Cheese Danish Cake
Cream cheese cake layers, cheesecake filling, and vanilla bean cream cheese frosting
Servings: 20
Ingredients
FOR THE CREAM CHEESE CAKE
- 3 cups (360 g) all-purpose flour
- 3 tsp (12 g) baking powder
- 1 tsp (5.6 g) salt
- 8 ounces cream cheese, room temperature
- 1 cup (218 g) grapeseed oil
- 1 3/4 cups (350 g) granulated sugar
- 1 tbsp (13 g) vanilla bean paste
- 3 eggs, room temperature
- 1 cup (240 g) buttermilk, at room temperature
FOR THE CHEESECAKE FILLING
- 8 ounces cream cheese
- 1/4 cup sweetened condensed milk, I use the Eagle brand
FOR THE CREAM CHEESE FROSTING
- 2 cups (452 g) unsalted butter, slightly cold
- 6 ounces cream cheese, slightly cold
- 6 cups (750 g) powdered sugar, measured then sifted
- 1 tbsp (13g) vanilla bean paste
- pinch of salt
Instructions
FOR THE CREAM CHEESE CAKE
- Preheat your oven to 325 degrees.
- Spray two 8-inch round cake pans with nonstick spray, line the bottom with parchment paper, and spray again. Set aside.
- In a medium mixing bowl, whisk together the flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer beat the cream cheese until smooth cream cheese. Add the grapeseed oil and sugar and continue to beat on medium-high speed for 2-3 minutes.
- With the mixer on medium, add the vanilla bean paste, followed by the eggs, one at a time, making sure to scrape down the sides and bottom of the bowl between each addition. Once all of the eggs are added, turn the mixer to mediump-high speed and beat for an additional 2 miniutes.
- With the mixer on low, alternately add the flour mixture and the buttermilk in three additions, starting and finishing with the flour. Combine until incorporated, about 20 to 30 seconds.
- Evenly distribute the batter among the two cake pans (about 27 ounces of batter in each pan) and bake for 40 to 45 minutes or until a toothpick inserted in the center of the cake comes out with just a few moist crumbs.
- Let cool in pans 5-10 minutes before inverting onto a wire rack to cool completely. Once cooled completely, cut the cakes in half horizontally (this is called "torting" the cake). You can cover with plastic wrap and store in the freezer for several weeks.
FOR THE CHEESECAKE FILLING
- In a medium size mixing bowl, beat the cream cheese and sweetened condensed milk.
- Cover and refrigerate until ready to use.
FOR THE CREAM CHEESE FROSTING
- In a stand mixer fitted with a paddle attachment, beat the butter and cream cheese on medium-high speed for about two minutes.
- With the mixer on low speed, slowly add the sifted powdered sugar until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.
- Add vanilla bean paste and pinch of salt. Increase the speed to medium-high and beat the buttercream for 3 to 5 minutes.
- Use a spoon to mix the frosting by hand, which will push out the air pockets created by the electric mixer.
ASSEMBLY
- Place the first cake layer, top side up, on a cake board or cake plate. Spread about 1/2 cup frosting over the first cake layer. Using a piping bag, pipe a rim of frosting around the edge of the cake.
- Fill the cake with 1/2 - 3/4 cup cheesecake filling.
- Place the second cake layer on top and repeat step two. Repeat these steps until you get to the final cake layer (remember, you have four layers now. Place the final cake layer, top side down.
- Apply a thin layer of frosting around the entire. Freeze the cake for about 10 to 15 minutes to set crumb coat.
- Finish frosting the cake with the remaining frosting