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The Emerald Delight Cheesecake Cake: A St. Patrick’s Day Showstopper

Celebrate St. Patrick's Day in style with the Emerald Delight Cheesecake Cake! This showstopping dessert features layers of rich, creamy cheesecake nestled between two vibrant green velvet cake layers, all wrapped in a luscious marshmallow cream cheese frosting. A festive twist on a classic, this cake is sure to impress at any gathering!
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Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Cheesecake Layer:
  • 16 oz cream cheese softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 tsp vanilla extract
For the Green Velvet Cake Layers:
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 oz green food coloring liquid or 1/2 tsp gel food coloring
  • 1 tsp white vinegar
For the Marshmallow Cream Cheese Frosting:
  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 1 jar 7 oz marshmallow fluff
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Method
 

Prepare the Cheesecake Layer:
  1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and lightly grease.
  2. Beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in sour cream and vanilla extract.
  3. Pour the batter into the pan and bake for 40-45 minutes or until the center is set.
  4. Cool completely, then freeze for at least 4 hours (or overnight) for easy handling.
Bake the Green Velvet Cake Layers:
  1. Preheat oven to 350°F (177°C). Grease and flour two 9-inch cake pans.
  2. In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
  3. In another bowl, whisk oil, buttermilk, eggs, vanilla, and green food coloring.
  4. Mix the wet and dry ingredients until just combined. Stir in vinegar.
  5. Divide the batter evenly between the pans and bake for 30-35 minutes or until a toothpick inserted comes out clean.
  6. Cool completely before assembling.
Make the Frosting:
  1. Beat the cream cheese and butter until smooth. Add marshmallow fluff and vanilla, mixing until combined.
  2. Gradually add powdered sugar, beating until fluffy.
Assemble the Cake:
  1. Place one green velvet cake layer on a serving plate.
  2. Remove the cheesecake from the freezer, trim edges if needed, and place it on top.
  3. Add the second cake layer on top.
  4. Frost the entire cake with marshmallow cream cheese frosting.
Decorate & Serve:
  1. Garnish with festive sprinkles, gold dust, or white chocolate shavings.
  2. Let the cake sit at room temperature for 30 minutes before slicing for the best texture.

Notes

  • Make Ahead: Bake the cheesecake a day in advance for easy assembly.
  • Storage: Keep refrigerated for up to 5 days or freeze individual slices for up to 3 months.
  • Alternative Frosting: Swap marshmallow frosting for cream cheese or white chocolate buttercream.

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