Green Velvet Cheesecake Cake
This Green Velvet Cheesecake Cake is a stunning, rich, and creamy dessert that’s surprisingly easy to make and perfect for celebrations or sweet cravings!
Equipment
- Mixing Bowls
- Stand Mixer or Hand Mixer
- Cake Pans
- Spatula
- Cooling rack
- Measuring cups and spoons
Ingredients
For the Cheesecake Layer:
- 16 oz cream cheese at room temperature, two 8-ounce packages
- 1 cup granulated white sugar
- pinch salt
- 2 large eggs
- 2 cups sour cream
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
For the Green Velvet Cake Batter:
- 2 cups all-purpose flour
- 2 tsp salt
- 1 cup canola or vegetable oil
- 1 cup granulated white sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 1 tsp baking soda
- 1 cup buttermilk
- 1 tbsp green food coloring from a 1-ounce bottle or gel paste
For the Frosting:
- 16 oz cream cheese at room temperature, two 8-ounce packages
- 1 cup salted butter 1 stick, at room temperature
- 7 oz marshmallow creme one jar
- 1 cup powdered sugar
Instructions
Prepare the Cheesecake Layer
- Preheat oven to 325°F (163°C). In a large bowl, beat cream cheese and sugar until smooth. Add a pinch of salt and eggs one at a time, mixing well. Stir in sour cream, heavy cream, and vanilla. Pour into a greased 9-inch round pan. Bake 45-50 minutes until edges are set and center is slightly jiggly. Cool, then refrigerate to set.
Make the Green Velvet Cake Batter
- Whisk flour and salt in a large bowl. In another bowl, combine oil, sugar, eggs, vanilla, vinegar, baking soda, buttermilk, and green food coloring. Mix well. Gradually add dry ingredients to wet, stirring until just combined. Do not overmix.
Bake the Cake Layers
- Grease and flour two 9-inch round cake pans. Divide batter evenly between pans. Bake at 350°F (177°C) for 25-30 minutes until a toothpick comes out clean. Cool 10 minutes in pans, then transfer to a cooling rack.
Prepare the Frosting
- Beat softened cream cheese and butter until creamy. Gradually add marshmallow creme and powdered sugar, mixing until smooth and fluffy.
Assemble the Cake
- Place one green velvet cake layer on a plate. Spread frosting on top. Add chilled cheesecake layer, then more frosting. Top with second green velvet cake layer. Cover entire cake with remaining frosting.
Chill and Serve
- Chill assembled cake in refrigerator for at least 1 hour before slicing. Serve and enjoy the creamy, vibrant layers.
Notes
- Ensure all ingredients are at room temperature for best texture and mixing.
- Chill the cake well before frosting for easier assembly and better flavor melding.
- Use a serrated knife to level cake layers for a polished look.
- The cake and cheesecake layers are freezer-friendly; wrap tightly before freezing.
- Adjust green food coloring amount to control color vibrancy.