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Chocolate Candy Cane Cheesecake Cake Recipe

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4.4 from 10 reviews

A rich and festive Chocolate Candy Cane Cheesecake Cake featuring moist Devil’s Food chocolate cake swirled with creamy cheesecake and topped with luscious cream cheese frosting and crushed peppermint candy canes for a delightful holiday treat.

Ingredients

Cake

  • 1 box Devil’s Food chocolate cake mix, including ingredients to make cake (eggs, oil, water as per package directions)
  • 1 block (8 ounces) cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 egg white

Frosting

  • 4 ounces cream cheese, softened
  • 1/3 cup butter, softened
  • 2 ½ cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 ½ tablespoons milk
  • 3 peppermint candy canes, crushed

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly with non-stick spray. Set aside.
  2. Prepare chocolate cake batter: Follow the instructions on the Devil’s Food cake mix box, combining required eggs, oil, and water to make the batter. Once prepared, set the batter aside.
  3. Make cheesecake mixture: In a separate bowl, combine the softened cream cheese, granulated sugar, and egg white. Using an electric hand mixer on medium speed, beat for 1 to 2 minutes until the mixture is smooth and well combined.
  4. Layer batter and cheesecake swirl: Pour half of the chocolate cake batter evenly into the prepared baking dish. Spoon dollops of the cheesecake mixture evenly across the batter. Using the back of a spoon, gently swirl the cheesecake mixture into the chocolate batter to create a marbled effect.
  5. Add remaining batter: Carefully pour the remaining chocolate cake batter over the swirled cheesecake layer, spreading it evenly to cover the cheesecake layer completely.
  6. Bake the cake: Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cake to cool completely before frosting.
  7. Prepare the frosting: In a medium bowl, beat the softened cream cheese and butter using an electric mixer on medium speed until smooth. Gradually add the powdered sugar, continuing to beat until fully incorporated. Blend in the vanilla extract and milk until the frosting is creamy and smooth.
  8. Frost and decorate: Spread the cream cheese frosting evenly over the cooled cake. Sprinkle the crushed peppermint candy canes generously over the top to add a festive, crunchy finish.
  9. Slice and serve: Cut the cake into squares, serve, and enjoy this delicious holiday dessert!

Notes

  • Ensure the cream cheese is softened to room temperature for smoother cheesecake mixture and frosting.
  • Crush candy canes finely or coarsely depending on preferred texture on top.
  • Use a gentle swirling motion to maintain visible cheesecake swirls in the cake layers.
  • Cool the cake thoroughly before frosting to prevent the frosting from melting.
  • This cake is perfect for holiday gatherings and can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.

Find it online: https://bitezly.com/chocolate-candy-cane-cheesecake-cake-recipe/