Red Velvet Raspberry Swirl Cheesecake Cake


Every year for Valentines Day my husband makes me a special dinner and uses a recipe that he has never tried before.  I absolutely love it and look forward to it every year!  We have also somehow created a new tradition with my three year old son.  He was asking me what a cupid was and I explained to him that a cupid was like a special kind of baby/angel that flew around on Valentines Day and shot people with arrows to make them fall in love and delivered boxes of Chocolate to good boys and girls on Valentines day.  So he got very excited thinking that if he was a good boy the Cupid would hide a box of chocolate for him on Valentines Day.  Lol  now he is always telling me I need to be good so the Cupid will come.  It is kind of like a cross between Santa Claus and the Easter Bunny, but he brings it up several times a day and even asks me to tell him the story of the Cupid when he goes to sleep at night.  I don’t know how this happened! Anyway it is a new Valentines tradition we have lol! What are some of your Valentines Day traditions?

petal cake by say it with cake


This 5 layer cake is based on a cheesecake I saw at the Cheesecake Factory.  They have two layers of red velvet cake and one layer of cheesecake.  I decided to try it with 3 layers of red velvet cake and 2 layers of cheesecake.  Instead of using plain cheesecake, I made raspberry swirl cheesecake.  It gives the cake a lot of yummy flavor and looks so pretty with the red and pink frosting.  This cake is perfect to make for your Valentine this year!


raspberry red velvet cheesecake cake




Red Velvet Raspberry Swirl Cheesecake Cake


    For Cheesecake
  • 2 sticks (16 tbsp) softened butter
  • 1 cup granulated sugar
  • 4- 8 oz packages cream cheese, softened
  • 1- 3 oz. package cook and serve vanilla pudding
  • 4 eggs
  • 2 tsp baking powder
  • 1 tbsp lemon juice
  • 2 TB sugar
  • 3/4 cup raspberries
  • For Red Velvet Cake
  • 18.25 ounce) package yellow cake mix
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 4 eggs
  • 1 ounce red food coloring
  • 1/2 cup vegetable oil
  • 1 cup water
  • 1 tablespoon distilled white vinegar
  • 1 tablespoon unsweetened cocoa powder
  • 1 cup cold milk
  • For buttercream icing
  • Ingredients (to cover one 8 inch cake)
  • 1 1/2 cup sweetex or crisco
  • 1/4 teaspoon salt
  • 1 teaspoon meringue powder
  • 2 pounds powdered sugar
  • 1/2 cup milk or water
  • 1 tsp vanilla


    For cheesecake
  1. Preheat oven to 325 degrees.
  2. Grease two 8" pans with shortening, line the pans with parchment and then grease the parchment. Lightly flour the pans and tap out excess over the sink. Set aside.
  3. Cream butter and sugar in a stand mixer fitted with paddle attachment.
  4. Add cream cheese a little at a time until smooth.
  5. Scrape bowl down and beat again on medium speed, adding eggs one at a time.
  6. Add remaining ingredients.
  7. Mix again until smooth.
  8. Divide batter evenly between pans. You should have 8 cups of batter, so 4 cups in each pan. Blend Raspberries with sugar to make puree. Pour big drops over half the batter in the pan and swirl with a fork.
  9. Add the rest of the batter and do the same with the rest of the puree. Do this with both pans of batter.
  10. Smooth batter with offset spatula and bake for 55 minutes to 1 hour.
  11. Cheesecake will puff up during baking, then deflate when taken out.
  12. Do not turn out cheesecakes when they are finished baking. Put them directly in the freezer, and leave until frozen solid.
  13. Turn out frozen cheesecake layers and peel parchment from the bottoms.
  14. Tip: if your cheesecake does not come out right away, just set it on a burner on the stove for a few seconds. Then cover the pan with saran wrap and flip it over onto a cutting board
  15. For Red Velvet Cake
  16. Preheat oven to 350 degrees F (175 degrees C).
  17. Grease and flour three 8 inch pans.
  18. Mix together cake mix, 1 box pudding mix, eggs, oil, food coloring, water, vinegar, and cocoa. Pour into prepared pans.
  19. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
  20. Cool.
  21. For Buttercream Icing
  22. mix the sweetex, salt, and meringue powder with electric mixer to blend aobut 30 seconds
  23. Add the milk in the bowl, then add the sugar and blend by hand with a spatula until the sugar is absorbed into the liquid
  24. put bowl back on the mixer and beat on medium speed for 2-5 minutes until smooth and a little fluffy.
  25. if mixture is too stiff, you can add more liquid. if it is too runny add more powdered sugar
  26. Assembly of cake
  27. OK so after you make both cakes, a total of 5 cakes, stack them with a thin layer of buttercream between each layer with raspberry filling on top of the buttercream. I used a store bought filling. Freeze untill completely frozen. Then you can take it out and frost it any way you like. I used a crumb coat of buttercream and piped on pink petals.




