If you’re on the hunt for a dessert that combines festive flair with creamy indulgence, the Candy Cane Cheesecake Cake Recipe is your new holiday hero. This luscious treat layers the moist richness of red velvet cake with the velvety tang of classic cheesecake, finished with a dreamy peppermint frosting speckled with crushed candy canes. Every bite delivers a perfect balance of sweet, tangy, and minty notes that feels like a celebration in your mouth. Whether you’re serving it to family or gifting it to friends, this recipe promises to be a showstopper that’s as delightful to make as it is to eat.
Ingredients You’ll Need
This Candy Cane Cheesecake Cake Recipe uses straightforward ingredients that come together beautifully to create layers of flavor and texture. Each element is carefully chosen to build a harmonious dessert that’s both festive and comforting.
- Red velvet cake mix: Provides the foundation of tender, subtly chocolate-flavored layers with that signature ruby hue.
- Water: Adds moisture to keep the cake delightfully soft and light.
- Canola oil: Contributes to the cake’s tender crumb without overpowering flavors.
- Large eggs (3 for cake): Offer structure and richness to the red velvet layers.
- Cream cheese (16 oz, room temperature): The star of the cheesecake filling, delivering that creamy, tangy goodness that sets this dessert apart.
- Sugar (½ cup): Sweetens the cheesecake filling perfectly without making it cloying.
- Vanilla extract (1 tsp for filling + 1 tsp for frosting): Enhances and elevates all the flavors with its warm, aromatic notes.
- Large eggs (3 for filling): Create structure and silkiness in the cheesecake layer.
- Flour (2 tbsp): Stabilizes the cheesecake filling to prevent cracking and ensures a smooth texture.
- Cream cheese (4 oz, softened): The base for the frosting, maintaining that luscious cream cheese character on top.
- Unsalted butter (2 tbsp, softened): Adds richness and helps achieve a creamy frosting consistency.
- Powdered sugar (2 cups): Sweetens and thickens the frosting for perfect spreading and piping.
- Whole milk (1 tbsp): Allows the frosting to reach a smooth, spreadable texture.
- Crushed candy canes (½ cup): Injects a refreshing peppermint crunch and a festive pop of color, completing the dessert’s signature look and flavor.
How to Make Candy Cane Cheesecake Cake Recipe
Step 1: Prepare the Red Velvet Cake Batter
Begin by preheating your oven to 350°F (175°C). In a large mixing bowl, combine the red velvet cake mix with water, canola oil, and 3 eggs. Whisk until you achieve a smooth, lump-free batter that promises tender, moist layers. This simple step sets the stage for your cake’s rich texture and vibrant color.
Step 2: Make the Cheesecake Filling
In a separate bowl, beat 16 ounces of cream cheese until smooth and creamy. Gradually add in sugar, vanilla extract, eggs, and flour, mixing thoroughly after each addition. This mixture is the luscious heart of the Candy Cane Cheesecake Cake Recipe, delivering that silky, tangy cheesecake layer everyone adores.
Step 3: Layer and Bake
Grease a springform pan and pour half of the red velvet batter into the bottom. Spoon the cheesecake filling evenly over the cake batter, smoothing it gently. Top with the remaining red velvet batter, making sure to cover the cheesecake layer completely. Bake for about 65 minutes until the cake looks set and a toothpick inserted near the edge comes out clean. This layering technique ensures each slice boasts beautiful contrast and flavor balance.
Step 4: Frost and Garnish
Once the cake has cooled completely, prepare the frosting by beating softened cream cheese and butter until fluffy. Slowly mix in powdered sugar, vanilla, and milk until you get a creamy, spreadable frosting. Spread generously over the cooled cake and sprinkle the crushed candy canes on top for a sparkling peppermint finish that embodies holiday cheer.
How to Serve Candy Cane Cheesecake Cake Recipe
Garnishes
To add extra flair, try adding whole mini candy canes standing upright along the edges or fresh peppermint leaves for a hint of green. The candy cane crunch sprinkled on top adds a delightful texture contrast and reinforces that minty theme.
Side Dishes
Serve this cheesecake cake with a simple dollop of whipped cream or a scoop of vanilla bean ice cream to balance out the rich, tangy flavors. A hot cup of cocoa or peppermint tea complete the cozy experience perfectly.
