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.
Just look at that gorgeous filling!
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!
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,
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Cream Cheese Filled Red Velvet Cake Bars
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes
- Karlynn Johnston
- 1/2 cup butter
- 1 large egg
- red velvet cake mix
- 1/2 cup cream cheese
- 1/2 cup condensed milk
- Preheat oven to 350F.
- Line a 9x9 baking pan with foil then spray with cooking spray.
- Mix butter with a mixer until smooth.
- Mix in cake mix and egg; beat until combined. This can take quite a while depending on your mixer, but it WILL combine nicely!
- Press 1/2 of the cake mixture in the bottom of the prepared pan.
- Combine the cream cheese with the condensed milk until smooth.
- Pour onto the cake mix.
- Crumble the remaining dough over the top of the bars, making sure there are no gaps in the top.
- Bake for 25-28 minutes until the top is completely baked.
- Cool before slicing.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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I am so proud of myself for baking this! I’m such a beginner and this was so easy to follow and after a few blunders of mine own (that were my bad, not measuring things properly (oops)) I finally got a pretty damn good pan of some delicious Cream Cheese Filled Red Velvet Cake Bars. I have yet to find a recipe on this website that I don’t like. Thanks Karlynn, you are SLOWLY bringing me into the kitchen. I really don’t like cooking, I like baking much much more, but I’m trying to push myself. Sorry, this cake was so delicious, my kids INHALED them and my husband liked them as well, which in and of itself a miracle lol.
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?
Can the recipient be doubled, and if so, what size pan should I use?
Hi! Would just like to know if it is sweetened condensed milk or evaporated milk that you need for this recipe?
Mary P Hoffman says
My blood sugar is spiking just thinking about them…Yum!
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?
Which kind of condensed milk is needed? Is it sweetened condensed milk.? Thanks for answering!
Noob Baker says
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?
Can you freeze this and serve later?
How long do the bars last? And can they be shipped?
dumb question, do I have to make the cake batter first or just use the powder mix with the one egg and butter??
sammy812 No such thing as a dumb question! You just use the powder mix!
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.
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?
Leah Saltoun says
Turns out no velvet cake mix is needed, because the cake is gross. 1/10 wouldn’t do again.
Leah Saltoun says
How much red velvet cake mix is needed? Leah