Yes, you heard me right… Red velvet bars. Whoever thought that there was something more to red velvet than just cupcakes? These bars are just as portable and delectable as those cupcakes. The bottom layer is made of a thicker, brownie like consistency of red velvet while the top is a cheesecake layer. Red velvet cupcakes are normally topped with cream cheese frosting, and that combination is unbeatable, so why change it? This top layer is similar to that on top of cream cheese brownies… basically cheesecake, but no refrigeration required. We watched the premiere of Dexter at a friend’s house tonight (which was amazing, btw), and I baked these for the host because red velvet cupcakes are his favorite. His reaction? He was absolutely delighted and couldn’t stop eating them. This recipe is a keeper, that’s for sure.
They look fabulous! Will you be sharing the recipe?? 🙂
Yes yes please do post a recipe! These look delicious!
oh that looks WAY tasty. could you post the recipe?
Hey, that’s not right to blog about an obviously YUMMY, delish thing like red velvet bars and then not post the recipe. C’mon give it up! How much do we need to beg? Pretty pleeeeeeeeease!? LOL
Seriously are you planning on posting the recipe? 🙂
~ingrid
Add me to the list of people requesting the recipe! 🙂
Hey, I had a question to ask you via email, but I didn’t know how to contact you. Do you think you could email me? Thanks!!
divinedomesticity@gmail.com
thanks for all your support and great comments! here’s the recipe as followed..
For Cake:
1 box (18 1/4 ounces) German chocolate cake mix (recommended: Betty Crocker)
1 stick butter, softened
1 egg
1 ounce red food coloring (recommended: McCormick)
For Cream Cheese Layer:
16 ounces cream cheese, softened (recommended: Philadelphia)
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract (recommended: McCormick)
Preheat oven to 350 degrees. Spray 9×13 baking pan lightly with cooking spray and set aside.
In a large mixing bowl, beat with an electric mixer on low speed, cake mix, butter, egg, and food
coloring until combined. Press cake mixture into prepared pan; set aside.
In a medium mixing bowl, beat cream cheese and sugar on medium speed until creamy. Add eggs and
vanilla, beat to combine. Spread cream cheese mixture over cake layer.
Bake in preheated oven for 40 to 45 minutes, or until bars barely start to pull away from sides. Cool completely before cutting.
Thanks for the recipe! I just bought a box of Greman cake mix, so this is on the dessert menu for this weekend!
~ingrid
you’re. a genius. SLURP.
I DID IT! Thanks for the recipe! >Tasha<
can someone who made this tell me how it turned out? i work at a bakery who is famous for their red velvet and my it happens to be my mother-in-law’s fav. one problem, you can’t ship a cake. do you think these bars can be a good substitute. i love the idea of using a box, so much easier! also, how long can these stay out? it takes about 4 days to ship.
thanks!!!
I went to put the cream cheese layer on and it plopped right in to the cake mix. I guess we’re having cream cheesey red velvet cake
@anon: the cake mix layer should be the same texture as cookie dough, not like regular cake mix… so the cheesecake mixture shouldn’t be able to pour into it after it’s been pressed down.