My husband likes to push my buttons and get me all worked up. And he usually succeeds before I realize that he is just joking. This weekend we hosted a dinner for our church’s praise team. While we discussed our dinner menu, my dear hubby made a comment about buying dessert. That just got me going because I already had plans to make this lemon cheesecake cake.
“WHAT? Are you kidding me? I love to make dessert and there is no way I can show my face if we buy a store dessert.”
Then I looked at him and realized he was grinning. He knows I will never let him buy dessert because I have way too much fun playing in the kitchen with sugar.
Last week I was talking to a friend about a church dinner that we were helping with. I knew that I wanted to make some sort of cheesecake, but I just wasn’t sure which one to try next.
She convinced me that I needed to try my hand at a cheesecake cake instead. We talked some more about different flavors, and then she suggested lemon.
For some reason I never make lemon desserts. Not that I don’t like them, I just never think to make them. This blog needs some more lemon I think.
This cake was such a show stopper! Gotta love decorating it with an easy Cool Whip frosting. It was the perfect light frosting for the lemon flavor.
This cake was so easy to decorate too. I used a decorating bag and metal tip #12 to pipe on circles of frosting from top to bottom. Then I used the back of a spoon to spread the frosting out. You will need to do this one row at a time.
After you spread out one row, then you can pipe the next row of circles. Repeat until you have covered the entire cake.
Pipe more circles on the top of the cheesecake cake and add fresh raspberries for some color. (you could also use blueberries, if you like those better.) For more information on this decorating style, visit here.
More cheesecake recipes:
- Butterfinger Cheesecake
- Vanilla Cheesecake
- Funfetti Cheesecake
- Apple Crisp Cheesecake
- Banana Pudding Cheesecake
- Orange Cheesecake
- Banana Split Cheesecake
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Lemon Cheesecake Cake
Lemon cake layers filled with a vanilla cheesecake and topped with Cool Whip frosting
Ingredients
For the Cheesecake
- 3 - 8 ounce packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 tablespoon vanilla extract
For the Lemon Cake
- 2 lemon supreme cake mixes
- 8 large eggs
- 2 cups buttermilk
- 2/3 cup lemon juice
- 2 - 3.4 ounce instant lemon pudding mixes
- 2/3 cup oil
For the Frosting
- 2 - 3.4 ounce instant vanilla pudding mixes
- 2 cups milk (2% or whole)
- 2 - 8 ounce containers Cool Whip, thawed
Instructions
For the Cheesecake layer
- Preheat oven to 350 degrees. Place a large sheet pan on the very bottom rack and fill halfway with water.
- Line a 10 inch springform pan with parchment paper.
- Beat the cream cheese and sugar until creamy.
- Add the sour cream and vanilla and beat until mixed in.
- Mix in the eggs gently until just combined. Do not over beat the batter.
- Pour into prepared pan and bake for 45 minutes. Cool on a wire rack for 5 minutes, then run a knife around the edges.
- Leave in pan and cool for 1 hour, then cover loosely and refrigerate for 4-6 hours.
For the Cake
- Preheat oven to 350 degrees. Grease and flour 2 - 10"x2" round cake pans.
- In a mixing bowl combine cake mixes, eggs, buttermilk, lemon juice, pudding mixes, and oil. Beat for 1 minute on low, and then 2 minutes on medium.
- Pour evenly into prepared pans. Bake for 42-44 minutes or until a toothpick inserted in the center comes out mostly clean.
- Cool the cakes in the pans for 15 minutes and then flip carefully onto a wire rack to cool completely.
Assemble
- Whisk together the pudding mix and milk. Refrigerate 5 minutes to thicken. Fold in Cool Whip gently. Stir until creamy.
- Level the tops on both lemon cakes. Place one cake on a serving plate.
- Remove the cheesecake from the springform pan and place on top of the cake layer. If the layers don't match up you can use a knife to very carefully remove the sides of the cheesecake to fit.
- Place the last cake layer on top of the cheesecake. Smooth a thin layer of frosting over the entire cake.
- Use a piping bag fitted with #12 icing tip to pipe 1 row of circles down the side of the cake. Use the back of a spoon to drag the dots of frosting out horizontally. Add another row of dots to cover the "tail" and pull out again. Repeat until the entire cake is covered.
