Indulging in a slice of Green Velvet Cheesecake Cake is like experiencing dessert magic. The vibrant green color, reminiscent of lush spring fields, combined with the rich flavor of cream cheese, creates a delightful treat that’s perfect for any occasion. Whether you’re celebrating a holiday or simply want to impress your friends with your baking skills, this cake is sure to be a showstopper. Let’s dive into the details of this delicious dessert that’s as fun to make as it is to eat!
Why Green Velvet Cheesecake Cake is Worth Your Time
This cake is not just about its stunning appearance; it’s an indulgence for the taste buds as well. The combination of a soft, velvety cake paired with a creamy cheesecake layer provides a unique texture and flavor that sets it apart from traditional cakes. The Green Velvet Cheesecake Cake is a delightful twist on the classic red velvet cake, offering the same moist crumb but with a playful green hue. It’s perfect for any celebration, from St. Patrick’s Day to birthdays, and is sure to leave your guests raving about it long after the last crumb is gone.
Your Shopping Guide
Before you start whipping up this delicious dessert, here’s a handy shopping list to ensure you have everything you need:
- Two 8-ounce packages cream cheese: At room temperature for easy mixing.
- 1 cup granulated white sugar: For sweetness in both the cake and cheesecake layers.
- A pinch of salt: To enhance the flavors.
- 2 large eggs: Essential for both the cake and cheesecake layers.
- 2 cups sour cream: For moisture and tanginess.
- 1 cup heavy whipping cream: To create a luscious cheesecake texture.
- 1 teaspoon vanilla extract: For a touch of aromatic sweetness.
- 2 cups all-purpose flour: The base of the cake.
- 1 teaspoon baking soda: To help the cake rise.
- 1 cup canola or vegetable oil: For a moist cake.
- 1 teaspoon white vinegar: To react with the baking soda.
- 1 cup buttermilk: For richness and moisture.
- 1 tablespoon green food coloring: To achieve that vibrant green hue.
- 1 stick salted butter: At room temperature for the cheesecake.
- One 7-ounce jar marshmallow creme: For added sweetness and texture.
- 1 cup powdered sugar: To finish off the cheesecake layer.
What You’ll Need (Gear)
Before you start baking, gather your essential tools to make the process smoother:
- Mixing bowls: For combining ingredients.
- Electric mixer: To achieve a smooth batter and cheesecake.
- Cake pans: Two 9-inch round pans for baking the cake layers.
- Spatula: For spreading and smoothing the batter and frosting.
- Cooling rack: To cool the cake layers completely before assembling.
Green Velvet Cheesecake Cake, Made Easy
Now that you have everything ready, it’s time to start baking! Follow these simple steps to create your own Green Velvet Cheesecake Cake.
Step 1: Prepare the Cheesecake Layer
In a mixing bowl, combine the two packages of cream cheese, 1 cup of granulated sugar, and a pinch of salt. Use an electric mixer on medium speed until the mixture is smooth and creamy. Add in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the sour cream, heavy whipping cream, and vanilla extract until well combined. Pour this mixture into a prepared 9-inch round cake pan. Bake at 325°F (163°C) for about 45-50 minutes or until the center is set but still slightly jiggly. Let cool completely before removing from the pan.
Step 2: Make the Green Velvet Cake
In a large mixing bowl, whisk together the flour, baking soda, and salt. In another bowl, combine the canola oil, 1 cup of granulated sugar, eggs, vanilla extract, vinegar, buttermilk, and green food coloring. Mix until well combined. Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Step 3: Bake the Cake Layers
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Divide the green velvet batter evenly between the two pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a cooling rack to cool completely.
Step 4: Assemble the Cake
Once the cake layers and cheesecake layer are completely cool, it’s time to assemble. Place one green velvet cake layer on a serving plate. Spread a layer of marshmallow creme over the top. Then, carefully place the cheesecake layer on top of the first cake layer. Spread another layer of marshmallow creme on top of the cheesecake. Finally, place the second green velvet cake layer on top. Frost the entire cake with the remaining marshmallow creme, smoothing it out with a spatula.
If You’re Out Of…
Sometimes, you may find yourself missing an ingredient. Here are some handy substitutions:
- Cream cheese: Use mascarpone cheese for a different flavor profile.
- Sour cream: Substitute with Greek yogurt for a similar texture and tang.
- Buttermilk: Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice.
- Vegetable oil: You can replace it with melted coconut oil for a healthier option.
Little Things that Matter
When making the Green Velvet Cheesecake Cake, here are a few tips to ensure your cake turns out perfectly:
- Always use room temperature ingredients; this helps create a smooth batter.
- Be gentle when folding in the dry ingredients to keep the cake light and fluffy.
- Cool your cakes completely before frosting to prevent melting and sliding.
- Store the cake in the refrigerator; this will help it keep its shape and flavor longer.
Freezer-Friendly Notes
If you want to prepare ahead, you can freeze the layers separately. Wrap each layer tightly in plastic wrap and then in aluminum foil. They can be frozen for up to three months. When you’re ready to enjoy, simply thaw them in the refrigerator overnight before assembling your Green Velvet Cheesecake Cake.
Common Qs About Green Velvet Cheesecake Cake
Can I use a different food coloring?
Yes! You can use gel paste food coloring for more vibrant results or other colors if you want to experiment with different themes.
What can I serve with this cake?
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream on the side. You can also enjoy it with a cup of coffee or tea for a delightful afternoon treat.
How long can I store the cake?
The Green Velvet Cheesecake Cake can be stored in the refrigerator for up to 5 days in an airtight container. The flavors will continue to meld and improve over time!
Can I make this cake in advance?
Absolutely! You can bake the layers and cheesecake in advance, then assemble them the day you plan to serve. This helps save time and makes entertaining a breeze.
Final Thoughts
Baking a is not just about the end result; it’s about enjoying the process, getting your hands a little messy, and creating something beautiful and delicious. With its vibrant color and rich flavors, this cake is sure to become a favorite among family and friends. So grab your ingredients, follow the steps, and prepare for a delightful experience that will have everyone asking for the recipe!
Green Velvet Cheesecake Cake
Ingredients
Equipment
Method
- In a mixing bowl, combine the two packages of cream cheese, 1 cup of granulated sugar, and a pinch of salt. Use an electric mixer on medium speed until the mixture is smooth and creamy. Add in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the sour cream, heavy whipping cream, and vanilla extract until well combined. Pour this mixture into a prepared 9-inch round cake pan. Bake at 325°F (163°C) for about 45-50 minutes or until the center is set but still slightly jiggly. Let cool completely before removing from the pan.
- In a large mixing bowl, whisk together the flour, baking soda, and salt. In another bowl, combine the canola oil, 1 cup of granulated sugar, eggs, vanilla extract, vinegar, buttermilk, and green food coloring. Mix until well combined. Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Divide the green velvet batter evenly between the two pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a cooling rack to cool completely.
- Once the cake layers and cheesecake layer are completely cool, it’s time to assemble. Place one green velvet cake layer on a serving plate. Spread a layer of marshmallow creme over the top. Then, carefully place the cheesecake layer on top of the first cake layer. Spread another layer of marshmallow creme on top of the cheesecake. Finally, place the second green velvet cake layer on top. Frost the entire cake with the remaining marshmallow creme, smoothing it out with a spatula.
Notes
- Always use room temperature ingredients; this helps create a smooth batter.
- Be gentle when folding in the dry ingredients to keep the cake light and fluffy.
- Cool your cakes completely before frosting to prevent melting and sliding.
- Store the cake in the refrigerator; this will help it keep its shape and flavor longer.
