Red Velvet Cake Bars

More and more I find myself playing around with cake mixes, not only because I'm heartened by how many of you I am getting into the kitchen by posting these recipes, but I've also realized how much fun they can be! As much as I love a good complex dessert, there is a time and a place for a fast and dirty dessert.

I've made a few different versions of these cake bars lately and the first one I want to introduce you to is my Red Velvet Cake Bars. I didn't want to only make a cake bar, that's boring, I wanted to give it a ooey, gooey filling as well!

Nothing pairs up with Red Velvet like cream cheese does, the tart and sweet flavors of both compliment each other so perfectly.

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Just look at that gorgeous filling!

Red Velvet Cake Bars

These are a mere five ingredients and take minutes to prep!

Winner winner dessert for dinner!

Or is it just me that wants to eat dessert for dinner?

Come on, there's a glass of milk involved. That means it's dinner!

Right?

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Red Velvet Cake Bars

Keep these beauties in your back pocket for when you need a really fast and delicious dessert! The kids and Mike loved them, of course, and even I had to admit that for cake mix, they were pretty darn good!

Happy Baking Everyone!

Love you more than chocolate,

Karlynn

 

0 from 0 votes
Cream Cheese Filled Red Velvet Cake Bars
Prep Time
5 mins
Cook Time
25 mins
 
Delicious red velvet cake bars with a creamy, gooey, cream cheese filling!
Course: dessert bar
Author: Karlynn Johnston
Ingredients
  • 1/2 cup butter
  • 1 large egg
  • red velvet cake mix
  • 1/2 cup cream cheese
  • 1/2 cup condensed milk
Instructions
  1. Preheat oven to 350F.
  2. Line a 9x9 baking pan with foil then spray with cooking spray.
  3. Mix butter with a mixer until smooth.
  4. Mix in cake mix and egg; beat until combined. This can take quite a while depending on your mixer, but it WILL combine nicely!
  5. Press 1/2 of the cake mixture in the bottom of the prepared pan.
  6. Combine the cream cheese with the condensed milk until smooth.
  7. Pour onto the cake mix.
  8. Crumble the remaining dough over the top of the bars, making sure there are no gaps in the top.
  9. Bake for 25-28 minutes until the top is completely baked.
  10. Cool before slicing.
Nutrition Facts
Cream Cheese Filled Red Velvet Cake Bars
Amount Per Serving (16 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

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Author

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!

15 Comments

  1. The Duncan Hines cake mix I got says to add water, should I do that or follow your recipe as is? Also, I’m doubling this recipe what pan size I should use?

  2. Hi! Would just like to know if it is sweetened condensed milk or evaporated milk that you need for this recipe?
    Thanks!

  3. Mary P Hoffman Reply

    My blood sugar is spiking just thinking about them…Yum!

  4. foolofasuf Reply

    This looks mighty simple! But of course I couldn’t deal with anything simple, so I must make my own Red Velvet cake batter (the ready mix is not easily available around here). How do I go about it in that case? 

  5. Which kind of condensed milk is needed? Is it sweetened condensed milk.? Thanks for answering!

  6. Noob Baker Reply

    Excuse my nephew lol but mines was fluffy and ok but I really wanted mines to look more like yours. The batter was more liquidy than crumbly. It wasn’t dry even for me to press it down, I just had to use a spatula since it was sticky. What size cake mix did you use?

  7. dumb question, do I have to make the cake batter first or just use the powder mix with the one egg and butter??

    • thekitchenmagpie Reply

      sammy812 No such thing as a dumb question! You just  use the powder mix!

  8. If the cake was ‘gross’ then you made it wrong. I made my own red velvet cake batter and par baked it as well as a small sheet tray for topping. I also added white chocolate

    to the cream cheese. Came out beautifully, great recipe.

    • foolofasuf Reply

      CyeTeach Hey, so how did it turn out eventually? I’m wondering if: making your own cake batter and par-baking it, then continuing with this recipe, wouldn’t that sort of make this a standard red velvet cake?

  9. Leah Saltoun Reply

    Turns out no velvet cake mix is needed, because the cake is gross. 1/10 wouldn’t do again.

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