Red Velvet Cheesecake Cake Recipe

Red Velvet Cheesecake Cake recipe, red velvet cake with a surprise swirl of cheesecake throughout, topped with cream cheese frosting and crushed red velvet Oreos.

I’m telling you, this Red Velvet Cheesecake Cake Recipe is the best cake I have ever made, seriously.

Like I predicted, Jeremy was obsessed with this cake. I mean, what’s not to love?

• Red velvet cake
• Cheesecake swirl
• Cream cheese frosting
• Red velvet Oreo topping

Perfect for Valentine’s Day, any special occasions, or your favorite day of the week.

This Red Velvet Cheesecake Cake recipe is also super simple to whip up and that is another thing that we love about it, tasty, simple…how much better can it get?

1. Using a boxed cake mix makes this cake super simple and a breeze to throw together.
2. The combination of cheesecake and red velvet together are the perfect flavor combination.
3. With the filling being homemade, it really makes it that much more tasty.

• Water
• Vegetable oil
• Red velvet cake mix
• Eggs

For the Filling:

• Softened Cream cheese
• Egg
• Vanilla bean paste or vanilla extract 
• All-purpose flour 
• Granulated sugar 

Cream Cheese Frosting:

• Unsalted butter 
• Cream cheese
• Powdered sugar 
• Vanilla bean paste or vanilla extract 
• Red velvet Oreos 

1. Preheat oven to 350°, grease a 9×13 inch baking dish, set aside. 
2. Make the red velvet cake batter first by combining the cake mix, water, oil, and eggs in a large mixing bowl. You can also use a stand mixer with the paddle attachment.
3. With an electric hand mixer, mix for 30 seconds until combined. Mix for 2 additional minutes on medium speed, set aside.
4. In a medium-sized separate bowl, cream the cream cheese with an electric hand mixer until smooth, add the remaining ingredients and mix until combined with no lumps.
5. Pour half of the red velvet cake batter into the baking dish and spread evenly with a spatula.
6. Dollop half of the cheesecake batter all over the top. Pour the remaining cake batter on top, and dollop the remaining cheesecake mixture.
7. Using a butter knife, make figure eights throughout the whole cake to swirl the cheesecake mixture into the cake mix.
8. Bake for 30-35 minutes, until a toothpick inserted into the center of the cake, comes out mostly clean with moist crumbs but no wet batter. Place on a wire rack to cool completely.

Cream Cheese Frosting

1. Cream together the butter and cream cheese in a medium-sized bowl with an electric hand mixer until smooth. Add the powdered sugar a little at a time until fully incorporated. Add the vanilla and whip until light and fluffy about 2 minutes.
2. Make sure the cake is completely cooled before adding the frosting. Frost the cake, top with crushed Oreos for garnish, optional. 

TOOLS USED TO MAKE THIS RED VELVET CHEESECAKE CAKE:

Vanilla bean paste

Bowls

Measuring cups

Measuring spoons

9×13 inch baking dish

Spatula

ANY ADDITIONS?

I’m a fan of cake with ice cream.

How about you?

• Sprinkle white chocolate shavings on the top of the cheesecake for a fancy touch.
• Mix chocolate chips into the cheesecake filling for melty surprises.
• Dust red velvet cake crumbs over the homemade cream cheese frosting for a colorful pop.
• Top with strawberries for a strawberry cheesecake cake vibe on the cake plate.
• Spread white chocolate curls on the outside of the cake for a classic cake look.
• Add a swirl of caramel sauce to the top of the cake for sticky sweetness.
• Sprinkle chopped nuts over the creamy cheesecake for a crunchy twist.
• Place a gel food coloring swirl in the frosting for a fun red color effect.

ANY SUBSTITUTIONS?

Is there anything better than a freshly baked cake on your cooling rack?

• Swap vegetable oil with melted butter in the wet ingredients for a richer red velvet cake layer.
• Swap powdered sugar with granulated sugar in the homemade cream cheese frosting for a different sweetness.

ROOM TEMPERATURE: Usually, a cake you can let sit at room temperature, and it will be fine, but if you have any desserts that contain cream cheese in them, they need to be refrigerated.

REFRIGERATOR: This can be left out at room temperature for up to two hours, but after that, you need to place it in the refrigerator in an airtight container, and it should last for about 4-5 days.

FREEZER: Feel free to freeze individual pieces of this cake and keep them for a month or so. Wrap them up to prevent freezer burn!

Obsessed with cheesecake and red velvet like we are?

Then you have to whip up this Red Velvet Cheesecake Cake recipe now! It is sooo good!

If you’ve tried this RED VELVET CHEESECAKE CAKE RECIPE let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

Learn more about the author, Dana DeVolk, on our ABOUT ME page!