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Red Velvet Gooey Butter Cake Recipe

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This Red Velvet Gooey Butter Cake combines the rich flavors of classic red velvet with a luscious, gooey cream cheese topping. Featuring a moist, dense cake base and a sweet, creamy layer baked to perfection, this dessert is irresistibly decadent and perfect for gatherings or special occasions. The easy-to-follow recipe uses a boxed cake mix for convenience and delivers a rich, buttery treat with a slight crisp on top and a soft, gooey center.

Ingredients

Red Velvet Cake Base

  • 15.25 ounce box red velvet cake mix
  • ½ cup (1 stick) salted butter, melted and cooled
  • 2 large eggs
  • ½ Tablespoon vanilla extract

Cream Cheese Topping

  • ¼ cup (½ stick) salted butter, melted and cooled
  • 8 ounce block cream cheese, softened to room temperature
  • 2 large eggs
  • ½ Tablespoon vanilla extract
  • 5 cups powdered sugar (plus more for dusting)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F. Spray a 9×13-inch baking dish thoroughly with a cooking spray that contains flour to prevent sticking, then set aside.
  2. Melt Butter for Cake Base: In a microwave-safe bowl, melt ½ cup (1 stick) of salted butter and let it cool slightly to avoid cooking the eggs later.
  3. Mix Cake Base Ingredients: In a large mixing bowl, combine the red velvet cake mix, melted butter, 2 eggs, and ½ tablespoon vanilla extract. Use an electric hand or stand mixer with a paddle attachment and beat until well combined into a thick batter.
  4. Press Cake Base into Pan: Evenly press this thick batter into the bottom of the prepared 9×13-inch baking dish. To prevent sticking, lightly spray your hands with nonstick cooking spray before pressing.
  5. Melt Butter for Topping: Melt the remaining ¼ cup (½ stick) salted butter and allow it to cool slightly.
  6. Prepare Cream Cheese Topping: In a separate medium bowl, use an electric mixer to beat the softened cream cheese, melted butter, remaining 2 eggs, and ½ tablespoon vanilla extract until smooth and creamy.
  7. Add Powdered Sugar: Gradually add 5 cups powdered sugar into the cream cheese mixture while stirring slowly to combine into a smooth batter.
  8. Pour Topping Over Base: Carefully pour this cream cheese mixture over the pressed red velvet cake base, spreading evenly.
  9. Cover with Foil: Cover the entire baking dish with aluminum foil to ensure even baking and to keep moisture in.
  10. Bake the Cake: Place the baking dish on the middle oven rack and bake for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes until the top is slightly golden brown with a thin, crisp crust, and the center has a slight dip, which is normal.
  11. Cool and Slice: Let the cake cool completely before slicing. To make clean cuts and prevent sticking, run a butter knife along the edges of the baking dish first.
  12. Dust with Powdered Sugar: Once cooled, dust the top of the cake with additional powdered sugar before serving for a pretty finish.

Notes

  • Using cooking spray with flour helps prevent the cake from sticking to the pan.
  • Don’t overbake—baking too long will remove the gooey center characteristic of this cake.
  • Softened cream cheese blends better and results in a smoother topping.
  • Dusting with powdered sugar adds a delicate sweetness and decorative touch.
  • Run a knife around the edges before slicing to ensure clean pieces and prevent sticking.
  • This cake is best enjoyed the same day but can be stored covered in the refrigerator for up to 3 days.

Find it online: https://cookedbysarah.com/red-velvet-gooey-butter-cake-recipe/