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Red Velvet Gooey Butter Bars - The Girl Who Ate Everything

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.

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Yield 16 bars


  • 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


  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