The Perfect Marriage: Red Velvet Cake with a Cheesecake Swirl

Imagine a dessert that captures the best of two beloved classics: the iconic crimson hue and subtle cocoa notes of red velvet cake, perfectly complemented by the creamy tang of a rich cheesecake. This Red Velvet Cheesecake Cake offers just that, and with surprising ease. We start with a ready-to-use red velvet boxed cake mix, then introduce a decadent, sweet cream cheese layer that’s artfully swirled into the batter. The masterpiece is then crowned with a smooth, buttery cream cheese frosting that truly elevates every bite. This simplified take on a sophisticated dessert was lovingly inspired by the unforgettable Red Velvet Cheesecake Cake found at The Cheesecake Factory, bringing that gourmet experience right to your kitchen.

Red velvet cake, with its distinctive red color and mild chocolate flavor, has a rich history that dates back to the Victorian era. Originally, the “red” came from a chemical reaction between natural cocoa powder and acidic ingredients like buttermilk and vinegar. Today, food coloring often enhances this vibrant hue. Cheesecake, on the other hand, boasts an even longer lineage, with variations existing since ancient Greece. Its smooth, dense, and tangy profile makes it a universally adored dessert. Combining these two creates a textural and flavor symphony, where the moist crumb of the cake provides a delightful contrast to the silky, cool cheesecake filling. This recipe is designed to make that luxurious combination achievable for home bakers, without sacrificing flavor or elegance.

Essential Tips for a Flawless Red Velvet Cheesecake Cake

Creating a show-stopping Red Velvet Cheesecake Cake doesn’t have to be complicated. With a few expert tips, you can ensure your dessert turns out perfect every time. From ingredient preparation to storage, these insights will guide you through the process, helping you achieve that ideal balance of moist cake and creamy cheesecake swirl.

• Frosting Convenience: While our homemade cream cheese frosting recipe is superb, feel free to use a store-bought cream cheese frosting if you’re short on time. Just ensure it’s a good quality brand for the best results. A 16-ounce tub should be sufficient.
• Temperature Matters (Cream Cheese & Butter): The success of your cheesecake filling and frosting heavily relies on having properly softened cream cheese and butter. If these ingredients are cold, your mixture will be lumpy and difficult to smooth, affecting both texture and appearance. Plan ahead and allow them to come to room temperature for at least an hour, or gently soften them in the microwave in short bursts, stirring frequently, until pliable.
• Refrigeration is Key: Due to the cream cheese filling and frosting, this cake must be kept refrigerated. Store it in an airtight container to maintain freshness. It will remain delicious in the refrigerator for up to 3 days, making it a great make-ahead dessert.
• Freezing for Later: This cake freezes beautifully! For longer storage, wrap individual slices or the entire cooled cake tightly in plastic wrap, then again in aluminum foil. Place it in an airtight freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving for best texture.
• Pan Preparation: For easy removal and to prevent sticking, always use a good quality nonstick cooking spray. I highly recommend using a spray that contains flour, as it creates an extra layer of protection, especially with delicate cakes. Ensure you spray all sides and corners of your 9×13 inch baking dish.
• Achieving the Perfect Swirl: When dropping the cream cheese filling onto the cake batter, aim for even dollops. Then, use a spoon or a butter knife to gently swirl the cheesecake mixture into the red velvet batter. Be careful not to overmix; a few gentle swirls are all it takes to create beautiful marbling without fully blending the layers.
• Even Spreading: When adding the remaining cake batter on top of the cheesecake layer, do your best to spread it out gently and evenly. A small offset spatula can be very helpful here to softly cover the creamy layer without disturbing the swirl too much. This ensures a consistent bake and a beautiful presentation.
• Testing for Doneness: To check if your cake is fully baked, gently press the center. It should spring back. You can also insert a toothpick into the cake portion (avoiding the cheesecake swirl area, if possible); if it comes out clean or with moist crumbs, the cake is ready.

Gather Your Ingredients: What You’ll Need for This Red Velvet Masterpiece

The beauty of this Red Velvet Cheesecake Cake lies in its carefully selected, yet simple, ingredients. Each component plays a crucial role in delivering the desired flavor and texture. Here’s a detailed look at what you’ll need to create this amazing dessert, along with some insights to help you choose the best options.

• Red Velvet Cake Mix: This is our secret weapon for an easy start. Use your favorite brand; while I often gravitate towards Duncan Hines for its consistent quality, Betty Crocker is also an excellent choice, as you might see in my ingredient photos. Follow the package directions for the specific quantities of additional ingredients needed.
• (Ingredients for Cake Mix: Eggs, Oil & Water): These will be specified on the back of your chosen cake mix box. Always follow those exact measurements to ensure the cake bakes up perfectly moist and fluffy.
• Cream Cheese: For both the filling and the frosting, the cream cheese *must* be softened fully to room temperature. This is non-negotiable! Cold cream cheese will result in an unpleasantly lumpy mixture that no amount of mixing can fix. Allow it to sit out for at least an hour or gently warm it. Full-fat block cream cheese is recommended for the best flavor and texture.
• Sugar: You’ll be using two types of sugar for this recipe. Granulated sugar is used for the smooth cream cheese filling, providing sweetness and aiding in the creamy texture. Powdered sugar (confectioners’ sugar) is essential for the frosting, giving it that characteristic light, airy, and smooth consistency.
• Egg White: For the cheesecake swirl, we use just an egg white. While you could technically use a whole egg, an egg white helps to maintain a brighter white color in the cheesecake layer, offering a beautiful contrast against the red velvet. It also adds a slight binding and richness without overwhelming the flavor.
• Butter: I typically use salted butter in my baking, as it enhances the flavors, but unsalted butter works perfectly fine if that’s what you have on hand. Just ensure it’s softened to room temperature for the frosting to prevent lumps and achieve optimal creaminess.
• Milk: For the frosting, I exclusively use 2% milk or higher fat content milk. The higher fat content contributes to a richer, more luxurious frosting texture. If you want an even more decadent frosting, heavy cream can be substituted for the milk, adding extra richness and a wonderfully smooth mouthfeel.
• Vanilla Extract: Pure vanilla extract is crucial for both the cheesecake filling and especially the cream cheese frosting, adding a depth of flavor that complements the sweetness and tanginess beautifully.

How to Make Your Own Red Velvet Cheesecake Cake: Step-by-Step

Get ready to bake a stunning dessert that looks and tastes like it came from a professional bakery, but is surprisingly simple to create. Follow these clear, step-by-step instructions to bring your Red Velvet Cheesecake Cake to life.

Preparation is Key

1. Preheat Oven & Prepare Pan: Begin by preheating your oven to 350°F (175°C). Lightly spray a 9×13 inch baking dish with a nonstick cooking spray, ideally one that contains flour, to ensure a smooth release for your cake. This initial step is vital for preventing your beautiful cake from sticking.
2. Prepare Cake Batter: Following the instructions on the back of your red velvet cake mix box, prepare the batter. This typically involves combining the mix with eggs, oil, and water. Mix until just combined and smooth, being careful not to overmix, which can lead to a tough cake. Set the prepared batter aside.

Crafting the Cheesecake Swirl

3. Mix Cheesecake Filling: In a separate medium-sized bowl, combine the fully softened 8 ounces (1 block) of cream cheese with ½ cup of granulated sugar and the single egg white. Using a stand mixer fitted with the paddle attachment or a handheld electric mixer, beat these ingredients together. Mix thoroughly for 2-3 minutes, scraping down the sides of the bowl as needed, until the mixture is completely smooth and free of any lumps. Patience here will pay off with a silky cheesecake layer.

