Key Takeaways
- Triple Threat Dessert: This recipe brilliantly combines three beloved desserts—moist chocolate cake, creamy cheesecake, and a buttery crumb topping—into one spectacularly easy recipe.
- Simple & Straightforward: Made with common pantry ingredients and simple steps, this is a remarkably simple dessert perfect for both beginner and experienced bakers.
- Crowd-Pleasing Flavor: The combination of rich chocolate, tangy cream cheese, and sweet-tart raspberries creates a showstopping flavor profile that appeals to all ages.
- Make-Ahead Friendly: Not only is it a delicious dessert, but it’s also incredibly practical. It stores well and its flavor actually improves after chilling, making it perfect for planning ahead.
Unforgettable Layers of Sweetness
Hello, and welcome to my kitchen at Patricia Universe! I’m Patricia, and I’m absolutely thrilled to share one of my all-time favorite creations with you today. I developed this Chocolate Raspberry Cheesecake Crumb Cake recipe for those moments when you crave something truly special but don’t want to spend hours in the kitchen. The result is a stunning simple dessert that delivers three incredible layers in every single bite: a fudgy chocolate base, a lusciously smooth cheesecake middle studded with juicy raspberries, and a golden, crunchy crumb topping. It’s an easy dessert that looks and tastes like it came from a professional bakery.
An Uncomplicated Dessert for Everyone
One of the best things about this recipe is its accessibility. You don’t need any fancy equipment or hard-to-find ingredients. If you can make a basic cake batter and a simple cheesecake filling, you can absolutely master this impressive crumb cake. The steps are clearly laid out and come together seamlessly. I’ve designed it to be a forgiving recipe, so even if you’re new to baking, you can approach it with confidence. From mixing the crumb topping to swirling the raspberries into the cheesecake layer, every step is part of the fun in creating this ultimate easy cake.
Perfect for Any and Every Occasion
What makes this dessert so versatile? Its ability to dress up or down for any event. It’s a flawless centerpiece for a dinner party or holiday gathering, yet casual enough for a weekend family treat. I love serving a square with a cup of coffee for a decadent sweet breakfast, or taking it to a potluck where it’s always the first dish to disappear. The combination of textures and flavors—from the tender cake to the creamy filling and the tart burst of raspberry—makes it an easy dessert that never fails to impress, no matter the setting.
Why This Cake is a Guaranteed Hit
Beyond its beauty, this cake is a hit for several key reasons. First, the flavor balance is perfect. The richness of the chocolate and cream cheese is cut beautifully by the bright, tangy raspberries, preventing it from being overly sweet. Second, that crumb topping isn’t just for looks—it adds a delightful, buttery crunch that contrasts wonderfully with the soft layers beneath. Finally, it’s incredibly satisfying. One slice feels like a complete indulgence, making it the perfect finale to any meal. This raspberry dessert has become a requested classic among my friends and family, and I know it will be in your home too.
Patricia’s Top Baking Tips
To ensure your cake turns out perfectly every time, here are a few insights from my own experience. Room temperature ingredients are non-negotiable for a smooth, lump-free cheesecake layer. If you’re short on time, you can quickly soften cream cheese by placing the sealed package in a bowl of warm water for 10-15 minutes. When adding the raspberries, I prefer to use frozen berries directly from the bag—they hold their shape better during baking and prevent the batter from becoming too wet. And the most important tip? Let the cake chill completely before slicing. This patience allows the cheesecake layer to set firmly, giving you those clean, beautiful layers in every piece.
What Readers Love About This Sweet Treat
Since sharing this recipe on Patricia Universe, the feedback has been overwhelmingly positive. Bakers love how it simplifies a gourmet dessert into a manageable, enjoyable process. Many have told me it’s their new go-to for birthdays and celebrations because it’s always a crowd-pleaser. Others appreciate that it’s a fantastic make-ahead dessert—baking it a day in advance means less stress when entertaining. The combination of the chocolate cake base with the creamy filling is frequently mentioned as the standout feature, proving that sometimes the best things really do come in layers.
Notes & Tips for Success
- Storage: Keep any leftovers covered in the refrigerator for up to 4 days. The flavors meld and intensify, making it even more delicious on day two!
- Raspberry Options: Fresh raspberries work beautifully in season. For frozen, do not thaw—scatter them over the cheesecake layer straight from the freezer to prevent excess moisture.
- Serving Suggestion: For an extra touch, dust slices with powdered sugar or add a dollop of lightly sweetened whipped cream just before serving.
- Pan Size: A 9×9-inch square pan is ideal. For a slightly thinner cake that serves more people, you can use a 9×13-inch pan; just reduce the baking time by 5-10 minutes and keep an eye on it.
Decadent Chocolate Raspberry Cheesecake Crumb Cake
Ingredients
For the Crumb Topping
- 1 cup (125g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) light brown sugar, packed
- 1/2 cup (1 stick / 113g) unsalted butter, melted
- 1/2 teaspoon ground cinnamon
For the Chocolate Cake Layer
- 1 cup (125g) all-purpose flour
- 1/2 cup (40g) unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick / 113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) buttermilk
For the Cheesecake Filling
- 16 oz (450g) cream cheese, softened
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (120g) fresh or frozen raspberries
Instructions
Prep & Preheat
- Preheat your oven to 350°F (175°C). Grease a 9×9 inch (or similar) baking pan and line it with parchment paper, leaving an overhang for easy removal.
Make the Crumb Topping
- In a medium bowl, whisk together the flour, both sugars, and cinnamon.
- Pour the melted butter over the dry ingredients and stir with a fork until large crumbs form. Set aside.
Make the Chocolate Cake Batter
- In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a separate large bowl, cream the softened butter and sugar together until light and fluffy, about 2-3 minutes.
- Beat in the egg and vanilla extract until combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Spread the chocolate cake batter evenly into the bottom of the prepared pan.
Make the Cheesecake Filling
- In a clean bowl, beat the softened cream cheese until smooth.
- Add the sugar, egg, and vanilla extract. Beat again until the mixture is completely smooth and creamy.
- Carefully dollop the cheesecake filling over the chocolate cake layer, then gently spread it into an even layer.
- Scatter the raspberries evenly over the cheesecake layer.
Assemble and Bake
- Sprinkle the prepared crumb topping evenly over the raspberries and cheesecake layer.
- Bake for 40-50 minutes, or until the cheesecake layer is set (it may still jiggle slightly in the center) and the topping is golden brown.
- Remove from the oven and let the cake cool completely in the pan on a wire rack.
- For clean slices, refrigerate for at least 2-3 hours before serving. Use the parchment paper overhang to lift the cake out of the pan. Slice and enjoy!
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