Cherry Cheesecake Cake
Indulge in the ultimate dessert fusion with this Cherry Cheesecake Cake, a decadent combination of fluffy vanilla cake, creamy cheesecake, and luscious cherry pie filling. Perfect for special occasions or a show-stopping treat, this three-layer masterpiece features moist vanilla cake layers sandwiching a rich, velvety cheesecake center, all enveloped in a cloud of homemade whipped cream. The vibrant cherry pie filling adds a tart, fruity twist that perfectly balances the sweetness, making every bite a harmonious blend of flavors and textures. With minimal prep time and a stunning presentation, this Cherry Cheesecake Cake is guaranteed to impress both your taste buds and your guests. Serve it chilled for the perfect refreshing treat!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 cups Granulated sugar
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter (softened)
- 4 Eggs
- 1 tablespoon Vanilla extract
- 1.25 cups Whole milk
- 16 ounces Cream cheese (softened)
- 1 cup Powdered sugar
- 21 ounces Cherry pie filling
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar (for whipped cream)
- 1 teaspoon Vanilla extract (for whipped cream)
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt.
Add the softened butter, eggs, vanilla extract, and whole milk to the dry ingredients. Mix until smooth and well combined.
Divide the cake batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
To prepare the cheesecake layer, beat the cream cheese and powdered sugar together in a mixing bowl until smooth and fluffy.
Line a 9-inch round cake pan with parchment paper. Spread the cream cheese mixture evenly in the pan and freeze for 2-3 hours or until firm.
Once the layers are ready, assemble the cake. Place one layer of the vanilla cake on a serving platter, spread a thin layer of cherry pie filling on top, and gently place the frozen cheesecake layer over it.
Spread another thin layer of cherry pie filling over the cheesecake, then top with the second layer of vanilla cake.
To make the whipped cream frosting, beat the heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form.
Frost the top and sides of the cake with the whipped cream and decorate with dollops of whipped cream and the remaining cherry pie filling.
Refrigerate the cake for at least 2 hours before serving to allow the layers to set properly.
Slice and serve chilled. Enjoy your Cherry Cheesecake Cake!
Nutrition Facts
Calories |
684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 385 mg | 17% | |
| Total Carbohydrate | 82.3 g | 30% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 59.9 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 87 mg | 7% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 159 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
