A little while back I asked what new varieties of Cake Batter Blondies you’d like to see most, and one of the top responses was a Red Velvet version.
Your wish is my command.
- 1 box red velvet cake mix
- 1/4 cup canola oil
- 1 egg, beaten
- 1/4 cup milk
- 1 batch of cream cheese frosting (optional)
- sprinkles for topping (optional)
directions: Preheat oven to 350 degrees. Put cake mix in a large bowl and mix in the oil and egg. Then add the milk slowly just until the batter is combined – you want it to remain as dense as possible. Place batter in a greased 8×8 pan or 8-inch cake pan and bake for 24-26 minutes. Let cool for at least 60 minutes before cutting/frosting because the gooey center needs to set. The result will be a decadent, brownie-batter texture.
These are the perfect combination of the richness of Red Velvet Cake and the ooey-gooeyness of a fudgy brownie. The addition of cream cheese frosting is almost too much to handle.
You can find the rest of my cake batter creations on the recipe page.