Red Velvet Cheesecake Cake is a super simple version of the cake at Cheesecake Factory. Red velvet cake mix and homemade cheesecake filling.
RED VELVET CAKE WITH A CHEESECAKE SWIRL
Red Velvet Cheesecake Cake starts off by using a red velvet boxed cake mix, then a sweet cream cheese layer is swirled in and then it's all topped off with a buttery cream cheese frosting. This easier version of Red Velvet Cheesecake Cake was actually inspired by the one at The Cheesecake Factory!
TIPS FOR MAKING THIS DESSERT AND HOW TO STORE:
- You can use a store-bought frosting, if you prefer. You'll want to purchase a cream cheese frosting.
- This cake needs to be kept refrigerated. Will keep fresh in the refrigerator for 3 days.
- This cake can also be frozen. Store in an airtight container or wrap well. Cake can be frozen for up to 3 months.
- If you like this recipe then you need to check out my RED VELVET POKE CAKE recipe. It is SO good!
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- red velvet cake mix
- (ingredients needed to make cake: eggs, oil & water)
- cream cheese
- sugar
- egg white
- butter
- powdered sugar
- vanilla
- milk
HOW TO MAKE RED VELVET CHEESECAKE CAKE:
Preheat oven to 350F degrees. Spray a 9x13 baking dish with nonstick cooking spray (I like the kind that has flour in it.) Prepare red velvet cake mix according to package directions. Set aside.
In a separate bowl, beat together 1 block of cream cheese, ½ cup sugar and egg white. Using a stand mixer or handheld electric mixer, mix well until smooth. If you are still seeing lumps, keep mixing.
Pour half of the red velvet cake batter into the baking dish. Spreading it out as evenly as possible.
Then drop the cream cheese mixture by the spoonful onto the cake batter.
Then, using the spoon, just swirl it around lightly and gently.
Now add the rest of the red velvet cake batter on top and spread it out as evenly as possible. Do your best to spread it out and cover the cream cheese layer.
Put cake into oven and bake for about 40 minutes (until cake bounces back to the touch and inserted toothpick comes out clean). Allow the cake to cool completely.
In a bowl (using an electric mixer or stand mixer) combine 4 ounces (½ block) of cream cheese with ⅓ cup softened butter.
Add in powdered sugar and mix until smooth. Then stir in vanilla. And lastly, mix in the milk.
Mix until smooth, then spread on cooled cake. Slice up and serve.
This cake needs to be kept refrigerated.
CRAVING MORE RECIPES?
Red Velvet Cheesecake Cake
Ingredients
For the cake:
- 15.25 ounce box red velvet cake mix
- (ingredients needed to make cake: eggs, oil & water)
For the filling:
- 8 ounces (1 block) cream cheese, softened
- ½ cup sugar
- 1 egg white
For the frosting:
- 4 ounces (½ block) cream cheese, softened to room temperature
- ⅓ cup butter, softened to room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 1 Tablespoon milk
Instructions
For the cake:
- Preheat oven to 350F degrees. Spray a 9x13 baking dish with nonstick cooking spray (I like the kind that has flour in it.)
- Prepare red velvet cake mix according to package directions. Set aside
For the filling:
- In a separate bowl, beat together softened cream cheese, ½ cup sugar and egg white.
- Mix well until smooth (this will take about 2-3 minutes with an electric mixer)
- Pour half of the red velvet cake batter into the baking dish. Spread it out as evenly as possible.
- Then drop the cream cheese mixture by the spoonful onto the cake batter.
- Using a spoon or a butter knife, gently swirl around the cream cheese mixture.
- Now add the rest of the red velvet cake batter on top and spread it out as evenly as possible.
- Put cake into oven and bake for about 40 minutes. Allow the cake to cool completely.
For the frosting:
- In a bowl (using an electric mixer or stand mixer) combine 4 oz. (½ block) of cream cheese with ⅓ cup softened butter. Add in powdered sugar and mix until smooth.
- Then stir in vanilla. And lastly, mix in the milk. Mix until smooth then spread on cooled cake.
Video
Notes
- You can use a store-bought frosting, if you prefer. You'll want to purchase a cream cheese frosting.
- This cake needs to be kept refrigerated. Will keep fresh in the refrigerator for 3 days.
- This cake can also be frozen. Store in an airtight container or wrap well. Cake can be frozen for up to 3 months.
- If you like this recipe then you need to check out my RED VELVET POKE CAKE recipe. It is SO good!
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally published: January 2012
Updated & republished: January 2021
linda
what size cake mix is this. I know they come in a different size now
Brandie @ The Country Cook
I believe they've all been a standard size of about 15 ounces for the last 10 years. You can look at my ingredient picture above if you'd like to see what exactly I used.
Jeri Bitney
I have made this several times since it was first published. Pretty much everyone who eats it closes their eyes, smiles, and makes a happy noise. I dislike using a box cake mis, but I make an exception for this wonderful cake.
Shaneika
I have made this cake with the red velvet and lemon boxed cakes and its just great every time. Thank you so much.
Brandie @ The Country Cook
Hi Shaneika! Thank you so much! Sure do appreciate you taking the time to come back and let me know!!
Orlaith O'Halloran
How long will it stay fresh in the fridge??
Jeri Bitney
I served this for guests, and there were groans of pleasure all around the table. This is an amazing recipe.
I'm making it for a meeting tomorrow, and remembered that the quantity used for the frosting layer was a little less than I would like (cream cheese frosting is a food group) and I wanted better and easier coverage. I used the entire block of cream cheese, the entire stick of butter, no additional sugar, the same amount of vanilla, and one extra teaspoon of milk. Oh. My. Gosh. I just finished licking the bowl.
Brandie @ The Country Cook
Jeri - your comment was so awesome to read!! Thank you so much for taking the time to come back and let me know! So, so happy you love it!
Patricia Hanes
Can you use this recipe for a layered cake? Making one for new years so would so appreciate a reply
Stoli
Does the recipe work if you double it? How big of a pan do I need if I double the recipe?
Jayson
I forgot to separate the cake mix so just poured the cream cheese mixture on top and swirled it. Also added masurated strawberries to cream cheese top. In oven right now. Smells great i used a butter box cake mix partner doesnt care for red velvet.
Helen Waliszewski
This turned out excellent. I made 1/2 of the recipe (1/2 of the cake mix contents which equaled 1 1/2 cups of the mix) and all other ingredients cut to 1/2--did add 2 eggs to the cake mix--otherwise everything else was 1/2. Used a greased and floured 9x9 glass pan to bake cake for 35 mins at 350 degrees , removed after it cooled a while, put on a rack to cool further. I used pineapple supreme cake mix as this was all I had on hand, it seemed to taste a little better after being refrigerated a day or 2.
Anonymous
Seriously? Why comment when you didn't even make the same recipe? My big Pet Peeve is when people make so many changes that it isn't even the same. Then complain because it wasn't perfect!
Susan
Well I didn't have any red velvet cake mix so I used a devils food instead. I will let you know how it turns out!!! LOL
Brandie (The Country Cook)
I'm glad you were able to make it to suite your tastes. Thanks for letting us know how well it worked for you.