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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:

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

For Cheesecake:

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

For Cream Cheese Frosting:

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

To assemble:

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