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
Scale
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.
