Red Velvet Gooey Butter Cake takes the already sweet Ooey Gooey Butter Cake and makes it even sweeter (and more colorful) by substituting a red velvet cake for the vanilla. There are two distinct layers in an ooey-gooey cake. This one is a red velvet cake on the bottom and a cream cheese layer on top. The bottom layer should be a bit firm, but the top layer is melt-in-your-mouth velvety perfection.

Red Velvet Gooey Butter Cake!

Red Velvet Gooey Butter Cake

We have discussed these Gooey Butter Cakes before. They are, well, sweet. Actually sweet is an understatement. They are seriously sweet. I am not kidding, every time I try one my teeth actually hurt. This is the one dessert (ever) that I have said, “One bite is enough.”

Red Velvet Gooey Butter Cake!

How to Make Red Velvet Gooey Butter Cake

Red Velvet Gooey Butter Cake is so simple to make that you could have it anytime you need to satisfy your sweet tooth! And, as mentioned, this cake will do it!

Make sure you prepare your pan correctly. I use GOOP {Homemade Baker’s Spray} and think it’s far superior to any product you can buy at the store. If you don’t want to make GOOP, grease your pan then line with parchment paper. Here are some other tips to keep in mind when making this cake.

  • Use room temperature ingredients. Set your butter and cream cheese out a couple of hours before you plan on making this amazing cake.  You will not regret it!
  • Don’t undermix ingredients. Whip the cream cheese until it is light and fluffy, at least 3 minutes.
  • Did you know the “magic” version of this recipe? You simply mix all the ingredients in one bowl and then bake. There is no layer separation, but the flavor and texture are still amazing!

Confession time: I really like this cake a bit under-done. As in, that center layer is almost running out over the sides it’s so gooey. It is almost reminiscent of a creme brulee in that a really delicate layer of crust develops over a river of sweetened cream cheese running beneath.

Red Velvet Gooey Butter Cake!

Red Velvet Gooey Bars

Although this is called Red Velvet Gooey Butter Cake, it is technically a bar. Most recipes are made in a 9×13 pan and then cut into a bar shape, so when you make an ooey gooey butter cake you are technically making a bar! For pictures, I let the cake cool, but they are best served when warm and you get that ooey-gooey goodness in every bite!

Red Velvet Gooey Butter Cake!
4.50 from 2 votes

Red Velvet Gooey Butter Cake

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Give your ooey gooey butter cake a colorful twist by making it with a red velvet cake!



  • 1 package (15.25 ounce) red velvet cake mix
  • 2 large eggs, room temperature
  • ½ cup (1 stick or 113g) butter, melted


  • 1 package (8 ounces) cream cheese, room temperature
  • 2 large eggs, room temperature
  • 4 cups (500g) confectioners' sugar


  • Preheat oven to 350°F (175°C).
  • In a bowl, combine cake mix, 2 eggs, and the melted butter. Mash together with a fork until all ingredients are fully incorporated.
  • Spray a 9×13-inch pan with baking spray or use a piece of parchment in the bottom of the pan.
  • Press cake mixture into bottom of prepared pan and get it as flat as possible.
  • Place cream cheese and remaining eggs in a stand mixer and beat on medium speed until creamy.
  • Add in confectioners sugar 1 cup at a time (and on low speed) until all sugar has been added.
  • Pour cream cheese mixture over cake mixture.
  • Bake in the preheated oven until sides of cake are pulled away from dish and browned (25-35 minutes).
  • Cool cake completely.

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

Share with your friends!

Categorized in:

Related Recipes

Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I have made the butter ooey gooey cake for bout 2yrs now, it don’t last long in my house or around the neighbors.. I was just trying to figure out if I can make a red velvet one.. & since I have been watching your videos & following you. I see it can be done.. Thanks for all the awesome recipes.. I have tried your ding dong cake, marry me cookies etc.I love to bake with my 8yr old. Who always do a awesome job.. Thanks

  2. I wanna try the receipe with your red velvet cake receipe, not box. Would I then just have to do the cake-part as descriped in the cake-receipe or would you add another 2 eggs, and the butter?

    Thanks in advance

  3. OMG! This is definitely on my list of “Must Make Recipes for 2021”!!!! I love the reg ooey gooey cake, but it’s not made very often in my household (I have diabetes), and when it is made, my 13×9” recipe is usually cut in half. I’m sure there are diabetes friendly versions of this recipe, but when it comes to baking and desserts, I will NOT settle for anything less than AMAZING!! This looks amazing…as soon as i make it, i will definitely post pics and let you know how it turned out!!

  4. I am making this now, so I will come back and re do my posting…so why is your topping different for the red velvet vs the gooey gooey?

  5. I followed the recipe. But the cream cheese didn’t rise like it should. Will try again at a later date.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.