Description
Red velvet cheesecake swirl bundt cake is a rich, moist red velvet cake made with cake mix, eggs, oil, and water, featuring a creamy cream cheese swirl baked inside and finished with smooth cream cheese frosting for a decadent homemade dessert.
Ingredients
1 box (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 large eggs (as directed on cake box)
8 ounces cream cheese, softened
½ cup granulated sugar
1 egg white
Icing Ingredients:
8 ounces cream cheese, softened
½ cup butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch cake pan or springform pan.
Prepare the red velvet cake batter according to the package directions using the water, oil, and eggs. Set aside.
In a mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy. Add the egg white and mix until fully combined.
Pour half of the red velvet cake batter into the prepared pan. Spoon dollops of the cheesecake mixture over the batter.
Add the remaining cake batter on top, then gently swirl with a knife to create a marbled effect.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out mostly clean.
Allow the cake to cool completely before frosting.
For the icing, beat the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until light and fluffy.
Spread the frosting evenly over the cooled cake, slice, and serve.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Dessert
- Method: Baking
- Cuisine: Homamade