BROWNIE BOTTOM RED VELVET CAKE — With the helped of a boxed brownie mix and a boxed red velvet cake mix, you can whip up this decadent layered chocolate dessert in no time.
This is definitely a “cheater” recipe–not only does it use a boxed cake mix, it uses a boxed brownie mix as well. Because as much as I love baking from scratch, who had time to make cake batter and brownie batter? Not me.
Just note that whatever brand of mixes you use, you’ll also need the ingredients listed on the box–such as eggs, oil and water–to make each batter.
Even though this recipes relies heavily on pre-made mixes, I do like to make the whipped cream for the topping from scratch. It takes less than five minutes, and I can do it while the cake is cooling.
But if you really want to save time and effort, go ahead and pop open a tub of frozen whipped topping!
When you assemble this recipe, the red velvet cake batter goes into the pan first, followed by the brownie batter. Through a combination of magic and science, by the time you pull this cake out of the oven, the brownie layer is on the bottom.
Okay, it’s probably just science–obviously brownie batter is more dense than cake batter–but when you taste the finished dessert, you might think there was a bit of magic involved.
The topping is a combination of cream cheese and whipped cream. Because red velvet cake should always be accompanied by some kind of cream cheese frosting.
You will need to refrigerate this cake once you’ve added the frosting, because of the dairy products involved. I like to top each slice off with some chocolate shaving or hot fudge to make it even more rich and decadent.
I goes without saying that this Brownie Bottom Red Velvet Cake is the perfect way to celebrate Valentine’s Day, but this is definitely a recipe I’ll be using all year long.
Be sure to save this Brownie Bottom Red Velvet Cake recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Brownie Bottom Red Velvet Cake
- Red velvet cake mix
- Brownie mix
- Vegetable oil
- Cream cheese
- Heavy cream
For the cake
- 1 box red velvet cake mix, plus ingredients called for on package
- 1 box brownie mix, plus ingredients called for on package
- 1 (14 oz.) can sweetened condensed milk
For the topping
- 8 ounces cream cheese, softened
- 2/3 cup sugar
- 1 1/2 cups heavy cream
- Hot fudge or chocolate shavings for garnish, if desired
- Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking pan.
- In a large bowl, beat together the cake mix with the ingredients called for on the package. Pour into the prepared pan.
- In another bowl, beat the brownie mix with the ingredients called for on the package. Pour or spoon the brownie batter over the cake batter. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is still warm, use a wooden spoon to poke holes all over the cake. Spread the sweetened condensed milk over the cake. Cool completely.
- Meanwhile, with an electric mixer, beat the cream cheese and sugar until smooth. Set aside. Beat the cream until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture until combined. Spread the topping over the cooled cake. Garnish with chocolate curls or hot fudge, if desired.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 206Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 46mgSodium: 87mgCarbohydrates: 16gFiber: 0gSugar: 13gProtein: 2g
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Who Dished It Up First: Adapted from Beyond Frosting