Velvet Loaf Cheesecake (Print Version)
# Ingredients:
→ Cake
01 -
1 standard box (15 oz) red velvet cake mix, plus the required extras listed on the box
02 -
1 egg, softened to room temp
03 -
8 oz cream cheese, softened
04 -
1 teaspoon vanilla extract
05 -
1/4 cup granulated sugar
06 -
1/4 cup sour cream, at room temp
→ Frosting
07 -
2 teaspoons vanilla extract
08 -
2 cups powdered sugar
09 -
4 tablespoons soft, unsalted butter
10 -
4 oz cream cheese, softened
11 -
A pinch of salt (around 1/4 teaspoon)
# Instructions:
01 -
Heat oven to 350°F. Coat two loaf pans with foil and spray or grease them with butter and dust with a little flour.
02 -
Follow the package instructions for the cake mix and get it ready. Pour it evenly into the prepared pans.
03 -
Blend cream cheese with sour cream until creamy. Add the egg, sugar, and vanilla. Spoon this over the batter in blobs and gently swirl them together.
04 -
Bake between 30 and 40 minutes. Check if it’s done by inserting a toothpick—it should come out clean. Let it cool fully.
05 -
Whip cream cheese and butter with a mixer until fluffy. Slowly mix in powdered sugar, salt, and vanilla. Spread this over the cooled cakes.
# Notes:
01 -
Feel free to swap for any cake mix flavor you'd like
02 -
Keep all ingredients at room temperature for best mixing
03 -
Refrigerate the frosted cakes to keep them fresh