I just love red velvet. There is just something so decadent about red velvet. I also adore brownies. So, what better combination than red velvet and fudgy brownies. Since Valentine’s Day is next week, I decided to whip up a couple of easy desserts that you can make for your special someone.
This recipe could not be simpler or more straightforward. You just have to make the cake and brownie batters, pour them into a pan, bake, poke, pour in the sweetened condensed milk, add the frosting and slice it up! And to make things so awesome not only does it use a box cake mix, it also uses a boxed brownie mix as well. As much as I love baking from scratch, sometimes I just don’t have time to make cake batter and brownie batter from scratch. This recipe is quick and easy to make for those last-minute moments when you need to make something sweet like for a potluck or for company for dinner.
Plus, they are topped with a creamy, rich cream cheese frosting. It’s out of this world and super easy to make, too.
When it comes to these red velvet brownies with cream cheese frosting, you really can’t go wrong. They have a deliciously fudgy, chewy texture with a mild chocolate flavor, beautiful red hue and the creamy frosting makes them extra drool-worthy.
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.
HINTS FOR SUCCESS
- Don’t Skip the Sweetened Condensed Milk: Since this cake has to be stored in the fridge due to the cream cheese topping, the condensed milk helps it stay wonderfully moist and tender. It really wouldn’t be the same without it!
- Add the Condensed Milk While the Cake is Warm: Your cake should not be hot when you pour in the sweetened condensed milk, but it should definitely still be warm. I suggest letting it cool for about 30-40 minutes.
Easy Red Velvet Brownie CakeCourse: Dessert, CakesCuisine: AmericanDifficulty: Easy
Red Velvet Brownie Cake is everything you love about two classic desserts—combined!
- RED VELVET BROWNIE CAKE
1 Box (15 ounce) Red Velvet Cake Mix (plus ingredients on the box – eggs, oil, and water)
1 Box (18 ounces) Fudge Brownie Mix (plus ingredients on the box – eggs, oil, and water)
1 can Sweetened Condensed Milk
- WHIPPED CREAM CHEESE FROSTING
1 block (8 ounces) Crème Cheese
1 container Cool Whip, thawed
1 tablespoon vanilla
Chocolate Magic Shell Ice Cream Topping
- Preheat the oven to 350°F.
- Cake Batter: Add cake mix and the ingredients listed on the box to a mixing bowl. Mix well until all of the ingredients are combined. Pour the batter into a 9×13-inch pan.
- Make Brownie Batter: Add the brownie mix and the ingredients listed on the box to a mixing bowl. Mix well until all the ingredients are combined. Pour the brownie batter overtop the cake batter.
- Bake your brownie cake in the preheated oven for 30-35 minutes. Remove the cake from the oven.
- Poke Holes: While the cake is still warm, use the end of a wooden spoon or another round object to poke holes all over the top of the cake.
- Add Condensed Milk: Pour the sweetened condensed milk evenly overtop the cake until the can is empty. Allow the cake to absorb the condensed milk until it has cooled completely.
- Allow cake to cool for at least 30 minutes.
- Make Topping: Add the cream cheese and the Cool Whip to a mixing bowl. Beat on medium speed for a few minutes until well combined. Spread the frosting over the completely cooled cake. Add a drizzle of magic shell or hot fudge, if desired. I also added gummy hearts for Valentines Day.
- Cut and serve the cake. Enjoy!!! Refrigerate it in an airtight container if you’re not enjoying it immediately.
- Storage Instructions: Store your brownie cake in an airtight container in the fridge. Enjoy it within 3-4 days for the best results.