Why You’ll Love This Recipe
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Festive Appearance: The vibrant green hue makes it an ideal centerpiece for St. Patrick’s Day celebrations or any event where a pop of color is desired.
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Decadent Layers: The combination of rich green velvet cake and smooth cheesecake provides a luxurious mouthfeel that is both indulgent and satisfying.
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Versatile Flavor Profile: The subtle cocoa notes of the green velvet cake complement the tangy sweetness of the cheesecake, appealing to a wide range of palates.
Ingredients
For the Cheesecake Layer:
- Two 8-ounce packages cream cheese, at room temperature
- 2/3 cup granulated white sugar
- Pinch of salt
- 2 large eggs
- 1/3 cup sour cream
- 1/3 cup heavy whipping cream
- 1 teaspoon vanilla extract
- A few drops of green food coloring or gel paste (optional)
For the Green Velvet Cake Layers:
- 2 ½ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 ½ cups canola or vegetable oil
- 1 ½ cups granulated white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 teaspoon baking soda
- 1 cup buttermilk
- 2 tablespoons (1 ounce bottle) green food coloring (alternatively, you can use gel paste)
For the Marshmallow Cream Cheese Frosting:
- 8 ounces cream cheese, at room temperature
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- 2 cups marshmallow fluff
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Prepare the Cheesecake Layer:
- Preheat the oven to 325°F (163°C). Grease and line a 9-inch round cake pan with parchment paper.
- In a large bowl, beat the cream cheese until smooth. Add sugar and salt, mixing until well combined.
- Add eggs one at a time, blending after each addition. Mix in sour cream, heavy cream, and vanilla extract until smooth.
- If desired, add a few drops of green food coloring to achieve a light green hue.
- Pour the batter into the prepared pan and bake for 45 minutes, or until set. Allow to cool completely, then freeze for at least 4 hours or overnight.
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Prepare the Green Velvet Cake Layers:
- Preheat the oven to 350°F (177°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, and salt.
- In a large bowl, beat oil and sugar until well combined. Add eggs, one at a time, mixing well after each addition.
- Add vanilla extract, white vinegar, and baking soda, mixing until incorporated.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Add green food coloring to achieve the desired shade of green.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
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Assemble the Cake:
- Place one green velvet cake layer on a serving platter.
- Remove the frozen cheesecake from the freezer, trim to fit the cake layer if necessary, and place it on top of the first cake layer.
- Top with the second green velvet cake layer.
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Prepare the Frosting:
- In a large bowl, beat together cream cheese and butter until smooth.
- Add vanilla extract and mix until combined.
- Gradually add powdered sugar, mixing until smooth.
- Fold in marshmallow fluff until well combined.
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Frost the Cake:
- Apply a crumb coat of frosting to the entire cake and refrigerate for 30 minutes to set.
- After the crumb coat has set, apply the remaining frosting smoothly over the cake.
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Decorate and Serve:
- Decorate the cake with festive sprinkles or edible decorations as desired.
- Slice and serve chilled.
Servings and Timing
- Yield: This recipe makes approximately 14 servings.
- Preparation Time: 45 minutes
- Cooking Time: 1 hour (for cheesecake and cake layers)
- Total Time: 5 hours (including chilling and freezing time)
Variations
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Flavor Adjustments: You can replace the green food coloring with another color for a unique twist, or experiment with different extracts, like almond or hazelnut, for a variation on the flavor.
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Topping Ideas: For added texture and flavor, try sprinkling chopped nuts, like pecans or walnuts, on top of the frosting or as a garnish on the cake layers.
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Crust Addition: If you like, you could add a crust-like layer between the cheesecake and cake layers using crushed graham crackers mixed with butter.
Storage and Reheating
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Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days. The cake can be served chilled or at room temperature.
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Freezing: The cake can also be frozen. Wrap slices individually in plastic wrap and foil before freezing for up to 3 months.
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Reheating: If desired, allow the frozen slices to thaw at room temperature for 30 minutes before serving.
FAQs
Can I make the cheesecake layer ahead of time?
Yes, you can prepare the cheesecake layer a day or two in advance, as long as you freeze it for a few hours before assembling the cake.
Can I use a different color for the cake?
Yes, you can substitute the green food coloring with any other color for a fun variation. Red or blue would give you a vibrant cake.
Can I make the cake without the cheesecake layer?
Yes, you could make this cake as a traditional green velvet cake and skip the cheesecake center, but it won’t have the same indulgent creamy texture.
Can I use a different frosting?
If you prefer, you can use cream cheese frosting or a whipped cream frosting instead of the marshmallow cream cheese frosting.
