This Cheesecake Swirled Brown Sugar Cake is devilishly moist, filled with plump raspberries, then topped with a creamy cheesecake swirl and a crisp brown sugar crumble.
This cake is BEYOND delicious. The simple brown sugar cake (hello… lover) is completely moist and perfectly sweetened.
This amazing cake is filled with butter (mhmmm), buttermilk (love that tang), and cream cheese (come to mama).
Cheesecake Swirled Brown Sugar Cake
It couldn’t be any easier to make either! There are three layers we’re working with here, the base (brown sugar cake), the cheesecake swirl, and then a coating of brown sugar crumble.
Your house will smell ahhmazing.
Once you lay down the base cake, you’ll blob on your cheesecake mixture. Did you know cheesecake is one of my favorite types of dessert?
Use the handle of a butter knife (as long as it’s somewhat thin, but not too thin), and run it through the cake to make the swirl pattern.
Up and back, down and across… or something like that.
Top with a leeeettle brown sugar topping…
Ok… who am I kidding, that’s a LOT of brown sugar topping, but seriously who doesn’t love a brown sugar crusted top?
I know I do!!
My sweet friend, Heather, came over one evening and brought with her the most glorious Rhubarb Cake. After I tasted it, I asked for the recipe to share (with a few minor tweaks) and she graciously gave it to me.
The cake base is the same recipe her Nana always made, but instead of Rhubarb I added the raspberries. I also added the cheesecake swirl (that’s a game changer), but the brown sugar topping is true to original recipe.
She recommended serving it with a scoop of vanilla ice cream. No problem!
You guys really need to make this delicious cake, I’m confident you’ll enjoy every last bite!
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