Description
This Red Velvet Gooey Butter Cake is a rich and indulgent dessert with a soft red velvet base and a creamy, gooey cream cheese topping. Perfect for holidays, special occasions, or when you’re craving a sweet treat!
Ingredients
Units
Scale
For the Red Velvet Base:
- 1 box (15.25 oz/432g) red velvet cake mix
- 1 large egg
- 1/2 cup (115g) unsalted butter, melted
For the Gooey Cream Cheese Topping:
- 8 oz (225g) cream cheese, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (115g) unsalted butter, melted
- 3 3/4 cups (450g) powdered sugar
Instructions
1. Prepare the Base:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23x33cm) baking dish or line it with parchment paper for easy removal.
- In a large bowl, mix the red velvet cake mix, 1 egg, and melted butter until well combined.
- Press the dough evenly into the bottom of the prepared baking dish.
2. Make the Cream Cheese Topping:
- In another bowl, beat the cream cheese with an electric mixer until smooth.
- Add the eggs, vanilla extract, and melted butter. Mix until fully combined.
- Gradually add the powdered sugar, beating on low speed until smooth and creamy.
3. Assemble the Cake:
- Pour the cream cheese mixture over the red velvet base and spread it evenly with a spatula.
4. Bake:
- Bake in the preheated oven for 40–45 minutes, or until the edges are set and lightly golden but the center is still slightly gooey.
- Remove from the oven and let cool completely in the pan.
5. Serve:
- Dust the cake with powdered sugar before serving for a decorative touch. Slice into squares or rectangles and enjoy!
Notes
- For an extra festive look, sprinkle red, white, or pink sprinkles on top.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- The cake can be frozen for up to 2 months; thaw in the refrigerator overnight before serving.