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A dessert plate with a fork holding a bite of the slice of Red Velvet Gooey Butter Cake on the plate.
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Red Velvet Gooey Butter Cake

Red Velvet Gooey Butter Cake is an easy dessert made with red velvet cake mix, cream cheese, and powdered sugar.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 15
Calories 395kcal
Author Brandie Skibinski

Ingredients

  • 15.25 ounce box red velvet cake mix
  • ¾ cup (1 1/2 sticks) salted butter (divided use)
  • 4 large eggs (divided use)
  • 1 Tablespoon vanilla extract (divided use)
  • 8 ounce block cream cheese, softened to room temperature
  • 5 cups powdered sugar (plus more for dusting)

Instructions

  • Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray (I like the kind with flour in it) and set aside.
  • In a microwave-safe bowl, melt ½ cup (1 stick) salted butter and allow to cool slightly.
  • In a large bowl fitted with an electric hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, mix together 15.25 ounce box red velvet cake mix, melted butter (from the previous step), 2 eggs, and ½ Tablespoon vanilla extract until well combined. The mixture will be thick.
    Red Velvet Gooey cake batter in a bowl.
  • Press this mixture until the bottom of the 9×13-inch baking dish.
    NOTE: You might find it helpful to spray your clean hands with a little of the nonstick cooking spray to help press it in.
    Cake batter being pressed into a baking dish.
  • Melt the remaining ¼ cup (½ stick) salted butter and allow to cool slightly.
  • In a medium bowl with an electric hand mixer or in the body of a stand mixer with the paddle attachment, whip together 8 ounce block cream cheese, softened to room temperature, melted butter (from the previous step), remaining 1/2 Tablespoon vanilla extract, and remaining 2 eggs until smooth.
    Cream cheese mixture in a bowl.
  • Add 5 cups powdered sugar and slowly stir to combine.
    Powdered sugar being added to a cream cheese mixture in a bowl.
  • Pour this mixture over the crust.
    Cream cheese mixture over a cake batter mixture in a baking dish.
  • Cover with foil.
  • Bake on the middle oven rack for 30 minutes, uncover and bake an additional 15-20 minutes until slightly golden brown with a thin, crisp crust on top. It will have a dip in the middle; this is normal. Don't cook for too long, or you will lose the gooeyness in the center.
  • Allow to cool before slicing to serve. I like to run a butter knife along the entire edge of the baking dish to make sure it doesn’t stick.
  • Allow to cool then dust the top with a little more powdered sugar.
    A corner piece of Red Velvet Gooey Butter Cake.

Notes

  • Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
  • I suggest sticking to the 15.25 ounce boxes of cake mix if you can. I find they work better than the smaller cake mixes.

Nutrition

Calories: 395kcal | Carbohydrates: 62g | Protein: 6g | Fat: 15g | Sodium: 434mg | Fiber: 1g | Sugar: 51g
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