Spring Cheesecake Cake (Raspberry, Lemon & Orange)
Spring is the perfect time for light, citrusy, and fruity desserts, and this Spring Cheesecake Cake is an absolute dream! Imagine layers of soft, fluffy cake infused with lemon and orange, perfectly complemented by a creamy, tangy raspberry cheesecake filling. Every bite is bursting with fresh, vibrant flavors that scream sunshine and happiness. Whether you’re making this for Easter, a spring gathering, or just because you deserve a treat, trust me—this one’s a game-changer!
Why You’ll Love Spring Cheesecake Cake
Versatile
Perfect for birthdays, brunches, or a weekend treat, this cake fits any occasion and brings a bright, refreshing twist to traditional cheesecake.
Budget-Friendly
Made with simple, fresh ingredients, this cake gives you a bakery-style dessert without the hefty price tag.
Quick and Easy
Though it looks fancy, this cake is easier than you think! With straightforward steps, even beginners can nail this dessert.
Customizable
Switch up the fruit flavors, add extra zest, or play around with different toppings—this cake is your canvas!
Crowd-Pleasing
A guaranteed hit! The combination of creamy cheesecake and citrusy cake layers makes this an irresistible dessert that everyone will love.
Ingredients
Ingredients in Spring Cheesecake Cake
This cake is all about fresh, bright flavors coming together in the most delightful way.
Lemon Cake: Light, moist, and filled with zesty lemon flavor—this forms the base of our cake layers.
Orange Cake: A soft, citrus-infused cake that balances the tartness of lemon with sweet orange notes.
Raspberry Cheesecake Filling: A creamy, slightly tangy cheesecake layer bursting with fresh raspberry flavor.
Cream Cheese Frosting: Smooth, velvety, and slightly tangy—this frosting ties everything together beautifully.
Lemon & Orange Zest: Fresh zest enhances the citrus flavors and adds an extra pop of brightness.
Fresh Raspberries: Juicy raspberries add both flavor and a gorgeous color contrast.
Instructions
Preheat Your Equipment
Preheat your oven to 350°F. Grease and line your cake pans with parchment paper to prevent sticking.
Prepare the Lemon and Orange Cake Layers
In two separate bowls, prepare the lemon and orange cake batters. Pour them into their respective cake pans and bake until golden and springy to the touch. Let them cool completely before assembling.
Make the Raspberry Cheesecake Filling
In a mixing bowl, blend cream cheese, sugar, and fresh raspberries until smooth and creamy. Chill in the fridge while preparing the other layers.
Prepare the Cream Cheese Frosting
Beat cream cheese, butter, and powdered sugar until fluffy. Add a splash of vanilla and mix until smooth.
Assemble the Cake
Place one lemon cake layer on a cake stand. Spread a generous layer of raspberry cheesecake filling over it. Add an orange cake layer on top, followed by another layer of cheesecake filling. Repeat with the remaining layers.
Frost the Cake
Using a spatula, evenly spread the cream cheese frosting all over the cake. Smooth it out for a polished look or leave some texture for a rustic finish.
Garnish with Fresh Fruit
Top with fresh raspberries, orange slices, and lemon zest for a stunning presentation.
Chill Before Serving
Let the cake chill in the fridge for at least an hour to allow the flavors to meld together beautifully.
Serve and Enjoy
Slice, serve, and watch everyone fall in love with this fresh, fruity delight!
Nutrition Facts
Servings: 10
Calories per serving: 420
Note: Nutrition values may vary based on ingredients used.
Preparation Time
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
How to Serve Spring Cheesecake Cake
This cake is best enjoyed chilled, making it a refreshing dessert for warm days. Here are a few serving ideas:
- Serve with a drizzle of raspberry sauce for extra berry goodness.
- Pair with a cup of iced tea or a light citrusy cocktail.
- Add a dollop of whipped cream and extra zest for a fancy touch.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- For extra flavor: Add a splash of orange liqueur to the batter for a deeper citrus note.
- Make it ahead: This cake tastes even better the next day as the flavors have time to develop.
- Use high-quality cream cheese: A good brand makes all the difference in the texture of the frosting and filling.
- Let it chill: Refrigerating the cake before serving helps it hold together beautifully.
- Want a shortcut? Use a boxed cake mix and enhance it with fresh citrus zest and juice.
FAQ’s
1. Can I make this cake in advance?
Yes! You can bake the cake layers and cheesecake filling a day ahead. Assemble and frost the next day for best results.
2. Can I use frozen raspberries?
Absolutely! Just thaw and drain them before mixing into the cheesecake filling.
3. What can I use instead of cream cheese frosting?
Buttercream or whipped cream frosting also work beautifully with this cake.
4. How do I store leftovers?
Keep the cake in an airtight container in the fridge for up to 3 days.
5. Can I make this a no-bake cake?
You can skip the cake layers and make this into a layered cheesecake by using graham cracker crusts instead.
6. What’s the best way to get smooth frosting?
Make sure your cream cheese and butter are at room temperature before mixing.
7. Can I make this gluten-free?
Yes! Just use a gluten-free flour blend in place of regular flour.
8. How can I make the cake more moist?
Adding a bit of sour cream or Greek yogurt to the batter helps keep it extra soft.
9. Can I add nuts for texture?
Chopped almonds or pistachios make a great addition to the cake or as a topping.
10. Can I freeze this cake?
Yes! Wrap it tightly and freeze for up to a month. Thaw in the fridge overnight before serving.
