almost frozen white cake and very chilled cheesecakes is ideal.
You can make this over the course of 2 days if that is easier. Just make sure cheesecakes and cake are sealed in airtight containers/plastic wrap so they stay fresh before you assemble.
My husband, who is famous for not liking dessert, really really liked this cake. It really is light and flavorful and refreshing and a great way to enjoy the coming of Spring!
It was an absolute delight to create this Spring Cheesecake Cake with McCormick. Thank you so, so much for supporting the brands that support this blog. I only work with the best, and am thankful that McCormick is willing to partner with me! <3
Spring Cheesecake Cake (raspberry, lemon & orange)
Ingredients
Raspberry Cheesecake
- 8 ounces cream cheese, room temperature
- ¼ cup (50g) granulated sugar
- 1 large egg
- 1 teaspoon (5g) Raspberry Extract
- 2 drops red food coloring
Lemon Cheesecake
- 8 ounces cream cheese, room temperature
- ¼ cup (50g) sugar
- 1 large egg
- 1 teaspoon (5g) Pure Lemon Extract
Orange Cheesecake
- 8 ounces cream cheese, room temperature
- ¼ cup (50g) sugar
- 1 large egg
- 1 tsp. (5g) Pure Orange Extract
- 1 drop red food coloring
- 1 drop yellow food coloring
White Sheet Cake
- 1 cup (226g or 2 sticks) unsalted butter, softened to room temperature
- 2 cups (400g) granulated sugar
- 2 large egg whites, room temperature
- 2 teaspoons Pure Vanilla extract
- ½ cup (120g) sour cream, room temperature
- 2 ¼ cups (285g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (240ml) whole milk
Whipped Cream
- 1 cup cold heavy whipping cream
- ½ teaspoon pure vanilla extract
- 1 tablespoons confectioners sugar
- 1 tablespoon meringue powder optional
Instructions
Raspberry Cheesecake
- Place cream cheese into bowl of stand mixer fixed with paddle attachment. Mix on medium-low speed for 30 seconds. Add in sugar and egg and beat on medium speed until smooth, 3-5 minutes.
- Scrape down sides of mixer bowl.
- With mixer on low speed, add in extract and food coloring.
- Prepare an 8-inch cake pan (grease and/or butter pan then line with parchment paper) and then pour the filling into the pan.
- Bake until cheesecake is set, 18-24 minutes at 325°F in a convection oven or 350°F in a regular oven. (Cheesecake can be slightly golden but not brown)
- Set the cheesecake on a wire rack and let it cool completely. Refrigerate for at least 2 hours before assembling cake.
Lemon Cheesecake
- Place cream cheese into bowl of stand mixer fixed with paddle attachment. Mix on medium-low speed for 30 seconds. Add in sugar and egg and beat on medium speed until smooth, 3-5 minutes.
- Scrape down sides of mixer bowl.
- With mixer on low speed, add in extract.
- Prepare an 8-inch cake pan (grease and/or butter pan then line with parchment paper) and then pour the filling into the pan.
- Bake until cheesecake is set, 18-24 minutes at 325°F in a convection oven or 350°F in a regular oven. (Cheesecake can be slightly golden but not brown)
- Set the cheesecake on a wire rack and let it cool completely. Refrigerate for at least 2 hours before assembling cake.
Orange Cheesecake
- Place cream cheese into bowl of stand mixer fixed with paddle attachment. Mix on medium-low speed for 30 seconds. Add in sugar and egg and beat on medium speed until smooth, 3-5 minutes.
- Scrape down sides of mixer bowl.
- With mixer on low speed, add in extract and food coloring.
- Prepare an 8-inch cake pan (grease and/or butter pan then line with parchment paper) and then pour the filling into the pan.
- Bake until cheesecake is set, 18-24 minutes at 325°F in a convection oven or 350°F in a regular oven. (Cheesecake can be slightly golden but not brown)
- Set the cheesecake on a wire rack and let it cool completely. Refrigerate for at least 2 hours before assembling cake.
