Gooey Red Velvet Brownie Cake

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“This Gooey Red Velvet Brownie Cake is seriously moutherwating. It's a classic red velvet cake mixed with a brownie. It's topped with a white chocolate cream cheese frosting. This is the best red velvet poke cake you've ever seen

This Gooey Red Velvet Brownie Cake is seriously mouthwatering. It’s a classic red velvet cake mixed with a brownie. It’s topped with a cream cheese whipped cream frosting. This is the best red velvet poke cake you’ve ever seen!

This was originally posted in 2014, it has been updated in 2017

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A close up shot of a slice of red velvet cake with a layer of brownies topped with whipped cream and drizzled chocolate

My boyfriend husband is taking off for Germany for the next few days for a snow sports tradeshow. While I am going to miss his company dearly, I am super excited for his trip. I attended this tradeshow several years ago, and it was a pretty unique experience. However, I hate being home alone, so I have to keep myself very busy.

Whenever I take a weekend off from snowboarding, I tend to bake and photograph like crazy in an attempt to get ahead for the next few weeks. It is always easier to bake and photograph when I am home alone though. I don’t have to worry about the cleaning up the mess right away. Ya feel me?

An overhead shot of a red velvet brownie cake topped with whipped cream and drizzled with chococlate

Last weekend, I made this Gooey Red Velvet Brownie Cake with a cream cheese whipped cream frosting. This cake it pretty bitchin’. It’s like a poke cake in that you poke holes in it and empty a can of sweetened condensed milk over the top.

However, the actual cake is made from both a red velvet cake and a batch of brownies. The original idea I saw from Shelly at Cookies & Cups. Who knew you could bake a cake and a batch of brownies in the same pan, at the same time? Low Calorie, this is not, in fact I am pretty sure this is the exact opposite.

A close up shot of a slice of red velvet cake with a layer of brownie on the bottom and whipped cream with drizzled chocolate

This red velvet brownie cake is topped with a  cheesecake-like frosting. It really isn’t a frosting though, as it does not contain any butter or powdered sugar. It more like a no bake cheesecake on top of the cake. You’re welcome. It’s fairly simple as you only need some cream cheese and Cool Whip (or homemade whipped cream if you prefer).

This cake is soaked in sweetened condensed milk. I do not recommend skipping out on this, because you will need to keep this cake soft after it’s been refrigerated. Plus the sweet milk makes this cake have extra gooey amazingness. Don’t you just want to sink your teeth right in?

An up close shot of a double layer red velvet brownie cake with bites taken out of it.

Since you are baking a lot of batter with the cake mix and the brownie mix, the baking time is extended. The first time I baked this for a little more than 30 minutes, it came out too dry. The second time I baked it for 28 minutes and it seemed to be just about right. However, the cooking time will vary by oven and remember that you are baking both a red velvet cake and a brownie at the same time!

Due to the fudginess of the brownies, not all areas completely set. I noticed that as it cooled, the cake set even more.  Poke the cake while it is still warm and pour the sweetened condensed milk over the cake! Once it soaked in, it creates the magic.

Gooey Red Velvet Brownie Cake

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A close up shot of a double layer red velvet cake with a layer of brownie on the bottom and topped with whipped cream, drizzled with chocolate. The white plate is shitting on a red napkin

Gooey Red Velvet Brownie Cake

  • Prep Time: 20 mins
  • Cook Time: 28 mins
  • Total Time: 48 minutes
  • Yield: 12-15 servings

Description

This Gooey Red Velvet Brownie Cake is seriously mouthwatering. It’s a classic red velvet cake mixed with a brownie. It’s topped with a cream cheese whipped cream frosting. This is the best red velvet poke cake you’ve ever seen!