- Use the remaining frosting to add swirls with icing tip #18 on the top of the cake. Garnish with fresh raspberries and mint leaves before serving. Keep refrigerated.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 591Total Fat: 35gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 164mgSodium: 636mgCarbohydrates: 60gFiber: 1gSugar: 43gProtein: 10g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Laura says
You have solved a huge problem in my household. I have twins turning 11. Our son wants cheesecake and our daughter wants lemon cake. This is the answer to my prays to make them both happy. I was wondering if you have any suggestions on making the cheesecake strawberry instead? I would then have the perfect cake!
Jocelyn says
I am so excited this cake will work for your twins’ birthday. For the cheesecake, you could use strawberry extract instead of vanilla and swirl 1 cup of strawberry pie filling into the top of the cheesecake batter before baking. I would also mix in 1/4 cup of flour when you add the sour cream to help stabilize the batter since you will be adding extra moisture from the pie filling. The bake time may need to increase 5-10 minutes as well. I hope that helps and that everyone enjoys it. Keep me posted on how it turns out and happy birthday to your kiddos!!!
Cha'Brandy Sutton says
Do you know what the conversion would be for the cake in a 9in pan?
Jocelyn says
The difference will be in the baking time. If you are using a 9 inch pan, bake the cakes for about 45 minutes, although I would start checking them at the 40 minute mark. The cheesecake will bake for about 55 minutes if using a 9 inch pan. I hope that helps and that you enjoy the cake. Keep me posted on how it turns out for you.
Cheri Carraway says
Made this for Easter with different colors peeps around the sides and candy robin’s eggs on top. Also, made two other cakes, but this is the one everyone wanted. Wish you provided a way to let me post a picture.
Jocelyn says
That sounds like an amazing Easter cake. If you would like to join my FB group I have it set up so people can share photos of desserts they make. https://www.facebook.com/groups/2137074546321907/ Or if you share it on Instagram, you can tag #brucrewlifebaking or @brucrewlife so I can see it.
Bunny says
As a Wilton Instructor, I just wanted to mention that you can decorate this cake with just a very large writing tip. After piping on a dot, pull sideways with the tip. It saves having to stop and use something else to pull the dots sideways.
Michelle says
I have made this one time before and lost the recipe. It had a dream whip recipe for the frosting. Do you still have that? I see it says discontinued under the notes!
Jocelyn says
The recipe for the frosting variation is in the notes of the recipe right after the discontinued statement. I hope you enjoy it again!
Gina says
This looks amazing! It also looks huge! Have you ever made it by halving the recipe? Like with only 1 box of cake mix, 1 or 2 blocks of cream cheese, etc.? Any suggestions for trying this? Thanks!
Jocelyn says
I have never made it any smaller. This one was made for a group dinner, so bigger was better. You could also just make one cake mix and cut it in half after baking to layer the cheesecake in. It would be shorter that way.
Jerri White says
Instead of the cool whip frosting can I make my own by just adding instant pudding to cool whip to stabilize?
Jocelyn says
Yes, you can use 1 pudding whisked into 1 cup milk and an 8 ounce container of Cool Whip. I need to change this recipe now that they don’t make the Cool Whip frosting. Thanks for the reminder to do that. I hope you enjoy the cake!
Elly says
I cannot find Cool Whip frosting anywhere. The clerk at Walmart said they do not carry it anymore nor does Food Lion & she mentioned other stores that do not carry it anymore. Any suggestions for frosting or a place to buy Cool Whip Frosting? I went to target as well….no luck.
Jocelyn Brubaker says
That’s pretty interesting because I have seen it in the frozen aisle at my stores. But if you can’t find it, try mixing 1 cup milk with 1 small box pudding, then fold in one container Cool Whip. This should make a similar frosting that you can spread on the cake.
sharon says
There’s no recipe for the cool whip frosting…are you using this one:
4 ounce/115g box instant vanilla pudding mix, dry
1/4 cup powdered sugar, sifted
1 cup milk
8 ounces/225g Cool Whip
Jocelyn Brubaker says
Hi, Sharon. Cool Whip actually has a product called Cool Whip Frosting…it is sold in the freezer section by the regular Cool Whip 🙂
Marly says
Wow – this is just beautiful!
