This post may contain affiliate links.
Red Velvet Cheesecake Cake, 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 rRecipe is the best cake I have ever made, seriously. It is THAT good! I’m not even kidding you. Seriously the best dessert ever.
Okay, I have said this a million times, and every time it is true. Jeremy’s two favorite desserts are cheesecake and red velvet cake (red velvet ANYTHING, really).
I love to make food that I know he will enjoy, so I thought why not mash his two loves together into one epic cake. So I did. And, like I thought, it was EPIC.
This cake 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?
Why this recipe works:
- Using a boxed cake mix makes this cake super simple and a breeze to throw together.
- The combination of cheesecake and red velvet together are the perfect flavor combination.
- With the filling being homemade it really makes it that much more tasty.
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
What I love most about this Red Velvet Cheesecake Cake is the cake stays super moist even after being refrigerated because of that cheesecake swirl.
I can totally see this as a fun Christmas dessert too. You could even go nuts and add a little green food coloring to the cream cheese frosting, how cute!
It is also perfect all year round because who doesn’t love red velvet all year, but it also makes a pretty fun valentines treat as well. As you can tell we make it a lot!
How to make Red Velvet Cheesecake Cake:
- Preheat oven to 350°, grease a 9×13 inch baking dish, set aside.
- Make the red velvet cake batter first by combining the cake mix, water, oil, and eggs in a large bowl.
- With an electric hand mixer, mix for 30 seconds until combined. Mix for 2 additional minutes on medium speed, set aside.
- In a medium-sized bowl, cream the cream cheese with an electric hand mixer until smooth, add the remaining ingredients and mix until combined with no lumps.
- Pour half of the red velvet cake batter into the baking dish and spread evenly with a spatula.
- Dollop half of the cheesecake batter all over the top. Pour the remaining cake batter on top, and dollop the remaining cheesecake mixture.
- Using a butter knife, make figure eights throughout the whole cake to swirl the cheesecake mixture into the cake mix.
- Bake for 30-35 minutes, until a toothpick inserted into the center of the cake, comes out mostly clean with no wet batter. Place on a wired rack to cool completely.
Cream Cheese Frosting
- 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.
- Make sure the cake is completely cooled before adding the frosting. Frost the cake, top with crushed Oreos for garnish, optional.
How to store:
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.
This can be left out at room temperature for up to two hours but after that you need to place in the refrigerator in an airtight container and it should last for about 4-5 days.
This post may contain affiliate links.
Tools used to make red velvet cake cheesecake
Tips and Tricks:
- We use a box mix with this recipe, if you want to make your own red velvet cake you can sure do that as well.
- If you can’t find red velvet Oreos then you can substitute regular Oreos or golden Oreos for them.
- This has to be refrigerated since it contains cream cheese, make sure it is not left at room temperature any longer than two hours.
- If you are not a fan of cream cheese frosting just top with some regular buttercream if you’d like, a canned frosting would work well.
- Also if you are not a fan at making your own frosting you can buy a can of cream cheese frosting and use that.
If you are obsessed with cheesecake and red velvet like we are then you have to whip up this Red Velvet Cheesecake Cake now! It is sooo good!
If you like this recipe then you might also like:
- Red Velvet Sandwich Cookies
- Cookies and Cream Red Velvet Brownies
- Fresh Peach Bars Recipe with Crumble Topping
If you’ve tried this RED VELVET CHEESECAKE CAKE 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!
Red Velvet Cheesecake Cake
Ingredients
- 1 box red velvet cake mix
- 1 1/4 cup water
- 1/2 cup vegetable oil
- 3 eggs
Cheesecake filling
- 8 ounces cream cheese softened
- 1 egg
- 1 teaspoon vanilla bean paste or vanilla extract
- 2 teaspoons all-purpose flour
- 1/3 cup granulated sugar
Cream cheese frosting
- 8 ounces unsalted butter softened
- 8 ounces cream cheese softened
- 2 cups powdered sugar sifted
- 1 teaspoon vanilla bean paste or vanilla extract
- 5 red velvet oreos crushed for garnish, optional
Instructions
- Preheat oven to 350°, grease a 9x13 inch baking dish, set aside. Make the red velvet cake batter first by combining the cake mix, water, oil, and eggs in a large bowl. With an electric hand mixer, mix for 30 seconds until combined. Mix for 2 additional minutes on medium speed, set aside.
- In a medium-sized bowl, cream the cream cheese with an electric hand mixer until smooth, add the remaining ingredients and mix until combined with no lumps. Pour half of the red velvet cake batter into the baking dish and spread evenly with a spatula. Dollop half of the cheesecake batter all over the top. Pour the remaining cake batter on top, and dollop the remaining cheesecake mixture. Using a butter knife, make figure eights throughout the whole cake to swirl the cheesecake mixture into the cake mix.
- Bake for 30-35 minutes, until a toothpick inserted into the center of the cake, comes out mostly clean with no wet batter. Place on a wired rack to cool completely.
Cream Cheese Frosting
- 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.
- Make sure the cake is completely cooled before adding the frosting. Frost the cake, top with crushed Oreos for garnish, optional.
Nutrition
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Wow! I’m so much in love with this red velvet cake! This is soooo cute! No doubt it’s really delicious because of the nice crunchy Oreos and the exquisite taste of cream cheese.
As you have already said, it’s a perfect dessert for a Christmas dinner. But I would serve it on Valentine’s Day for those people I love. I’ll make it soon by all means on February 14th. Really beautiful and lovely!
Thank you for sharing this recipe, Dana! And for other ones as well!
A huge hit with the family! These were easy to make and delicious. I made a batch to try out (family are testers) before making for a Valentines Tea I am invited to, and these are perfect for the occasion. Thanks for sharing.
I need to make this for my husband that is a fan of anything “ red velvet”. One question how could I make this on two smaller pans? Would like to eat one and freeze one. There is just the two of us. Thank you!!
You can divide the ingredients between two 8×8 or 9×9 pans, the baking time will vary so keep an eye on it and starting checking around the 23 minute mark.