Chocolate Candy Cane Cheesecake Cake (Print-Friendly Format)
Chocolate cake with cheesecake swirls, cream cheese frosting, and a festive crushed candy cane topping.
# Ingredients You’ll Need:
→ Chocolate Cake
01 -
1 box Devil's Food chocolate cake mix
02 -
Eggs, amount as specified on cake mix package
03 -
Vegetable oil, amount as specified on cake mix package
04 -
Water, amount as specified on cake mix package
→ Cheesecake Swirl
05 -
225 grams cream cheese, softened
06 -
100 grams granulated sugar
07 -
1 egg white
→ Frosting
08 -
115 grams cream cheese, softened
09 -
75 grams butter, softened
10 -
310 grams powdered sugar
11 -
1 teaspoon pure vanilla extract
12 -
22 milliliters milk
→ Decoration
13 -
3 peppermint candy canes, crushed
# How to Make It:
01 -
Preheat oven to 175°C. Grease a 23×33 cm baking dish with non-stick spray and set aside.
02 -
Prepare chocolate cake batter according to package instructions using eggs, oil, and water stated on the box. Set aside.
03 -
In a bowl, beat softened cream cheese, granulated sugar, and egg white with an electric mixer at medium speed for 1 to 2 minutes until combined and smooth.
04 -
Pour half of the chocolate cake batter into the prepared baking dish and spread evenly. Drop spoonfuls of the cream cheese mixture over the batter, then gently swirl it with the back of a spoon.
05 -
Pour the remaining chocolate cake batter evenly over the cream cheese layer, covering it completely.
06 -
Bake for 35 to 40 minutes or until a toothpick inserted in the center emerges clean. Cool cake completely before frosting.
07 -
Combine softened cream cheese and butter in a bowl and beat until smooth. Gradually add powdered sugar, beating continuously. Mix in vanilla extract and milk until frosting is creamy.
08 -
Spread frosting evenly over the cooled cake. Scatter the crushed peppermint candy canes over the surface. Slice and serve.
# Extra Tips:
01 -
Allow cake to cool fully before applying frosting for best results.