On the dessert menu tonight, Red Velvet Ooey Gooey Cake with Homemade Buttercream Frosting!
Holiday meals are all about decadence, so when I needed a dessert to bring to my family, I went all in. I’ll warn you up front, there is a LOT of butter in this dish and about 2 pounds of confectioner’s sugar. There is also a block of cream cheese involved. Use the full fat cream cheese. This isn’t the time or place to use the Neufchâtel cheese. “I’m your cook, not your doctor” – Paula Deen
This a Paula Deen inspired Ooey Gooey Cake. I’ve made a bunch of these over the years, but I usually make the basic version. In her cookbooks, and online, there a bunch of variations by changing up the cake mix you use. For the holidays, I went with red velvet cake mix and decided I would put some homemade buttercream frosting with sprinkles on top. It looks more festive with the frosting and sprinkles.
The next time you need to bring a dessert to a party, I hope you’ll give my version of Red Velvet Ooey Gooey Cake a try!
Red Velvet Ooey Gooey Cake with Buttercream Frosting
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Loading...Red Velvet Ooey Gooey Cake with Buttercream Frosting
Ingredients
- Base:
- 1 box red velvet cake mix
- 1 stick butter (melted)
- 2 eggs, pre-crack them into a bowl (you'll avoid getting egg shells in the cake mix)
- Filling:
- 1 stick room temperature butter
- 1 8 oz block cream cheese, room temperature
- 2 eggs
- 16 oz confectioners' sugar
- 1 tsp vanilla
- Frosting:
- 1 cup (2 sticks) room temperature butter
- 3 cups confectioners' sugar
- 2 tsp vanilla
- 2 Tbsp heavy whipping cream
Instructions
Pre-heat the oven to 350 degrees
Add the cake mix, melted butter, and eggs to a mixing bowl
Mix to combine with an electric mixer/stand mixer
Transfer the mixture to a 13x9" baking dish and pat the mixture down evenly to cover the bottom of the baking dish and set aside
Now, start on the filling
In a mixing bowl, add the cream cheese and beat until smooth
Add the butter (room temperature), eggs, and vanilla, continue beating until smooth (you may need to scrape down the sides of the bowl)
Stop the mixer and add about a third of the confectioner's sugar
Put the mixer on it's slowest setting (otherwise you will have sugar EVERYWHERE - ask me how I know) and start incorporating in to the cream cheese and butter mixture
Slowly add the rest of the sugar in to the bowl
Once all the ingredients are evenly mixed together, pour over the filling and spread evenly
Bake for 40 - 50 minutes
Be careful not to over-bake, but you do want the center to be a little gooey
Remove from oven and set aside to cool completely
Now the Frosting
In a mixing bowl, add the room temperature butter, vanilla and beat until smooth
Like the filling, stop the mixer, add about a third of the sugar and turn the mixer on as slow as it will go to start combining
Slowly add the rest of the sugar and add about half the heavy cream
At this point, check the consistency. If it is how you like it, you can spread it on the cake. If it's a little too thick, add the rest of the cream and mix to combine. You can thin even more by adding a little water, maybe a teaspoon at a time, and mix to get the consistency you like.
Once you've frosted the cake, start sprinkling the cake with the color(s) of your choice
