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!
![a slice of red velvet cheesecake cake on a round white plate.](https://www.thecountrycook.net/wp-content/uploads/2021/01/1st-image-Red-Velvet-Cheesecake-Cake.jpg)
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!
![a slice of red velvet cheesecake cake on a small round white plate with a small piece removed.](https://www.thecountrycook.net/wp-content/uploads/2021/01/main-image-Red-Velvet-Cheesecake-Cake.jpg)
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.
![red Velvet Cheesecake Cake ingredients: red velvet cake mix, eggs, oil, water, cream cheese, butter, powdered sugar, vanilla extract, milk.](https://www.thecountrycook.net/wp-content/uploads/2021/01/RED-VELVET-CHEESECAKE-CAKE-IN-PROCESS-1.jpg)
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.
![a collage of three photos: red velvet cake mix batter in a bowl, spread red velvet cake batter in a glass baking dish, cream cheese filling being mixed with a hand mixer in a bowl.](https://www.thecountrycook.net/wp-content/uploads/2021/01/Red-Velvet-Cheesecake-Cake-process-2.jpg)
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.
![a collage of three photos: dollops of cream cheese filling on red velvet cake batter in baking dish, swirled cream cheese filling in cake batter. spreading the rest of the cake batter on top of the cream cheese filling.](https://www.thecountrycook.net/wp-content/uploads/2021/01/Red-Velvet-Cheesecake-Cake-process-2-copy.jpg)
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.
![a college of two photos: cream cheese and butter in a clear bowl, cream cheese and butter fully mixed together with a hand mixer in a bowl.](https://www.thecountrycook.net/wp-content/uploads/2021/01/Red-Velvet-Cheesecake-Cake-process-3.jpg)
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.
![](https://www.thecountrycook.net/wp-content/uploads/2021/01/last-image-Red-Velvet-Cheesecake-Cake.jpg)
CRAVING MORE RECIPES?
Originally published: January 2012
Updated & republished: January 2021
![Red Velvet Cheesecake Cake recipe](https://www.thecountrycook.net/wp-content/uploads/2019/05/RED-VELVET-CHEESECAKE-CAKE-thumbnail-1-200x200.jpg)
Red Velvet Cheesecake Cake (+Video)
Ingredients
For the cake:
- 15.25 ounce box red velvet cake mix
- (ingredients needed to make cake: eggs, oil & water)
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
![YouTube video](https://i.ytimg.com/vi/FL_LJ_GsMZ0/hqdefault.jpg)
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 and other nutritional values can vary quite a bit depending on which brands were used.
what size cake mix is this. I know they come in a different size now
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.
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.
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!!
How long will it stay fresh in the fridge??
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!
Can you use this recipe for a layered cake? Making one for new years so would so appreciate a reply
Does the recipe work if you double it? How big of a pan do I need if I double the recipe?
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.
Absolutely delicious!!
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
I'm glad you were able to make it to suite your tastes. Thanks for letting us know how well it worked for you.