Red Velvet Gooey Butter Cake
Watch your families eyes roll to the back of their heads when they take their first bite of the Red Velvet Gooey Butter Cake!
This easy red velvet gooey butter cake will leave you wanting more. It’s the kind of cake that you have to eat with your eyes closed in order to enjoy ALL it’s yummy goodness. So make TWO! One for you and one for everyone else. 🙂
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Red Velvet Gooey Butter Cake
Yield:
20 servings
Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
1 hour 20 minutes
Make two! So you can have your own!
Ingredients
For the Cake:
- red velvet cake mix
- 1 egg
- 8 tablespoons butter, melted
For the Filling:
- 1 - 8 ounce package cream cheese, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 8 tablespoons butter, melted
- 1 - 16 ounce box confectioners' sugar
Instructions
For the Cake:
- Preheat oven to 350 degrees.
- Combine the cake mix, egg, butter and mix well with an electric mixer.
- Pat the mixture into the bottom of a lightly greased 9x13-inch baking pan.
For the Filling:
- In a large bowl, beat the cream cheese until smooth.
- Add the eggs, vanilla and butter and beat together.
- Add the confectioners' sugar and mix well.
- Spread over cake batter and bake for 40 to 50 minutes.
- Make sure not to over bake as the center should be a little gooey.
Notes
This recipe is from Lady Behind The Curtain
this sounds yummy! I love red velvet cake and gooey butter cake!
I made this, this weekend and it IS delicious. My question is – how did you get yours out of the pan without them falling apart being so gooey. I did about 40 minutes, and the bottom did set, and while gooey – doesn’t look as gooey as yours does and I had a heck of a time getting it out of the pan in single cut pieces.
Hi Robin, I’m sorry you had a problem getting the Red Velvet Gooey Butter Cake out of the pan. It’s been a while since I made this recipe, I don’t recall having any issues with getting them out. My oven cooks hot so maybe your 40 minutes isn’t as done as my 40 minutes. All I can say is maybe next time bake them a little longer. 🙂
Thank you! My co-workers were very happy with the cake! I’ll be making it again, experimenting with it. I’m thinking I may put it in the fridge for 30 minutes after it cools to firm it up more for cutting. It’s a really good recipe!
Do you have to use the powder sugar what is the purpose of it
Hi Courtney, The reason behind using confectioners’ sugar VS granulated sugar is that the confectioners’ sugar dissolves into your recipe unlike the granulated sugar which will leave a grainy texture.
Since they have decreased the size of the cake mixes is that going to make a big difference for what do you need to do to alter the recipe
Hi Shannon, As long as the cake mix is at least a 15.25 ounce box you should be fine.