Wednesday, April 27, 2011

Red Velvet NOT Cupcakes

In addition to white chocolate, my boys are IN LOVE with red velvet. I... don’t understand what the obsession is all about but I’m happy to oblige haha So cupcakes with frosting aren’t exactly the ideal dessert of choice when making the 6 hour drive down to LA... I don’t want to be worrying about the state of my cupcakes the entire ride because well... then I’m not concentrating on the road haha I decided to make these red velvet cheesecake bars instead... sorta like a compressed cupcake. They’re easy to make, easy to transport, and taste just as good :)

For the cake:
-1 box Betty Crockers Devil’s Food cake mix
-1/2 cup butter, softened
-1 egg
-2 tbsp red food coloring

For the cream cheese layer
-16 oz (2 boxes) cream cheese
-1/2 cup sugar
-2 eggs
-1 tsp vanilla extract

Mix together the cake mix, butter, egg, and food coloring
Spread the mixture into a 9x13 greased glass pan... set aside

Beat together cream cheese and sugar until smooth
Add eggs and vanilla
Spread the mixture on top of the cake

Bake at 350 for 40-45 min until edges pull away from the pan
Cool COMPLETELY before attempting to cut it

*you can store these in the refrigerator for up to 2 weeks so its okay that the recipe makes such a huge amount haha


  1. Is it okay to cut the cream cheese to one box? And not have such a thick layer on top?

  2. you can... just remember to use 1/4 cup sugar, 1 egg, and 1/2 tsp vanilla as well. there actually might not be enough to make a 9x13 so you might want to use a smaller pan.