Why You’ll Love Red Velvet Gooey Butter Cake Recipe

Easy to make: Using a boxed red velvet cake mix keeps the preparation quick and straightforward.
Wonderfully gooey center: The cream cheese layer remains soft and rich while the top develops a thin, slightly crisp crust.
Classic red velvet flavor: You get the familiar combination of mild cocoa, vanilla, butter, and cream cheese in every bite.
Great for sharing: One 9×13-inch pan makes about 15 servings, making it an excellent choice for parties and gatherings.
Simple ingredients: The recipe uses easy-to-find baking staples and requires no complicated techniques.
Make-ahead friendly: The cake can be prepared in advance and stored until you are ready to serve it.
Beautiful presentation: The deep red cake and snowy powdered sugar topping create an impressive dessert with very little decorating required.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

15.25-ounce box red velvet cake mix
¾ cup (1½ 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 additional powdered sugar for dusting

Directions

Preheat the oven to 350°F. Coat a 9×13-inch baking dish with nonstick cooking spray and set it aside. A baking spray containing flour works especially well.
Place ½ cup (1 stick) of the salted butter in a microwave-safe bowl and melt it. Set it aside for a few minutes so it can cool slightly.
Add the red velvet cake mix, slightly cooled melted butter, 2 eggs, and ½ tablespoon vanilla extract to a large mixing bowl. Using an electric hand mixer or a stand mixer fitted with the paddle attachment, mix until thoroughly combined. The batter will be very thick.
Transfer the red velvet mixture to the prepared baking dish. Press it into an even layer covering the entire bottom of the pan. If the mixture sticks to your hands, lightly coating clean hands with nonstick cooking spray can make it easier to press into place.
Melt the remaining ¼ cup (½ stick) salted butter and let it cool slightly.
In a medium mixing bowl, combine the softened cream cheese, remaining melted butter, remaining ½ tablespoon vanilla extract, and remaining 2 eggs. Beat with an electric mixer until smooth and creamy.
Add the powdered sugar gradually. Begin mixing slowly to prevent the sugar from flying out of the bowl, then continue until everything is evenly incorporated.
Pour the cream cheese mixture over the red velvet cake layer. Gently spread it toward the edges if necessary to create an even topping.
Cover the baking dish with aluminum foil.
Place the cake on the middle rack of the preheated oven and bake for 30 minutes. Remove the foil and continue baking for another 15 to 20 minutes. The top should develop a thin, slightly crisp crust with a hint of golden color.
Avoid overbaking the cake. The center is supposed to remain soft and gooey, and a slight dip in the middle is completely normal. Baking it too long can cause the signature gooey center to disappear.
Remove the baking dish from the oven and allow the cake to cool. Run a butter knife carefully around the edges of the pan to loosen any areas that may have stuck.
Once cooled, dust the top lightly with additional powdered sugar. Slice into squares and serve.

Servings and timing

This recipe makes approximately 15 servings.

Prep time: About 15 minutes
Bake time: 45 to 50 minutes
Total time: Approximately 1 hour 5 minutes
Oven temperature: 350°F
Baking dish: 9×13 inches

For the best texture, allow additional cooling time before slicing. The center continues to settle as the cake cools, making it easier to cut while preserving its soft, gooey consistency.

Variations

Chocolate chips: Sprinkle semisweet, milk chocolate, or white chocolate chips over the red velvet base before adding the cream cheese mixture. White chocolate works especially well with red velvet.

Extra chocolate: Add a small amount of unsweetened cocoa powder to the cream cheese layer for a deeper chocolate flavor.

Festive sprinkles: Add red, white, or holiday-themed sprinkles after dusting the cooled cake with powdered sugar. This is an easy way to customize the dessert for different celebrations.

Nutty version: Add chopped pecans or walnuts to the cake mixture for extra crunch and a slightly nutty flavor.

Cream cheese drizzle: Instead of using only powdered sugar as a finishing touch, drizzle cooled slices with a simple cream cheese glaze.

Vanilla variation: Swap the red velvet cake mix for yellow, vanilla, or butter cake mix to create a more traditional gooey butter cake.

Chocolate variation: Use chocolate cake mix for an especially rich chocolate gooey butter cake.

Individual servings: Cut the completely cooled cake into smaller bite-sized squares for dessert platters, parties, and potlucks.

Storage/Reheating

Room temperature: Because this cake contains a substantial cream cheese layer, refrigeration is the better choice for longer storage. If serving it at a gathering, avoid leaving it sitting out for extended periods.

Refrigerator: Place leftover cake in an airtight container or tightly cover the baking dish. Refrigerate for up to 4 to 5 days. The cake becomes firmer when chilled, so you can allow individual portions to sit briefly at room temperature before serving if you prefer a softer texture.

Freezer: Cut the cooled cake into individual portions and wrap them securely before placing them in a freezer-safe container or freezer bag. Freeze for up to 2 to 3 months. Thaw overnight in the refrigerator before serving.