Ann says
I didn’t read all the comments, so not sure if this question was asked. A whole box of cake mix plus the pudding seems like an awful lot for a single round cake layer. It doesn’t overflow the pan?
Jocelyn Brubaker says
As long as you use the right size pan it will not over flow your pan. The biggest thing to make sure of is the height of the pan…it needs to be 2 inches high. (I use Wilton cake pans) If you pan is shorter, use half the batter and shorter bake time. Then repeat with the remaining batter.
Bunny says
I bake an entire cake in my 10″ by 2″ cake pans all the time. It works.
Melissa says
Thank you! Thank you! My husband hosted a Holiday dinner for work at our house and I made this fantastic dessert. It went wonderfully with his home-made lasagna. Everyone went crazy for it!
Nicole says
Such a delicious looking cake. I am going to try to attempt this cake for Thanksgiving this year. I loooooove lemon and cheesecake! Fingers crossed it turns out and everyone loves it! Thanks for sharing such a yummy dessert!
Jaclyn says
This cake is gorgeous! You frosted it perfectly!
Kaylenep says
I love lemon cheesecake so this cake would be so nice. Thanks for sharing the recipe, love how you have decorated it too!
Beth says
Is it possible to use whiopped cream and not cool whip? Will it be stiff enough to hold up? Cool whip is not good for us. If you read the label you will see it is full of chemicals. If you leave it out for days it won’t melt or change shape. It doesn’t mold either.
Jocelyn Brubaker says
You can try the whipped cream if that’s what you like. I’m not sure it would hold up long enough for the cake to be eaten. You could also use your favorite vanilla frosting if you would like that instead. I happen to love Cool Whip and so that’s why I use it 🙂
Suzy says
Can this be made in a 9×13″ pan? If so, how long should it be baked?
Jocelyn Brubaker says
This could definitely be made in a 9×13 pan. Bake the cake mixes according to the package directions. The cheesecake can be baked in the 9×13 pan lined with parchment paper for approximately 30-40 minutes…sorry I can’t give you an exact time because I didn’t make it that way. Let me know how it works for you.
Fran@fransfavs.com says
Oh, this looks like a great cake for all the upcoming summer BBQs. I noticed that you didn’t specify the box size of the cake mixes. Can I assume that they were 18.25 oz. each? Sometime in the last year or so, the cake mix manufacturers have downsized the volume of their cake mixes by as much as 3 oz. which can certainly change the way a doctored cake mix recipe will come out. I’d love to make this and will buy an extra cake mix to weigh out if necessary to get to 36.5 oz. but just need to know if I have to do that to get the same results. Just discovered your blog and am enjoying browsing!
Jocelyn Brubaker says
I used the Duncan Hines Lemon Supreme cake mix. I don’t have one on hand to know what the ounces are.
Lorrie says
I absolutely LOVE anything lemon… especially cake!! What a perfect idea to combine the lemon cake with cheesecake! I just planted 4 raspberry bushes and 16 blueberry bushes, so I could try it with either berry combination, but I don’t think I can wait till mine put out berries, I may have to pick some up at the grocery and make this wonderful treat this weekend!! =)
Sana Ali says
Love it.. I will I could dig in this cake right now…
I really wanted an opinion from u also all these ladies here… Which cake brand u prefer… Pills bury? Betty Crocker ! Or Duncan?
As Betty says pudding in the mix included that’s why m confused if I can add more pudding in it.. Please help me.. Need advise
kristi@ishouldbemoppingthefloor says
WOW. It’s absolutely STUNNING. And what an incredible combo? Lemon, cake and cheesecake? AMAZINGNESS.
Kristin in Michigan says
So, my Mom saw this on my Pinterest board, and now she’s requesting it for her 70th birthday party, this Friday! But… I am unfamiliar with Cool Whip frosting. Where does one find this item? Ideas or suggestions, please?
Jocelyn Brubaker says
I bought the Cool Whip frosting at Walmart in the freezer aisle. It is right next to the regular Cool Whip. Let me know if you have any other questions.
Michelle says
Jocelyn,
You’ve just combined two of my all time favorite flavors ~ Lemon and Cheesecake! This is gorgeous. Thanks for sharing at Creative Thursday 🙂 Have a great week.