Layering and Swirling

4. First Cake Layer: Pour approximately half of the prepared red velvet cake batter into your greased 9×13 inch baking dish. Using a spatula or the back of a spoon, spread the batter out as evenly as possible across the bottom of the pan. This will form the base of your cake.
5. Add Cheesecake Dollops: Carefully drop spoonfuls of the cream cheese mixture over the red velvet cake batter. Try to distribute the dollops somewhat evenly across the surface.
6. Gentle Swirling: With a spoon or a butter knife, gently swirl the cream cheese mixture into the red velvet batter. Do not overmix or incorporate too much; the goal is to create beautiful streaks and swirls, not to fully combine the layers. A light hand is key here.
7. Top with Remaining Batter: Now, carefully add the remaining red velvet cake batter on top of the swirled cream cheese layer. Using your spatula, gently spread it out as evenly as possible, striving to completely cover the cream cheese. Take your time to ensure a smooth top layer.

Baking and Cooling

8. Bake the Cake: Place the baking dish into the preheated oven and bake for approximately 40 minutes. Baking times can vary, so begin checking for doneness around the 35-minute mark. The cake is ready when it springs back lightly to the touch and a toothpick inserted into the red velvet portion (avoiding the cheesecake swirl if possible) comes out clean.
9. Cool Completely: This step is crucial! Allow the cake to cool completely in the baking dish on a wire rack before attempting to frost it. Attempting to frost a warm cake will result in melted, runny frosting. This cooling period could take 1-2 hours.

Preparing the Cream Cheese Frosting

While the cake is cooling, you can prepare the delicious cream cheese frosting that will perfectly complement your Red Velvet Cheesecake Cake. This frosting is rich, tangy, and incredibly smooth.

10. Cream Butter and Cream Cheese: In a clean bowl, using an electric mixer or stand mixer, combine 4 ounces (½ block) of fully softened cream cheese with ⅓ cup of softened butter. Beat them together on medium speed until the mixture is light, fluffy, and completely smooth, with no lumps, which should take about 2-3 minutes.

11. Add Powdered Sugar and Vanilla: Gradually add 2 cups of powdered sugar, mixing on low speed until it’s incorporated, then increase speed to medium-high and beat until smooth. Stir in 1 teaspoon of vanilla extract until well combined, ensuring that delicious aromatic flavor is distributed throughout.
12. Achieve Desired Consistency: Finally, mix in 1 tablespoon of milk, one teaspoon at a time, until your frosting reaches a smooth, spreadable consistency. If you prefer a thicker frosting, use less milk; for a thinner, drizzling consistency, add a touch more.
13. Frost and Serve: Once the cake is completely cooled, spread the prepared cream cheese frosting evenly over the top. You can use an offset spatula for a professional finish. Slice the cake into squares and serve! Remember, this cake needs to be kept refrigerated to maintain its freshness and integrity.

Craving More Red Velvet Desserts? Explore Our Favorites!

If you’ve fallen in love with the classic taste of red velvet, you’re in luck! We have an array of delightful red velvet recipes that are sure to satisfy your cravings. From playful twists to timeless favorites, these desserts celebrate the iconic flavor in various forms. If you enjoyed this Red Velvet Cheesecake Cake, you’ll definitely want to check out these other irresistible options:

• Red Velvet Bars: Perfect for a quick treat, these bars offer all the red velvet goodness in a convenient, shareable format.
• Red Velvet Cake Balls: Bite-sized delights, these cake balls are rich, moist, and often coated in chocolate, ideal for parties or a small indulgence.
• Red Velvet Poke Cake: This recipe is SO good! A moist red velvet cake infused with a sweet, creamy filling, making every bite incredibly tender and flavorful.
• Red Velvet Cheesecake Bundt Cake: For those who love the elegance of a Bundt cake, this version combines red velvet and cheesecake in a visually stunning dessert.
• Red Velvet Brownies: Fudgy, rich, and intensely red, these brownies are a dream for chocolate and red velvet lovers alike.
• Homemade Green Velvet Cupcakes: A playful spin on the classic, these green velvet cupcakes are perfect for holidays like St. Patrick’s Day or just for fun!
• Best Valentine’s Day Desserts: Find this and other romantic treats in our collection of the best desserts for Valentine’s Day.

This beloved recipe was originally published in January 2012 and received updated photos & content in January 2021 to bring you an even better baking experience.