Red Velvet Gooey Butter Cake

Red Velvet Gooey Butter Cake takes the already sweet Ooey Gooey Butter Cake and makes it even sweeter (and more colorful) by substituting a red velvet cake for the vanilla. There are two distinct layers in an ooey-gooey cake. This one is a red velvet cake on the bottom and a cream cheese layer on top. The bottom layer should be a bit firm, but the top layer is melt-in-your-mouth velvety perfection.

Red Velvet Gooey Butter Cake

We have discussed these Gooey Butter Cakes before. They are, well, sweet. Actually sweet is an understatement. They are seriously sweet. I am not kidding, every time I try one my teeth actually hurt. This is the one dessert (ever) that I have said, “One bite is enough.”

How to Make Red Velvet Gooey Butter Cake

Red Velvet Gooey Butter Cake is so simple to make that you could have it anytime you need to satisfy your sweet tooth! And, as mentioned, this cake will do it!

Make sure you prepare your pan correctly. I use GOOP {Homemade Baker’s Spray} and think it’s far superior to any product you can buy at the store. If you don’t want to make GOOP, grease your pan then line with parchment paper. Here are some other tips to keep in mind when making this cake.

• Use room temperature ingredients. Set your butter and cream cheese out a couple of hours before you plan on making this amazing cake.  You will not regret it!
• Don’t undermix ingredients. Whip the cream cheese until it is light and fluffy, at least 3 minutes.
• Did you know the “magic” version of this recipe? You simply mix all the ingredients in one bowl and then bake. There is no layer separation, but the flavor and texture are still amazing!

Confession time: I really like this cake a bit under-done. As in, that center layer is almost running out over the sides it’s so gooey. It is almost reminiscent of a creme brulee in that a really delicate layer of crust develops over a river of sweetened cream cheese running beneath.

Red Velvet Gooey Bars

Although this is called Red Velvet Gooey Butter Cake, it is technically a bar. Most recipes are made in a 9×13 pan and then cut into a bar shape, so when you make an ooey gooey butter cake you are technically making a bar! For pictures, I let the cake cool, but they are best served when warm and you get that ooey-gooey goodness in every bite!