White Cake with Cheesecake Filling [Recipe]

Do you like the taste of creamy, sweet, and delectable cheesecake? Who doesn’t, am I correct? Today I’m going to share a terrific dish with you that will offer you the best of both worlds.

We’re baking a white cake with a cheesecake filling. This is the ideal recipe for anybody who like the flavor of cheesecake but dislikes the trouble of constructing a crust. Let me demonstrate how it’s done!

What Makes This White Cake with Cheesecake Filling Special?

The mix of white cake with cheesecake filling is what distinguishes this dessert. The white cake is light and fluffy, with a thick and creamy cheesecake filling. They provide a wonderful blend of sweet and creamy tastes when combined.

This cake is very simple to prepare. The batter comes together quickly, and the cheesecake filling may be cooked while the cake bakes. So, if you’re searching for a show-stopping dessert, this white cake with cheesecake filling is ideal.

How to Make White Cake with Cheesecake Filling?

The ingredients for this cake are simple, but you’ll need a few more to prepare it correctly.

The first ingredient for the cake batter is a Betty Crocker Rainbow chip party cake mix, which can be found in most supermarkets. You may, however, use any other Betty Crocker mix you choose, such as Betty Crocker extra moist white cake mix, Betty Crocker vanilla cake mix, or Pillsbury classic white, as long as you carefully follow the directions on the boxes!

The second ingredient is eggs, milk, and butter. Melted butter adds a deeper taste and a moister texture to cake mixes, which I like.

Cream cheese, vanilla extract, confectioners sugar, and heavy whipping cream are required for the cheesecake filling. I prefer to use white chocolate spread in my filling since it adds a beautifully creamy and sweet taste to the cake.

Lets start with preparation, shall we?

Step 1: Making the Batter

Before you begin, prepare two cake pans with baking paper, covering both the bottom and edges.

In a large mixing basin, combine the cake mix, eggs, and melted butter to form the cake batter. Once everything is properly incorporated, add the milk gently until the batter is smooth.

Bake the batter for 20 minutes at 350 degrees Fahrenheit (180 degrees Celsius) or 320 degrees Fahrenheit (160 degrees Celsius) if using fan-assisted ovens.

Step 2: Preparing the Cheesecake Filling

You’ll need to make the cheesecake filling while the cooked batter cools fully.

With a hand or electric mixer, combine the heavy whipping cream, cream cheese, vanilla extract, confectioners sugar, and white chocolate spread until light and frothy, about 2 minutes.

You may alternatively stiffen the heavy whipping cream in a separate dish before gently folding it into the mixture to thoroughly integrate everything.

Place the cakes in the refrigerator until thoroughly cool.

Step 3: Putting the Cake Together

Place one cake on the dish and distribute half of the filling on top, followed by the second cake and the remaining cheesecake filling, which should be poured all over the cake.

Storage Suggestions for This Delightful Dessert

This pie may be preserved in the fridge for up to a week, making it an ideal make-ahead dessert for parties or potlucks. If you have any leftovers, keep them in an airtight container to keep the cake fresh and moist.

If you’re expecting more than a few guests, I’d suggest doubling or even tripling the recipe. This way, you’ll have plenty for everyone and enough left over for seconds (or thirds!).