Red Velvet Cheesecake Loaf Cake Recipe

Cake mix cheesecake loaf cake

Learn how to make a Cheesecake Loaf Cake with cake mix! Red Velvet Cheesecake Loaf is a fun way to make red velvet cake but you can use any flavor cake mix. This cake has a cheesecake filling and cream cheese frosting from scratch.



  • 1 15 ounce box red velvet cake mix plus ingredients called for to make the cake (egg, water, oil)
  • 8 ounces cream cheese room temperature
  • 1/4 cup sour cream room temperature
  • 1 egg room temperature
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract


  • 4 ounces cream cheese room temperature
  • 4 tablespoons unsalted butter room temperature
  • 2 cups powdered sugar
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla


  1. Preheat oven to 350°F. Butter and flour (or line with foil and spray wit cooking spray) two loaf pans. You can use two 9×5 loaf pans or one 9×5 and about 8 cupcakes.
  2. Mix up cake mix according to package directions, using egg, water, and oil called for on the box. Divide among your loaf pans.
  3. Beat cream cheese and sour cream in a stand mixer until smooth. You can use a hand mixer, but I find it is really hard to get all the lumps out that way! Beat in your egg, sugar, and vanilla and mix until smooth, although some lumps may remain. Evenly divide cheesecake mixture on top of each of your loaf pans. Drop spoonfuls of the cheesecake batter randomly over the top of the loaves. Using a butter knife or the back of a wooden spoon, swirl the cheesecake into the loaves. Be careful not to swirl too much or they will just blend. (Cheesecake may sink during baking)
  4. Bake for 30-40 minutes, until a toothpick inserted in the center comes out clean. Cool completely and then remove from pans and frost as desired.
  5. To make the frosting: mix butter and cream cheese until smooth with a hand mixer. Mix in powdered sugar, 1 cup at a time. Add salt and vanilla and mix until smooth. Store in refrigerator.


Use ANY flavor cake mix!

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