If you’ve been here for awhile, you know I love a good sheet cake recipe. I used to make cakes for a living actually. Not sheet cakes but gourmet 3 layered cakes as well as large wedding cakes too. I loved it and loved the artistic side of decorating cakes but I eventually got burned out and ultimately decided to pursue my life long dream of being a food blogger and well here we are! Back to cakes, I wanted to be able to turn my gourmet 3 layered cake recipes into sheet cake recipes to make them more accessible and user friendly for the average person.
This sheet cake is based off of a 3 layered cake recipe I created back when I was selling cakes, only this version is super easy and not intimidating at all. It starts with my homemade graham cracker cake base, made with real graham crackers and then is frosted with a creamy cheesecake style “frosting”, next it gets a whole bunch of berries (otherwise known as razzleberries, a combination of blueberries, raspberries and blackberries) with a sweet glaze and is topped with a streusel crumble. It’s the perfect dessert for a large summer party or barbecue.
Tips & Tricks:
- You can break up this cake making process into 2 days if you want to simplify it. Make the streusel and cake on day 1. Store the streusel in a large Ziploc bag and store the cake covered completely with a lid or plastic wrap. On day 2 make the cheesecake topping and the berry medley and do your assembling.
- You don’t have to use the exact berries in the recipe. You can use all raspberries or all blueberries. Whatever your heart desires!
- Danish Dessert is a brand similar to Jello and can be found in most grocery stores next to the Jello.
Razzleberry Cheesecake Sheet Cake
- Prep Time: 1 hour
- Cook Time: 1 hour
- Total Time: 2 hours
- Yield: 24 1x
Description
A homemade Graham Cracker cake with a creamy cheesecake topping, a triple berry medley with a sweet glaze and topped with a streusel crumble. The perfect summertime dessert for a crowd.
Ingredients
For the cake:
- 1 1/2 cups all purpose flour
- 1 1/2 cups graham cracker crumbs
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 3/4 cup sour cream (room temp)
- 1 tbsp vanilla extract
- 3 tbsp vegetable oil
- 2 1/4 sticks salted butter (softened)
- 3/4 cup sugar
- 3/4 cup brown sugar
- 4 eggs (room temp)
- 3/4 cup buttermilk (room temp)
For the cheesecake topping:
- 8 oz cream cheese, softened
- 1 3/4 cup packed powdered sugar
- 1 tsp vanilla
- 2 cups heavy whipping cream
For the Razzleberry topping:
- 1 box Danish Dessert, raspberry or strawberry flavored
- 4 cups frozen berry medley (raspberries, blueberries and blackberries)
For the streusel:
- 1 cup flour
- 1/2 cup packed brown sugar
- 1/2 tsp salt
- 1/2 cup salted butter, melted
Instructions
For the cake:
- Preheat your oven to 350 degrees.
- In a stand mixer or with a hand mixer, cream together butter and sugars for 4 minutes until smooth.
- Add eggs one at time, scraping down the sides and bottom of the bowl after each addition.
- Mix for 2 minutes once all the eggs are added.
- Add vanilla, sour cream and oil and mix for an additional 2 minutes.
- In a separate medium sized bowl whisk together all dry ingredients.
- Alternating between the dry mixture and the buttermilk add them to the butter mixture, always starting and ending with the dry mixture. Mix until no flour streaks remain. Make sure and scrape down the sides and bottom of the bowl.
- Spray a half sheet pan liberally with cooking spray and pour cake batter evenly into the pan.
- Bake for 18-22 minutes or until a toothpick entered in the center comes out with a few moist crumbs on it.
- Set aside to cool while you make the frosting.
For the cheesecake topping:
- In a stand mixer or with a hand mixer, beat cream cheese, powdered sugar and vanilla on medium/high speed for 3-4 minutes until completely smooth.
- With the mixer on medium/high speed, slowly pour the 2 cups of cold heavy whipping cream into the cream cheese mixture.
- Once all the cream has been added, turn mixture to high and beat for another 30-60 seconds until stiff peaks are formed.
For the Razzleberry topping:
- Stir contents of the package of Danish Dessert into 1 1/4 cups cold water in a medium sauce pan. Bring to a full boil. Boil 1 minute stirring occasionally.
- Remove from the stove top.
- Stir 4 cups frozen fruit into the hot glaze.
- Let cool completely and set aside.
For the streusel:
- Preheat the oven to 350 degrees.
- Combine all of the ingredients in a small bowl until it comes together and forms small clusters.
- Line a sheet pan and spread the streusel evenly onto the pan.
- Bake for 12-15 minutes. Or until edges have slightly browned.
- Remove from the oven and let cool completely.
Assembly:
- Spread cheesecake topping evenly over top of the cooled cake.
- Pour berry medley over the cheesecake topping and spread it out evenly.
- Crumble streusel topping over top of the berry medley.
- Serve immediately or store in the fridge until ready to serve.
- Category: Dessert
Leave a Reply