Red Velvet Gooey Butter Bars

These Red Velvet Gooey Butter Bars are moist red velvet cake topped with a buttery cream cheese layer. Great for Halloween, Christmas, Valentine’s Day, or the Fourth of July.Red Velvet Gooey Butter Bars - The Girl Who Ate Everything

To be honest, I haven’t always been a fan of red velvet. Here’s why. I like to know what I’m eating and red velvet to me seemed to be a cake with an identity crisis. Was is chocolate cake with red food coloring? Or plain old cake with some chocolate in it? What is it supposed to taste like?

Deborah, author of The Red Velvet Lover’s Cookbook, said that it’s butter cake with a hint of cocoa. Now that we’ve got that established, let’s dig in. These Red Velvet Gooey Butter Bars are such a treat. Even my husband, a self proclaimed red velvet hater, loved them.
These Red Velvet Gooey Butter Bars are moist red velvet cake topped with a buttery cream cheese layer. Great for Halloween, Christmas, Valentine's Day, or the Fourth of July. the-girl-who-ate-everything.comReading the intro of the cookbook I realized Deborah and I share a common love for the movie Steel Magnolias where we both saw a red velvet cake for the first time. I don’t think I’ve ever made it through that movie without bawling and it has so many one-liners that I quote constantly.

The Red Velvet Lover’s Cookbook includes 50 recipes for red velvet creations, with everything from whoopie pies and doughnuts, to hot chocolate, ice cream and even a Baked Alaska. The pictures in this book are phenomenal. Red Velvet Gooey Butter Bars - The Girl Who Ate EverythingStart by making your red velvet base for these bars. It’s so pretty. Red Velvet Gooey Butter Bars - The Girl Who Ate EverythingIf you’re not familiar with gooey butter cakes, it’s a cake base topped with a cream cheese, powdered sugar, butter layer. Basically frosting – baked on the cake. Genius. And since red velvet is best paired with a cream cheese frosting, a gooey butter cake makes perfect sense. Red Velvet Gooey Butter Bars - The Girl Who Ate EverythingThese Red Velvet Gooey Butter Bars are moist red velvet cake topped with a buttery cream cheese layer. Great for Halloween, Christmas, Valentine's Day, or the Fourth of July. the-girl-who-ate-everything.comThe top bakes to a golden color. These bars are show stoppers. They look like this in person too, I promise!

These Red Velvet Gooey Butter Bars are moist red velvet cake topped with a buttery cream cheese layer. Great for Halloween, Christmas, Valentine's Day, or the Fourth of July. the-girl-who-ate-everything.com

These Red Velvet Gooey Butter Bars are moist red velvet cake topped with a buttery cream cheese layer. Great for Halloween, Christmas, Valentine's Day, or the Fourth of July. the-girl-who-ate-everything.com

 

 

Red Velvet Gooey Butter Bars - The Girl Who Ate Everything
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Red Velvet Gooey Butter Bars
Servings: 16 bars
Ingredients
  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 2 Tablespoons natural unsweetened cocoa powder (like Hersheys or Nestle)
  • 2 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 3 large eggs
  • 1 cup (2 sticks) unsalted butter, melted
  • 2 tablespoons buttermilk (see Note for Substitution)
  • 1 tablespoon red liquid food coloring
  • 8 ounces cream cheese , softened
  • 1 teaspoon vanilla extract
  • 4 cups confectioners' sugar , plus extra for dusting
Instructions
  1. Preheat the oven to 350 degrees. Spray a 9x13-inch dish with non-stick cooking spray.
  2. Whisk the flour, granulated sugar, cocoa powder, baking powder, and salt in a large bowl to combine. Add 1 egg, 1/2 cup of the melted butter, the buttermilk, and the red food coloring. Mix to form a dough. Press into the bottom of a baking dish.
  3. Beat the cream cheese in a large bowl with an electric mixer until smooth. Beat in the remaining 2 eggs, the vanilla, and the remaining 1/2 cup melted butter. Add the confectioners' sugar and beat until the mixture is creamy. Pour over the crust.
  4. Bake for about 40 minutes, being careful not to overbake. The center should still be a little but gooey. Cool completely. Dust with confectioners' sugar., then cut into 16 bars. Store in the refrigerator.
Recipe Notes
*I don't always have buttermilk on hand so you can substitute the 2 tablespoons of buttermilk in this recipe by pouring 2 tablespoons of milk in a bowl. Technically we need .375 teaspoon of either milk or white vinegar for this recipe. I would add a scant 1/2 teaspoon of milk or white vinegar to the milk and let it sit for 5 minutes. That's all!
Source: Red Velvet Lover's Cookbook from Taste and Tell | http://www.tasteandtellblog.com/]
Posted with permission from Taste and Tell
Red Velvet Gooey Butter Bars - The Girl Who Ate Everything

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Comments

  1. Oh my, these bars look amazing! I love gooey cake and this red velvet version is fabulous! Love Deborah’s book!

  2. I had to laugh when I read your comment about red velvet being a cake with an identity crisis because I’ve always said the same exact thing!

  3. I’m so glad you made these – I LOVE them! And I’m glad they converted your husband. Thank you so much!!

  4. I love red velvet & gooey butter cake – these look fantastic!

  5. Hi, I’ve been making gooey butter cake for years (I’m a St. Louis girl — where it originated). I’m anxious to try this red velvet version. I have a question about you saying to store it in the refrigerator though. I’ve never seen a gooey butter cake recipe (cake mix & cream cheese type) where it says store it in the refrigerator. Is there something specific about this recipe that makes it need refrigeration? I know it has cream cheese in it but it’s baked and the sugar content is so high so I think it should be ok. I’m wanting to make this for a teacher luncheon where it will sit out from the morning when I drop it off until the luncheon. I wanted to make sure it’s fine from a food safety point of view to sit out. I’m pretty sure it will be fine but I wanted to get your opinion. (BTW — I have your new cookbook and I love it!! I have so many post-it notes flagging recipes I want to try!!)

    • Christy {The Girl Who Ate Everything} says:

      Thank you! Glad you love the cookbook. I think it would be fine at room temperature. I’m not a food safety expert but it should be fine.

  6. I’m with you on the red velvet….uncommitted cake? No, thanks. I am going to try these though as my daughter loves red velvet!

  7. Would it be ok to line the baking dish with parchment? I’d like to be able to pull the cake out of the pan with ease and then cut into squares. I’ve done it with brownies before but thought I’d get your opinion before giving it a shot with these.

  8. These are delicious! I thought I didn’t like gooey butter cake because the only other time I’ve had it, it was dense and very dry. I had to make yours, though, because your comment about red velvet cake with the cream cheese frosting baked on had me dying to try it! And wow, is it ever NOT dry! I worried I had overcooked it; it was so brown, but it is delightfully gooey and so moist! Now I wonder what other great gooey butter cakes I’ve been missing out on!

  9. I made these for my husbands team on the 4th of July and they were so upset that there was only one tray!! They were gone within one minute! Absolute hit! I am making them again tonight and will have to double the recipe and make two batches 🙂 Thank you!