Description
This Red Velvet Cheesecake Cake is a luscious, layered dessert combining rich red velvet cake with a creamy cheesecake swirl and topped with smooth cream cheese frosting. Perfect for celebrations or a decadent treat, this cake features a moist texture with the tangy sweetness of cheesecake infused throughout and a classic cream cheese frosting finish.
Ingredients
Scale
Red Velvet Cake
- 1 standard size box Red Velvet Cake mix (includes eggs, oil, and water as per package directions)
Cheesecake Swirl
- 1 block (8 ounces) cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg white
Cream Cheese Frosting
- 1/2 block (4 ounces) cream cheese, softened
- 1/3 cup salted butter, softened
- 2 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ tablespoons milk
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F. Grease a 9×13-inch baking dish generously with non-stick spray and set it aside to ensure your cake won’t stick.
- Make Cake Batter: Prepare the red velvet cake batter according to the package instructions, which typically includes adding eggs, oil, and water. Once mixed, set the batter aside.
- Prepare Cheesecake Mixture: In a separate bowl, combine the 8-ounce softened cream cheese, granulated sugar, and egg white. Using an electric hand mixer on medium speed, beat for 1 to 2 minutes until the mixture is smooth and well combined.
- Layer Cake and Cheesecake: Pour half of the red velvet batter evenly into the prepared baking dish. Drop spoonfuls of the cheesecake mixture all over the batter surface. Using the back of the spoon, gently swirl the cheesecake mixture into the cake batter to create a marbled effect.
- Add Remaining Batter: Carefully pour the remaining red velvet batter over the top of the cheesecake layer. Spread it gently and evenly to cover all the cheesecake swirls without mixing them.
- Bake the Cake: Place in the oven and bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool completely before frosting.
- Make Cream Cheese Frosting: In a clean bowl, beat together the softened 4-ounce cream cheese and softened butter on medium speed until smooth. Gradually add the powdered sugar, then beat in the vanilla extract and milk until the frosting is creamy and spreadable.
- Frost the Cake: Spread the cream cheese frosting evenly over the cooled cake. Slice, serve, and enjoy this decadent Red Velvet Cheesecake Cake!
Notes
- Ensure cream cheese is softened to room temperature for a smooth batter and frosting.
- Be careful when swirling the cheesecake mixture to avoid fully blending it with the cake batter; the marbled look is key.
- Use a toothpick test to check for doneness—if it comes out clean, your cake is ready.
- This cake is best served chilled or at room temperature and can be stored covered in the refrigerator for up to 4 days.
- For a firmer frosting, refrigerate it for 10-15 minutes before spreading.
