Honey & Strawberry Cheesecake Cake

Honey & Strawberry Cheesecake Cake

This recipe is sponsored by Imperial Sugar. However, all opinions and recipe creation are my own.

This two-layer honey cake centered with a layer of strawberry cheesecake is buttery & moist with a light velvety bite. Minimal icing is necessary thanks to the strawberry cream center filling. A crumb coat is all you need to stack it gracefully together. This cake will need to be refrigerated and is best up to 3 days after.

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Ingredients

For the Vanilla Strawberry Cheesecake:

• 24 oz. cream cheese softened at room temperature
• 1 c. Imperial Sugar granulated sugar
• 3 Tbsp. all-purpose flour
• 1 c. sour cream, room temperature
• 1 tsp. vanilla extract
• 4 large eggs, room temperature
• 2 c. strawberries, fresh & sliced

For the Honey Vanilla Cake:

• 3 c. all-purpose flour
• 2 tsp. baking powder
• ½ tsp. salt
• 1 c. buttermilk
• ½ c. honey
• 2 tsp. vanilla extract
• ½ c. salter butter, room temperature
• ½ c. vegetable oil
• 1½ c. Imperial Sugar granulated sugar
• 4 large eggs, room temperature

For the Honey Cream Cheese Frosting:

• 12 oz. salted butter, softened at room temperature
• 8 oz. cream cheese, softened at room temperature
• 6 c. Imperial Sugar confectioners powdered sugar
• ⅓ c. honey

Instructions

To make the cheesecake:

1. Preheat oven to 300°.

2. Line the entire inside of an 8-inch cake pan with aluminum foil. Press it into the pan. You'll use the aluminum foil to lift the cheesecake out of the cake pan.

3. In a large mixing bowl, mix the cream cheese, sugar, and flour together until combined. Use low speed to keep as much air from getting into the batter. Scrape down the sides of the bowl to ensure all ingredients are mixed in.

4. Add sour cream and vanilla extract, and mix at low speed until well combined.

5. Add eggs one at a time, mixing slowly and scraping the sides of the bowl after each addition.

6. Pour the batter into the lined cake pan.

7. Place the cake pan inside another larger cake pan. Fill the outside pan with enough warm water to go about halfway up the sides of the cake pan.

8. Bake for 1 hour. Turn off the oven. Leave the cheesecake in the oven for 30 minutes with the door closed. Do not open the door. After 30 minutes, crack the oven door and leave the cheesecake in for another 30 minutes. This cooling process helps to prevent cracking.

9. Remove the cheesecake and chill until firm, 5-6 hours.

To make the cake:

1. Preheat oven to 325°.

2. Prepare two 8-inch round cake pans by coating with butter and lightly flouring.

3. In a medium bowl, sift flour, baking powder, and salt. Set aside.

4. In a small bowl, mix the buttermilk, honey, and vanilla. Set aside.

5. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, oil, and sugar on medium speed until fluffy, approximately 4 minutes.

6. Add eggs, one at a time, beating well after each addition and scraping down the sides of the bowl, if needed.

7. Spoon the dry and wet ingredients, alternating, starting, and ending with dry ingredients. Mix until just combined, be careful not to over mix.

8. Divide batter evenly between the three 8″ round pans, approximately 3½ cups of batter into each cake pan.

9. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.

10. Let cool in pans for 10 to 15 minutes, then remove to wire rack to finish cooling.

To assemble the cake:

1. First, make the frosting: Add the heavy whipping cream, powdered sugar, and vanilla extract to another bowl and whip until soft peaks form. Add the cream cheese to a large mixer bowl and beat until smooth.

2. Add the cream cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly. Set whipped frosting in the refrigerator.

3. Level each cake using a large serrated knife to remove the domes from the top of the cakes.

4. Place the first layer of cake on a serving plate or a cardboard cake round. Spread about 1 cup of frosting evenly on top of the cake layer.

5. Use the aluminum foil to lift the cheesecake out of the cake pan, remove the foil and place the cheesecake on top of the cake.

6. Spread another cup of frosting evenly on top of the cheesecake, then add the second layer of cake on top. If the sides of the cake don’t line up, use a serrated knife to trim off the excess cake or cheesecake.

7. Frost the outside of the cake.

8. Decorate as you desire.