Candy Cane Chocolate Cheesecake Cake: Chocolate cake and chocolate cheesecake come together to make an amazing cake. Adding peppermint marshmallow frosting and candy cane piece turns this cake into an impressive holiday cake worthy of sharing at any party.
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this cake is about to knock your socks off. Like completely! Are you ready for lots of peppermint goodness now that it is December?
And just to warn you there are about a billion pictures because I couldn’t decide which ones to share…I’m sorry for slowing your computer down with all the pics on a Monday. But seriously, get ready to drool all over your keyboard. #youarewelcome
So most of the time I have a reason for making a dessert. There is usually some sort of meeting or class or life group that needs a delicious treat. Ok, ok, they might not “need” it, but I sure love making and sending sweets for them anyway.
But on Saturday I got the brilliant idea to make this cake because it has been way too long since I made a big layer cake. The last one was this Lemon Cheesecake Cake two years. Two years??? I have made bundt cakes, icebox cakes, and eclair cakes, but layer cakes have been missing in action. It was definitely time for some cake fun to happen in my kitchen.
After I decided how I wanted it to be, I couldn’t get it out of my head. So with no plan to get rid of this delicious monster of a cake, I went ahead and made it anyway. I figured it wouldn’t be hard to find someone to help me out with devouring it.
Time for another confession…I had most of the ingredients to make this cake already in my kitchen. We had to run some errands, so I was able to pick up the 2 ingredients missing from my recipe.
I really need to start baking things from just what is in my fridge and cupboards. #bakinghoarderhere
Do not let this cake scare you from attempting it! It was actually so easy to do. The hardest part is waiting for all the layers to bake. It does take some time in baking and cooling, so make sure you have enough time set aside for that.
Let’s talk about the cheesecake layer first.
This one does take the longest to bake and cool, so it would be a good idea to make that the day before. Make sure to get the cream cheese out early and let it come to room temperature. If it is still cool, warm it up a few seconds in the microwave, removing the foil first of course.
Do not over beat your cheesecake mixture. Too much air is not a good thing for baking a cheesecake…I hear it can cause cracks!
Now for the baking…some people swear by water baths. I am not one of them!!! I do add water to my oven, but the cheesecake does not go in it. Place a large baking sheet on the rack under the one you will be baking the cheesecake on. Fill it with hot water and turn the oven on. Let it heat up while you are getting the cheesecake batter ready.
After the cheesecake is finished baking, turn the oven off and crack the door to the oven. You want the cheesecake to slowly adjust to the cooler temperature outside of the oven. After an hour, remove it and place it on a wire rack. Run a knife around the outside edges, but do not remove the sides of the pan. Chill in the refrigerator for 4-6 hours. Do not stress out if it does crack even after all the precautions. It is going inside the cake, so no one will ever know! True story!
Now for the cake layers. Mix up the batter and divide it into 2 equal parts. Bake each portion in an 8 inch round pan. Let them cool in the pans for about 15 minutes and then flip out to cool on a wire rack.
You can mix up the frosting while these are cooling. Do not eat a spoonful of frosting when it is done…because then you will want to keep eating spoonfuls and you will not have enough to decorate the cake with. There is just enough frosting, so keep the spoons out of it…unless you plan on making a double batch. In that case, have at it! Just be sure to set 1/3 cup of frosting aside for decorating the top!
Now for the fun part…cake assembly! Place cake layer 1 on a plate and top it with the cheesecake layer and then cake layer 2. Spread a thin layer of frosting on the top. Use the rest to frost the sides. Use the side of a knife to tap the frosting gently to give it the fluffy look.
The cake could be finished there, but I had to add more to it. I just had to 🙂 Make a small batch of chocolate ganache for the top, but let it cool for 10 minute before spooning on top. Why? Because hot, melted chocolate and soft sugar frosting do not mix well, and you would have a cake flop on your hands. While it is cooling, use a spoon to gently sprinkle the sides of the cake with candy cane chunks!
Time to finish the cake off. Spread out the ganache, sprinkle with crushed candy canes, and chill for 10 minutes in the refrigerator. Then swirl on the last of the frosting (if you haven’t eaten it all already) and top it with the Candy Cane Kisses.
Now slice a large piece and reward yourself for all your hard work! You deserve it!
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More fun Candy Cane desserts that are perfect for the holidays: