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Red Velvet Brownie Cake

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A fudgy brownie meets a moist and tender red velvet poke cake in this mouthwatering dessert. Topped with a light 2-ingredient cream cheese frosting and a drizzle of hot fudge, you’re going to obsess over this Red Velvet Brownie Cake!

A piece of red velvet fudge poke cake on a plate on top of a wicker placemat

Decadent Red Velvet Brownie Cake with Whipped Cream Cheese Frosting

Imagine that the fudgiest brownie of all time had a baby with the most crave-worthy red velvet cake. This indulgent dessert is more delectable than anything you could dream up! It all bakes in the same pan at the same time with two separate box mixes.

It’s an incredibly easy recipe that results in a truly heavenly treat. The magic happens once the sweetened condensed milk soaks into the still-warm brownie cake. And the simple whipped cream cheese frosting on top is almost like a layer of no-bake cheesecake. You’re welcome!

Oh, and don’t forget about the drizzle of hot fudge that finishes it off. Don’t you just want to sink your teeth right in?

A slice of frosted red velvet brownie cake on a plate with one bite on a golden fork

What You’ll Need

Round up the ingredients below before you get started on your brownie cake. You don’t need much at all!

For the Red Velvet Brownie Cake

  • Red Velvet Cake Mix: Use your favorite brand.
  • Fudge Brownie Mix: Make sure it’s the “family size” for a 9×13 inch pan
  • Egg, Oil & Water: Each mix will give you the specifics on what exactly to use and how much.
  • Sweetened Condensed Milk: This keeps the cake super soft and moist.

For the Whipped Cream Cheese Frosting

A slice of red velvet brownie cake on a plate with another slice on a dish behind it

How to Make Red Velvet Brownie Cake

This recipe could not be simpler or more straightforward. You just have to make the cake and brownie batters, pour them into a pan, bake, poke, pour in the sweetened condensed milk, add the frosting and slice it up!

  1. Preheat Oven: Preheat the oven to 350°F.
  2. Make Cake Batter: Add the cake mix and the ingredients listed on the box to a mixing bowl. Mix well until all of the ingredients are combined. Pour the batter into a 9×13-inch pan.
  3. Make Brownie Batter: Add the brownie mix and the ingredients listed on the box to a different mixing bowl. Mix until everything is well combined. Pour the brownie batter overtop the cake batter.
  4. Bake: Bake your brownie cake in the preheated oven for 30-35 minutes. Remove the cake from the oven and allow it to cool for at least 30 minutes.
  5. Poke Holes: While the cake is still warm, use the end of a wooden spoon or another round object to poke holes all over the top of the cake.
  6. Add Condensed Milk: Pour the sweetened condensed milk evenly overtop the cake until the can is empty. Allow the cake to absorb the condensed milk until it has cooled completely.
  7. Make Topping: Add the cream cheese and the Cool Whip to a mixing bowl. Beat on medium speed for a few minutes until well combined. Spread the frosting over the completely cooled cake. Add a drizzle of hot fudge if desired.
  8. Enjoy! Cut and serve the cake or refrigerate it in an airtight container if you’re not enjoying it immediately.
A large piece of red velvet poke cake on a dessert plate with multiple bites gone

Tips for Success

That’s all there is to it! Though I do have a few helpful tips and tricks to take note of.

  • Watch the Clock: When I first made this cake, I over baked it by just a couple minutes Take it out just before all of the brownie areas are fully baked – they’ll continue to set as the cake cools. The cook time will vary by oven and the type of pan used, so keep a close eye on your cake, especially in those last few minutes of baking.
  • Don’t Skip the Sweetened Condensed Milk: Since this cake has to be stored in the fridge due to the cream cheese topping, the condensed milk helps it stay wonderfully moist and tender. It really wouldn’t be the same without it!
  • Add the Condensed Milk While the Cake is Warm: Your cake should not be hot when you pour in the sweetened condensed milk, but it should definitely still be warm. I suggest letting it cool for about 30-40 minutes.
  • Homemade topping: If you’d prefer not to use Cool Whip, then I would suggest making this cream cheese whipped cream, which is essentially the same topping, just made with whipped cream instead of Cool Whip.
A fudgy red velvet poke cake topped with whipped cream cheese frosting and a drizzle of homemade hot fudge sauce

Variation Ideas

You can easily get creative with this cake by making an adjustment or two to the recipe. Here are a few clever ideas!

