Red Velvet Cheesecake Cake
Layers of red velvet cake and cheesecake with the best cream cheese frosting on top!
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Servings: 12
Ingredients
- 1 standard size box of Red Velvet Cake mix
- including ingredients to make the cake; eggs, oil, water
- 1 block (8 ounces) cream cheese softened
- 1/2 cup granulated sugar
- 1 large egg white
Cream Cheese Frosting
- 1/2 block (4 ounces) cream cheese softened
- 1/3 cup salted butter softened
- 2 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ Tablespoons milk
Instructions
Red Velvet Cheesecake Cake
- Preheat oven to 350 degrees F. Grease a 9×13-inch baking dish with non-stick spray. Set aside.
- Prepare the Red Velvet cake batter according to the package directions. Set aside.
- In a separate bowl, mix together the 8 ounce block of cream cheese, granulated sugar and egg white. Beat together with an electric hand mixer, on medium speed for 1 to 2 minutes or until combined and smooth.
- Pour half of the red velvet cake batter into the prepared 9×13-inch baking dish. Spread out evenly. Then take the cream cheese mixture and drop spoonfuls all over the batter in the pan. Take the back of the spoon and swirl the cream cheese mixture all over the top of the cake batter.
- Pour the remaining red velvet batter all over the top of the cream cheese mixture. Carefully, spread the cake batter over the top evenly. Covering all of the cream cheese.
- Bake for 35 to 40 minutes, or until a tooth-pick inserted in center of cake comes out clean. Allow the cake to cool completely before frosting.
Cream Cheese Frosting
- In a bowl, combine the cream cheese and butter. Beat on medium speed until smooth. Gradually add in powdered sugar, then beat in vanilla and milk, until smooth. Spread frosting on cooled cake. Slice, serve and enjoy! ♥
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