RED VELVET CHEESECAKE CAKE
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!
VIDEO INCLUDED BELOW:
CAN I USE CANNED FROSTING?
Of course! If it makes it easier for you, then you can certainly use a store-bought cream cheese frosting! If you like this recipe then you need to check out my RED VELVET POKE CAKE recipe. It is SO good!
WHAT YOU’LL NEED:
For the cake:
red velvet cake mix
(ingredients needed to make cake: eggs, oil & water)
For the filling:
cream cheese
sugar
egg white
For the frosting:
cream cheese
butter
powdered sugar
vanilla
milk
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. Set aside.
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.
Pour half of the red velvet cake batter into the baking dish. Spreading it out as evenly as possible.
Then take all of the cream cheese mixture and layer on top of the red velvet cake batter. I drop it by spoonfuls.
Then, using the spoon, just swirl it around lightly.
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 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.
Slice up and serve. This cake needs to be kept refrigerated.
Enjoy!
Originally published: October 2012
Updated and republished: May 2019
Updated and republished: May 2019
RED VELVET CHEESECAKE CAKE
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! YUM!
Print Pin RateServings: 12
Calories: 380kcal
Ingredients
For the cake:
- 1 box red velvet cake mix
- (ingredients needed to make cake: eggs, oil & water)
For the filling:
- 1 block (8 oz) cream cheese, softened
- 1/2 cup sugar
- 1 egg white
For the frosting:
- 4 oz cream cheese (1/2 block), softened to room temp.
- 1/3 cup butter, softened to room temp.
- 2 cups powdered sugar
- 1 tsp vanilla
- 1 tbsp 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.
For the filling:
- In a separate bowl, beat together 1 block of 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 take all of the cream cheese mixture and layer on top of the red velvet cake batter. Drop it on by spoonfuls. Then, using the spoon, swirl it around lightly.
- 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
Keep refrigerated.
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
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CRAVING MORE RED VELVET RECIPES? YOU MUST TRY THESE!
RED VELVET WHITE CHOCOLATE CHIP BARS
RED VELVET POKE CAKE
KENTUCKY BUTTER CAKE WITH BUTTERED RUM SAUCE
I make a German chocolate cheesecake like this and it is so good. Can't wait to try this recipe thanks for sharing!
Amazing!! Love how easy this is!
I have really been enjoying all your twists on cake mix! Oh my goodness, they are so creative and so easy. Yum!
This cake looks so delicious. Oh my! Yummy!
This cake looks oh, so tasty!
Oh please oh please oh please! I want some! Looks gorgeous. You're such a mastermind in the kitchen. Can't go wrong enjoying yummy desserts like this one.
Wow does that look terrific. I cannot wait to make this a new holiday treat at my house. Come and visit us. We are having a wonderful giveaway this week. You will love it.
Brandie, You've got it goin' on here with this terrific adaptation…I have a feeling Candace will be delighted with it because I sure know I would be. Brava!
I made this tonight for dessert. It was fabulous! My husband (who doesn't care for cake very much at all) and my 9 year old son – both ate two big pieces! Thanks so much for posting the recipe. LOVE IT!
Hi Patsy! Yay! I'm so happy you liked it!! And I'm even happier that a non-cake lover enjoyed it!! 🙂
You were so sweet to take the time to come back to let me know how it turned out for you. Thank you! I hope you find many more recipes on here that you love!!
Brandie, I'm a new follower – so glad I found your blog! I love this recipe! I just pinned it and hope to make it soon! I also linked up to your potluck weekend link party! Hope you have a great weekend and thanks for the yummy recipe share!
These are my daughter's two favorite desserts combined! She would love this!!!
I made this for my bosses for National Boss Day and it was hit. They loved it!! Thanks for a great recipe.
This is in the oven now. After being in a bakers block all day and searching for something different I decided on this! Can't wait to try it, usually I make the layered red velvet cake with a center of whole cheesecake and another layer of cake so you made my life so much easier!
Thank you so very much for all the wonderful comments!! Alli – hope you loved it! ~Brandie
Wow! This recipe looks incredibly simple to prepare but the final product looks like you went to a lot of trouble. I'm definitely going to try this one!
Yummy!
Can this cake be done not as a sheet cake but more in round cake pans for stacking and decorating?
Anonymous-I haven't tried that but I'm sure you could! Lynn- I think that would be adorable!! Great idea! -Brandie
Do you think it would work to save a little icing and add red food coloring and drop dots of icing and pull a toothpick thru to make little hearts all over the cake would work? I think that would be cute for Valentines day.
whip store bought icing on high about 3 to 5 minutes, it will double in size and be light and fluffy
I just pulled this cake out of the oven, I knew it would be a perfect valentine dessert, and it just smells absolutely wonderful! I also keep sticking a finger in the frosting because its so yummy. The only problem I have with making cakes, is that mine always come out if the oven and the top gets super puffed up and tall and rounded. 🙁 any advice on how to keep them flat? 🙂 thank you for all of the awesome recipes!
