Cheesecake Loaf Cake!
A delicious chocolate loaf cake, stuffed with a layer of baked vanilla cheesecake, topped with silky smooth frosting.
- Prep time
- 30 min
- Cook time
- 1 hr
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 200 g self-raising flour
- 50 g cocoa powder
- 200 g light brown soft sugar
- 3 medium eggs
- 150 ml vegetable oil
- 150 ml whole milk
- 250 g full-fat soft cream cheese
- 75 g caster sugar
- 1 tsp vanilla extract
- 1 egg yolk
- 125 g unsalted butter ((room temp))
- 225 g icing sugar
- 25 g cocoa powder
Instructions
- 1
Preheat your oven to 180C/160 Fan, and line your 2lb loaf tin with parchment paper!
- 2
Add the flour, cocoa powder and sugar to a large bowl and whisk to combine.
- 3
Add the eggs, vegetable oil and milk to the bowl and whisk briefly until combined again.
- 4
Add the full-fat soft cheese to a new bowl, and beat on it's own to loosen.
- 5
Add the caster sugar, vanilla and egg yolk and mix to combine.
- 6
Pour 2/3 of the cake mixture into the loaf tin.
- 7
Pour the cheesecake on top of the cake mix
- 8
Dollop on the rest of the cake mix and swirl ever so slightly.
- 9
Bake the cheesecake loaf cake in the oven for 55-60+ minutes, or until baked.
- 10
Leave the cake to cool fully in the tin, and then set in the fridge for at least an hour to firm up the cheesecake mix.
- 11
Beat the unsalted butter on it's own for a couple of minutes to loosen.
- 12
Add the icing sugar and cocoa powder and beat again well to combine. Add 1-2tbsp of boiling water if the mixture is too thick.
- 13
Pipe the buttercream onto the fully cooled and set cake however you like - and sprinkle on sprinkles if you fancy!