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Green Velvet Cheesecake Cake

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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.

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

Find it online: https://chocolatecoveredamy.com/green-velvet-cheesecake-cake/