Red Velvet Cheesecake Cake

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


- Red velvet cake mix - Water - Vegetable oil - Eggs Cheesecake filling: - Cream cheese - Egg - Vanilla bean paste or vanilla extract

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.

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.

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