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?
Originally published: January 2012
Updated & republished: January 2021
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
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.
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 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.
OMG!!! I made this and it was delicious thank you so much for sharing it I'm in heaven ❤
Sincerely,
Teena Estrada
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!
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!
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?
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!!
Looks yummy, but I think it needs more cream cheese. Lol
I was wondering if you have ever tried making it with a gram cracker crust!?
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 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!!
looks yummy i will make ths cake for CHRISTMAS dessert
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?
Made this for a friends birthday last night. So easy, yummy and delicious. Definitely making this again
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!!
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!!
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!
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 🙂
Love your sight! So many things that are easy and yummy!
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.
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!
Wow really great. Big hit at church. Works great with dark fudge cake mix also
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! 🙂
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 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.