Recipe By Sandra L. Garth
Published Mar 10th
Prep 30m Cook 30m Additional 2h Ready In 3h
Servings 1 9-inch layer cake Calories 812.3

This elegant recipe uses cake mix and a no-bake cheesecake mix to create a cake that is perfect for any special occasion. Use your favorite homemade or canned vanilla buttercream.

Recipe 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
  • ⅓ cup canola oil
  • 1 teaspoon vanilla extract
  • 1 (16 ounce) package vanilla buttercream frosting
  • 4 cups fresh strawberries

Cooking Directions

  1. 1 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.
  2. 2 Chill until firm, at least 2 hours.
  3. 3 Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Spray two 9-inch cake pans with cooking spray.
  4. 4 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.
  5. 5 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.
  6. 6 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.

Nutrition Facts

  • Calories 812.3
  • Carbohydrate 105.2 g
  • Cholesterol 80.8 mg
  • Fat 33.5 g
  • Fiber 2.3 g
  • Protein 9.1 g
  • Saturated Fat 5.9 g
  • Sodium 855.3 mg
  • Sugar 87.9 g

Chef's Notes

Prepare white cake mix and no-bake cheesecake mix according to individual package instructions; If you don't have 9-inch pans, 8-inch pans will also work. Use any batter to make cupcakes for a later date. They freeze very well; If there is a dome on either of the cake layers, slice off with a long serrated knife and store in the freezer for a snack or to make cake truffles; Another alternative is to add the remaining cheesecake filling to the top of the cake and frost only the sides with the buttercream frosting; Nutrition data for this recipe includes the full amount of cheesecake mix. Save the crust mixture and topping for another use.
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