Red velvet cheesecake swirl cake recipe is such a delicious moist cake mix recipe that you’ll love! And of course topped with the perfect cream cheese frosting.
Enjoy our simply amazing Red Velvet Cheesecake Swirl Cake Recipe for a delicious Valentine’s Day dessert.
It is such a great red velvet cheesecake recipe that you can and will want to use it for more than just Valentine’s Day.
Grab some fun Valentine’s day sprinkle to make it cute and festive and everyone will absolutely love it.
Recipe Ingredient Notes
To make Red Velvet Cheesecake Swirl Cake, you will need the following ingredients:
- Red velvet cake mix (we like to use Betty Crocker)
- Water
- Vegetable oil
- Eggs
- Cream cheese
- Sugar
- Egg white
- Butter
- Powdered sugar
- Vanilla extract
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How To Make Red Velvet Cheesecake Swirl Cake
- Preheat oven to 350℉. 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.
Storage Suggestions
If you manage to have any leftover cake, these can store well if prepped appropriately. Once the cake has cooled completely, here is how you can store it:
- Refrigerator: Store in an airtight container for up to 5 days in the refrigerator.
Frequently Asked Questions
For this recipe you definitely can use another type or brand of cake mix. It just depends on what you have and what flavors you are looking for.
We love using the red velvet cake mix because it produces a great red color for Valentine’s day and is of course delicious!
For pretty much all of our red velvet recipes, we love to pair the cake with cream cheese frosting.
And while we kept the decorating of this cake simple with the white frosting and sprinkles, you don’t have to!
You can always add in food coloring like red to turn the frosting pink while you are making it, or even make it all and divide it up and do multiple colors. That is completely up to you!
If you are not exactly sure what we mean by swirl the cake, you can take a look at Gold Metal’s YouTube video on how to marble a cake.
While it won’t be exactly the same, it will be the same type of technique with the cake batter and cheesecake mix.
You don’t want to overmix it or you will lose the swirl effect.
Valentine’s Day is Always Better with Baked Goods
- Peanut Butter Chocolate Hearts Recipe (Homemade Reese’s)
- Chocolate Raspberry Fudge Recipe
- Valentine’s Cupcakes with a Heart on the Bottom
- Valentine’s Day White Chocolate Popcorn Recipe
- Valentine’s Day Neapolitan Cupcakes Recipe
- Strawberry Valentine Oreo Cookies Recipe
- Valentine Brownie Pizza Recipe
- Fudgy Coconut Valentine Brownies Recipe
- Heart-Shaped Valentine Cupcakes (without a fancy pan!)
Red Velvet Cheesecake Swirl Cake Recipe
Video
Ingredients
- 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 eggs, as directed on cake box
- 8 ounces cream cheese
- ½ cup sugar
- 1 egg white
Icing Ingredients
- 8 ounces cream cheese, softened
- ½ cup butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350℉. 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.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Inez
Sincerely,
Happy Valley Chow
~Amber @ Dessert Now, Dinner Later!
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