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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89 Responses
    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.

  1. 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.

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