Did you know you can make loaf cake from a cake mix? And that you can turn it into a cheesecake loaf 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 recipe – and if you love cheesecake and cake together, then, well, it’s for you!
You’re not tired of Red Velvet yet, right? Good. Because I need to sneak one last red velvet treat in before the big hearts and kisses holiday.
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!
We’ve already talked about why I don’t like to make red velvet cake from scratch. Cake mix is much preferable, as I reduce the likelihood of a red explosion all over my kitchen.
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?
Table of Contents
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.
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
The cheesecake mixture is my go-to cheesecake for mini cheesecakes or cheesecake fillings. It has cream cheese and sour cream, which I love mixed together.
Make sure your cream cheese, egg, and sour cream are room temperature before making your cheesecake mixture to avoid lumps!
Once you have your cheesecake mixture, it’s time to assemble your cheesecake loaf.
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.
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!
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!
Have you made this recipe?
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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
- 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.
Nutritional information not guaranteed to be accurate
This cheesecake loaf 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!
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: February 5, 2020