White Sheet Cake
- Preheat oven to 350F degrees. Prepare a 12×17 inch half sheet/jelly roll pan by spraying with non-stick spray then lining with parchment paper.
- Whisk the flour, baking soda, and salt together and set aside.
- In the bowl of stand mixer fitted with a paddle attachment, cream the softened butter for about 1 minute on medium speed.
- Add the sugar on medium speed and beat until fluffy and light in color, about 2 minutes.
- Add in egg whites and mix until incorporated.
- With mixer on low speed, slowly pour in vanilla and then sour cream. (scrape bowl if necessary)
- Mix for 1-2 minutes on medium speed or until ingredients are fully incorporated.
- With mixer on low speed, pour half of the flour mixture into the creamed butter mixture.
- Now pour in half of the milk.
- Repeat with the rest of the flour and milk and mix until combined and smooth, about 30 seconds. Spread the cake batter into the prepared pan using a small offset spatula. (be sure it is nice and level!)
- Bake for 18-22 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean.
- Place in freezer until ready to assemble the cake.
Whipped Cream
- Place your mixing bowl and wire whisk in the freezer for about 15-30 minutes.
- In stand mixer, whisk whipped cream for 1-2 minutes. Add in remaining ingredients and beat just until stiff peaks form. (If you need a more stable whipped cream add in meringue powder. If using immediately,
- you can omit the meringue powder.) Chill until ready to use. Makes about 2 cups (480 ml) whipped cream.
To Assemble Cake
- Make sure cheesecakes and white sheet cake are chilled. Place clean 8-inch pan on top of sheet cake and run a sharp paring knife around the edge. You now have a perfect 8-inch round white cake disc. Do this again so you have 2 total.
- Remove chilled orange cheesecake from pan and set on cake stand. (this is a thin cheesecake and when very chilled, can be easily popped out of the lined cake pan. You can also use a spring-form pan)
- Place one 8-inch white cake on top.
- Remove lemon cheesecake from pan and gently place on top of white cake.
- Place other 8-inch white cake on top of lemon cheesecake.
- Remove raspberry cheesecake from pan and gentle place on top of white cake.
- Cover cake in chilled whipped cream and serve. (You can refrigerate for up to 24 hours before serving.)
Notes
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
looks beautiful! could you make this with fresh fruit instead of extract? would love to try a strawberry version with fresh berries!
You can definitely try!!
Can you get the speckled effect with colored sugar sprinkels? They would melt on the whipped cream and leave spots….?
I would use the “paint” effect. Put some colored water on your paint brush and tap it gently against your hand in the direction of the cake. The more concentrated the color the better. 🙂
* sprinkles! Thanks Amanda!
I am also wondering why not make one triple batch of cheesecake, then divide it to add the various extracts and colors? Also, if you were concerned about brown edges on the cake, wouldn’t it be easier to bake it in pans one inch bigger than the cheesecakes, then trim the edges? Otherwise, you’re wasting a lot of cake.
It is beautiful. So many have asked about how you did the speckling. I wish you would share the answer.
If folks needed the frosting to last longer than whipped cream, here’s another idea using speckled buttercream: http://thecakeblog.com/2013/02/speckled-egg-cake.html
Hi Cindy. I did answer the speckled question. 🙂
As far as the cheesecakes you certainly can make a huge batch and then divide into three bowls and color/flavor each cheesecake accordingly. I have not made it that way so I do not know if it will yield the same results. I also do not know if baking three at once would affect the efficacy of the recipe.
As far as the white cake, there really isn’t that much waste. If you are concerned about waste, add some fruit and make a trifle! My family and I just snacked on the extra bits. Yes, you can of course make your white cake in 8-in pans. It is entirely your preference and what you are comfortable with.
I looked through all the comments and can’t find the answer to the ” speckle” question either!
Love this cake, it looks really delicious! Just wondering if I could stretch it out a little longer than 2 days to make it. Could I make a cheesecake & freeze it until I was ready to do the final steps?
