posted in Cake and Cupcakes

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. This 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 version just as much: Green Velvet Cheesecake Cake

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!

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.

The frosting is a very simple marshmallow cream cheese frosting.

Gotta have festive sprinkles on top, right?

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 needed a little bit of St. Patrick’s Day bling, so I melted some green candy melts (available at craft stores) and piped 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!)

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 the sample slice, 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!

Yield: 12 to 14 servings

Prep Time: 1 hr + cooling and chill times

Cook Time: 1 hour 15 min

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, if desired

Green Velvet Cake:
2 1/2 cups all-purpose flour
2 tablespoons cocoa powder
1/2 teaspoon salt
1 1/2 cups canola or vegetable oil
1 1/2 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

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


1. Prepare the cheesecake layer: Preheat the oven to 325dgF. 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).

2. Prepare the cake layers: 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.

3. Prepare the frosting: 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.

4. Assemble the cake: 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.

5. Frost the cake: Apply a crumb coat layer of frosting to the cake (see *Tips), 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.



  1. postedMar 5, 2012 3:23 AM
    Lauren at Keep It Sweet

    Gorgeous and I bet SO delicious!

  2. postedMar 5, 2012 4:59 AM

    WOW… Awesome Job!! Gotta Love the Irish =) — Yes, I’m Irish… hehe

  3. postedMar 5, 2012 5:52 AM

    Hmmm that’s very different, but it also looks delicious!

  4. postedMar 5, 2012 6:10 AM

    Such a cool idea!! Obviously the best green cake evah!!

  5. postedMar 5, 2012 6:33 AM

    Oh man! I have the three layers for your Red Velvet Cheesecake Cake in my freezer right this moment, and now you come up with this! Of course, this is really unwarranted whining. I’m sure everyone will eat the red version just as happily, even if I decided to serve it on St. Paddy’s Day.

  6. postedMar 5, 2012 6:39 AM

    How totally cute is this?! Love it girl! I love St Patrick’s Day recipes!

  7. postedMar 5, 2012 6:40 AM

    Love this!!

  8. postedMar 5, 2012 6:41 AM

    Amazing, Lori!! Go green go.

  9. postedMar 5, 2012 6:41 AM

    Love the green and the shamrocks!

  10. postedMar 5, 2012 6:48 AM

    Blimey, this is so green I feel I’m going to come over all Oi-rish just typing about it. Love the shamrock detail too!

  11. postedMar 5, 2012 7:25 AM

    So green! So good. So gourmet. 🙂 Happy early St patty’s day!

  12. postedMar 5, 2012 7:46 AM

    Totally adorable!! Looks just as good as your red velvet cheesecake cake!

  13. postedMar 5, 2012 7:58 AM

    So yum! Your red velvet cheesecake was to die, so I am guessing this will be every bit as delicious!

  14. postedMar 5, 2012 8:04 AM

    It looks amazing – If I was your family I would not let this one leave the house!

  15. postedMar 5, 2012 8:32 AM
    Averie @ Love Veggies and Yoga

    I remember your red velvet cake so well and this one will no doubt be all over Pinterest in no time b/c it’s gorgeous!

  16. postedMar 5, 2012 8:33 AM

    This is amazing, Lori! So creative!

  17. postedMar 5, 2012 8:41 AM

    This looks so delicious! Cake and cheesecake all in one!

  18. postedMar 5, 2012 9:52 AM

    That would almost be too pretty to eat … almost. I don’t have THAT much restraint.

  19. postedMar 5, 2012 10:48 AM

    LOVE it, and with cheesecake in the middle-WHOO HOO!!!

  20. postedMar 5, 2012 11:16 AM

    Gorgeous, and so festive! I love the idea of flavoring the cheesecake with mint too!

  21. postedMar 5, 2012 12:43 PM

    This is beautiful! Love the Shamrock accents!

  22. postedMar 5, 2012 1:57 PM

    Adorable. And making me hungry.

  23. postedMar 5, 2012 3:07 PM

    Cannot wait to make this for my kids! Looks SO good!!!

  24. postedMar 5, 2012 3:22 PM

    That’s a four leaf clover! Shamrock has only three leaves.

    • postedMar 5, 2012 3:26 PM

      yes, you’re right… a 4-leaf clover isn’t “technically” a shamrock, but at least it’s lucky! My husband is the Irish one… what do I know- ha!

