Red Velvet Ooey Gooey Bars Recipe Kitchen

Red Velvet Ooey Gooey Bars

• Level: Easy
• Makes: 24 bars
• Nutritional Info (per bar): 308 calories | 10 g total fat | 6 g saturated fat | 52 g carbs | 0 g fiber | 44 g sugar | 2 g protein | 56 mg cholesterol | 175 mg sodium
• Total Time: 5 hours 35 minutes (includes required chilling and cooling)
• Hands-On Time: 30 minutes

Classic red velvet cake meets creamy cheesecake layers in this ultra-rich treat, perfect for holiday celebrations or any festive gathering.

Ingredients

For the Cake Base:

• Nonstick baking spray, for coating the pan
• One box (15.25 oz) red velvet cake mix
• 1 1/2 sticks (12 tablespoons) unsalted butter, melted and brought to room temperature
• 2 teaspoons vanilla extract
• 4 large eggs, at room temperature
• 8 ounces cream cheese, softened to room temperature
• 3 cups confectioners' (powdered) sugar

For the Royal Icing:

• 4 cups confectioners' sugar
• 3 tablespoons meringue powder
• Sprinkles of your choice, to garnish (optional)

Special equipment: 9x13-inch baking pan

Instructions

1. Prep the pan: Heat your oven to 350F. Line a 9x13-inch cake pan with foil and generously coat with nonstick spray.
2. Build the bottom layer: In a stand mixer bowl, combine the red velvet cake mix, 8 tablespoons (1/2 cup) melted butter, 1 teaspoon vanilla, and 2 eggs. Beat with the paddle on medium speed about 2 minutes, just until blended. With an offset spatula, spread this batter evenly over the bottom of the prepared pan.
3. Clean and prepare for the topping: Wash the mixing bowl and paddle. Place the cream cheese into the bowl; beat on medium until fluffy and smooth (about 2 minutes), scraping down as needed. On medium-low, add the remaining eggs one by one, blending after each addition. Add the remaining 4 tablespoons (1/4 cup) butter and 1 more teaspoon vanilla and mix until smooth. As the mixer runs on low, slowly add all the confectioners' sugar, scraping down the sides occasionally, until fully incorporated. Pour this creamy mixture gently over the cake batter and smooth the top with an offset spatula.
4. Bake and chill: Bake in the center of the oven 30 to 35 minutes edges should be risen and golden, the middle just barely set. Move pan to a wire rack and let cool at least 30 minutes. Then refrigerate (do not skip this step) and chill for at least 4 hours before continuing.
5. Make the royal icing: Combine the confectioners' sugar, meringue powder, and 6 tablespoons water in a clean mixing bowl. Use the whisk attachment to whip on high speed until stiff peaks form, about 34 minutes.
6. Finish and decorate: Transfer the chilled cake slab onto a baking sheet and peel away the foil. With an offset spatula, gently spread a layer of royal icing evenly over the top. If desired, sprinkle with festive sprinkles. To serve, slice into 24 bars (cut into 4 long rows, then 6 across each row).

Tip: Make certain all ingredients have reached room temperature for a smooth batter and easier spreading. Cold ingredients can cause the mixture to become stiff and hard to work with in the pan.