Red Velvet Cheesecake Cake (+Video)

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 RED VELVET CHEESECAKE CAKE:

• 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: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

• red velvet cake mix – use your favorite brand. Generally, I love Duncan Hines but sometimes I can only find Betty Crocker (as you’ll see in my ingredient photo below).
• (ingredients needed to make cake: eggs, oil & water) – you will be following the directions on the back of the box (so use the amount it calls for)
• cream cheese – the cream cheese needs to be softened fully to room temperature. If it isn’t, you’ll end up with a bunch of lumps that you won’t be able to get out no matter how long you mix.
• sugar – you’ll be using granulated sugar for the cream cheese filling and powdered sugar for the cream cheese frosting.
• egg white – you could technically use the whole egg here. I just used the egg white to keep it a brighter white cooler.
• butter – I generally always use salted butter but you can use unsalted if that is all you have.
• milk – I only ever use 2% or higher fat milk for frostings. You could also use heavy cream for a richer frosting.

HOW TO MAKE RED VELVET CHEESECAKE CAKE:

Preheat oven to 350F degrees. Spray a 9×13 baking dish with nonstick cooking spray (I like the kind that has flour in it.) Prepare red velvet cake mix according to package directions. Pour half of the red velvet cake batter into the baking dish. Spreading it out as evenly as possible. In a separate bowl, beat together 1 block of cream cheese, 1/2 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.

Then drop the cream cheese mixture by the spoonful onto the cake batter. Then, using the spoon, just swirl it around lightly and gently (not too much). 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 (1/2 block) of cream cheese with 1/3 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 Bars (+Video)
• Red Velvet Cake Balls
• Red Velvet Poke Cake (+Video)
• Red Velvet Cheesecake Bundt Cake
• Homemade Green Velvet Cupcakes
• Best Valentine’s Day Desserts

Originally published: January 2012
Updated & republished: January 2021

Red Velvet Cheesecake Cake (+Video)

Red Velvet Cheesecake Cake is a super simple version of the cake at Cheesecake Factory. This one uses a boxed cake mix and an easy cheesecake filling!

4.82 from 33 votes

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 12

Author: Brandie @ The Country Cook

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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 (1/2 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 9×13 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, 1/2 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. (1/2 block) of cream cheese with 1/3 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!

Course: Dessert

Cuisine: American

Keyword: Red Velvet Cheesecake Cake

Nutrition

Calories: 380kcal | Carbohydrates: 56g | Protein: 7g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 67mg | Sodium: 525mg | Potassium: 203mg | Sugar: 43g | Vitamin A: 355IU | Calcium: 139mg | Iron: 1.9mg

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 and other nutritional values can vary quite a bit depending on which brands were used.

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