Red Velvet Cheesecake Recipe with Cake Mix

Red velvet cheesecake cake is red velvet cake with a swirl of cheesecake throughout, topped with cream cheese frosting and crushed red velvet Oreos. Basically the best cake EVER!

It starts with a boxed red velvet cake mix, so it is easy enough to make any time, and it all bakes in one 9×13 inch dish.

The Best Red Velvet Cheesecake Cake (Made with a Box Mix)

This red velvet cheesecake cake recipe is THE BEST CAKE I HAVE EVER MADE. There, I said it. Am I sorry? No. Just stating facts here, people. It’s the best. Period.

If you follow my blog, you know I like to name drop my husband, Jeremy, quite often. I do this a lot because a lot of the food I make I cater to his tastes. Because that’s just what you do with people you love, make things you know they will like. I really wanted to surprise him with an epic cake, just because, so I came up with this beauty!

Jeremy’s two favorite desserts are red velvet cake and cheesecake. So, why not mash the two together? Well, I did a good job, because he LOVED it. (And so did I. I mean, WOW!)

Also, I cheated and used a box cake mix for this. Okay, hear me out, I’m lazy. LOL. But no, seriously, when you are in a crunch they are just easy, and I happen to love the way they taste.

The Oreo garnish is optional, of course. I just like to have a little something on top of all my cakes for a little decoration. The cake stays super moist from the cheesecake filling swirled all through it. Top it with an epic cream cheese frosting and a garnish of crushed red velvet Oreos, and you’re in Heaven!

Why You’ll Love This Red Velvet Cheesecake Recipe with Cake Mix

• Super moist. The cheesecake filling swirled all through it keeps the cake super moist.
• Two desserts in one. Red velvet cake and cheesecake, mashed together in every bite.
• Starts with a box mix. Easy when you are in a crunch, and it tastes great.
• Epic frosting. Fluffy cream cheese frosting and crushed red velvet Oreos finish it off with a little crunch.

Ingredients You’ll Need

This cake has three simple parts: the cake batter, the cheesecake filling and the frosting. Exact amounts are in the recipe card below.

• Red velvet cake mix: Any brand works. You can also use your own homemade red velvet cake recipe, as long as it can be made in a 9×13 inch baking dish, or swap in a different cake mix flavor entirely.
• Water, vegetable oil and eggs: Use whatever the back of your box calls for. Mine called for 1 1/4 cups water, 1/2 cup vegetable oil and three eggs. Oil keeps boxed cakes soft and moist for days.
• Cream cheese (filling): Use full fat block cream cheese, softened to room temperature. Cold cream cheese leaves little lumps in the swirl, while softened cream cheese beats up silky and smooth.
• Egg (filling): Sets the cheesecake layer as it bakes so it slices cleanly instead of oozing.
• Vanilla bean paste or extract: Vanilla bean paste adds pretty little specks and a deeper vanilla flavor. Extract works just as well. Use the same amount of either one in the filling and the frosting.
• All purpose flour: Just 2 teaspoons help the filling hold its shape in the swirl and keep it creamy rather than runny once it bakes.
• Granulated sugar: Sweetens the cheesecake filling. Beat it in well so the filling feels smooth, not grainy.
• Unsalted butter (frosting): Softened, so it creams smoothly with the cream cheese. Unsalted lets you control the flavor.
• Cream cheese (frosting): Also softened. It gives the frosting its classic tangy flavor that goes so well with red velvet.
• Powdered sugar: Sift it first so the frosting stays smooth with no sugar lumps.
• Red velvet Oreos: Crushed and sprinkled on top. They are optional, but they add a nice textural element and a little decoration.

