Green Velvet Cheesecake Cake Recipe

I have hardly loved a cake more than this Green Velvet Cheesecake Cake.
I love a basic, but perfected red velvet cake with cream cheese frosting. Here, substitute green food coloring. Done. It’s the best red/green velvet cake recipe I’ve ever tried.

The cake is to-die-for. I would eat it by itself, even without frosting. I don’t know why someone would eat it that way, but I’m just saying you could, and it would still be totally delicious. This green velvet cake recipe is probably the only cake in the world that would be acceptable without frosting.

I don’t need a lot of frosting anyway, but I do think it’s essential with cake generally. Without it, why bother? My family – they all fight over the corner pieces of cake, and they clamor for more frosting. I like a solid amount, but I don’t want heaps. This has a generous mound on top, and that’s that. It’s just the right amount.

Especially because there’s a cheesecake in the center of this cake. A full, whole, entire cheesecake fills this layer cake. Sounds excessive? It’s not. It’s grand.

Cheesecake is a long-standing favorite dessert in my house. I have categories of cheesecake recipes. I have everyday cheesecakes, special occasion cheesecakes, no-bakes, and everything in-between.

Green Velvet Cheesecake Cake Recipe
Prep Time 1 hour
Cook Time 1 hour 15 minutes
Freeze Time 5 hours
Total Time 2 hours 15 minutes

Servings 14 servings
Calories 646

Ingredients

CHEESECAKE:

•     2 8-ounce packages cream cheese, at room temperature
•     2 large eggs
•     pinch of salt
•     2/3 cup granulated white sugar
•     1 teaspoon vanilla extract
•     1/3 cup heavy whipping cream
•     1/3 cup sour cream
•     a few drops of green food coloring or gel paste, if desired

GREEN VELVET CAKE:

•     2 1/2 cups all purpose flour
•     1 1/2 cups canola or vegetable oil
•     1/2 teaspoon salt
•     2 tablespoons unsweetened cocoa powder
•     1 teaspoon vanilla extract
•     2 large eggs
•     1 1/2 cups granulated white sugar
•     1 cup buttermilk
•     1 teaspoon baking soda
•     1 teaspoon white vinegar
•     2 tablespoons (1 ounce bottle) green food coloring (alternately, you can use gel paste)

FROSTING:

•     2 8-ounce packages cream cheese, at room temperature
•     1 cup powdered sugar
•     1 7-ounce jar marshmallow creme
•     1/2 cup (1 stick) unsalted butter, at room temperature
•     a few drops of green food coloring, if desired

Instructions

PREPARE THE CHEESECAKE LAYER:

1. Preheat the oven to 325 degrees F. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of heavy duty foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn’t seep into the pan).
2. In a large bowl, use an electric mixer to blend the cream cheese until it is smooth and creamy, 1 to 2 minutes. Mix in the sugar and salt and blend for 2 minutes, scraping down the sides of the bowl to make sure all is mixed in. Add the eggs, one at a time, blending after each addition. Finally, mix in the sour cream, whipping cream and vanilla (and food color, if using). Mix until smooth. Pour the batter into the prepared pan. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan. Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan.
3. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely (4 to 5 hours or overnight).

PREPARE THE CAKE LAYERS:

1. Preheat the oven to 350dgF. Spray two 9-inch round pans with nonstick spray and line each pan with a round of parchment paper (see *Tips). In a medium bowl, sift together the flour, cocoa powder and salt. In a large bowl, combine the oil and sugar together and beat with an electric mixer for 2 minutes. Add the eggs, one at a time, and the vanilla, and beat for an additional 2 minutes.
2. In a small bowl, combine the vinegar and baking soda and stir to dissolve. Add the vinegar to the bowl, along with the buttermilk and food coloring. Beat on medium-low speed for 1 minute, until blended. Add the dry ingredients and increase speed to medium-high, scraping down the sides of the bowl while mixing, for 2 additional minutes. Divide the batter evenly between the prepared pans. Bake 30 to 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Let the cakes cool for 20 minutes. Run a knife along the edge of the pans, then invert the cakes onto a rack to cool completely.

PREPARE THE FROSTING:

1. In a large bowl, using an electric mixer on medium-high speed, combine the cream cheese and butter and beat until creamy and smooth. Add the marshmallow creme and mix until smooth. Add in the powdered sugar (and food color, if using) and continue to beat, scraping down the sides of the bowl, until all of the ingredients are mixed in and the frosting is smooth and spreadable.

ASSEMBLE THE CAKE:

1. Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Trim the cheesecake, as needed to match the size of your cake layers (see *Tips). Place the cheesecake layer on top of the first cake layer. Place the second cake layer on top of the cheesecake.

FROST THE CAKE:

1. Apply a crumb coat layer of frosting to the cake (see *Recipe Notes below), and refrigerate the cake for 30 minutes, or until the frosting is set. Apply the second layer of frosting. Add a large scoop of frosting onto the top of the cake. Use a long, thin spatula or knife to spread the frosting evenly across the top and then spread it down the sides of the cake too. Decorate, as desired.

Green Velvet Cheesecake Cake Recipe #Green #Velvet #Cheesecake #Cake #Recipe Dessert Recipes Delicious, Dessert Recipes Low Carb, Dessert Recipes Instant Pot, Dessert Recipes Blueberry, Dessert Recipes Pineapple, Dessert Recipes Cherry, Dessert Recipes Mango, Dessert Recipes Pumpkin, Dessert Recipes Jello, Dessert Recipes Smores, Dessert Recipes Berry,