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Did you know you can make loaf cake from a cake mix? And that you can turn it into a cheesecake cake? This recipe is SO easy to make – and you can use any flavor cake mix.

No matter what your baking skills are, you can make this Red Velvet Cheesecake Cake recipe – and if you love cheesecake and cake together, then, well, it’s for you!

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red velvet loaf covered in white frosting


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EASY Red Velvet Cheesecake Cake

I’ve seen red velvet cheesecake cake all over the internet but it’s SO complicated: layers of cake and cheesecake you have to make separately, let cool, then assemble. Why do all that work when you can make a cheesecake LOAF cake instead?

Therefore this loaf cake is made from a cake mix, but with a twist: a cheesecake swirl. I love, love, love the combination of cheesecake and cake. I’ve done it a few times, with carrot cake cupcakes and strawberry cupcakes. Plus, I’m a sucker for a swirl. Who isn’t?

Why you’ll love this recipe

The best part about this recipe is that you can make it with ANY flavor cake mix – so it’s not just for Valentine’s Day or for people who love red velvet cake!

Red velvet cake + cheesecake + cream cheese frosting = the best dessert!

red velvet loaf covered in white frosting

What is a loaf cake?

A loaf cake is just that: cake baked in a loaf pan. You most often see this with pound cake but it can be done with regular cake too!

This recipe goes one step further and makes a CHEESECAKE loaf cake, which is a cake swirled with cheesecake inside. It’s like a cheesecake cake, but made a loaf pan.

Want to make the red velvet cake part of this loaf cake from scratch? Use my red velvet cupcake recipe – it makes one loaf and a few cupcakes!

Ingredients in an Easy Cheesecake Cake

  • Cake Mix – for this version we’re using Red Velvet Cake mix
  • Ingredients to make the cake – this depends on the box mix you’re using (typically water, oil, and eggs).
  • Cream Cheese – be sure it’s room temperature softened cream cheese to avoid lumps
  • Sour Cream – it must be room temperature to avoid lumps!
  • Granulated Sugar – sweetens the cheesecake
  • Vanilla – always use pure vanilla extract
  • Unsalted Butter and Powdered Sugar – to make the frosting
Cheesecake loaf step by step

How to make Red Velvet Cheesecake Cake

  • Add all the cake mix ingredients to a large bowl.
  • Whisk to combine or mix with a hand mixer.
  • Make the cheesecake by creaming the cream cheese with sugar.
  • Mix in egg and sour cream.
  • Mix in vanilla.
  • Beat until the cream cheese mixture is smooth.
  • Split your cake mix between your two pans (or one pan and cupcake liners). Divide the cheesecake batter in two and add it on top.
  • Gently swirl the cheesecake into the batter. Don’t swirl too much or you’ll mix them together. Just note that the cheesecake will sink during baking.
  • If you’re making cupcakes and using the remaining cheesecake batter to make cheesecake cupcakes, you can just spoon them on top like I do in my Red Velvet Cheesecake Cupcake recipe.

Using a loaf pan to bake cake

Now, if you’ve read my baking pan substitution chart, you’ll know that loaf pans aren’t the same volume as a regular cake pan. Therefore, you cannot bake a regular cake recipe in one loaf pan and expect it to turn out.

Cake mix cakes will make TWO loaf cakes because a 9-inch round and a 9″x5″ loaf pan hold the same amount. A cake mix makes two 9-inch rounds or two 9-inch x 5-inch loaves.

You can also make one loaf cake and about 8 cupcakes.

Use two loaf pans to make a loaf cake from a cake mix or make one loaf and some cupcakes.

PRO TIP
red velvet loaf covered in white frosting

Cream Cheese Frosting Recipe

Now, this loaf cake doesn’t really need a frosting but…you kind of have to use cream cheese frosting, don’t you agree?

Red velvet and cream cheese frosting are BFFs so I recommend making my easy cream cheese frosting recipe. You could use any flavor frosting too, depending on what flavor cake mix you’re using:

Swirl the frosting on top and you have an amazing NEW way to serve a cake!

FAQs

How to store cheescake cake?

Store leftover loaves in the refrigerator. Serve at room temperature.

Can you freeze cheesecake cake?

Freeze the loaf cakes for up to 3 months.

Can I make the cake from scratch?

Use my red velvet cupcake recipe to make a layer cake instead!

Red velvet cheesecake loaf cake

Red Velvet Cheesecake Loaf Cake Recipe

5 from 14 votes
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.

Recipe Video

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Yield 12 servings
Serving Size 1 serving
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Ingredients
 

For the Cakes:

  • 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

For the Frosting

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

  • 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.
  • Mix up cake mix according to package directions, using egg, water, and oil called for on the box. Divide among your loaf pans.
  • 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)
  • 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.
  • 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.

Recipe Notes

Use ANY flavor cake mix!

Recipe Nutrition

Serving: 1serving | Calories: 242kcal | Carbohydrates: 26g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 57mg | Sodium: 150mg | Potassium: 51mg | Sugar: 25g | Vitamin A: 547IU | Calcium: 36mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern

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Other loaf cake recipes:

This red velvet cheesecake cake is easy to make and it make two loaves or one big loaf and some cheesecake cupcakes! Such an easy semi-homemade dessert with your favorite flavor of cake mix!



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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5 from 14 votes (11 ratings without comment)

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92 Comments

  2. I have been on a red velvet kick this week as well. Although honestly, I have no idea why red velvet is reserved just for Valentines Day. I would eat cream cheese frosting on everything if I could.

    Reply

  4. So glad you tried the loaf pan cakes like I’ve been doing! I love them and you sound like me in my post yesterday and the one last week…with the don’t try two 8×4 pans. A 9×5 and an 8×4 is what I find to be best, although I wish for symmetry two 9x5s would work, but one of each size I find optimal.

    I love the tunnel of cream cheese! I had a pan-catastrophe in my 8×4 and 9×5 situation & only one of my blueberry loaves got that cute tunnel like your cake has. The other one was swirled 🙂

    I bet your cake tastes soooo good!

    Reply

    1. I know, I hope it was followable! I don’t know why I love the idea so much, I mean, it’s still two cakes. But less frosting and you can freeze one! 🙂

      Reply