Strawberry Cheesecake Cake recipe
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Ingredients
- 1 (11 ounce) package no-bake instant cheesecake mix 2 cups cold milk 1 serving cooking spray 2 (18.25 ounce) packages white cake mix 2 ½ cups water 5 large eggs ⅔ cup canola oil 1 teaspoon vanilla extract 1 (16 ounce) package vanilla buttercream frosting 4 cups fresh strawberries
Nutrition Info
- 812.3 caloriescarbohydrate: 105.2 gcholesterol: 80.8 mgfat: 33.5 gfiber: 2.3 gprotein: 9.1 gsaturatedFat: 5.9 gservingSize: -sodium: 855.3 mgsugar: 87.9 gtransFat: : -unsaturatedFat: : -
Directions Strawberry Cheesecake Cake
Directions
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Beat cheesecake filling mix and milk together in a bowl with an electric mixer on low speed for 30 seconds. Increase speed to medium and beat until thick, about 3 minutes.
Chill until firm, at least 2 hours.
Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Spray two 9-inch cake pans with cooking spray.
Beat white cake mix, water, eggs, canola oil, and vanilla extract together in a bowl with an electric mixer on medium speed for 2 minutes. Divide batter evenly between the prepared cake pans.
Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, 29 to 33 minutes. Remove from the oven and allow to cool in the pans on a wire rack for 5 to 10 minutes. Turn the cakes onto waxed paper-covered racks and let them cool completely.
Place 1 cooled cake layer on a serving plate and spread with a generous layer of cheesecake filling. Slice 1/2 of the strawberries and place on top. Top with the second cake layer. Frost the entire cake with vanilla buttercream. Garnish the top with whole or sliced strawberries.