This 5 layer cake is based on a cheesecake I saw at the Cheesecake Factory. They have two layers of red velvet cake and one layer of cheesecake. I decided to try it with 3 layers of red velvet cake and 2 layers of cheesecake. Instead of using plain cheesecake, I made raspberry swirl cheesecake. It gives the cake a lot of yummy flavor and looks so pretty with the red and pink frosting. This cake is perfect to make for your Valentine this year!
- 2 sticks (16 tbsp) softened butter
- 1 cup granulated sugar
- 4- 8 oz packages cream cheese, softened
- 1- 3 oz. package cook and serve vanilla pudding
- 4 eggs
- 2 tsp baking powder
- 1 tbsp lemon juice
- 2 TB sugar
- 3/4 cup raspberries
- 18.25 ounce) package yellow cake mix
- 1 (3.5 ounce) package instant vanilla pudding mix
- 4 eggs
- 1 ounce red food coloring
- 1/2 cup vegetable oil
- 1 cup water
- 1 tablespoon distilled white vinegar
- 1 tablespoon unsweetened cocoa powder
- 1 cup cold milk
- Ingredients (to cover one 8 inch cake)
- 1 1/2 cup sweetex or crisco
- 1/4 teaspoon salt
- 1 teaspoon meringue powder
- 2 pounds powdered sugar
- 1/2 cup milk or water
- 1 tsp vanilla
- Preheat oven to 325 degrees.
- Grease two 8" pans with shortening, line the pans with parchment and then grease the parchment. Lightly flour the pans and tap out excess over the sink. Set aside.
- Cream butter and sugar in a stand mixer fitted with paddle attachment.
- Add cream cheese a little at a time until smooth.
- Scrape bowl down and beat again on medium speed, adding eggs one at a time.
- Add remaining ingredients.
- Mix again until smooth.
- Divide batter evenly between pans. You should have 8 cups of batter, so 4 cups in each pan. Blend Raspberries with sugar to make puree. Pour big drops over half the batter in the pan and swirl with a fork.
- Add the rest of the batter and do the same with the rest of the puree. Do this with both pans of batter.
- Smooth batter with offset spatula and bake for 55 minutes to 1 hour.
- Cheesecake will puff up during baking, then deflate when taken out.
- Do not turn out cheesecakes when they are finished baking. Put them directly in the freezer, and leave until frozen solid.
- Turn out frozen cheesecake layers and peel parchment from the bottoms.
- Tip: if your cheesecake does not come out right away, just set it on a burner on the stove for a few seconds. Then cover the pan with saran wrap and flip it over onto a cutting board
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and flour three 8 inch pans.
- Mix together cake mix, 1 box pudding mix, eggs, oil, food coloring, water, vinegar, and cocoa. Pour into prepared pans.
- Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
- mix the sweetex, salt, and meringue powder with electric mixer to blend aobut 30 seconds
- Add the milk in the bowl, then add the sugar and blend by hand with a spatula until the sugar is absorbed into the liquid
- put bowl back on the mixer and beat on medium speed for 2-5 minutes until smooth and a little fluffy.
- if mixture is too stiff, you can add more liquid. if it is too runny add more powdered sugar
- OK so after you make both cakes, a total of 5 cakes, stack them with a thin layer of buttercream between each layer with raspberry filling on top of the buttercream. I used a store bought filling. Freeze untill completely frozen. Then you can take it out and frost it any way you like. I used a crumb coat of buttercream and piped on pink petals.
Try these other Valentine’s Day Treats
My cake was featured here!