Michelle
Agus says
look delicious!! thanks for sharing the recipe!
Dianne says
This really looks marvelous!! We have a baker at our annual Holiday Market (Knoxville) who makes a Red Velvet Cheesecake Layer Cake!! Very popular. 🙂
Elizabeth says
I can’t wait to make this cake for the Christmas dessert table. Also, I would like your lasagna recipe. My sister in law made the best lasagna and I never asked for the recipe because she was always making one for us. She is no longer with us and I will never get the chance now to ask her for it.
Coleen @ TheRedheadBaker says
That sounds like the kind of joke my Significant Other would pull on me! Your photos are gorgeous and that cake sounds divine!
Amanda says
Oh. my. yum. I can’t even tell you how much I want to eat this! Dangit! As if I needed one more delicious thing to bake right now!! lol
Andrea @ This Pug Life says
Mmm, this looks delicious. Something the Cheesecake Factory would serve!
And I have one of those men in my house too. I usually know when he’s trying to wind me up and ignore him but once in a while I’ll get in a tizzy and then notice him smirking.
Mary@athomeonthebay says
Oh wow … that cake looks simply amazing. Visiting from Craftberry Bush.
Dawn @ DJs Sugar Shack says
All I have to say is YUM. I want this cake right now. Its so pretty.
Rachel @ I Love My Disorganized Life says
This is one of the prettiest cakes I’ve seen. Simplicity at it’s best. And it looks like it would make my taste buds dance!
Jelli says
My husband would be all over this cake! He loves lemon desserts. I’m the same way about taking desserts to functions. Unless I’m lying in bed unable to move, there will be homemade sweets heading out the door. Baking is so much fun!
Lisa @ Flour Me With Love says
This looks so scrumptious! Thanks for sharing at Mix it up Monday 🙂
Shelley says
Yummy! I want some of this cake!
Shelley
http://www.piggyinpolkadots.blogspot.com
Visiting from the Craft-O-Maniac Link Party!
cookingrookie says
Awww, what a beautiful cake! That icing work looks just perfect, and that cheesecake layer with sour cream must be delish 🙂
Brandy Miller says
This looks so incredibly delicious! Almost as good as store bought……LOL!
Holly Lefevre says
My son would be all over this – ll of his favorite flavors…and you made it so pretty too!
Chandra@The Plaid and Paisley Kitchen says
Thank you so much for linking up at my linky party! I am pinning every post to my Show Me Your Plaid Monday’s Board for all to see! I hope you come back each week!
Chandra@The Plaid and Paisley Kitchen says
Oh My goodness gracious this is one omg i have to eat this cake right now!
Jocelyn says
Yeah…that was my response too! Had to eat it right away:-)
Sarah @ Miss CandiQuik says
Will you make me one!?? This cake is gorgeous, I’m not sure I could make it look like yours! Perfect…and I loveee lemon. Going to bookmark this one.
Jocelyn says
Yes, Sarah I would make you one:-) Come on over…
Mandy says
This cake is gorgeous! Oh my goodness! I love the story of suggesting you buy a dessert. As if!
cathy says
Loved it! And I don’t like lemon desseerts! Thx 🙂
Averie @ Averie Cooks says
Love that you made something with lemon this time of year – In a sea of mint and peppermint and gingerbread, this is so refreshing! And it’s stunning!
Kendra says
Your cheesecake looks absolutely delicious! I would love it if you would share this on my very first Whisk Away Wednesday Linky Party on December 5th at http://www.kreativecreationz.com. I can’t wait to see you there!
Becca @ Crumbs and Chaos says
YAY for lemon!! I think I’ll have to make this for my lemon-loving-mother-in-law’s birthday next month. It looks amazing, I love that spoon frosting technique – so gorgeous!
Liz says
Love all things lemon! Already pinned and drooling at my keyboard as I type this! Thanks Jocelyn 🙂
Elaine @ Cooking to Perfection says
My mouth is seriously watering right now. For some reason lemon anything sounds DELICIOUS. Maybe it’s because I went overboard on the chocolate and peppermint this weekend?! Even if I wasn’t craving lemon like its my job, this recipe looks amazing. I love how beautiful it is. And the lemon cake layers with a layer of cheesecake in the middle is brilliant. YUMM 🙂
Jessica@AKitchenAddiction says
This is gorgeous Jocelyn! Love the lemon!
