Raspberry Cheesecake Sheet Cake
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
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 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 sugarbrewed coffeecocoa powderbuttervanillaflourbaking powderbaking sodasalted buttersugareggs
Raspberry Cheesecake Topping
cream cheesesour creameggsugarflourvanillaraspberry jamfresh raspberries
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 sugarbrewed coffee (strong)cocoa powderbuttervanilla
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.
