White Cake with Cheesecake Filling [Recipe]
Do you love the taste of creamy, sweet, delicious cheesecake? Who doesn’t, am I right? Today, I’m going to share with you a fantastic recipe that will give you the best of both worlds.
We’re going to be making a white cake with a cheesecake filling. This is the perfect recipe for anyone who loves the taste of cheesecake but hates having to deal with the hassle of making a crust. Let me show you how it’s done!
What Makes This White Cake with Cheesecake Filling Special?
The combination of white cake and cheesecake filling is what makes this cake so unique. The white cake is light and fluffy, while the cheesecake filling is rich and creamy. Together, they create a perfect balance of sweet and creamy flavors.
This cake is also straightforward to make. The batter comes together in just a few minutes, and the cheesecake filling can be made while the cake is baking. So if you’re looking for a show-stopping dessert that’s sure to impress, this white cake with cheesecake filling is perfect.
How to Make White Cake with Cheesecake Filling?
The ingredients for this cake are pretty straightforward, but you’ll need a few things to make it properly.
For the cake batter, the first is a Betty Crocker Rainbow chip party cake mix, which you can find at most supermarkets. However, you can also use any other Betty Crocker mix you prefer, including Betty Crocker super moist white cake mix, Betty Crocker vanilla cake mix, and Pillsbury classic white, as long as you follow the instructions on the boxes carefully!
The second is eggs, milk, and butter. I like to use melted butter in my cake batters because it gives them a richer flavor and a more moist texture.
For the cheesecake filling, you’ll need cream cheese, vanilla extract, confectioners sugar, and heavy whipping cream. I like to use white chocolate spread in my filling because it gives the cake a deliciously creamy and sweet flavor.
Let’s start with preparation, shall we?
Step 1: Making the Batter
Before you start, you will need to prepare two cake tins in which you will put baking parchment, covering both the bottom and the sides.
To make the cake batter, start by mixing together the chosen cake mix, eggs, and melted butter in a large bowl. Once everything is well combined, slowly add in the milk until the batter is smooth.
Separate the batter into the tins and bake the batter for 20 minutes at 350°F (180°C) or 320°F (160°C) if using fan-assisted ovens.
Step 2: Preparing the Cheesecake Filling
While the baked batter is cooling completely, you will need to prepare the cheesecake filling.
Use a hand or electric mixer and beat together the heavy whipping cream, cream cheese, vanilla extract, confectioners sugar, and white chocolate spread until it’s light and fluffy, which will take up approximately 2 minutes.
You can also mix the heavy whipping cream to form stiff peaks in a separate bowl and then gently put the cream into the mixture to combine everything well.
Leave it in the refrigerator until the cakes are completely cool.
Step 3: Putting the Cake Together
Place one cake on the plate and spread half of the filling over the top, and then do that with the other cake and the rest of the cheesecake filling by pouring it all over the cake.
Storage Suggestions for This Delightful Dessert
You can keep this dessert stored in the fridge for up to a week, making it the perfect make-ahead dessert for parties or potlucks. If you have any leftovers, be sure to store them in an airtight container so that the cake stays fresh and moist.
Assuming that you’ll have more than just a few people over, I would recommend doubling or even tripling the recipe. This way, you’ll have plenty to serve and some extra for seconds (or thirds!)
White Cake with Cheesecake Filling
Ingredients
White Cake Batter
- 1 pkg Betty Crocker Rainbow Chip Party Cake Mix
- 3 eggs
- 180 ml milk That's 6.1 fl oz.
- 8 tablespoons melted butter That's 110 grams or 1 stick.
Cheesecake Filling
- 18 oz cream cheese That's 500 grams.
- 2 tsp vanilla extract
- ⅔ cup confectioners sugar
- 1 cup heavy whipping cream
- 4 tbsp white chocolate spread
Instructions
- Before you start, you will need to prepare two cake tins in which you will put baking parchment, covering both the bottom and the sides. I use a little bit of butter to make them stick to the pan.
- To make the cake batter, start by mixing together the chosen cake mix, eggs, and melted butter in a large bowl. Once everything is well combined, slowly add in the milk until the batter is smooth. This should last 2 to 3 minutes.
- Separate the batter into the tins and bake the batter for 20 minutes at 350°F (180°C) or 320°F (160°C) if using fan-assisted ovens.
- While the baked batter is cooling completely, you will need to prepare the cheesecake filling.
- Use a hand or electric mixer and beat together the heavy whipping cream, cream cheese, vanilla extract, confectioners sugar, and white chocolate spread until it's light and fluffy, which will take up approximately 2 minutes.
- Leave it in the refrigerator until the cakes are completely cool.
- Place one cake on the plate and spread half of the filling over the top, and then do that with the other cake and the rest of the cheesecake filling by pouring it all over the cake.
