Cherry Cheesecake Layer Cake
Introduction
The Cherry Cheesecake Layer Cake is a decadent dessert that combines two beloved classics—cheesecake and layer cake—into one show-stopping treat. With layers of rich cherry-infused cheesecake interspersed between moist vanilla sponge cake, this dessert is perfect for any celebration or special occasion. Whether you’re baking for a birthday, holiday, or just because you love indulgent desserts, this cake will surely impress your guests.
The History
Cheesecakes have ancient origins, dating back to Greece where they were served to athletes during the first Olympic Games. Over time, variations emerged around the world, each culture adding its own twist. Layer cakes became popular in the 19th century with the advent of baking powder and easier access to refined sugar. The idea of combining cheesecake with a layer cake is a modern American creation, often seen at bakeries and restaurants as a way to offer the richness of cheesecake without sacrificing the lightness of traditional cake layers. Adding cherries brings a sweet-tart contrast that elevates the flavor profile.
Ingredients Breakdown
This recipe blends ingredients from both cheesecake and traditional cake recipes. Here’s a detailed look:
- For the Vanilla Sponge Cake: Flour, baking powder, salt, unsalted butter, granulated sugar, eggs, milk, and vanilla extract create a tender crumb.
- For the Cheesecake Layers: Cream cheese provides the base, while sugar adds sweetness and structure. Eggs help bind everything together, and sour cream adds moisture and tanginess. A splash of vanilla enhances the flavor, and crushed cherries (or cherry pie filling) add fruity brightness.
- For the Frosting: Buttercream made with butter, powdered sugar, heavy cream, and cherry jam gives a smooth, creamy texture with a hint of fruitiness.
- Garnish: Maraschino cherries, fresh cherries, or even edible flowers can be used to finish the cake beautifully.
Step-by-Step Recipe
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- Prepare the sponge cake batter: In a large bowl, sift together flour, baking powder, and salt. In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract. Gradually alternate adding the dry ingredients and milk into the butter mixture, beginning and ending with the dry ingredients.
- Divide the batter evenly among the prepared pans. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
- Make the cheesecake filling: In a bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla extract. Fold in crushed cherries or cherry pie filling.
- Pour the cheesecake mixture over each cooled sponge cake layer. Return to the oven and bake for an additional 20–25 minutes or until the top is lightly golden and set.
- Let all layers cool completely before frosting. Chill in the refrigerator for at least 30 minutes to firm up the cheesecake layer.
- Prepare the frosting: Beat butter until creamy. Gradually add powdered sugar, alternating with heavy cream and cherry jam. Mix until smooth and spreadable.
- Assemble the cake: Place one layer on a cake board or plate. Spread frosting evenly over the top. Repeat with remaining layers. Frost the sides smoothly.
- Garnish with cherries and serve chilled.
Tips
- Use room temperature ingredients for both the cake and cheesecake layers to ensure a smooth batter.
- To prevent cracking in the cheesecake layer, avoid overmixing and don’t open the oven door too early during baking.
- If using fresh cherries, make sure to remove the pits and crush them slightly for better integration into the batter.
- For extra moisture, brush each cake layer with a simple syrup or cherry liqueur before adding the cheesecake topping.
- Cool each layer completely before assembling to avoid melting the frosting.
Variations and Customizations
- Chocolate lovers: Add cocoa powder to the cake batter or swirl melted chocolate into the cheesecake layer.
- Almond twist: Replace some of the vanilla extract with almond extract and garnish with sliced almonds.
- Berry medley: Use a mix of berries like strawberries, raspberries, and blackberries instead of just cherries.
- Gluten-free version: Substitute the regular flour with a gluten-free all-purpose blend and ensure all other ingredients are certified gluten-free.
- Dairy-free option: Use vegan cream cheese and coconut milk-based sour cream and frosting made with vegan butter.
Health Considerations and Nutritional Value
While this Cherry Cheesecake Layer Cake is undeniably indulgent, there are ways to enjoy it mindfully:
- Sugar: This recipe contains a significant amount of sugar due to both the cake and frosting. To reduce it, use a natural sweetener like honey or maple syrup in moderation, or opt for reduced-sugar versions of jams and fillings.
- Fat: High in saturated fats from butter, cream cheese, and sour cream. For a lighter version, substitute some of the full-fat dairy with low-fat Greek yogurt or light cream cheese.
- Protein: Eggs and dairy contribute protein, but the overall content is moderate. Consider adding a protein powder boost to the cake batter if desired.
- Calories: Each slice may contain around 500–700 calories depending on portion size and frosting quantity. Enjoy as an occasional treat rather than a daily dessert.
Balance this cake with lighter meals and enjoy it in moderation as part of a healthy lifestyle.
Ingredients
For the Vanilla Sponge Cake Layers:
- 2 and 1/2 cups all-purpose flour
- 2 and 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup whole milk
- 2 tsp vanilla extract
For the Cheesecake Layer:
- 4 (8 oz) blocks cream cheese, softened
- 1 and 1/2 cups granulated sugar
- 1/2 cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup crushed cherries or cherry pie filling
For the Frosting:
- 1 cup unsalted butter, softened
- 4–5 cups powdered sugar
- 2–3 tbsp heavy cream or milk
- 2 tbsp cherry jam or preserves
- Optional: 1 tsp vanilla extract
Garnish:
- Maraschino cherries
- Fresh cherries
- Edible flowers
Directions
- Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
- In a large bowl, sift together flour, baking powder, and salt. Set aside.
- In a separate bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with milk, starting and ending with the dry ingredients.
