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Green Velvet Cheesecake Cake

Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 10 servings
Author Sarah @ The Gold Lining Girl

Ingredients

For Green Velvet Cake:

  • 2 1/2 c. flour
  • 2 tbsp. cocoa powder
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • pinch of salt
  • 1 1/4 c. buttermilk or sour milk
  • 1 tbsp. green food coloring
  • 2 tsp. vanilla extract
  • 2 c. sugar
  • 1 c. butter softened
  • 3 large eggs

For Cheesecake:

  • 3 - 8 oz. packages reduced-fat cream cheese softened
  • 1 c. sugar
  • 3 eggs
  • 2 tsp. vanilla extract

For Cream Cheese Frosting:

  • 1 - 3 oz. package reduced-fat cream cheese softened
  • 1/2 c. butter softened
  • 2 c. powdered sugar
  • 1 tsp. vanilla extract

Instructions

For Green Velvet Cake:

  1. In a large bowl, combine flour, cocoa powder, baking powder, baking soda, and salt.
  2. In a medium bowl, combine buttermilk, green food coloring, and vanilla.
  3. In a large mixing bowl, beat sugar and butter until light and fluffy, about 3 minutes.
  4. Add eggs, and beat until well-combined.
  5. Add the dry ingredients and the buttermilk mixture to the mixing bowl, alternating.
  6. Divide the batter evenly between two well-greased 8-inch round cake pans.
  7. Bake at 350 degrees for about 25 minutes, or until the edges are golden, and a toothpick inserted near the center comes out clean.
  8. Cool for 20 minutes in the pans before removing to wire racks to cool completely.
  9. Using a serrated knife, level the tops of the cakes.
  10. While the cakes cool, prepare and bake the cheesecake.

For Cheesecake:

  1. In a large mixing bowl, beat cream cheese until smooth.
  2. Add sugar, and beat until combined.
  3. Add eggs, one at a time, beating well after each addition.
  4. Beat in vanilla extract.
  5. Pour batter into a well-greased 8-inch springform pan.
  6. Bake at 325 degrees for 45-50 minutes, or until edges are golden brown and slightly puffy, and the center is still slightly jiggly.
  7. Remove from heat, and set on a wire rack or trivet to cool completely.
  8. Release the sides of the springform pan, and loosen the cheesecake from the bottom of the springform pan, but don't move it.
  9. Meanwhile, prepare cream cheese frosting.

For Cream Cheese Frosting:

  1. In a large mixing bowl, beat cream cheese and butter until smooth and creamy.
  2. Add powdered sugar and vanilla extract, beating until fluffy.

To assemble:

  1. Place first green velvet cake layer on a cake plate or cake stand.
  2. Spread with a thin and even layer of cream cheese frosting - doesn't have to be perfectly neat.
  3. Carefully shift the cheesecake on top of the first cake layer.
  4. If it's slightly bigger than the cake, then trim the edges with a serrated knife.
  5. Spread the cheesecake layer with a thin and even layer of frosting.
  6. Top with the second green velvet cake layer.
  7. Pile the remaining cream cheese frosting on top of the cake, spreading it almost to the edges.
  8. Chill in the refrigerator for at least 1 hour. Cut and serve!