Lemon Raspberry Cheesecake Cake Recipe for Perfect Celebrations

The tangy burst of lemon paired with the sweet-tart flavor of raspberries, all wrapped up in creamy cheesecake layers—this Lemon Raspberry Cheesecake Cake is truly a showstopper. Whether it’s a holiday gathering, a birthday party, or just a weekend treat, this dessert is guaranteed to impress. I remember the first time I made this cake—it was for a friend’s baby shower, and let me tell you, there wasn’t a single crumb left. This recipe combines the richness of cheesecake with the lightness of lemon sponge cake, finished with fresh raspberries and a velvety cream cheese frosting. It’s a labor of love, but the end result is worth every single step!

Why You’ll Love This Recipe

• Perfect for Celebrations: This cake is a centerpiece-worthy dessert that’s ideal for birthdays, anniversaries, or even weddings.
• Flavor Explosion: The combination of tart lemon, sweet raspberries, and creamy cheesecake is simply irresistible.
• Versatile Layers: You can tweak the layers to suit your taste—swap raspberries for strawberries or add a layer of lemon curd.
• Make-Ahead Friendly: The cheesecake layer can be prepared a day ahead, making the process more manageable.
• Visually Stunning: The vibrant colors and elegant presentation make this cake perfect for Pinterest-worthy photos!

What Makes This Recipe Unique?

Unlike traditional layer cakes, this recipe incorporates a creamy cheesecake layer sandwiched between moist lemon cake layers. The raspberries add a delightful fruity pop, and the frosting ties everything together. It’s indulgent, yet balanced, and it’s truly a cake people will talk about long after the party ends.

Ingredients You Will Need

This recipe uses simple yet flavorful ingredients to create a masterpiece. Here’s what you’ll need:

For the Cheesecake Layer:

• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1/4 cup sour cream
• 1 tsp vanilla extract
• 1 tbsp all-purpose flour

For the Lemon Cake Layers:

• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1/3 cup fresh lemon juice
• 2 tbsp lemon zest
• 1 cup buttermilk

For the Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 tsp vanilla extract

For Assembly:

• 1 cup fresh raspberries
• Optional: lemon slices and extra raspberries for garnish

Equipment Needed

• 9-inch springform pan
• Two 9-inch round cake pans
• Electric mixer or stand mixer
• Rubber spatula
• Fine grater or zester for the lemon zest
• Cooling racks
• Offset spatula for frosting

If you don’t have a springform pan, you can use a regular pan lined with parchment paper for easy removal. And if you’re missing an offset spatula, a butter knife works in a pinch!

Preparation Method

Let’s break this down step-by-step to make it easy and stress-free!

1. Prepare the Cheesecake Layer: Preheat your oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper. Beat cream cheese and sugar until smooth, then mix in eggs one at a time. Add sour cream, vanilla, and flour, mixing until combined. Pour into the pan and bake for 40-45 minutes, or until the center is set. Cool completely and refrigerate.
2. Make the Lemon Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, beat butter and sugar until creamy. Add eggs one at a time, mixing well, then stir in lemon juice and zest. Alternate adding the dry ingredients and buttermilk, beginning and ending with the dry mixture. Divide batter evenly between the pans and bake for 25-30 minutes. Cool completely on wire racks.
3. Prepare the Frosting: In a large bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until fluffy.
4. Assemble the Cake: Place one lemon cake layer on a serving platter. Spread a thin layer of frosting, then carefully place the cheesecake layer on top. Add another thin layer of frosting, then top with the second lemon cake layer. Frost the top and sides of the cake, smoothing it out with an offset spatula.
5. Add the Raspberries: Press fresh raspberries into the frosting around the bottom edge of the cake. Garnish with lemon slices and extra raspberries on top if desired.

Cooking Tips & Techniques

• Room Temperature Ingredients: Make sure your cream cheese, butter, and eggs are at room temperature for smooth mixing.
• Don’t Rush the Cooling: Allow the cheesecake and cake layers to cool completely to avoid melting the frosting.
• Frosting Consistency: If your frosting feels too thick, add a splash of milk to loosen it up. Too thin? Add more powdered sugar!
• Leveling the Cake Layers: Trim the tops of the cake layers with a serrated knife for a flat, even stack.
• Use Fresh Raspberries: Fresh raspberries give the best flavor and texture—avoid frozen ones as they can get mushy.

Variations & Adaptations

• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend for the cake layers.
• Berry Swap: Replace raspberries with blueberries or strawberries for a different fruit twist.
• Extra Lemon Flavor: Add a layer of lemon curd between the cake and cheesecake for an extra zing.
• Dairy-Free Adaptation: Use dairy-free cream cheese, butter, and buttermilk for a lactose-free version.
• Mini Cheesecake Cakes: Make individual-sized cakes for personal servings—perfect for parties!

Serving & Storage Suggestions

This Lemon Raspberry Cheesecake Cake is best served chilled or at room temperature. Pair it with a cup of coffee or a glass of sparkling lemonade for a refreshing treat. Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze individual slices wrapped in plastic wrap and foil for up to 2 months. To thaw, simply place the slices in the fridge overnight.

Nutritional Information & Benefits

While this cake is definitely indulgent, it contains fresh raspberries packed with antioxidants and vitamin C. Lemon juice offers a dose of vitamin C as well. Here’s a rough estimate per serving (based on 12 servings):

• Calories: 450
• Fat: 25g
• Carbohydrates: 55g
• Protein: 6g
• Fiber: 2g

If you’re looking for a lighter version, you can reduce the sugar or swap out some butter for Greek yogurt in the cake layers.

Conclusion

This Lemon Raspberry Cheesecake Cake is the perfect dessert for celebrations. Its stunning presentation, refreshing flavors, and rich textures make it unforgettable. Whether you’re baking for a special occasion or just treating yourself, this recipe is one to keep in your back pocket. I’d love to hear how yours turns out—leave a comment below and let me know if you tried any variations. Share this recipe with friends, and don’t forget to pin it for later. Happy baking!

FAQs

Can I make this cake ahead of time?

Yes! You can prepare the cheesecake layer a day ahead and store it in the fridge. The assembled cake can also be stored overnight.

Can I use frozen raspberries?

Fresh raspberries are best for this recipe, but frozen raspberries can work in a pinch. Just be sure to thaw and drain them well.

How do I prevent the cheesecake layer from cracking?

Bake the cheesecake in a water bath and avoid overmixing the batter to minimize the risk of cracks.

Can I make this into cupcakes?

Yes! Use cupcake liners and layer the batter with a small dollop of cheesecake filling for individual treats.

How do I store leftovers?

Store leftover cake in the refrigerator for up to 4 days or freeze slices for up to 2 months.