  • Use Another Cake Mix: I adore the red velvet and brownie combo, but this treat would also taste amazing with any other flavor of cake. There are tons of possibilities! This recipe was inspired by Cookies & Cups who made a funfetti version.
  • Sub the Hot Fudge for Nutella: Everyone loves chocolate hazelnut spread, and you can certainly drizzle it over this cake instead of the hot fudge if you’d like. Simply scoop some Nutella into a plastic bag, cut off the corner and squeeze it out over the cake.
  • Use Chocolate Cream Cheese Frosting: If you’re a die-hard chocoholic, you may want to forego the frosting included with this recipe in favor of some Chocolate Whipped Cream Frosting. It’s super easy to prepare!
  • Add a Caramel Drizzle: If you’re a fan of topping your brownies with caramel sauce, you’re going to love drizzling it over this cake as well.

Storage Instructions

Store your brownie cake in an airtight container in the fridge. Enjoy it within 3-4 days for the best results.

Can I Freeze This Brownie Cake?

If you leave off the whipped cream cheese topping and add it after the thawing process is complete, you can freeze this cake for up to 1 month. Wrap it tightly in plastic wrap and store it in a freezer-safe container. Thaw it out in the fridge before frosting and serving it.

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A close-up shot of a piece of red velvet brownie poke cake

Red Velvet Brownie Cake

  • Author: Julianne
  • Prep Time: 20 minutes
  • Cook Time: 28 minutes
  • Total Time: 48 minutes
  • Yield: 15

Description

A fudgy brownie meets a moist and tender red velvet poke cake in this mouthwatering dessert. Topped with a light 2-ingredient cream cheese frosting and a drizzle of hot fudge, you’re going to obsess over this Red Velvet Brownie Cake!

Ingredients

For the Red Velvet Brownie Cake

  • 1 Box (15oz) Red velvet cake mix
  • (plus ingredients on the box- egg, oil, water)
  • 1 Box (18oz) Fudge brownie mix 
  • (plus ingredients on the box- egg, oil, water)
  • 1 jar (14 oz) Sweetened condensed milk

For the Whipped Cream Cheese Frosting

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 9×13” 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 – in a mixing bowl, combine the cream cheese with the Cool Whip (or whipped cream). Beat on medium speed for a few minutes until well combined. Spread over the completely cooled cake. Garnish with hot fudge.
  8. After adding the cream cheese frosting, the cake must be refrigerated.

Notes

  • Homemade topping: If you’d prefer not to use Cool Whip, then I would suggest making this cream cheese whipped cream, which is essentially the same topping, just made with whipped cream instead of Cool Whip.
  • To Store: Keep cake in an airtight container in the fridge for 3-4 days.
  • To Freeze: Leave off cream cheese topping, wrap cake tightly in plastic wrap and store in a freezer-safe container for up to 1 month. Thaw in the fridge before frosting and serving.
  • Baking times: The cook time will vary by oven and the type of pan used, so keep a close eye on your cake, especially in those last few minutes of baking. Take it out just before all of the brownie areas are fully baked – they’ll continue to set as the cake cools. Over baking will cause this cake to be dry.
Nutrition Information:
1 slice
629
52.9 g
433.9 mg
33.2 g
76.2 g
0 g
8.5 g
89.4 mg
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Keywords: red velvet brownie, how to make red velvet cake, whipped cream cheese frosting

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Leave a Comment

Recipe rating

107 Responses
    1. Julianne - Beyond Frosting
      Beyond Frosting

      Unless you are removing the whole cake from the pan, you wouldn’t need to flour it, but depending on the type of pan you may want to spray the bottom of it

  1. Chris

    Curious why directions say to pour cake batter in pan , then brownie batter on top, when the picture shows the opposite.

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