petal cake by say it with cake




Try these other Valentine’s Day Treats


Dark Chocolate & Strawberry Buttercream Cake with Chocolate Covered Strawberries

Dark Chocolate & Strawberry Buttercream Cake with Chocolate Covered Strawberries



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60 thoughts on “Red Velvet Raspberry Swirl Cheesecake Cake

  1. Hie,
    Loved the idea of rasberry in this cake!!

    I have a doubt- You have mentioned 1- 3 oz. package cook and serve vanilla pudding in your Cheesecake ingredient list.

    but in the method section youu have not mentioned when to mix it into the cheesecake batter.
    please do clarify my doubt.
    Thank You

  2. Yasmine, thank you for catching my mistake! I fixed it in the recipe. You mix in the pudding mix after the eggs. I hope you enjoy making the cake!

  3. Gorgeous! Thank you for linking up at Tasty Tuesdays! Your post has been pinned to my Recipes from Tasty Tuesday board. I can’t wait to see what you link up next week!
    Have a terrific weekend!

  4. This looks amazing! Is it really 34 cups of raspberries??? That would make it extremely expensive to make. Not sure if it is suppose to be 3 to 4 cups of raspberries or 3/4 cup. Hoping to make this soon.

    • Hi Brenda, thank you for catching another mistake! Yes it is 3/4 cup raspberries! Sorry for the typo! I hope you get a chance to make it, I would love to see a picture and hear how it went when you make it!!

  5. An awesome cake and an even more adorable tradition–when I have kids, I’m going to make up a different holiday spirit for each day of the year so my kids will be little angels all year long 🙂 glad I stumbled across this at Show Stopper Saturday!

  6. Hi Shamene,
    I just pinned your beautiful Red Velvet Raspberry Swirl Cheesecake Cake, it is fabulous! Thanks so much for sharing with Full Plate Thursday and have a great weekend!
    Miz Helen

  7. In the cake directions, you mention greasing two pans, but for three layers, wouldn’t it be three or did you cut one of the layers in two?

  8. This cake is so beautiful. I am going to try to make it for my in-laws 50th anniversary. For the cake section you have 1 cup of milk listed but its not listed on the prep. Do you need the milk or not???

      • Hi Shamene, I did make the cake this weekend and it turned out perfect. I used strawberries instead of raspberries and added a chocolate coating as well as some cheesecake filled strawberries to it. It was a hit, my in-laws loved it. Thank you for sharing.
        Here is a link to my pin on pinterest with pictures of the cake

        • wow Diane your cake looks awesome! I love how you frosted the cake perfectly it looks so flawless! I also love the chocolate on top and the strawberries! Thank you so much for letting me see the finished product! I pinned it to my cake board

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  10. Hi! I just made your layer cake for my daughter’s birthday. It is sitting in the freezer with a crumb coat. I cannot figure out how you did the petals. Can you explain or tell me what # tip you used? I hope it is easy because I love the final look! So far, the cake has gone together well. Thanks!

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