Red Velvet Cheesecake Cake, red velvet cake with a swirl of cheesecake throughout, topped with cream cheese frosting and crushed red velvet Oreos… basically the best cake EVER!

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!)

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!

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. They do add a nice textural element as well.

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. Feel free to use whatever homemade red velvet cake recipe you have in its place, as long as it can be made in a 9×13 inch baking dish.

Baking time might vary if using your own cake recipe, so please keep that in mind.

Easy Red Velvet Cheesecake Cake Recipe:

Mix boxed cake mix with ingredients called for on the back of the package. Mine called for 1 1/4 cup water, 1/2 cup vegetable oil, and three eggs. Mix until combined per box directions.
Make the cheesecake filling by creaming together cream cheese, egg, vanilla, flour, and sugar until combined.
In a greased 9×13 inch baking dish, place half of the cake batter. Dollop half of the cream cheese batter on top all over the cake batter. Pour the remaining cake batter on top. Dollop the rest of the cream cheese mixture and using a knife, make figure 8’s to swirl the cheesecake through the batter.
Bake at 350 degrees for 30-35 minutes until a toothpick inserted into the center comes out mostly clean, a few crumbs are okay but wet batter means it needs longer.
Let cool completely. While cake is cooling, make the cream cheese frosting by creaming the softened cream cheese and butter until smooth, add the powdered sugar and vanilla and beat until fluffy.
Top cake with frosting and garnish with crushed red velvet Oreos, optional.

I really hope you enjoy this epic BEST red velvet cheesecake cake recipe! For even more yummy recipes please visit my blog https://ThisSillyGirlsKitchen.com!

This is the best red velvet cheesecake recipe from No Diets Allowed.

Red Velvet Cheesecake Cake

Dana DeVolk

Print Recipe Pin Recipe

Prep Time 30

Cook Time 35

Total Time 1 5

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.