Conclusion
This Spring Cheesecake Cake is pure sunshine on a plate! With its bright citrus flavors, creamy raspberry cheesecake filling, and dreamy cream cheese frosting, it’s a dessert that’s as beautiful as it is delicious. Whether you’re celebrating spring, hosting a party, or just treating yourself, this cake is guaranteed to bring smiles. So go ahead—bake it, slice it, and enjoy every luscious bite!
PrintSpring Cheesecake Cake (Raspberry, Lemon & Orange)
This Spring Cheesecake Cake is a celebration of fresh, bright flavors. Layers of raspberry, lemon, and orange cheesecake are nestled between two layers of moist white cake and finished with a light, speckled whipped cream covering. Inspired by the joy of spring, this cake brings together tangy, fruity, and creamy elements for a dessert that is as beautiful as it is delicious.
- Prep Time: 30 minutes
- Cook Time: 30 minutes per cheesecake layer 18–22 minutes for white cake
- Total Time: 1 hour (active) + 4 hours chilling
- Yield: Serves about 12–16 slices (1 cake)
- Category: Dessert
- Method: Baking
- Cuisine: American / Contemporary
- Diet: Vegetarian
Ingredients
## Raspberry Cheesecake
– 1 package (8 oz) cream cheese, room temperature
– 1/4 cup granulated sugar
– 1 large egg
– 1 teaspoon McCormick® Raspberry Extract
– 2 drops red food coloring
## Lemon Cheesecake
– 1 package (8 oz) cream cheese, room temperature
– 1/4 cup granulated sugar
– 1 large egg
– 1 teaspoon McCormick® Pure Lemon Extract
## Orange Cheesecake
– 1 package (8 oz) cream cheese, room temperature
– 1/4 cup granulated sugar
– 1 large egg
– 1 teaspoon McCormick® Pure Orange Extract
– 1 drop red food coloring
– 1 drop yellow food coloring
## White Sheet Cake
– 1 cup (2 sticks) unsalted butter, softened to room temperature
– 2 cups granulated sugar
– 2 large egg whites, room temperature
– 2 teaspoons McCormick® Pure Vanilla Extract
– 1/2 cup sour cream, room temperature
– 2¼ cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup whole milk
## Whipped Cream
– 1 cup cold heavy whipping cream
– 1/2 teaspoon pure vanilla extract
– 1–2 tablespoons confectioners’ sugar
– 1 tablespoon meringue powder (optional)
Instructions
### Raspberry Cheesecake
1. Preheat the oven (325°F for convection or 350°F for regular ovens). Grease and line an 8-inch cake pan with parchment.
2. In a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-low speed for 30 seconds. Add the sugar and egg, and mix on medium speed until smooth (3–5 minutes). Scrape down the bowl.
3. With the mixer on low, add the raspberry extract and red food coloring.
4. Pour the batter into the prepared pan and bake until set (18–24 minutes). Allow to cool on a wire rack, then refrigerate for at least 2 hours.
### Lemon Cheesecake
1. Repeat the above steps using the lemon cheesecake ingredients. Beat cream cheese, sugar, and egg until smooth, then mix in the lemon extract.
2. Pour into a prepared 8-inch pan, bake (18–24 minutes), cool, and refrigerate for at least 2 hours.
### Orange Cheesecake
1. Repeat the steps with the orange cheesecake ingredients. Beat cream cheese, sugar, and egg until smooth, then add the orange extract along with the red and yellow food coloring.
2. Pour into a prepared 8-inch pan, bake (18–24 minutes), cool, and refrigerate for at least 2 hours.
### White Sheet Cake
1. Preheat the oven to 350°F. Prepare a 12×17-inch half-sheet pan by spraying with non-stick spray and lining with parchment.
2. Whisk together the flour, baking soda, and salt; set aside.
3. In a stand mixer with the paddle attachment, cream the butter for about 1 minute on medium speed. Add the sugar and beat until fluffy (about 2 minutes).
4. Add the egg whites one at a time and mix until incorporated.
5. On low speed, slowly mix in the vanilla and sour cream.
6. Alternate adding half of the flour mixture and half of the milk, then repeat with the remaining ingredients. Mix until combined and smooth (about 30 seconds).
7. Spread the batter evenly in the prepared pan and bake for 18–22 minutes until lightly browned. Remove and freeze until assembly.
### Whipped Cream
1. Chill your mixing bowl and whisk in the freezer for 15–30 minutes.
2. Whip the cold heavy cream with vanilla and confectioners’ sugar (and meringue powder if using) until stiff peaks form. Chill until needed.
### To Assemble the Cake
1. Ensure all cheesecake layers and the white sheet cake are well chilled.
2. Using an 8-inch round cake pan, run a sharp paring knife around the edge of each cheesecake layer to release them. You should have two white cake discs.
3. Place the orange cheesecake layer on a cake stand, then top with one white cake disc.
4. Gently place the lemon cheesecake on top of the white cake, then cover with the second white cake disc.
5. Finally, place the raspberry cheesecake on top.
6. Cover the entire assembled cake with the chilled whipped cream. Refrigerate the finished cake until serving (up to 24 hours).
Notes
– For best results, use room temperature ingredients for the cheesecake fillings and white cake.
– Chilling each cheesecake layer thoroughly helps in smooth assembly.
– You can prepare the cheesecake layers and cake up to 2 days in advance.
– If desired, decorate the sides of the cake with fresh berries or edible flowers for a festive spring look.
Nutrition
- Serving Size: 1 slice
- Calories: ~450 kcal
- Sugar: ~35 g
- Sodium: ~350 mg
- Fat: ~28 g
- Saturated Fat: ~15 g
- Unsaturated Fat: ~13 g
- Trans Fat: 0g
- Carbohydrates: ~40 g
- Fiber: ~1 g
- Protein: ~6 g
- Cholesterol: ~110 mg