  25. postedMar 5, 2012 6:25 PM

    What a lovely and festive dessert for St. Patrick’s Day! The marshmallow cream cheese frosting looks amazing!

  26. postedMar 5, 2012 6:33 PM

    LOVE the GREEN! Pretty cake! 🙂

  27. postedMar 5, 2012 6:55 PM

    Ooooh YUM!!!! I don’t know if I’ll have time to make this for St. PAddy’s day but I’m sure going to try. Looks delish!

  28. postedMar 5, 2012 11:19 PM

    Gorgeous cake, Lori. Love the shamrock garnishes too.

  29. postedMar 6, 2012 2:34 AM

    always wanted to make red velvet cake but green velvet cake sounds so much nicer – and green sprinkles are mandatory for st pat’s day 🙂

  30. postedMar 6, 2012 4:49 AM

    I know what I’m baking on St. Patty’s Day! The cream cheese layer? TO DIE FOR!!

  31. postedMar 6, 2012 5:16 AM

    Now THAT is a cake I’d like to stick my fork into again and again and again.

  32. postedMar 6, 2012 6:21 AM

    Wow, this cheese cake looks amazing! It’s so pretty and I would love to just scoop up some frosting! delish!

  33. postedMar 6, 2012 6:36 AM

    I cant get over Cheesecake Factory’s Red Velvet Cheesecake – and BAM! Now you’ve got a green one. Brilliant!!

    Dang it, 6:30am and I need cheesecake. And coffee.

  34. postedMar 6, 2012 7:33 AM
    Kindra @

    This looks so delicious. I have been looking for a new recipe for a St. Patties Day party I am having and I think I found it 🙂 YUM

  35. postedMar 6, 2012 9:58 AM
    RecipeGirl's Mom

    You just keep them coming and this one looks oh so inviting…perfect for St., Pat’s “top of the morning” day.

  36. postedMar 6, 2012 11:27 AM

    Lori, I’m totally making this next weekend for my St.Patty’s Day Party! It’s a stunner!!

  37. postedMar 6, 2012 12:43 PM

    I have been looking for a recipe for the red velvet cheese cake. Yours looks the best of the very few I have found. And the marshmallow icing is a yummy twist. I can’t wait to make it!!! THANK YOU!!!

  38. postedMar 6, 2012 1:37 PM

    this is so cute. great st. patty’s day cake! your cheesecake recipe is really good.

  39. postedMar 6, 2012 1:41 PM

    Wow great looking cake!!! I love the THICK THICK Cream cheese in the middle 😉

  40. postedMar 6, 2012 3:54 PM

    I just love how gorgeous this cake is!!

  41. postedMar 6, 2012 5:44 PM

    OK, so how much do the houses in your area go for?

  42. postedMar 6, 2012 9:34 PM

    SO FUN! I love it!

  43. postedMar 7, 2012 12:24 AM

    Hi!!!!This cake is great!!!!! I’m italian and I love this kind of cake with cream cheese. My difficulty, however, is to convert measurements from cup and ounce in grams. I’ll certainly try to make this beauty!

  44. postedMar 7, 2012 8:54 AM

    Very festive! Love it 🙂

  45. postedMar 7, 2012 3:13 PM

    Cheesecake cake! Now I’ve seen everything. This is gorgeous, and delicious too I bet.

  46. postedMar 9, 2012 11:01 AM

    If I freeze the individual layers, how many hours do I need to let them thaw before icing the cake?

    • postedMar 9, 2012 3:31 PM

      The cake should probably not be frozen when you frost it, so just set it on the counter at room temperature in the morning and frost it as soon as it’s soft again. Not sure how long that will take since I have not done it myself.

  47. postedMar 9, 2012 10:29 PM

    This looks delicious! I’m just wondering about the flavor, does it taste like a typical red velvet cake but it’s just green or does it have any chocolaty taste to it, since it has the cocoa powder? How can it be made to taste more chocolaty?

    • postedMar 10, 2012 11:28 AM

      tastes just like typical red velvet cake (which also has cocoa powder in it). The combination of cocoa powder and vinegar are what give red velvet its unique flavor. It’s not really meant to taste chocolatey.

  48. postedMar 10, 2012 7:25 AM

    Love this Lori! So festive with the sprinkles & the bling! That layer of cheesecake would make this very dangerous to have in the house 🙂

  49. postedMar 11, 2012 10:45 PM

    mmm! this looks good!
    i wish i lived near you ;]
    …too bad shipping food is expensive =P haha

  50. postedMar 13, 2012 12:09 AM

    My cake did not turn out green. I used the gel food coloring but the cake looked a wierd chocolate color. But, no one complained.