I am really looking forward to making this for Easter. Very Springy ….thank you.
This looks amazing!!!
Thank you!
This cake is beautiful. Just wondering does the white cake get soggy? I have a son and nephew that have texture issues with food. Could you just layer the three cheesecakes or in place of white cake make 2 original cheesecakes? Your opinion would be greatly appreciated.
No, the cake did not get soggy at all. Granted, we have never had it around for very long… 🙂
The speckles! The layered prettiness! What a perfect way to celebrate Easter. Happy Easter to you and your family, Amanda.
Thank you! Hope your Easter is blessed too!
Well, the baking is done- not sure I can wait til tomorrow to taste! I used zest for flavour in the orange and lemon, and mashed some raspberries through a strainer for the last. I added the smallest dot of food colour paste to each cheesecake. I think I still had too much yellow colour in the lemon!
I did make a single recipe and divide before flavouring and colouring. The batter yield for me was 4c total, so 1 1/3c per pan. I normally would just eyeball it, but given the presentation I want the layers to be as even as possible. Mine look like they came out a little brown on the edges (havent taken them out of the pan, just cooled and into the fridge with plastic wrap.
I did the sheet cake. I think if I did two rounds those layers would be fairly think. Nothing wrong with that of course. I havent cut the cake yet to see the colour inside, but it looks fairly white. It wont be the same colour as the artificial yellow regardless… (The batter was awesome and I snagged a little corner off where the batter got under my parchment. YUM! I find most white cakes pretty dull- this may be my new go to– so extra thanks for that! I am excited to have scraps! My daughter wondered if it was cornbread (I think because of the butter and crunch of a corner together with the tang from the sour cream)).
Hmmm maybe I can convince the people hosting the big dinner party potluck tomorrow to move it to today….
I should add that the raspberry juice was probably two tsp or so. It did take two minutes longer than my cakes that didn’t have flavour extract or liquid colouring.
Ummm I also need to add – this was my first time on your site. I came thru Pinterest. So I toodled around (my own word, I guess!) for awhile as my cakes cooled. Hey -cool book! Also, hey-cool site! Also, I am Servant too. And I was both surprised and blessed to find that part today, on Good Friday. I read January’s post. Wow. I relate to getting all excited about having something amazing to offer and being cut off at the knees by someone who comes between you and your work. Maybe I should say ‘calling’?. I dont think this disappointment comes from failing to ask or listen to God for guidance. Though it could. I think Satan can work through anyone to challenge us and try to distract us from His plan for us. Look at your gorgeous book. Look at your amazing site. And somehow I imagine those five kids are pretty amazing too. I think there is a plan and a path. There is a calling. There is clearly a gift inside you! Fight on sister! Happy Easter.
Thank you so much for taking the time to share Christine! I am honored and delighted you were able to spend some time in this little online home of mine. It is wonderful to know that you were able to make something you enjoy AND able to smile!! Be blessed!
I have been tasked with bringing dessert for our family Easter dinner. I’m not a baker and have never made a cake like this. I do not have a stand mixer with a paddle; only a handheld. Will I be able to accomplish this beautiful cake?
Hi Renee! I would consider something easier for your Easter celebration! Maybe make the white cake recipe in 8-inch round pans and then cover in strawberry frosting! Here is a recipe: https://iambaker.net/strawberry-lemon-cupcakes/ You could also just make cheesecake… cheesecake in itself is a wonderful dessert! I have not made one by hand recently (without a mixer) so am not sure if it would be too labor intensive. Either way, you are going to do great! 🙂
In the mean time, I already went and got all of the ingredients. So I am going to give it a try. If it doesn’t turn out, I’ll just keep it home. I’ve got some other desserts I’m making too so we won’t be in the desert re: desserts… lol!
My only problem with the ingredients is that I can’t find the raspberry extract or anything even remotely suitable. Can you suggest an alternative? Can I use the juice from canned raspberries? or even a little raspberry jello mix?
BTW… I finally found the raspberry extract at Randazzo’s Market.