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


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


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!


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


  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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91 Responses
  1. Nida Nazir

    This looks delicious! Making it this weekend for my daughter’s sweet sixteen as a surprise! Question…do you think I could double this for a larger cake? If so, would you make any other adjustments?

    1. Beyond Frosting

      Hi Nida, I would recommend baking only one 9×13 pan at a time, because it’s already a very large amount of batter for one pan and people have reported a lot of varying baking times

    1. Beyond Frosting

      Hi Jamie, please remember that baking time are suggested. Each oven is different, each pan is different. Maybe we used different brands of mixes that would have effected it. Some oven temperatures are not accurate or fully preheated first. I suggest you keep baking it until it’s done. A couple others have also commented here that they had to bake for much longer than 35 minutes. It doesn’t mean you did anything wrong, it just means that some of the factors I listed above would cause a longer baking time.

  2. T

    The recipe calls for pudding the red velvet batter in the pan first and then the brownie batter. But the picture shows the brownie batter on the bottom as the final product. Did you flip the cake over out of the pan after cooked before frosting, and that’s how the brownie batter ended up at the bottom? I like the brownie batter on the bottom, but not sure if it matters which goes in the pan first batter wise.

    1. Beyond Frosting

      I put the red velvet batter in first and then the brownie batter. Since the brownie batter is heavier it seemed to mostly sink as it baked. I’ve see a variety of results from people who’ve made it on Pinterest.

  3. 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!

  4. 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.

  5. 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?


    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?

  6. 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!

  7. 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:)

  8. 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.

  9. 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. 😉

  10. 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.

  11. Judi

    I dont really like sheet pan cake… Just cuz im really picky and want ut to be stacked and prettier… Would it be possable to make this in 2 9 inch round pans and stack it or would it fall apart

  12. sheri

    I clearly read something wrong 🙁
    No way can the chocolate, cream cheese and cool whip all be mixed together. I could barely scoop it, let alone spread it.
    Oh well….lots of wasted ingredients, but we just had it with cool whip!

    1. Beyond Frosting

      Hi Sheri. I am not sure how long you mixed the chocolate and cream cheese for. It should be very well mixed. The Cool Whip mixed with the cream cheese should not be overly thick. It will be more firm that just cream cheese alone, but it should be spreadable. I am glad you were able to enjoy it anyway! Please message me if you have any further questions, I would like for you to be able to try it again sometime!

  13. Bonnie

    It all looks amazing and I would have tried it myself, but this is like making something semi homemade.,… I don’t do anything semi homemade… Now if you would have made the red velvet cake from scratch I could have got on board, but as it is I think not….. Enjoy, Ty, but no thanks

    1. Beyond Frosting

      Hi Bonnie, I am sure you could substitute a homemade red velvet cake if that is your preference, although the baking time might change.

  14. Phoebe

    Hi! I’m currently baking this cake for my boyfriend’s birthday, and I was wondering what the cool whip was for and what I needed to do with it?

  15. Joesph

    Hi! I’ve been reading your blog for a long time now and finally got the courage to go ahead and give you a shout
    out from Houston Texas! Just wanted to tell you keep up the
    fantastic job!

    1. Beyond Frosting

      Yeah! THanks for saying hi! I hope you enjoy my content and as always, if there is something you want to see, drop me a line on Facebook or Twitter!

  16. Wendy

    Made this for work today and everyone loved it. It took a much longer baking time than 28 minutes–about 10-15 more minutes. And my brownie mixed did a weird thing. Even though I poured the red velvet mix first, the brownie layer sunk to the bottom and formed into a crust. I also melted dark chocolate for the cream cheese frosting. Next time, I’ll use white chocolate because I think yours looks prettier. 🙂 Thanks for the recipe!

    1. Beyond Frosting

      Hi Wendy. Even though you pour the brownie mix on top, it will swirl itself into the red velvet cake. The cake will rise a bit above the brownie mix as well, but that’s what the frosting is for 🙂 I am glad you enjoyed it!

  17. Kaitlyn

    I made this red velvet brownie cake and it turned into more of a pudding than a cake because I left it in the
    oven for the maximum amount of time and the brownie mix did not bake at all. I was scared to leave it in longer than the thirty minutes because I didn’t want the red velvet cake to burn. That was the only part that baked. I was very disappointed because it looked really delicious in the picture.

    1. Beyond Frosting

      Hi Kaitlyn, I am sorry to hear the recipe did not work out for you. I tried it twice and found that when I made the recipe using the same brand for both the cake mix and the brownies, I was more successful. I notice that the brownie layer in mine was still a little fudgey. Sometimes you have to add a few minutes as the baking time varies by oven. I hope you will try this again.