I made this for a Valentine themed Bunco night and it turned out beautiful and delicious. So moist. I will definitely be making this again.
Made this tonight for a friends birthday! So good! Thank you so much for all your great recipies.
My cream cheese mixture came out a bit thick..not sure if I just did not mix it enough or what..still good though!
Mine did too …but it was still so good.
I made this a few days ago and it is now on my family's top 5 list of favorite cakes. Absolutely delicious and even better on day 2 and 3, but past that I wouldn't know because it is all gone!!! Thanks for sharing the yumminess.
I made this Sunday. Mine was a little rough around the edges; but it was soooooooo good! PRACTICE MAKES PERFECT. I guess I'll just be doing my swim suit workout for nothing☺♥
I just made this and I'm eating it right now. It's delicious and so moist (not sure if it's cause of the cake box brand or cause of the cream cheese in the middle; usually cake boxes come out dry for me)! Thanks! 🙂
Wow really great. Big hit at church. Works great with dark fudge cake mix also
Made these into cupcakes and they are in the oven right now! Can't wait to try them! I LOVE anything with cream cheese frosting!
Glad I came across this sight. Your recipes are terrific and easy. I'll be back for more. I've been looking for an easy red velvet cheesecake, my son and new daughter-in-law love will love this. Thanks.
Love your sight! So many things that are easy and yummy!
I made this last night. So easy to make. However, I tried the same exact recipe only I tried making them as cupcakes. Needless to say AWESOME!!! Taste delish! Thanks for this recipe. Everyone loves it 🙂
Bundt pan ok?
Claudia, I've never tried this particular recipe in a bundt pan. It should work though. Let me know if you try it!
My sis and I made this for my birthday today. It was delicious! It was easy and so moist. We love your recipes!
You are so sweet! Thank you for coming back to let me know how it turned out for ya!!
My family loves this cake! It is the only cake that never goes to waste!!
Thanks so much for letting me know Mary lou! Love hearing that – yay!!
Made this for a friends birthday last night. So easy, yummy and delicious. Definitely making this again
Cake is in the oven right now…making it for a Halloween cake auction at my church. "Going to call it, Blood and Bones!" Just wondering if it needs to be refrigerated before serving, or just after?
looks yummy i will make ths cake for CHRISTMAS dessert
I have a red velvet cake mix and I could not figure out what to do with it. THIS IS PERFECT!! I love it when I find a recipe that I have all the ingredients for. I can't wait to try it!! Thanks so much!!
I saw the other recipe early on facebook, and it does call for a lot of ingredients and time. It was beautiful, but this will be a lot easier. Thanks for the easy recipe. Merry Christmas!
I was wondering if you have ever tried making it with a gram cracker crust!?
Looks yummy, but I think it needs more cream cheese. Lol
This is in the oven now! Making it for my work friends for tomorrow! I love your blog! Found you through pinterest and I've made several of your recipes. Especially dessert! I always get tons of compliments. Thanks for all the great recipes!!
I just made this cake. I have an electric stove. It took a lot longer to bake. More like 60 mins. The problem was my edges were done before the middle was. Do u think lowering the temperature would help with it baking more evenly?
I would love to make this ahead of time for my boyfriend's birthday. How long will this cake keep and what is the best way to store it if I were to bake it earlier in the week? Thank you!
Have copied a few of your recipes and have subscribed to receive them in my inbox. I hope they don't take you off facebook!
OMG!!! I made this and it was delicious thank you so much for sharing it I'm in heaven ❤
Sincerely,
Teena Estrada
I will be making the Red velvet cheesecake Cake for Sunday dinner i will be back to let you know how good it is because it sounds delicious.
This cake is delicious.
The icing for the top of cake calls for 2 cups of powdered sugar. I added more cream cheese to cut the sugar down alittle. I found it alittle sweet
I'm glad you were able to make it to suite your tastes. Thanks for letting us know how well it worked for you.
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
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 9×9 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.
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!
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.
Does the recipe work if you double it? How big of a pan do I need if I double the recipe?
Can you use this recipe for a layered cake? Making one for new years so would so appreciate a reply
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.
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!
How long will it stay fresh in the fridge??
I have made this cake with the red velvet and lemon boxed cakes and its just great every time. Thank you so much.
Hi Shaneika! Thank you so much! Sure do appreciate you taking the time to come back and let me know!!