Go Back
A tall slice of green velvet cheesecake cake with cream cheese frosting on a festive plate.

Irresistible St Patrick’s Day Green Velvet Cheesecake Cake

Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 8 hours 15 minutes
Servings 12 servings
Calories 845 kcal

Ingredients
  

  • 2.5 cups all -purpose flour
  • 1.5 cups granulated sugar
  • 1 tsp baking soda
  • 1 tsp unsweetened cocoa powder
  • 1 tsp sal t
  • 1 cup buttermilk , room temperature
  • 2 large eggs , room temperature
  • 1.5 cups vegetable oil
  • 1 tsp distilled white vinegar
  • 1 tsp vanilla extract
  • 1 tbsp green gel food coloring
  • 16 oz cream cheese, softened (for cheesecake layer)
  • 0.66 cup granulated sugar (for cheesecake layer)
  • 2 large eggs (for cheesecake layer)
  • 0.5 cup sour cream (for cheesecake layer)
  • 1 tsp vanilla extract (for cheesecake layer)
  • 16 oz cream cheese, softened (for frosting)
  • 0.5 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar
  • 1 tsp vanilla extract (for frosting)

Instructions
 

  • Preheat oven to 325°F (163°C). Prepare a 9-inch springform pan with parchment paper and grease the sides.
  • In a stand mixer, beat 16oz cream cheese and 0.66 cup sugar until smooth. Add 2 eggs, sour cream, and 1 tsp vanilla. Pour into the springform pan and bake for 50 minutes. Cool completely, then freeze for at least 3 hours to allow for easy assembly.
  • Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • Sift flour, 1.5 cups sugar, baking soda, cocoa powder, and salt into a large bowl.
  • In a separate bowl, whisk buttermilk, 2 eggs, vegetable oil, vinegar, 1 tsp vanilla, and green food coloring until well combined.
  • Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Divide batter equally between the two prepared cake pans.
  • Bake cake layers for 25-30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  • Prepare frosting by beating 16oz cream cheese and butter until light and fluffy. Gradually add powdered sugar and 1 tsp vanilla; beat until smooth.
  • To assemble, place one green velvet cake layer on a serving plate. Place the frozen cheesecake layer on top. Top with the second green velvet cake layer.
  • Frost the top and sides of the cake with the cream cheese frosting. Chill for at least 1 hour before slicing.