Red Velvet Gooey Butter Cake and Being Grateful for Sick Days

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Red Velvet Gooey Butter CakeI’m going to start off by saying I would never wish my child to be sick.  Ever.  But his sick day yesterday afforded us an opportunity to create special memories that we don’t often have the chance to.  It might seem simple to some, but to me, there are few moments that compare to our quiet time yesterday.  From the 45 minutes or so we spent swinging in the hammock just chatting or the hour we spent laying on the couch with his head in my lap in absolute silence, it’s easy to overlook these moments as random or normal.  You know, that happens a lot though.  Sometimes we get so caught up in the negative of life, that we become blinded to the fact that there usually IS a silver lining to those dark clouds.  Again, I would never wish my child to be sick ever and I would give up those moments forever if I knew that he would never have another sick day again, but the sweet moments with him yesterday will be with me long after he’s gone and spending sick days with his own little boy.  So, while I hate he was sick, I’m grateful for the time we got to spend together. Do me a favor and don’t get so caught up in the negative that you miss out on the little blessings life has to offer.

My mom has been making ooey gooey butter cake since I was a kid.  As soon as that thing would come out of the oven, I would be anxiously waiting for it to cool enough to slice.  This is one of those nostalgic recipes that just takes me back.  It’s great with a yellow cake mix, even lemon, but this red velvet version is one of my favorites.  I just know you’ll enjoy all the ooey-gooeyness it has to offer.  🙂  Red Velvet Gooey Butter Cake

Red Velvet Gooey Butter Cake
Prep time
Cook time
Total time
For the crust:
  • 1 (15.25-ounce) box red velvet cake mix
  • ½ cup unsalted butter (1 stick), melted
  • 1 egg
For the filling:
  • 1 (8-ounce) block cream cheese, softened
  • 2 eggs
  • ½ cup unsalted butter (1 stick), melted
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  1. Preheat the oven to 350°F and lightly spray a 13x9-inch baking dish with nonstick cooking spray.
  2. In a large bowl, stir the cake mix, melted butter, and egg together to make the crust. Press the mixture evenly into the bottom of the pan.
  3. In a another large bowl, use a mixer to beat the cream cheese until smooth. Add the eggs and mix well. Add the butter and mix well. Gradually add the powdered sugar and mix until combined. Mix in the vanilla. Pour the filling mixture over the crust.
  4. Bake for 40 to 50 minutes or until the edges are just firm but the middle is still jiggly. Cool completely before slicing into squares.


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  1. YOWZA! Great recipe! Awesome post too.

  2. Love the story and recipe too! With two teenagers, I find myself at that odd place of seeing my little birds fly and sometimes wanting to keep the little birds in my nest. I know the exact special moments you are talking about when you just parent-child bond. They are sweeter than honey!

  3. Elizabeth (Liz) Jackson says:

    Hi Stacy,love,love your recipes and love hearing about your family.I will make this as soon as I can we love butter anything. Thanks and God bless.

  4. Those look terrific_ I plan to make them this weekend for a work crew that is working on my house. Unfortunately during your little one’s first year of school, he will probably have more colds and childhood illnesses that he is used to. It is just a new exposure to more children and more diseases. The immune system will strengthen though and the bouts of illness become less frequent. It is all part of leaving his sheltered babyhood and heading into childhood. He is blessed to have parents who care for him well.

    • He was in preschool prior to this so he’s built up some immunity, there’s just many more children in kindergarten than there were in his preschool. He’s doing much better now. Thanks!

  5. Loved the story – I never really thought of it that way, but you are right about the silver lining. Thank you for the recipe – can’t wait to try it!

  6. I love reading a great story to go along with a great dish. Gooey butter cake is the best, awesome to see it paired with red velvet!

  7. Monica Whelan says:

    Hi. I love this site. But how do l get the recepie for this cake. Here in Norway we dont sell many of the ready made cake mixes. I would love to try it.

  8. These look great! Would be perfect for my Virtual Bake Sale for Macmillan Cancer Support- check it out here

    FoodNerd x

  9. Love the story and it is so true. Time goes by so fast. My youngest just left for college and though I am excited for him, I wanted to hang on to him for just a bit longer. Love you blog.

  10. I absolutely loved this recipe. I cooked it on Wednesday for my boys to make sure it would turn out alright for Sunday dinner at church. Everyone loved it. It was quick and easy to make. Thanks so much.

