Green Velvet Cheesecake Cake

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This Green Velvet Cheesecake Cake here is your typical red velvet cake made with green food color instead of red. So if you’re a red velvet fan, you’ll like this green velvet version just as much.  This cake is made up of two layers of green velvet cake with a layer of cheesecake in the middle.  It’s covered with a marshmallow cream cheese frosting.

Slice of Green Velvet Cheesecake Cake

St. Patrick’s Day is coming up soon, and because I have a very Irish (& proud of it) husband– it’s my duty to share a few St. Paddy’s Day recipes.  I know, I know… here she goes again with the cheesecake cakes, right? I just can’t help it. These cheesecake-in-the-middle cakes are so darn good! They should come in every flavor.

I tinted the cheesecake lightly with green too (but it’s not mint).  Though I’m thinking a chocolate-mint combination would be super cool for St. Patrick’s Day too!

How to make Green Velvet Cheesecake Cake

How to make Green Velvet Cheesecake Cake:

It’s just regular ‘ol yummy cheesecake tucked in between two layers of green velvet cake. After you bake the cheesecake, you just have to freeze it for a few hours and then it is firm enough to pick up, trim slightly and place between the two layers.

Marshmallow Cream Cheese Frosting on Green Velvet Cheesecake Cake

The frosting is a very simple marshmallow cream cheese frosting.

Green Velvet Cheesecake Cake

Gotta have festive sprinkles on top, right?

Slice of Green Velvet Cheesecake Cake

The cheesecake layer defrosts quickly to create a wonderfully creamy middle layer to the cake.  It’s like having a giant layer of frosting, but it’s CHEESECAKE!  oh my.  I love it.


But it needs a little bit of St. Patrick’s Day bling, so I melt some green candy melts (available at craft stores) and pipe some 4-leafed clover shapes on waxed paper. (so technically a four-leaf clover is NOT considered a shamrock.  Oh well, lucky four leaf clovers will have to do!)

Serving Green Velvet Cheesecake Cake

And here it is in all its glory with a couple of 4-leaf clovers to accompany it.  This is a fun cake for St. Patrick’s Day… plus or minus the clover bling!

My family chowed down on their sample slice of this Green Velvet Cheesecake Cake, and then I broke the news to them that I’d be shipping the rest of the cake off tomorrow to the teachers at my son’s school.  So they forced me to slice up a tiny bit more!  I can’t have treats like this lying around in my house for long.  If you lived next door to me… I would bring them to you-  enjoy!

If you’re looking for more St. Patrick’s Day desserts, you might like to try:

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Green Velvet Cheesecake Cake

This special layer cake is made of two layers of green velvet cake with a layer of cheesecake in the middle.
Prep Time 1 hour
Cook Time 1 hour 15 minutes
Freeze Time 5 hours
Total Time 2 hours 15 minutes
Servings 14 servings
Calories 646kcal
Course Dessert
Cuisine American
Keyword green velvet cheesecake cake



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


  • 2 ½ cups all purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 ½ cups canola or vegetable oil
  • 1 ½ cups granulated white sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 2 tablespoons (1 ounce bottle) green food coloring (alternately, you can use gel paste)


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



  • 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).
  • 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.
  • 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).


  • 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.
  • 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.


  • 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.


  • 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.


  • 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.


  • *You can certainly bake this cheesecake in the oven without a water bath, but you run the risk of cracking the top of the cheesecake. The water bath is a safeguard against cracking.
  • *Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be slightly larger size round than your cake layers, move it to a cutting board and use a knife to gently shave off some of the exterior of the cheesecake.
  • *How to apply a crumb coat layer of frosting: use a long, thin spatula or knife to cover the cake completely with a thin and even layer of frosting. Wipe off the spatula each time you’re about to dip it back into the bowl to get more frosting (this way you won’t be transferring any green crumbs into the bowl of frosting). Don’t worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to “set” the frosting. Once the first layer of frosting is set, apply the second layer.
  • *If you are serving this cake at a party, it’s perfectly okay to leave the cake at room temperature for a couple of hours (the cheesecake thaws very quickly). Otherwise, keep it stored in the refrigerator. It also freezes perfectly. Freeze it as is, then wrap it in plastic wrap and store it in the freezer until it is needed. Leftover slices may also be wrapped and frozen.


Serving: 1serving | Calories: 646kcal | Carbohydrates: 72g | Protein: 9g | Fat: 36g | Saturated Fat: 19g | Cholesterol: 161mg | Sodium: 418mg | Potassium: 181mg | Fiber: 0g | Sugar: 51g | Vitamin A: 1305IU | Calcium: 108mg | Iron: 1.7mg
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  • Scarlet wrote:

    Wow. This will be so fun for St. Patrick’s day. Plus, my daughter’s favorite color is green. Double win:)

  • Larry Abercrombie wrote:

    Made this cake with pillsbury gluten free flour. Turned out great and everybody enjoyed it

    • Lori Lange wrote:

      Happy to hear!

  • Heather G. wrote:

    Was wondering if I want the mint flavor do I add that instead of the vanilla?

    • Lori Lange wrote:

      I’m not sure mint will work out so well in this recipe, but if you try it then let me know!

  • Iesha Taylor wrote:

    I have been making this cake for like four days lol my birthday is St Patrick’s day and I have never made a cake from scratch before and I decided to make this for me for my birthday. My schedule is so hectic I have limited amounts of time. So at first I didn’t realize I had to bake the cheesecake later for 45 min then freeze it so I had to make the time then I had to go back to the store for ingredients I thought I had then got ready to get started again and realized I needed a spring pan which I don’t have so I had to go back to the store so I get ready to make it and I have no parchment paper I called my neighbor and thank god she had some so I make the layer after redoing it once then I realize I can’t make the cake layer because I have only one egg left so back to the store I go now I’m finally finishing it and I think the cake batter is to stiff I measured the ingredients so carefully and my daughter doesn’t make it any better she tasted it and said it isn’t good lol well I’m pushing through come hell or high water I am gonna finish this doggone cake!! So wish me luck please 

  • Susan wrote:

    OK, have to ask. Made a green velvet cake for our college game watch party and it was a huge hit, enjoyed by both teams. Not only did our green team win but all who indulged were reminded of the victors in their own “privacy” the next day….if you can imagine! Does your recipe have the “GO GREEN” effect too??

    • Lori Lange wrote:

      lol, yes 🙂 Glad you enjoyed!

  • Amanda wrote:

    im not at sea level! I’m going to be trying this recipe again for my brother housewarming, except with regular red food coloring.