Red Velvet Cheesecake Loaf Cake (Print-Friendly Version)
Red velvet loaf swirled with creamy cheesecake and finished with rich, tangy cream cheese frosting.
# What You’ll Need to Make This:
→ Cake Batter
01 -
1 box (425 g) red velvet cake mix, plus eggs, water, and oil as required by package instructions
→ Cheesecake Filling
02 -
225 g cream cheese, softened
03 -
60 g sour cream, softened
04 -
1 large egg, room temperature
05 -
50 g granulated sugar
06 -
1 teaspoon vanilla extract
→ Cream Cheese Frosting
07 -
115 g cream cheese, softened
08 -
57 g unsalted butter, softened
09 -
240 g powdered sugar
10 -
0.25 teaspoon salt
11 -
2 teaspoons vanilla extract
# How to Prepare:
01 -
Preheat oven to 175°C. Grease and flour two 23x13 cm loaf pans or line with baking paper and spray with nonstick spray.
02 -
Prepare the red velvet cake batter according to package directions using the specified eggs, water, and oil. Divide evenly between prepared loaf pans.
03 -
In a stand mixer, beat cream cheese and sour cream until smooth. Add egg, granulated sugar, and vanilla extract, and continue mixing until mostly smooth. Some small lumps may remain.
04 -
Spoon the cheesecake mixture over the cake batter in both pans. Using a butter knife or the back of a wooden spoon, gently swirl the cheesecake filling through the batter without over-mixing.
05 -
Bake in the centre of the preheated oven for 30–40 minutes or until a skewer inserted into the centre comes out clean. Allow to cool completely in the pans.
06 -
With a hand mixer, beat butter and cream cheese until smooth and creamy. Incrementally add powdered sugar, then blend in salt and vanilla extract. Mix until fully combined.
07 -
Remove cooled cakes from pans and cover tops with the prepared cream cheese frosting. Refrigerate until serving.
# Extra Tips:
01 -
Red velvet cake mix can be substituted with other cake mix flavours if desired.
02 -
Avoid excessive swirling to maintain distinct cheesecake swirls after baking.