Ingredients

The following ingredients have 15 Servings
  • 1 box red velvet cake mix
  • 1 1/4 cup water
  • 1/2 cup vegetable oil
  • 3 eggs
  • 8 ounces cream cheese (softened)
  • 1 egg
  • 1 teaspoon vanilla bean paste (or vanilla extract)
  • 2 teaspoons all-purpose flour
  • 1/3 cup granulated sugar
  • 8 ounces unsalted butter (softened)
  • 8 ounces cream cheese (softened)
  • 2 cups powdered sugar (sifted)
  • 1 teaspoon vanilla bean paste (or vanilla extract)
  • 5 red velvet oreos (crushed for garnish, optional)

Instruction

  • Preheat oven to 350°, grease a 9x13 inch baking dish, set aside. Make the red velvet cake batter first by combining the cake mix, water, oil, and eggs in a large bowl. With an electric hand mixer, mix for 30 seconds until combined. Mix for 2 additional minutes on medium speed, set aside.
  • In a medium-sized bowl, cream the cream cheese with an electric hand mixer until smooth, add the remaining ingredients and mix until combined with no lumps. Pour half of the red velvet cake batter into the baking dish and spread evenly with a spatula. Dollop half of the cheesecake batter all over the top. Pour the remaining cake batter on top, and dollop the remaining cheesecake mixture. Using a butter knife, make figure eights throughout the whole cake to swirl the cheesecake mixture into the cake mix.
  • Bake for 30-35 minutes, until a toothpick inserted into the center of the cake, comes out mostly clean with no wet batter. Place on a wired rack to cool completely.