How to Make Red Velvet Cheesecake Cake

1. Heat the oven. Preheat to 350°F. Grease a 9×13 inch baking dish well and set it aside.
2. Mix the cake batter. Combine the cake mix, water, oil and eggs in a large bowl. Mix with a hand mixer for 30 seconds until combined, then 2 more minutes on medium speed. The batter should be smooth and deep red.
3. Make the cheesecake filling. In a medium bowl, cream the cream cheese with a hand mixer until smooth. Add the egg, vanilla, flour and sugar and mix until combined with no lumps.
4. Layer. Pour half of the cake batter into the dish and spread it evenly. Dollop half of the cheesecake batter all over the top in small spoonfuls. Pour on the remaining cake batter, then dollop the rest of the cheesecake mix.
5. Swirl. Using a butter knife, make figure eights throughout the whole cake to swirl the cheesecake into the cake batter. You want ribbons of white, not a fully blended batter.
6. Bake. Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out mostly clean. A few crumbs are okay, but wet batter means it needs longer.
7. Cool. Set the dish on a wire rack and let the cake cool completely.
8. Make the frosting. Cream the butter and cream cheese until smooth. Add the powdered sugar a little at a time, then the vanilla, and whip until light and fluffy, about 2 minutes.
9. Frost and garnish. Spread the frosting over the cooled cake and sprinkle with crushed Oreos, if using.

Red Velvet Cheesecake Cake FAQs

• Can I use a homemade red velvet cake instead of a box mix? Yes. Use any homemade red velvet recipe that fits a 9×13 inch baking dish. Baking times might vary slightly, so keep an eye on it.
• Can I use a different cake mix flavor? Yes. Any cake mix flavor would work with the cheesecake swirl.
• How do I know when it’s done? A toothpick inserted into the center should come out mostly clean. A few crumbs are fine, but wet batter means it needs more time.
• Why is my cheesecake swirl lumpy? The cream cheese was probably too cold. Let it soften fully and beat it smooth before adding the other filling ingredients.
• Do I have to use the Oreos? No, they are optional. They add crunch and a little decoration.
• Does this cake need to be refrigerated? Yes. Because of the cheesecake filling and cream cheese frosting, keep it covered in the fridge and don’t leave it out more than 2 hours. It keeps for up to 4 days.
• Can I make cupcakes instead? This recipe was written for a 9×13 inch dish, so baking times would change. If you try cupcakes, fill liners halfway with batter, add a spoonful of filling and check them early.
• Can I make it ahead? Yes. Bake and frost it a day ahead, then cover and refrigerate until serving.
• How many servings does it make? About 15 pieces from a 9×13 inch dish.

Red Velvet Cream Cheese Cake

Dana DeVolk

Red velvet cheesecake cake is a boxed red velvet cake with a creamy cheesecake swirl, fluffy cream cheese frosting and crushed red velvet Oreos on top. The cheesecake filling keeps it super moist.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 15 servings

Ingredients

  

Cake Batter

• 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 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 extract
• 5 red velvet oreos crushed, garnish optional

Instructions

 

Cake assembly

• Preheat oven to 350 degrees. Grease a 9x13 inch baking dish well and set aside. Make the cake batter first by combining the cake mix, water, oil, and eggs in a large bowl. With a hand mixer, mix for 30 seconds until combined. Mix for 2 additional minutes on medium speed, set aside.
• In another medium-sized bowl, cream the cream cheese with a hand mixer until smooth, add the remaining ingredients and mix until combined with no lumps. Pour half of the cake batter into the baking dish and spread evenly with a spatula. Dollop half of the cheesecake batter all over the top using small spoonfuls. Pour the remaining cake batter on top, and dollop the remaining cheesecake mix. 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 comes out mostly clean with no wet batter.
• Place on a wired rack to cool completely.

Cream Cheese Frosting

• While the cake is cooling, make the frosting by creaming together the butter and cream cheese in a medium-sized bowl with a 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.
• Once the cake is completely cooled, add the frosting and smooth over the top. Add the crushed Oreos as a garnish, optional.

Notes

I used a boxed cake mix for this recipe. Feel free to use your own favorite red velvet cake mix (or any cake mix flavor would work, so good!) in place of the cake batter here. Please be advised cooking times might vary slightly if using your own cake recipe.

Made this cake? Leave a star rating in the recipe card and tell me how it turned out in the comments below!

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This recipe was shared by Dana. Visit her blog, This Silly Girl’s Kitchen, for more recipes.