    2. karla weide

      I made this it was absolutely fabulous!!! I had to leave cake in for almost an hour. The center was still mush at 30 minutes…

    1. Beyond Frosting

      Hi Maria- I made this recipe the first time without the milk. Due to extended baking time and the need to refrigerate the cake after frosting, I do recommend adding the sweet milk to help keep the cake moist. Otherwise, I found it to be a little too dry for my liking. It adds incredible flavor as well. However, it’s you’re cake so make it any way you like 🙂

  18. Krista @ Joyful Healthy Eats

    Oh… I always hate being home by myself too. I usually sleep with a bat because I freak out at night… haha.. I know I”m weird.

    You are killing me with these sweet treats girl, they are always gooey and dripping with something and the chocolate… oh the chocolate! YUM! Pinned this one! 🙂

  19. Amber

    Ok…now I hate that I’ve gone low carb! I saw the picture and HAD to look at this recipe. Maybe I’ll make it for the hubs for Valentine’s day and just taste it! Lol!

    1. Beyond Frosting

      HAHA! Yes, this is by far not a low carb recipe LOL, but I think you made it for your Husband, he would be willing to give you a bite!

  20. Deb@ Cooking on the Front Burner

    Thanks for sharing this with us at our Marvelous Monday Party! Pinning and hope to see you again next week! We love your treats!!

  21. Anna @ The Table

    I don’t usually eat sweets, but I have a soft spot for red velvet cake. This looks absolutely delicious! Also, I love the little stand you used in your photographs. So cute!

    1. Beyond Frosting

      Thanks Anna! It’s the Martha Stewart collection at Macy’s. I bought 3 of them and I seriously use them ALL the time.

  22. Dena

    I wonder if I can do these as cupcakes? We’re having “cupcake wars” at work this Friday and I’m sure those would be the big winner!!

    1. Beyond Frosting

      Hi Dena- perhaps that possible, the cupcakes will be a little gooey, so don’t poke the holes all the way to the bottom! Let me know how it works out!

      1. Dena

        so far, so good … the milk was a bit gooey … I took them out of the wrappers and put them in a 9 oz plastic wine glass …. ready for a fork and cupcake wars tomorrow!

  23. Amy@Little Dairy on the Prairie

    I’m already in love with this dessert and haven’t even try it. I must make this soon!! I also made Red Velvet Gooey Bars! This time of the year brings the red velvet out in all of us!

  24. Jen

    This looks amazing! Are you really supposed to combine the hardened chocolate with the cream cheese? From your picture, it looks like you just broke up the chocolate and used it as a garnish on top.

    1. Beyond Frosting

      Hi Jen- there are two different chocolate in this. The white chocolate cheesecake frosting is what the hardened chocolate is mixed in. I used milk chocolate shavings for a garnish. I hope that helps. Thanks!

      1. Kim Hogle

        I”m sorry I’m a little confused. I was reading all your comments and you mention white chocolate cheesecake frosting. I dont see anything about white chocolate above in the recipe. Sorry if I’m just missing something.

  25. Lindsay @ Life, Love and Sugar

    This looks and sounds amazing! I love the cake/brownie combo!

    I know what you mean about baking when you have the house to yourself – I go crazy trying to get as much done as I can. Enjoy the baking time! 🙂

  26. Layla @ Brunch Time Baker

    We love red velvet this time of year. I’m always on the look out for new recipes, this looks delicious! Can’t wait to try it 🙂

  27. Renee@Two in the Kitchen

    Your desserts are always so decadent and amazing Julianne! I love this Red Velvet Brownie Cake! I actually just made red velvet gooey bars myself though very different from yours. I love how you combined these with three of my favorite things; red velvet, brownies, and cheesecake!!! Great combination. Pinned!!

  28. Rebecca @ Dorm Room Baker

    I totally understand, my boyfriend is still on winter break so I’ve been using my free time to catch up on all things baking before he gets back. This cake looks absolutely decadent and I’m just afraid that once I start digging my fork into it I won’t be able to stop! Frosting+cake+brownies what’s not to like!?

  29. Beth @ bethcakes

    Cake and brownies in the same pan!? Ahh, this looks incredible! Just like the red velvet waffles. White Chocolate Cheesecake Frosting sounds like something I could eat with a spoon, but I’m sure it’s better on this cake. Love how gooey and chocolaty this is!

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