Dreamy Lemon Cheesecake Cake with Cream Cheese Frosting
This Dreamy Lemon Cheesecake Cake is a high-impact dessert that stacks layers of zesty lemon sponge with a rich, velvety cheesecake center. The key to the professional “bakery look” is ensuring the cheesecake layer is completely chilled before assembly to prevent the weight of the top cake layer from causing a structural collapse.
Dreamy Lemon Cheesecake Cake
Ingredients
For the Lemon Cake Layers:
- 1 box Lemon cake mix (plus ingredients required on the box)
- 1 tbsp Fresh lemon zest
- 1 tbsp Fresh lemon juice
For the Cheesecake Layer:
- 16 oz Cream cheese, softened
- 1/2 cup Granulated sugar
- 2 large eggs
- 1 tsp Vanilla extract
For the Cream Cheese Frosting:
- 8 oz Cream cheese, softened
- 1/2 cup Unsalted butter, softened
- 3-4 cups Powdered sugar
- 1 tsp Lemon extract or juice
Preparation Method
1
Bake the cheesecake
Prep this first
Beat cream cheese and sugar until smooth, then add eggs and vanilla. Pour into a greased 9-inch round pan and bake at 325°F for 35–40 minutes. Must be chilled in the fridge for at least 4 hours (ideally overnight) before assembly.
2
Bake the lemon cakes
Standard 9-inch pans
Prepare the lemon cake mix according to box directions, stirring in the extra lemon zest and juice. Divide into two 9-inch round pans and bake. Allow them to cool completely on a wire rack.
3
Whip the frosting
Make it fluffy
Cream together the softened cream cheese and butter. Gradually add powdered sugar and lemon extract until the frosting is thick enough to hold its shape but remains spreadable.
4
Assemble the stack
Layering order
Place one lemon cake layer on your serving plate. Spread a thin layer of frosting, then carefully unmold the chilled cheesecake and place it on top. Add another thin layer of frosting followed by the second lemon cake.
5
Final frost and decorate
Finish the look
Frost the top and sides of the entire cake. Garnish with lemon slices or zest if desired. Keep refrigerated until 20 minutes before serving.
Pro Tip: To get perfectly clean slices, dip a long, sharp knife in hot water and wipe it dry between every single cut. The heat from the blade will glide through the dense cheesecake layer without sticking.
