Introduction

Red Velvet Gooey Butter Cake is a luscious twist on the classic red velvet cake, featuring a rich, fudgy cream cheese topping over a dense, buttery crust. This dessert is irresistibly moist and perfect for any occasion when you want something sweet and indulgent.

The image shows a slice of layered red velvet cake on a white plate with a silver rim, placed on a beige and white striped cloth over white marbled texture. The cake has three visible layers: the bottom and top layers are rich red with a moist texture, while the middle layer is creamy light yellow with a smooth texture. The top of the cake is dusted with powdered sugar, giving a soft, snowy effect. In the background, there is a glass baking dish holding the rest of the cake and a glass bottle filled with milk, both slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

15.25 ounce box red velvet cake mix
¾ cup (1 1/2 sticks) salted butter, divided

4 large eggs, divided
1 tablespoon vanilla extract, divided

8 ounce block cream cheese, softened to room temperature
5 cups powdered sugar (plus more for dusting)

Instructions

Step 1: Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray and set aside.
Step 2: Melt ½ cup (1 stick) salted butter in a microwave-safe bowl and let it cool slightly.
Step 3: In a large bowl, combine the red velvet cake mix, melted butter, 2 eggs, and ½ tablespoon vanilla extract. Mix until well combined into a thick batter.

Step 4: Press this mixture evenly into the bottom of the prepared baking dish. You can spray your hands lightly with cooking spray to help press it in smoothly.
Step 5: Melt the remaining ¼ cup (½ stick) salted butter and allow to cool slightly.
Step 6: In a medium bowl, beat the softened cream cheese, melted butter, remaining ½ tablespoon vanilla extract, and the remaining 2 eggs until the mixture is smooth.

Step 7: Gradually add the powdered sugar to the cream cheese mixture, stirring slowly until combined.
Step 8: Pour the cream cheese mixture over the pressed crust in the baking dish.
Step 9: Cover the dish with foil and bake on the middle oven rack for 30 minutes. Then remove the foil and bake for an additional 15-20 minutes until the top is slightly golden and has a thin, crisp crust. A dip in the middle is normal.

Step 10: Let the cake cool completely before slicing. Run a butter knife around the edges to loosen it, then dust the top with extra powdered sugar before serving.

Tips & Variations

Use nonstick cooking spray with flour to make pressing and removal easier.
Don’t overbake; the center should remain gooey for the best texture.

Add a tablespoon of cocoa powder to the crust mixture for a richer chocolate flavor.
Try mixing in mini chocolate chips to the cream cheese topping for extra indulgence.

Storage

Store the cake in an airtight container in the refrigerator for up to 5 days. Reheat individual slices briefly in the microwave for a warm, gooey treat, or enjoy it chilled for a firmer texture.

How to Serve

A close-up of a slice of a two-layered dessert being lifted by a metal spatula, the bottom layer is light yellow and dense, while the top layer is dark red and moist with a cracked, golden brown crust. The surface of the slice is dusted with white powdered sugar, adding texture and contrast against the red layer. In the background, the remaining dessert sits in a clear glass baking dish on a white marbled surface, cut into square pieces with a soft, cracked upper crust also lightly sprinkled with powdered sugar. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use from-scratch red velvet cake batter instead of a mix?

Yes, you can substitute homemade red velvet cake batter, but be sure it’s thick enough to press into a crust. You may need to adjust the butter amount slightly for the right consistency.

What makes this cake “gooey” compared to regular red velvet cake?

The gooey texture comes from the rich cream cheese and butter topping that bakes into a soft, fudgy layer over the dense red velvet crust, unlike traditional fluffy cakes.