Description
This indulgent red velvet gooey butter cake is a perfect balance of rich, buttery flavor and a velvety, melt-in-your-mouth texture. With a deep red hue, a tender cake base, and a luscious cream cheese topping, this dessert is a showstopper for any occasion.
Ingredients
For the cake layer, you’ll need unsalted butter at room temperature, vegetable oil, granulated sugar, large eggs, pure vanilla extract, red velvet emulsion (or red food coloring), full-fat sour cream, white distilled vinegar, cocoa powder, baking powder, baking soda, salt, all-purpose flour, and buttermilk.
For the cream cheese layer, you’ll need cream cheese at room temperature, a large egg, and powdered sugar.
Instructions
- Prepare the Oven & Pan
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan with baking spray and line the bottom with parchment paper.
- Mix the Dry Ingredients
- In a medium bowl, whisk together the cocoa powder, baking powder, baking soda, salt, and all-purpose flour. Set aside.
- Cream Butter & Sugar
- In a stand mixer, beat the butter, oil, and sugar on medium-high speed for about 4 minutes until light and fluffy.
- Incorporate Eggs & Wet Ingredients
- Add the eggs one at a time, mixing for 30 seconds after each addition. Scrape down the sides of the bowl.
- Mix in vanilla, red velvet emulsion (or food coloring), sour cream, and vinegar on low speed until just combined.
- Combine Wet & Dry Ingredients
- Add half of the flour mixture and half of the buttermilk, mixing until just incorporated. Repeat with the remaining flour and buttermilk. Do not overmix.
- Prepare the Cream Cheese Layer
- In a separate bowl, beat the cream cheese until smooth. Add the egg and mix until combined. Gradually add powdered sugar in batches, mixing until the mixture is slightly runny.
- Assemble & Bake
- Pour the red velvet batter into the prepared pan. Spread the cream cheese mixture evenly over the top, ensuring full coverage.
- Bake for 50-55 minutes until the edges are golden and the middle is slightly jiggly with cracks on top.
- Cool & Chill
- Let the cake cool for 10-15 minutes, then refrigerate for at least 2 hours before serving. Dust with powdered sugar if desired.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American