This brown sugar cake with cheesecake filling is definitely something different. The moist dense cake and creamy cheesecake make a fantastic combo. If you are looking for something more than the usual vanilla or chocolate, this cake is it.
This cake recipe is made with mostly brown sugar instead of all granulated sugar. It gives depth to the flavor and a more golden color. The filling is a no-bake cheesecake filling so there is no worrying about raw eggs.
Bake the cake
Preheat the oven to 350 and prep your pans with butter, flour, and parchment paper. I have a post on prepping pans to guide you here if you need it. This recipe makes four 9″ layers but can be easily halved if you don’t need that much cake.
For the batter, in a bowl of an electric mixer cream together butter and sugar for about three minutes until it light and fluffy. Then add in the eggs one at a time. Followed by the vanilla.
In a separate bowl, Whisk or sift together the dry ingredients: flour, baking powder, salt. Then add them to the butter and egg mixture alternately with the wet ingredients, sour cream, and milk. Scraping down the sides of the bowl at least once and mixing thoroughly on low speed.
After I poured the batter into the pan, I baked it at 350 for about 20-25 minutes or until a toothpick inserted in the middle comes out clean.
After the cakes baked, I let them cool for 10 to 15 minutes and then carefully removed the layers from the pans and placed them on a rack to finish cooling.
Make the filling
While the cake is cooling, I make the creamy white chocolate cheesecake filling. In the bowl of an electric mixer beat cream cheese, vanilla, sour cream, and powdered sugar together until smooth and fluffy. Then add in some heavy whipping cream that has been beaten to stiff peaks cream. Fold together until combined and then chill. After it has chilled I fold in a half cup of white chocolate ganache. This was to give it a little more stability so it didn’t just some right out of the sides of the cake. Then chill again until ready to use.
To make the ganache, I heated 1/2 cup of cream to just under boiling and poured it over 1 cup white chocolate chips. I used a 2:1 chocolates to cream ratio so it would be a thick consistency. This makes about a cup of ganache. I used half for the cheesecake filling and reserved the other half for the chocolate drip for decorating.
I stored the filling and cake in the fridge overnight to get everything nice and cold. But at least a couple hours will do. When everything is nice and chilled, assemble the cake. Spread a little bit of the filling onto a cake board or plate, then place the base layer over it. This will help hold it in place. Lightly soak the base layer with simple syrup then spoon or pipe 1/4 of the filling onto the base layer, then add another layer. Continue with the simple syrup, filling and stacking until all four layers are stacked. I kept this cake naked so I skipped the crumb coat step and went straight to the decorating. If you don’t want to keep your cake naked, check out some of my frosting recipes.
To decorate the cake, I used the reserved ganache for a drip, meringue, a waffle cone and pieces painted with gold luster dust, sprinkles, and fresh flowers to create a simple unicorn.
I baked this special cake for my sister’s birthday. It turned out fantastic and everyone enjoyed it. This brown sugar cake with cheesecake filling will not disappoint. Now go get your cake on!