Red Velvet Cheesecake Swirl Cake

Cheesecake . . . red velvet . . . and cream cheese frosting. Are you drooling yet?!
Our cute friend, The Country Cook, seriously has the best cake recipes. If you haven’t stopped by her blog yet, you should check it out! She is amazing.
Anyway, she shared this cake a couple of months ago and I have seriously been dreaming about it ever since. I finally got around to making it and it was everything I dreamed it would be and more! It takes red velvet cake to a whole new level!

Red Velvet Cheesecake Swirl Cake
Cake Ingredients:
1 box Red Velvet Cake mix
Ingredients called for on cake mix (eggs, oil, water)
1 (8 oz) package cream cheese (light is fine)
1/2 cup sugar
1 egg white

Icing ingredients:
1 (8 oz) package cream cheese, softened
1/2 cup butter, softened
4 cups powdered sugar
1 teaspoon vanilla

Preheat oven to 350 degrees. Spray a 9×13 baking dish with non-stick cooking spray. Prepare red velvet cake mix according to package directions and set aside.
In a separate bowl, beat together 1 block of cream cheese, 1/2 cup sugar and egg white.
Mix well until smooth and all the bumps are completely gone.

Pour half of the red velvet cake batter into the baking dish and spread it as evenly as possible. Drop spoonfuls of the cream cheese mixture on top of the red velvet batter. Using a knife, swirl the cream cheese mixture around into the red velvet batter. Add the rest of the red velvet cake batter on top and spread it out as evenly as possible.

Put cake into oven and bake for about 35-40 minutes. Let cake cool completely.

Mix together the remaining ingredients (cream cheese, butter, powdered sugar, and vanilla) and spread on top of the cooled cake. Cut into pieces and serve (or just eat it right out of the pan). Store uneaten cake (if you have any) in the refrigerator.

Recipe slightly adapted from The Country Cook

Craving more cake? Check these out:
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    • says

      It has a lot of red coloring in the cake mix but the red velvet has it’s own taste. It’s a combination of vanilla and chocolate cake. There’s also just a hint of buttermilk. It’s really good! But what makes the cake is the frosting!

  1. says

    I live in Canada .I haven’t seen the Red Velvet cake mix . Can I use a Betty Crocker choolate mix ? Would I need to add raspberries to it ? If so,how much ? I would love to make this for my husband for Valentines Day ( next week ) .Thank you for your help .

    • says

      I think that a chocolate cake mix would be fine, but I don’t know if you would need to add raspberries. It would be a yummy addition, but red velvet isn’t a raspberry taste, it’s a chocolate taste. Best of luck to you! Wish we could get red velvet cake to you in Canada! :)

  2. says

    FYI . . . I tried to print this recipe from RECIPE MAGIC and I received this message:

    TCPDF ERROR: [Image] Unable to get image: uploads/recipes/4021/1359455484_red_velvet_cheesecake_swirl_cake[1].jpg

    I figured something was up, so I needed to tell you.

  3. Adam Graham says

    Do you think you could make this reversed? Basically make a cheesecake and add in a red velvet cake batter to the cheesecake? Would the cake be over cooked as a full cheesecake needs to cook longer than a regular cake?

  4. says

    I don’t think I swirled my cheesecake filling enough. My cake is cooling, and the cheesecake doesn’t look as thin as yours does in the picture. Since I am making it for a co-workers, birthday, I was really hoping that I didn’t ruin it. Do you think it will be ok? Everything else, that I have cooked from the recipes on your site, has turned out great.

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