Red Velvet Cheesecake Cake, red velvet cake with a surprise swirl of cheesecake throughout, topped with cream cheese frosting and crushed red velvet Oreos.
Course Baked Good, Dessert
Cuisine American
Keyword cake, cheesecake, red velvet, red velvet cake, red velvet cheesecake cake
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.