Description
Chocolate Raspberry Cheesecake Crumb Cake is a rich and indulgent dessert that layers a moist chocolate crumb cake base with creamy raspberry cheesecake filling and a crunchy cocoa-infused crumb topping.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsweetened cocoa powder
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
- 8 oz cream cheese, softened
- ½ cup granulated sugar (for cheesecake layer)
- 1 large egg (for cheesecake layer)
- 1 tsp vanilla extract (for cheesecake layer)
- 1 cup fresh raspberries, lightly mashed
- ½ cup all-purpose flour (for crumb topping)
- ¼ cup unsweetened cocoa powder (for crumb topping)
- ½ cup brown sugar, packed
- ¼ cup unsalted butter, melted
- ½ tsp cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and cocoa powder.
- In another bowl, cream softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, then stir in vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, mixing just until combined.
- In a separate bowl, beat cream cheese and sugar until smooth. Add egg and vanilla, then fold in mashed raspberries.
- Pour half of the chocolate batter into the prepared pan. Spread cheesecake mixture over it, then top with remaining batter.
- Make the crumb topping by combining flour, cocoa powder, brown sugar, and cinnamon. Add melted butter and mix until crumbly. Sprinkle over the cake.
- Bake for 40–45 minutes or until a toothpick inserted comes out clean or with moist crumbs.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not overmix the batter to keep the cake light and tender.
- Ensure the cheesecake layer is cool before serving to allow it to set properly.
- Try adding orange zest or caramel swirls for extra flavor.
- Can be stored in the fridge for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
Keywords: chocolate raspberry cake, cheesecake crumb cake, chocolate crumb cake, raspberry cheesecake, layered cake dessert