  11. Mmmmmm so delicious 🙂 glad this was my first butter cake

  12. Hi, This cake sounds like it will be the winner for my sons birthday cake! Best of 2 things he loves red velvet and cheese cake. Im assuming the topping is kinda like cheese cake? I was also wondering if u think doubling the recipe and putting it in a half sheet pan would work? Thanx Jen

    • I’ve never doubled it. I would be afraid that the edges might get too dry by the time the middle sets. When it comes to the top layers, I’d say it’s something that is close to cheesecake, but a bit more sticky and sweet.

  13. The Red Velvet cake mix I located was 22 oz. (Pillsbury) Would you reduce the volume to 15.25 oz. and proceed as above or use the entire box?

    • You probably ended up with a box of their “Supreme Collection” that has the cream cheese icing in the box and has a bunt shaped cake on the front. I’m not sure if the additional weight on the box is due to that filling mixture in there or if the cake mix is actually that amount. I’d just be sure to reduce the cake mix to about 15.25 ounces if you have a scale just to be sure.

  14. Janice Gill says:

    Hi Stacy,
    I will be making the Red Velvet Gooey cake soon….just wanted you to know I enjoyed your story today. Also pls be assured your son will remember these days all his life, I remember quiet moments shared with my Mother from my childhood and that’s what keeps me going on many days.

  15. Sounds good, but boxed cakes have too many preservatives and added stuff we do no need, that I would like to make this with scratch cake. Any ideas on how to convert this?

  16. Thank u!!:for posting yummy recipes & stories too very nice!!

  17. I just made this for Thanksgiving tomorrow and am not sure how to store it overnight. Do I leave out on the counter at room temperature or put it in the refrigerator? Thanks…can’t wait to try it tomorrow!

  18. Hi I am about to bake the gooey butter cake with both the red velvet and the yellow cake mix. I read earlier where you say it is sweet. Could I reduce the sugar so as not to have it so sweet? Am using betty crocker cake mix but I find that the weight is less than 15.25 oz. what do I do?

    • It is a dessert so it is sweet. I would not reduce the sugar for fear of changing the flavor and chemistry. That boxed mix should work fine. They all have different weights now.

  19. Does it make any difference if you make this in a glass dish or metal? Have read all the reviews and don’t see this addressed anywhere. Thanks!

  20. jennifer loveday says:

    all the other recipes i have seen for this call for butter in the filling also. yours does not. did you just forget to list that ingredient or do you just not use butter in the filling?

  21. Shouldn’t the topping have butter in it too? The gooey butter cake i make uses a stick of vier with the cake mix, then a stick of butter with powder sugar and eggs and vanilla and whatnot. I just really want it to taste like gooey butter cake with a red velvet crust. Is that how this tastes?

  22. Erika Mags says:

    These look delicious! I was just wondering, could this recipe be made in a cupcake pan as opposed to a 9×13″ pan? I personally like the “crisp” edges of oogey bars, so I was thinking, why not try put it in a cupcake pan? Please let me know your opinion. 🙂

  23. Like your recipes.

  24. I just made this and its good, i followed the cake instructions on the box though, so instead of 1 egg n butter i added 2 eggs, butter, water n oil.

  25. How do I prevent the gooey cake from sticking to the knife when cutting into square pieces? Is there a method to prevent this from happening.

  26. Tangos recipe is a huge hit at my house…especially with my husband. How do you prevent the cake from bubbling up through the cream cheese layer? I’ve made this recipe at least 4 times and each time this happens. Any suggestions?

  27. Dee Watson says:

    Quick question. Other gooey butter cakes call for a stick of butter added to the cream cheese filling mixture. This recipe did not. Just making sure that I didn’t need to add butter to the filling.



    Very Impressed!
    Cattle workin’ Saturday and as always the guys come in for lunch… It was a late night prior so I wasn’t in the mood to bake a pie or anything that took longer than 10 minutes… lol So, I saw I had a box of red velvet cake mix…. So I googled ideas and came across your post. I thought, red velvet, butter, cream cheese, powdered sugar… Hmmmmm… CAN NOT GO WRONG WITH THOSE! haha! So I threw it together. Let it cool, cut it with a plastic fork (because I do that with brownies so they won’t stick and tear) and served them with lunch to the men… Let’s just say, the guys got seconds and mentioned that they are very good! 🙂 WINNER! So, this will definitely be a go to recipe for a quick and yummy treat! P.S. I made this exactly how you had it written, no changes. 🙂

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