How do I make sure the cake layers don’t stick to the pan?
Greasing the pan well and using parchment paper ensures that the cake layers come out cleanly. Let them cool for a few minutes before removing from the pan.
Can I use a store-bought cake mix for the green velvet layers?
Yes, you can use a boxed cake mix to simplify the process. Just follow the directions on the package and add the green food coloring.
What can I substitute for buttermilk?
If you don’t have buttermilk, you can use a mixture of 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using.
Is there a dairy-free option for the frosting?
You can use dairy-free cream cheese and margarine as alternatives for the frosting to make it dairy-free.
How do I make sure the cake layers are even?
Use an even measuring cup to divide the batter equally between the pans, and make sure both pans are level in the oven.
Can I make this cake in advance?
Yes, you can make the cake a day ahead. Just store it in the fridge and frost it the day you plan to serve it.
Conclusion
This Green Velvet Cheesecake Cake is a spectacular dessert that combines a fun twist on a classic with the rich, indulgent flavors of cheesecake. Its beautiful green hue and layered textures make it an ideal choice for a special occasion, and its delicious balance of flavors ensures it will be a hit with your guests. Whether for St. Patrick’s Day or any celebration, this cake is sure to leave a lasting impression.
Green Velvet Cheesecake Cake
The Green Velvet Cheesecake Cake is a decadent twist on the classic red velvet cake, featuring two layers of green velvet cake surrounding a rich, creamy cheesecake center. Topped with a fluffy marshmallow cream cheese frosting, this showstopper dessert is perfect for special occasions like St. Patrick’s Day or any event needing a pop of vibrant color.
- Prep Time: 45 minutes
- Cook Time: 1 hour (for cheesecake and cake layers)
- Total Time: 5 hours (including chilling and freezing time)
- Yield: 14 servings
- Category: Cake, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cheesecake Layer:
- 2 (8-ounce) packages cream cheese, at room temperature
- 2/3 cup granulated white sugar
- Pinch of salt
- 2 large eggs
- 1/3 cup sour cream
- 1/3 cup heavy whipping cream
- 1 teaspoon vanilla extract
- A few drops of green food coloring or gel paste (optional)
For the Green Velvet Cake Layers:
- 2 ½ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon salt
- 1 ½ cups canola or vegetable oil
- 1 ½ cups granulated white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 teaspoon baking soda
- 1 cup buttermilk
- 2 tablespoons (1 ounce bottle) green food coloring (or gel paste)
For the Marshmallow Cream Cheese Frosting:
- 8 ounces cream cheese, at room temperature
- ½ cup (1 stick) unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- 2 cups marshmallow fluff
Instructions
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Prepare the Cheesecake Layer:
Preheat oven to 325°F (163°C). Grease and line a 9-inch round cake pan with parchment paper. Beat cream cheese until smooth, then add sugar and salt. Mix until well combined. Add eggs one at a time, blending after each addition. Stir in sour cream, heavy cream, and vanilla. Add green food coloring if desired. Pour into prepared pan and bake for 45 minutes. Allow to cool completely, then freeze for at least 4 hours. -
Prepare the Green Velvet Cake Layers:
Preheat oven to 350°F (177°C). Grease and line two 9-inch round cake pans. In a medium bowl, whisk flour, cocoa powder, and salt. In a large bowl, beat oil and sugar until combined. Add eggs, one at a time. Stir in vanilla, vinegar, and baking soda. Alternate adding dry ingredients and buttermilk, beginning and ending with dry ingredients. Add green food coloring to achieve desired shade. Divide batter between pans and bake for 25-30 minutes. Cool completely. -
Assemble the Cake:
Place one green velvet cake layer on a serving platter. Remove the cheesecake from the freezer and trim it to fit the cake layer, placing it on top. Top with the second green velvet cake layer. -
Prepare the Frosting:
Beat cream cheese and butter until smooth. Add vanilla extract and mix. Gradually add powdered sugar, mixing until smooth. Fold in marshmallow fluff until well combined. -
Frost the Cake:
Apply a crumb coat to the entire cake and refrigerate for 30 minutes. Afterward, apply the remaining frosting smoothly over the cake. -
Decorate and Serve:
Decorate with festive sprinkles or edible decorations. Slice and serve chilled.
Notes
- Cake Color: Experiment with different food coloring for a unique look.
- Frosting Options: If you prefer, use cream cheese or whipped cream frosting instead of the marshmallow cream cheese.
- Cheesecake Layer: Freeze cheesecake before assembling to avoid melting during cake stacking.
- Storage: Store leftover cake in an airtight container in the fridge for up to 4 days.