Ingredients

For the cake:

  • 1 Box Red velvet cake mix
  • (plus ingredients on the box- egg, oil, water)
  • 1 Box Fudge brownie mix
  • (plus ingredients on the box- egg, oil, water)
  • 1 jar (14 oz) Sweetened condensed milk

For the topping:

  • 1 pk (8oz) Cream cheese, at room temperature
  • 1 container (8oz) Cool Whip, thawed
  • Hot Fudge for garnish

Instructions

  1. Preheat oven to 350° F.
  2. In a mixing bowl, combine red velvet cake mix with ingredients list on the box. Mix well until all ingredients are combined. Pour batter into a 9”x13” pan.
  3. In a mixing bowl, combine brownie mix with ingredients listed on the box. Mix well until all ingredients are combined. Pour brownie batter over top of red velvet batter.
  4. Bake in preheated oven for 30-35 minutes. Remove from oven and allow cake to cool for at least 30 minutes.
  5. While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake.
  6. Pour can of sweetened condensed milk over the top of cake and allow it to absorb in the cake until cake is cooled. Let set until completely cooled.
  7. While cake is cooling, prepare the chocolate cream cheese topping.
  8. In a mixing bowl, combine the cream cheese cream and whipped cream. Beat on medium speed for a few minutes until well combined. Spread over the completly cooled cake. Garnish with hot fudge.
  9. After adding the cheesecake frosting, the cake must be refrigerated.
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81 Responses
  1. Danielle

    I had to bake the cake/brownie mixture about 1 hour before a toothpick would come out clean. Otherwise, I followed the recipe precisely and written and it was a huge hit for a birthday dinner party. It was sweet but not too rich, and very moist, but not wet. I will definitely be making this recipe again, not only was it delicious but very easy to make! Thank you Beyond Frosting for the recipe!

    1. Beyond Frosting

      Thank you for sharing Danielle! An hour seems like a long time but each type of pan and oven will be a little different. I am glad you enjoyed it!

  2. Beth

    The recipe says nothing about what temperature to have the cool whip and cream cheese before mixing them. I kept the cool whip Frozen and the cream cheese room temperature and they aren’t not mixing!!!! The cream cheese is suspended as lumps in the cool whip. Really gross consistency. Clarification should be included in the body of the recipe

    1. Beyond Frosting

      Hi Beth- Sorry for the confusion. Frozen whipped cream (or any frozen item really) will not incporoate with another substance very easily, let alone something at room temperature. The whipped cream should be thawed before using.

  3. Tesla

    Hi can you use red velvet cupcake mix for this? I am having a hard time finding red velvet cake mix where I am located… if yes, then would I have to use fudge cake mix?

    Thanks!!

    1. Beyond Frosting

      Hi Tesla, I am not sure the difference between cupcake mix and cake mix, but as long as the overall weight is the same it should be fine. By fudge cake mix, I assume you’re referring to brownie mix? Are you unable to locate brownie mix?

  4. Jen

    Hi, just wondering if the cake is supposed to be cooked through or if it will be jiggly still? After 35 min the center of my cake was still quite jiggly. I am cooking it longer and hoping it doesn’t get too dry? Thanks!

  5. Rachel

    I am am making this cake for my husband for his birthday as he loves red Velvet and also fudgy brownies.
    The best of both worlds I’m happy I came across your recipe:)

  6. Jill

    Can you please clarify if the brownie or cake goes on bottom? Your picture shows brownie on bottom but recipe says cake. I followed the recipe and had issues with the cake being done. It doesn’t look very pretty. Getting ready to frost and hope it turns out ok!

    1. Beyond Frosting

      Hi Jill, the cake mix goes in first and the brownie mix on top, you can also refer to the video to watch this! The brownie mix is thicker than the cake mix, so most of it will naturally sink to the bottom as it’s baked. Which is why you see in the photos that the brownie appears to be mostly on the bottom.

  7. Debra Caraballo

    This has become one of our favorite cakes! I’m making it again for Valentine’s Day. I’m keeping the chocolate in the frosting, though-we love it that way!
    Thanks again for such a delicious recipe. 😉

  8. Eileen

    Stop with the cool whip please! it is not a food should NOT be eaten by anyone.
    People do not understand it is a chemical with no real ingredient it will cause harm even in “moderation” I beg you to stop.

    1. Beyond Frosting

      Hi Eileen, I offer it in my recipes because for the same number of people who dislike Cool Whip, I get equal number of questions asking if Cool Whip can be used instead. Some people choose to use it for ease of use but also some people in more rural areas chose to use it because it’s more accessible and can be stored frozen.

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