Creative Ways to Present
Slice the cake into neat squares for a festive party platter, or pipe additional decorative frosting swirls around the edges for an elegant touch. Wrapping individual slices in clear boxes tied with festive ribbons makes delightful holiday gifts that everyone will covet.
Make Ahead and Storage
Storing Leftovers
Keep your Candy Cane Cheesecake Cake Recipe leftovers tightly covered in the refrigerator. It will stay fresh and flavorful for up to 4 days, so you have plenty of time to enjoy every decadent bite without worry.
Freezing
If you want to prepare in advance, you can freeze the cake. Wrap it securely with plastic wrap and then foil before placing it in the freezer. Thaw overnight in the refrigerator for best texture when you’re ready to indulge.
Reheating
Since this is a cheesecake cake, it’s best served chilled or at room temperature rather than reheated. If you prefer it slightly softer, let it sit out for 20-30 minutes before slicing and serving.
FAQs
Can I use homemade red velvet cake instead of mix?
Absolutely! Homemade red velvet cake will work beautifully and allow you to customize flavors, although the boxed mix provides a convenient and consistently delicious base for this recipe.
Is it necessary to use candy canes in the frosting?
The crushed candy canes add that signature peppermint bite and crunch, but you can omit or substitute with peppermint extract and sprinkles if you want a milder peppermint touch.
Can this recipe be made gluten-free?
Yes, by using a gluten-free red velvet cake mix and gluten-free flour for the cheesecake filling, you can enjoy a gluten-free version without compromising texture or flavor.
How do I prevent cracks in the cheesecake layer?
Using the small amount of flour in the cheesecake filling helps stabilize it. Also, baking in the center of the oven and avoiding sudden temperature changes can reduce cracking.
Can I make this cake a day ahead?
Definitely! In fact, chilling it overnight helps the flavors meld beautifully, making it even more enjoyable the next day.
Final Thoughts
End your search for the ultimate holiday dessert right here—this Candy Cane Cheesecake Cake Recipe is a festive treasure that marries flavors and textures in the most delightful way. Whether it’s a cozy family gathering or a spirited holiday party, this cake is guaranteed to impress your guests and keep them coming back for more. Give it a try and make this showstopping treat a new tradition!
Print
Candy Cane Cheesecake Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This festive Candy Cane Cheesecake Cake combines the rich, moist texture of red velvet cake with a luscious cream cheese filling and a creamy buttercream frosting infused with crushed candy canes for a delightful holiday treat. Perfect for Christmas celebrations, this layered cake offers a beautiful presentation and a delicious blend of flavors.
Ingredients
For the Red Velvet Cake
- 1 Box red velvet cake mix
- 1 1/4 cups water
- 1/2 cup canola oil
- 3 large eggs
For the Cheesecake Filling
- 16 oz cream cheese, room temperature
- 1/2 cup sugar
- 1 tsp vanilla extract
- 3 large eggs
- 2 tbsp flour
For the Frosting
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp whole milk
- 1/2 cup crushed candy canes
Instructions
- Prepare the Cake Batter: Preheat your oven according to the cake mix instructions. In a large mixing bowl, combine the red velvet cake mix, water, canola oil, and 3 large eggs. Mix until smooth and well combined.
- Prepare the Cheesecake Filling: In a separate bowl, beat together 16 oz of room temperature cream cheese, sugar, and vanilla extract until creamy. Add in 3 large eggs one at a time, beating well after each addition. Mix in the flour until just combined.
- Assemble and Bake: Pour half of the cake batter into a greased 9-inch springform pan. Carefully pour the cheesecake filling over the cake batter layer, then top with the remaining cake batter. Use a knife to gently swirl the cheesecake filling with the cake batter for a marbled effect. Bake for 60-65 minutes or until a toothpick inserted in the center comes out mostly clean. Cool completely before frosting.
- Prepare the Frosting and Decorate: Beat together the softened cream cheese and unsalted butter until smooth. Gradually add powdered sugar, then vanilla extract and whole milk until light and fluffy. Frost the cake evenly and sprinkle the top with crushed candy canes for a festive finish.
Notes
- Make sure the cream cheese and butter are softened to room temperature for a smooth frosting.
- Allow the cake to cool completely before applying frosting to prevent melting.
- Use a springform pan for easier removal of the layered cake.
- Crush candy canes finely to avoid large pieces that could overpower the cake’s texture.
- Store leftovers refrigerated in an airtight container for up to 4 days.