Kate@Diethood says
Cheesecake and lemon in a cake… oh my word, talk about LOVE! That cake is stunning!
sally @ sallys baking addiction says
aimee – the queen of layered cheesecake/cakes! i’m’ glad you tried your hand at one, Jocelyn – a lemon variety is wonderful. lemon flavored desserts are one of my favorite flavors – sometimes more than peanut butter! it’s true. All those beautiful layers – you really did a beautiful job here!
Rebekah says
That is a STUNNING cake! I rarely make lemon desserts either, mainly because my husband always requests something chocolate – but this looks so beautiful and I adore cheesecake cakes!
Joan@Chocolateandmore says
This is stunning! I want to be invited to your next dinner party, just for dessert! Lemon is my second love and the combination of the cake and cheesecake…ummm, yes!
Hayley @ The Domestic Rebel says
This cake is stunningly gorgeous, Jocelyn! How did you know lemon cake is one of my favorites? 🙂 there’s a dessert diner here in Sacramento that has the most gorgeous cakes and pies and your cake looks like it could be in their glass window! And their lemon cheesecake torte happens to be my all-time fave, and this looks even better! I am going to have to start brainstorming my own flavor combinations to try after I try the lemon–SO delish!
Dorothy @ Crazy for Crust says
Oh my gosh Jocelyn. I LOVE this cake! Lemon and me are becoming bigtime BFFs. Can I be your neighbor? Pleeeeeaaaase?
Jocelyn says
I am starting to embrace the lemon a little bit more too!! And man, I sure wish we were neighbors…think of all the fun we would have:-)
Amy@A Blossoming Life says
This looks delicious and I know my husband would love it! It combines his two favorite things dairy and lemon! I would love for you to share this over at my blog hop http://www.ablossominglife.com/2012/12/frugal-crafty-home-blog-hop-1.html
Jenn@eatcakefordinner says
Wow. That is a show stopper!
Jocelyn says
Thanks Jenn! It was a really fun one to make!
Ashley @ Kitchen Meets Girl says
This cake is so lovely! I love lemon anything, so I’m glad you posted it. 🙂 And I love your tip for decorating with tip #12 and a spoon–I’m definitely trying this next time.
Jocelyn says
Thanks girl!!! You definitely need to try this decorating style…so easy. I added a link to the post showing it step by step.
Beth says
There didn’t seem to be an active link behind the “here” you referred to
Jocelyn says
I’m not sure what link you clicked on because the one in the post seems to work fine.
Kaylee @ Couponing & Cooking says
That is gorgeous! Love how the cheesecake is between two layers of cake. You could sell that it is so pretty!
Thanks for sharing at Mealtime Monday!
Veronica says
Wow is this cake gorgeous! And I love lemon anything… Amazing recipe! I might just be trying this cheesecake cake business!! 🙂
Jocelyn says
Lemon cake is one of my favorites! You should definitely try a cheesecake cake:-)
Robin @ Bird On A Cake says
Your cake is beautiful, Jocelyn! I love that decorating technique too. I’m going to have to try out your recipe, because I don’t have a lemon cake recipe that I love yet.
Jocelyn says
What I love most about this lemon cake is how light the lemon is…I am not crazy about sour things and this is very refreshing!
Tanya Schroeder says
Jocelyn, this cake is GORGEOUS!! Those lemon cake layers are so light! You did an expert job with the frosting! I am so impressed!
Jocelyn says
It was so fun to create this yummy cake! Your comments made my night:-)
Erin @ Wholly Delicious Dishes says
Oh my, that looks amazing! You always make such great desserts. I can relate with the husband pushing the buttons thing. Mine thinks he is so very funny when he starts with me:)
Jocelyn says
What is it with husbands thinking it is funny to make their wives all mad? Mine thinks it is hilarious too!
Erin @ Wholly Delicious Dishes says
Maybe they need to get a hobby or something!
The Witch's Kitchen says
By the looks of that cake I bet it was a HUGE hit!
Jocelyn says
It was so fun to just sit back and watch it disappear:-)
keri @ shaken together says
This seriously looks too good to be true! Lemon is one of my very favorites!