Red Velvet Cheesecake Cake

A couple of months ago, I was contacted by a regular reader (hi Candace!) of this website. Candace absolutely loves the Red Velvet Cake Cheesecake that is served at The Cheesecake Factory. She wanted to know if I had an easy copycat recipe for it. Unfortunately, I don’t live anywhere near a Cheesecake Factory. I visited one years ago, but that particular dessert didn’t stick out in my mind. However, it sounded like a pretty darn good cake/cheesecake.

Every recipe I Googled seemed to have a bunch of ingredients and a whole lot of steps. You could certainly take nearly a whole day to make an exact replica, and I’m sure those recipes would not disappoint. I, on the other hand, decided to take inspiration from the original cake and make it into something a little more everyday-friendly. I wanted to capture the flavors of that cake and transform it into an easy (but no less tasty!) dessert. So, here is what I came up with: Red Velvet Cheesecake Cake.

It starts off by using a red velvet boxed cake mix, then a sweet cream cheese layer is swirled in, and it’s all topped off with a buttery cream cheese frosting. Come to Momma!

Why You’ll Love This Recipe

This Red Velvet Cheesecake Cake is not only a feast for the eyes but also a delight for the taste buds. Combining the classic red velvet flavor with a creamy cheesecake swirl makes for a dessert that’s both elegant and comforting. It’s perfect for special occasions and simple enough for any day you want to treat yourself.

Kitchen Equipment You’ll Need

• 9×13 baking dish
• Nonstick cooking spray (preferably with flour)
• Stand mixer or handheld electric mixer
• Bowl for mixing
• Spoon for swirling

Ingredients

• 1 box Red Velvet Cake mix
• Ingredients needed to make cake: eggs, oil & water
• 1 block (8 oz.) cream cheese
• 1/2 cup sugar
• 1 egg white
• For the icing:
• 1/2 block (4 oz.) cream cheese, softened
• 1/3 cup butter, softened
• 2 cups powdered sugar
• 1 tsp. vanilla
• 1 tbsp. milk

Step-by-Step Instructions

1. Preheat oven to 350°F. Spray a 9×13 baking dish with nonstick cooking spray (I like the kind that has flour in it).
2. Prepare red velvet cake mix according to package directions. Set aside.
3. In a separate bowl, beat together 1 block of cream cheese, 1/2 cup sugar, and egg white. Using a stand mixer or handheld electric mixer, mix well until smooth. If you are still seeing lumps, keep mixing. This may take about 2-3 minutes.
4. Pour half of the red velvet cake batter into the baking dish, spreading it out as evenly as possible.
5. Take all of the cream cheese mixture and layer it on top of the red velvet cake batter. Drop it by spoonfuls, then using the spoon, swirl it around lightly.
6. Add the rest of the red velvet cake batter on top and spread it out as evenly as possible. Do your best to cover the cream cheese layer.
7. Bake the cake for about 40 minutes or until the cake bounces back to the touch and an inserted toothpick comes out clean. Allow the cake to cool completely.
8. For the icing: In a bowl (using an electric mixer or stand mixer), combine 4 oz. (1/2 block) of cream cheese with 1/3 cup softened butter. Add in powdered sugar and mix until smooth. Stir in vanilla and mix in the milk until smooth.
9. Spread the icing on the cooled cake. Slice up and serve. This cake needs to be kept refrigerated.

Tips for Success

• Ensure your cream cheese is softened to avoid lumps in your cheesecake mixture.
• Don’t over-swirl the cream cheese layer to maintain a distinct cheesecake ribbon inside the cake.
• Let the cake cool completely before applying the frosting to prevent it from melting.

Additional Tips and Variations

If you’re short on time, feel free to use store-bought cream cheese frosting. You can also add a sprinkle of chopped nuts or chocolate chips to the top for an extra crunch.

Nutritional Highlights (Per Serving)

Information to be determined based on serving size and specific brands used.

Frequently Asked Questions (FAQ)

Can I make this ahead of time? Yes, this cake can be made a day in advance and stored in the refrigerator.

Can I use a homemade red velvet cake recipe? Absolutely, feel free to use your favorite homemade recipe instead of a boxed mix.

How should I store the leftovers? Keep leftovers covered in the refrigerator for up to 3 days.

Conclusion

There you have it, an easy and delicious Red Velvet Cheesecake Cake that captures the indulgence of a restaurant-quality dessert right in your own kitchen. I hope you give this recipe a try and enjoy every bite! Don’t forget to share your baking adventures and any twists you add to this recipe in the comments below. Happy baking!