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Red Velvet Cream Cheese Brownies: A Delectable Twist on a Classic Dessert

If you’re a fan of both red velvet cake and brownies, then you’re in for a treat with these Red Velvet Cream Cheese Brownies. Combining the rich flavors of red velvet cake with the creamy indulgence of cream cheese frosting, this dessert is a showstopper for any occasion. Whether you’re hosting a party or simply indulging in a sweet craving, these brownies will not disappoint. Let’s dive into the steps to create this delectable dessert!

Ingredients

For the Red Velvet Brownies:

• 1 cup butter, softened
• 2 cups granulated sugar
• 4 eggs
• 1 cup sour cream
• ½ cup milk
• 1 oz liquid red food coloring or 1 tbsp gel red food coloring
• 2 tsp vanilla extract
• 2½ cups all-purpose flour
• ½ cup cocoa powder (not Dutch processed)
• 1 tsp baking soda
• ½ tsp salt

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 4 tbsp butter, softened
• 2 tsp sour cream
• 3½ cups confectioner’s sugar
• 2 tsp vanilla extract

Instructions

Preparing the Red Velvet Brownies

1. Preheat the Oven: Set your oven to 350ºF (175ºC). Prepare three 8-inch round cake pans by spraying them with shortening or softened butter and dusting with a light coat of flour or cocoa powder. Set aside.

2. Mix the Batter: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add in the eggs, one at a time, beating well after each addition. Stir in the sour cream, milk, red food coloring, and vanilla extract until combined.

3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

4. Bake: Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for about 24 minutes, or until a toothpick inserted into the center comes out clean. If the cakes spring back when gently pressed in the center, they are done.

5. Cool: Allow the cakes to cool in the pans for about 15 minutes before transferring them onto a wire rack to cool completely.

Making the Cream Cheese Frosting

1. Beat Ingredients: In a large mixing bowl, beat together the softened cream cheese, butter, and sour cream until smooth and creamy.

2. Add Sugar and Vanilla: Gradually add the confectioner’s sugar and vanilla extract. Beat until the frosting is smooth and fluffy.

Assembling the Cake

1. Layer and Frost: Place one cake layer on a serving dish and cover the top with a third of the cream cheese frosting. Repeat with the second layer.

2. Top Layer: Add the final layer of cake and spread the remaining frosting over the top.

3. Decorate: Depending on your preference, you can leave the sides of the cake unfrosted for a rustic, naked cake look, or double the frosting to cover the entire cake for a more traditional appearance.

Tips and Tricks

• Frosting Quantity: The provided frosting recipe is perfect for a naked cake. Double or triple the frosting recipe if you desire a thicker layer or additional decorative piping.
• Coloring: If you prefer a deeper red hue, adjust the amount of food coloring to your liking.
• Storage: Store the finished cake in an airtight container in the refrigerator for up to 5 days.

Nutrition Information

• Calories: 1016 kcal
• Carbohydrates: 139g
• Protein: 11g
• Fat: 48g
• Saturated Fat: 28g
• Cholesterol: 206mg
• Sodium: 424mg
• Potassium: 182mg
• Fiber: 3g
• Sugar: 104g
• Vitamin C: 0.3mg
• Calcium: 104mg
• Iron: 2mg

These Red Velvet Cream Cheese Brownies are sure to become a favorite in your dessert repertoire. Enjoy the marriage of flavors and the beautiful presentation that this dessert offers. Happy baking!

Red Velvet Cream Cheese Brownies

These Red Velvet Cream Cheese Brownies are a delightful twist on the classic dessert, featuring a moist red velvet cake with creamy frosting.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 24 minutes mins

Cooling Time 15 minutes mins

Total Time 1 hour hr

Servings: 12 pieces

Course: Dessert

Cuisine: American

Calories: 1016

Ingredients Equipment Method Notes

Ingredients

  

Cake

• 227 g butter softened
• 400 g granulated sugar
• 4 eggs
• 240 g sour cream
• 120 ml milk
• 30 ml liquid red food coloring or 1 tbsp gel red food coloring
• 2 tsp vanilla
• 315 g all-purpose flour
• 40 g cocoa powder not Dutch processed
• 1 tsp baking soda
• 0.5 tsp salt

Frosting

• 227 g cream cheese softened
• 56 g butter softened
• 10 g sour cream
• 420 g confectioner’s sugar
• 2 tsp vanilla

Equipment

• 3 8 inch cake pans

Method

 

1. Preheat the oven to 350ºF. Prepare three 8-inch round cake pans by spraying them with shortening or softened butter and then adding a light coat of flour or cocoa powder. Set aside.
2. In a large mixing bowl, cream together the butter and sugar. Beat in the eggs. Mix in the sour cream, milk, food color, and vanilla. Slowly blend in the flour, cocoa, baking soda, and salt.
3. Divide the batter between the 3 prepared round cake pans. Bake at 350°F for 24 minutes or until toothpick comes out clean OR until they spring back when gently pressed in the center.
4. Allow the cakes to cool for 15 minutes before flipping them out of the pans and onto your work surface. Allow to cool completely before assembling or decorating.
5. For the frosting, beat the cream cheese, butter, and sour cream together in a large mixing bowl. Add the confectioner’s sugar and vanilla. Beat until smooth.
6. Place one layer of cake on a serving dish. Cover the top with 1/3 of the frosting. Add another layer of cake on top of that frosting, followed by another layer of frosting. Add the final layer of the cake and decorate the top with the remaining frosting.

Notes

The frosting is enough for this 3-layer naked cake as shown here. Double the frosting if you want a crumb coat around the whole cake for semi-naked decoration. Triple the frosting to decorate completely with filling, crumb coat, and decorated frosting layer as well as any piping.