Red Velvet Cheesecake Sheet Cake Recipe

Name: Red Velvet Cheesecake Sheet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray; 1 (18.25 ounce) box red velvet cake mix (such as Duncan Hines(R)); water; 1/3 cup vegetable oil; 3 eggs; 2 (8 ounce) packages cream cheese, softened, divided; 2/3 cup white sugar; 1 egg white; Icing:; 1/3 cup unsalted butter, softened; 2 cups confectioners' sugar; 1 teaspoon vanilla extract; 1 tablespoon milk

Servings: persons

cooking spray
1 (18.25 ounce) box red velvet cake mix (such as Duncan Hines(R))
water
1/3 cup vegetable oil
3 eggs
2 (8 ounce) packages cream cheese, softened, divided
2/3 cup white sugar
1 egg white
Icing:
1/3 cup unsalted butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon milk

1
Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.
2
Blend cake mix, water, oil, and 3 eggs in a bowl using an electric mixer until smooth. Spread half the batter evenly into the bottom of the prepared pan.
3
Beat 1 1/2 packages cream cheese, white sugar, and egg white together in a separate bowl using an electric mixer until smooth. Drop spoonfuls of cream cheese mixture into the cake batter in the pan. Pour the remaining batter on top, spreading evenly to cover the cream cheese mixture completely.
4
Bake in the preheated oven until top is firm and no longer shiny, about 40 minutes. Let cake cool completely, at least 40 minutes.
5
Combine remaining cream cheese and butter in a bowl. Add confectioners' sugar; mix until smooth. Stir in vanilla extract until combined. Add milk; mix until smooth. Spread icing over the cooled cake.

1148

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: cooking spray, 1 (18.25 ounce) box red velvet cake mix (such as Duncan Hines(R)), water, 1/3 cup vegetable oil, and more.

Yes, Red Velvet Cheesecake Sheet Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Red Velvet Cheesecake Sheet Cake

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