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Red Velvet Cheesecake Swirl Cake Recipe

Red Velvet Cheesecake Swirl Cake Recipe

  • Author: Crystal
  • Total Time: 1 hour 5 minutes
  • Yield: 10 servings 1x
  • Diet: Vegetarian

Description

This Red Velvet Cheesecake Swirl Cake is the ultimate dessert for special occasions and holidays. A rich, moist red velvet cake is swirled with a creamy cheesecake layer and finished with a luscious cream cheese frosting. The result is a stunning, bakery-style cake that’s perfectly balanced between chocolatey, tangy, and sweet—guaranteed to impress every slice.

Ingredients

Scale
  • 1 box (15.25 ounces) red velvet cake mix (we used Betty Crocker)
  • 1 ¼ cups water (as directed on cake box)
  • ½ cup vegetable oil (as directed on cake box)
  • 3 large eggs (as directed on cake box)
  • 8 ounces cream cheese, softened
  • ½ cup granulated sugar
  • 1 egg white
  • Icing Ingredients:
  • 8 ounces cream cheese, softened
  • ½ cup butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch cake pan or springform pan.
  2. Prepare the red velvet cake batter according to the package directions using the water, oil, and eggs. Set aside.
  3. In a mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy. Add the egg white and mix until fully combined.
  4. Pour half of the red velvet cake batter into the prepared pan. Spoon dollops of the cheesecake mixture over the batter.
  5. Add the remaining cake batter on top, then gently swirl with a knife to create a marbled effect.
  6. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out mostly clean.
  7. Allow the cake to cool completely before frosting.
  8. For the icing, beat the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until light and fluffy.
  9. Spread the frosting evenly over the cooled cake, slice, and serve.

Notes

Tips & Notes:

  • For clean slices, refrigerate the cake for at least 1 hour before cutting.
  • You can substitute homemade red velvet cake batter if preferred.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • This cake can be made a day ahead—flavors develop even more overnight.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 520
  • Sugar: 42g
  • Sodium: 380mg
  • Fat: 30g
  • Saturated Fat: 18g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 58g
  • Fiber: 1g
  • Protein: 7g
  • Cholesterol: 95mg

Keywords: red velvet cake, cheesecake swirl cake, cream cheese frosting, holiday dessert

Find it online: https://crystalrecipes.com/red-velvet-cheesecake-swirl-cake-recipe/