Reheating: This cake is delicious at room temperature or slightly warm. To warm an individual piece, microwave it briefly in short intervals until just warmed through. Avoid overheating it, as too much heat can change the gooey texture.

FAQs

Why is my Red Velvet Gooey Butter Cake gooey in the middle?

The gooey center is intentional and is one of the defining characteristics of this dessert. The cream cheese, eggs, butter, and powdered sugar create a rich filling that remains soft beneath the thin baked crust.

How do I know when gooey butter cake is done?

Look for a thin, lightly golden crust across the top and set edges. The center can still appear softer than an ordinary cake. Do not wait for the middle to become completely firm, because that can result in an overbaked cake without its signature gooey texture.

Why does the center of my cake dip after baking?

A slight dip in the center is normal. The rich cream cheese filling naturally settles as the cake bakes and cools. It does not mean the cake was made incorrectly.

Can I make Red Velvet Gooey Butter Cake ahead of time?

Yes. You can bake the cake a day in advance, let it cool completely, cover it, and refrigerate it. For a softer texture, allow it to sit at room temperature briefly before serving.

Does Red Velvet Gooey Butter Cake need to be refrigerated?

Refrigeration is recommended for leftovers because of the cream cheese-based topping. Keep the cake well covered to prevent it from drying out or absorbing other refrigerator odors.

Can I use unsalted butter instead of salted butter?

Yes. Unsalted butter can be substituted for salted butter. The flavor may be slightly less salty, but the texture and overall result should remain very similar.

Why should the cream cheese be at room temperature?

Room-temperature cream cheese blends much more easily with the butter and eggs. Cold cream cheese can leave small lumps in the filling instead of producing a smooth, creamy mixture.

Can I freeze Red Velvet Gooey Butter Cake?

Yes. Once completely cooled, cut the cake into portions and wrap them well before freezing. Individual pieces are convenient because you can thaw only as much as you need.

Can I reduce the powdered sugar in the filling?

You can reduce it somewhat, but powdered sugar contributes to both the sweetness and consistency of the gooey layer. A significant reduction can change the final texture and prevent the filling from setting in the same way.

What is the best way to cut gooey butter cake cleanly?

Allow the cake to cool completely before cutting. Use a sharp knife and wipe the blade clean between slices. For especially neat squares, chilling the cake briefly before slicing can help the filling become firmer.

Conclusion

Red Velvet Gooey Butter Cake delivers everything you want from an indulgent dessert: a buttery red velvet base, a rich cream cheese filling, a delicate crust, and a wonderfully soft center. Despite its impressive appearance and decadent flavor, it requires only a handful of familiar ingredients and straightforward preparation.

The key is to resist overbaking it. That slightly soft center is exactly what gives gooey butter cake its distinctive texture. Finish the cooled cake with powdered sugar, cut it into generous squares, and you have an easy red velvet dessert that is equally suited to holidays, celebrations, potlucks, or a simple weekend treat.

Red Velvet Gooey Butter Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich and indulgent red velvet gooey butter cake with a soft cake crust, creamy center, and delicate powdered sugar finish.

Author: Emily
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 15 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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
Cooking spray, for the baking dish

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray and set aside.
In a microwave-safe bowl, melt ½ cup (1 stick) salted butter and allow it to cool slightly.
In a large bowl using an electric hand mixer, or in a stand mixer fitted with the paddle attachment, mix the red velvet cake mix, melted butter, 2 eggs, and ½ Tablespoon vanilla extract until well combined. The mixture will be thick.
Press the cake mixture evenly into the bottom of the prepared 9×13-inch baking dish.
Melt the remaining ¼ cup (½ stick) salted butter and allow it to cool slightly.
In a medium bowl using an electric hand mixer, or in a stand mixer fitted with the paddle attachment, beat the softened cream cheese, melted butter, remaining ½ Tablespoon vanilla extract, and remaining 2 eggs until smooth.
Add the 5 cups powdered sugar and slowly mix until combined.
Pour the cream cheese mixture evenly over the crust.
Cover the baking dish with foil.
Bake on the middle oven rack for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, until the top is slightly golden with a thin, crisp crust. The center should remain gooey and may dip slightly.
Allow the cake to cool before slicing. Run a butter knife around the edges of the baking dish to loosen the cake if necessary.
Once cooled, dust with additional powdered sugar and serve.

Notes

Spraying clean hands with a little nonstick cooking spray can make it easier to press the thick cake mixture into the baking dish.
A slight dip in the center after baking is normal.
Do not overbake the cake or the center will lose its signature gooey texture.
Allow the cake to cool before slicing for cleaner servings.

Nutrition

Serving Size: 1 slice
Calories: 430 kcal
Sugar: 57 g
Sodium: 390 mg
Fat: 17 g
Saturated Fat: 10 g
Unsaturated Fat: 6 g
Trans Fat: 0.5 g
Carbohydrates: 67 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 95 mg