    • postedMar 15, 2012 6:20 AM

      oh shoot- yeah, I used the liquid in the bottle for this one.

  51. postedMar 15, 2012 8:27 PM

    I love this recipe made it today I tweaked it a bit I also added a tsp of mint extract it was delicious.

  52. postedMar 15, 2012 9:42 PM

    Thank you! I can’t wait to make this for the big day!

  53. postedMar 16, 2012 10:51 PM

    I made cupcakes from the cake layer recipe and they turned out way too dense. I was expecting a cake with a little more air to it and also a more chocolatey taste. It was definitely green though!

    • postedMar 17, 2012 6:58 AM

      Really? That’s a bummer. I wonder if the batter wasn’t whipped long enough? This is my go-to recipe for red velvet… I love it!

  54. postedMar 17, 2012 7:52 PM

    Made this cake for a St. Pat’s party today! What a hit it was. Worth all the effort! Thanks for sharing!

  55. postedMar 18, 2012 10:11 AM
    Vicki Simon

    Made this yesterday for St. Patrick’s Day… is absolutely fabulous! Plus you can make it ANY color to match your occasion! Thank you for the recipe!!

  56. postedMar 18, 2012 1:23 PM

    This looks fabulous! I pinned this recipe to share with my friends

  57. postedMar 19, 2012 9:29 AM

    We made this for Saturday – St Patrick’s Day dinner to complement the stew and soda bread! It was awesome and fun to do! We are already dreaming up other color combinations! And we have decided that the cake will be our “go-to” Velvet cake from now on! Thank you so much for sharing!

  58. postedMar 31, 2012 11:52 AM

    Made this for a St. Patrick’s day scrapbooking event and people loved it! The host even stole slices for her husband and daughter to try!!!

    Can this easily be changed to pink or teal for Easter? I have been requested to make it for Easter!

  59. postedMay 16, 2012 12:44 PM

    this looks fantastic 🙂 love it!

  60. postedJul 21, 2012 12:11 AM

    I will make this in red white and blue for memorial day

  61. postedOct 7, 2012 6:53 PM

    Why are the measurements of the same ingredients in the cake, different than the one in your red velvet cake? It seems you reduced the amount of certain ingredients for this cake.

    • postedOct 7, 2012 9:43 PM

      They are two different recipes- just some slight differences in ingredients.

  62. postedFeb 5, 2013 10:56 AM

    I love cheesecake. This is almost too cute to eat. Almost!

  63. postedFeb 5, 2013 3:06 PM
    Tisha Dawn Charles

    wow this looks so good my husband loves cheesecake i will have to make this for him

  64. postedFeb 26, 2013 9:25 AM

    Wonder if i could cut corners by using a store bought cheesecake?

    • postedFeb 28, 2013 10:50 AM

      Maybe… if it were exactly 9-inches!

  65. postedMar 5, 2013 1:29 PM
    B. Lovely Events

    OMG! Looks amazing!! This is 3 things I love in one, the color green, red velvet and cheesecake. Thank you so much for the recipe. I just had to share it on my blog too!

  66. postedMar 6, 2013 12:37 PM

    Can I use Greek yogurt in place of the sour cream for the chhesecake

    • postedMar 6, 2013 6:34 PM

      Haven’t tried it!

  67. postedMar 12, 2013 7:25 AM

    Love this idea. I will be trying this or something similar for St. Patrick’s day.

  68. postedMar 16, 2013 9:26 AM

    This is the coolest! I have it in the oven right now

  69. postedMar 20, 2013 1:30 PM
    Bonnie Zimmer

    I made it but it is not the same color….disappointed but smells awesome. It almost looks like this one was done with a white cake…the chocolate (cocoa) made it look an army green…have I done something wrong?

    • postedMar 21, 2013 4:19 AM

      Did you make a chocolate cake and add green to it? I’m confused… this is a white cake with just a little bit of cocoa powder added to it and green food color. Army green shouldn’t have been the hue that resulted.

  70. postedMar 24, 2013 7:14 AM

    is that correct 1 1/2 cups of oil?

  71. postedMar 24, 2013 2:43 PM
    Bonnie Zimmer

    I used as instructed 2 tablespoons of cocoa powder….which is chocolate flavour ….not a chocolate cake. I added a whole bottle of liquid green colouring and it did not go the vibrant green in your picture. I took pictures of it as I went along. It had a mossy look to it. I ended up coloring the icing a green (had to make it up of yellow and blue as I had used up all my green in the cake.

