Red Velvet Cheesecake Loaf Cake

Red velvet cheesecake loaf cake brings together two dessert favorites in one simple recipe. This loaf cake is perfect when you want a showstopper for brunch or a special treat for gatherings and holidays. Using a boxed cake mix simplifies the process while the homemade cheesecake filling and fluffy cream cheese frosting take it to a whole new level.

I first whipped this up for a last minute family birthday and was amazed at how quickly it came together. Now it is the star of our Valentine’s Day treats each year and even my non-baker relatives ask for the recipe.

Ingredients

• Red velvet cake mix: choose the freshest box you can and look for a brand you enjoy this is the base of your loaf
• Eggs, water, oil: follow your cake mix box for these ingredients
• Cream cheese (for both filling and frosting): full fat works best for a rich taste bring to room temperature for smooth mixing
• Sour cream: adds tang and keeps the cheesecake layer creamy avoid nonfat versions for best texture
• Granulated sugar: for the cheesecake layer always check it is lump free
• Vanilla extract: adds a sweet aroma use real extract for best flavor
• Unsalted butter (for the frosting): make sure it is soft for a smooth blend
• Powdered sugar: creates the frosting’s texture sift if yours looks clumpy
• Salt: to balance the sweetness especially in the frosting

Step-by-Step Instructions

Prep Your Pans:

Butter and flour two 9x5 loaf pans or line with foil and spray with cooking spray this prevents sticking and helps the cakes release cleanly

Mix the Cake Batter:

Prepare the red velvet cake mix according to the box directions using the eggs oil and water it calls for then divide the batter evenly between your pans

Make the Cheesecake Filling:

Beat room temperature cream cheese and sour cream with a stand mixer until smooth add egg granulated sugar and vanilla beat again mixture should look creamy and mostly lump free

Layer and Swirl:

Drop spoonfuls of the cheesecake mixture onto the cake batter swirl gently using a butter knife for pretty ribbons being careful not to blend completely or you will lose the swirl effect

Bake:

Place in a preheated oven at three hundred fifty degrees and bake for thirty to forty minutes a toothpick inserted in the center should come out clean with maybe a few crumbs

Cool and Frost:

Let cakes cool completely before removing from pans for frosting beat softened cream cheese and butter until smooth add powdered sugar a cup at a time then the salt and vanilla blend until fluffy and creamy

Pin

My favorite part is swirling the cheesecake into the red velvet cake. My daughter loves to help with this step and we always compare whose swirl is prettiest. The first time we shared this at a family potluck everyone requested the recipe.

Storage Tips

Store leftover loaf cake in an airtight container in the refrigerator. It will stay fresh and moist for about four days. For even longer storage slice and wrap individual pieces and freeze. Thaw in the fridge or at room temperature before serving.

Ingredient Substitutions

You can swap red velvet for any cake mix you like vanilla chocolate or even lemon all work. For a tangier flavor try Greek yogurt instead of sour cream in the cheesecake filling. Make sure to use regular not light cream cheese for the best texture.

Serving Suggestions

This loaf cake makes a beautiful holiday or brunch dessert. Slice thick pieces and serve with a little extra cream cheese frosting or a sprinkle of festive sprinkles. Pair with hot coffee or tea for extra coziness.

The Story Behind Red Velvet Cheesecake Loaf

Red velvet is a classic American cake with Southern roots and a hint of chocolate flavor. Swirling cheesecake through the loaf adds creaminess and a new twist on tradition. This recipe is perfect when you want something familiar but just a bit more special.

Recipe FAQs

→ Can I use a different cake mix flavor?

Yes, you can use any flavor cake mix as a base for this loaf. Chocolate or vanilla work particularly well.

→ What tips help achieve a smooth cheesecake swirl?

Beat the cheesecake ingredients thoroughly to remove lumps, then gently swirl into the cake batter with a knife for a pretty marbled effect.

→ How should the loaf be stored?

Store the finished loaf covered in the refrigerator for up to four days. Bring to room temperature before serving for best texture.

→ Can this loaf be made ahead?

Absolutely. Bake the loaf and frost once cooled, then chill until ready to serve. Flavors develop even more after a day.

→ What’s the best way to frost the loaf?

Spread cream cheese frosting over the cooled loaf with a spatula for a thick, smooth finish. Garnish with cake crumbs or sprinkles if you like.