  72. postedApr 23, 2013 8:43 PM

    How far in advance can this cake be made and not refrigerated? Just the green velvet part.

    • postedApr 23, 2013 9:26 PM

      Wrap it in plastic wrap and you can freeze the halves for a couple of weeks without any problem.

  73. postedDec 26, 2013 8:59 AM

    I made this for Christmas and changed the colors to Red velvet Gold middle and Green icing. I also put a small layer of icing between the Red velvet and cheese. What a cake. cuts perfect and the taste is what can I say “GREAT”>

  74. postedMar 13, 2014 5:18 AM

    Wondering a few things: can you make the cheesecake ahead of time and also how many days in advance would this keep for? I’m having my st Patricks celebration on Sunday would love to bake this on Friday.

    • postedMar 13, 2014 6:22 AM

      Can you make the parts ahead of time (on Friday) and then finish assembling the cake on Sunday AM? The cheesecake can be kept in the freezer and the cake layers can be wrapped individually. You definitely can so the whole cake on Friday, but I’d worry a little bit about the freshness of it come Sunday. It might be okay, but I can’t guarantee!

  75. postedMar 13, 2014 7:53 PM

    love love have 2 make

  76. postedMar 14, 2014 4:07 PM
    Joy Wilson

    I don’t have the touch to make a beautiful cake like this. I would like to make cup cakes with the same recipe… How would I convert this to cup cakes? What would the temp and time be for this?

    • postedMar 14, 2014 4:59 PM

      I haven’t made them as cupcakes, but I’d go with the same temp and maybe 25- 30 minutes for the cupcakes. Keep an eye on them.

    • postedMar 15, 2014 8:46 AM

      I’ve not made them as cupcakes before, but I’m sure they’d be fine. Maybe about 25 to 30 min at same temp.

  77. postedMar 18, 2014 4:56 PM

    So disappointed. My cake turned an ugly army green too, and I followed the recipe exactly. And the flavor was off. Not our favorite (and that’s an understatement).

    • postedMar 20, 2014 8:57 PM

      That’s really strange. I’m wondering if there are different varieties of green food coloring out there since some have had great results mentioned here too. Mine turned out bright green as the recipe is written. Weird.

  78. postedMar 12, 2015 4:05 PM

    I see comments from others that the cake color did not come out as pictured. What is the brand of liquid food coloring that you used for the recipe?

    • postedMar 13, 2015 8:34 AM

      I always just use McCormick when I’m using liquid coloring.

  79. postedMar 20, 2015 7:25 PM
    Amanda L.

    Hi there! I just made the recipe and it’s all wrapped up in the fridge and the cheese cake is in the freezer! My colors looks good so no complaints there- the cake look likes it’s going to be dense or very moist.. but i haven’t tried it yet! I was wondering if I should keep the cheesecake frozen, put it right tin between the layers and get to icing? How would that keep up? I’m afraid of condensation or it making the cake too moist… any problems with that? 

    • postedMar 21, 2015 6:46 AM

      I have always iced the cake with the cheesecake frozen and have never had any problems with condensation or layers getting too moist. Enjoy!

  80. postedMar 23, 2015 7:41 PM

    UPDATE- I’ve tried the cake and it was AMAZING. It was definitely a hit. I have to say, that the way you write your recipes makes the entire experience great. I felt it was all very clear. I did use a regular cream cheese frosting though. The only downfall of the recipe was that I felt the cake came out quit dense and just a smidge dry. I know I followed the recipe correctly and timed the cake as well. I don’t know if maybe this is a common texture for red (or green!) velvet cakes or not.. Either way I really appreciate this recipe, such a great idea! I will be giving it another whirl… any ideas/ comments on my lecture dilemma? 

    • postedMar 27, 2015 4:42 PM

      I’m not sure… are you at an altitude or sea level?

  81. postedMay 18, 2015 7:30 PM

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

  82. postedSep 19, 2015 5:37 PM

    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??

    • postedSep 23, 2015 8:19 AM

      lol, yes 🙂 Glad you enjoyed!

  83. postedMar 15, 2016 11:18 PM
    Iesha Taylor

    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 

  84. postedMar 17, 2016 3:14 PM
    Heather G.

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

    • postedMar 17, 2016 9:18 PM

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

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