Nothing screams decadent quite like Red Velvet, and since we’re in the thick of the holiday season I figured there was no better time to go there with my next Cake Batter recipe.
That was a good decision.
Here’s how to make ’em!
- 1 box red velvet cake mix *
- 1/4 cup canola oil
- 1 egg, beaten
- 2 tbsp – 1/4 cup milk
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 1 + 3/4 cup powdered sugar
- 1/2 teaspoon pure vanilla extract
- Preheat oven to 350 degrees.
- Put the cake mix in a large bowl, then mix in the oil and egg.
- Add as little milk as possible slowly just until the batter is combined – you want the batter to remain as dense as possible!!!
- Place batter in a greased 8×8 pan or 8-inch cake pan. Bake for 22-25 minutes or just until the edges turn slightly darker. Do NOT over-bake – it’s better to err on the side of under-baked (trust me).
- Let cool for 20 minutes before cutting because the gooey center needs to set.
- For the frosting, beat the cream cheese and butter until fully combined. Add vanilla and sugar, and continue beating until creamy.
- Top the brownies with the frosting and sprinkles!
* My favorite brand for CBBs has always been Betty Crocker. It turns out to be the best texture and cake batter-y flavor!
I need to give a serious shoutout to Speegee for making this batch of CBBs easier to make than ever before. Speegee = “Spatula Squeegee,” and it basically does exactly what it sounds like it would. The spatula reinvented, have you. It pretty much takes the place of multiple kitchen tools – it has a sleek silicone design & multi-functional use that allows it to do everything that the silicone spatula & scraper can, plus a whole lot more.
I’ve been using the Speegee just about every morning to make omelets (that don’t turn into scrambled eggs after the inventible failed flip), but for these brownies it was so easy to have one tool to use for mixing the batter and spreading the cream cheese frosting with ease.
Let me know if you try this recipe by tagging me on Instagram @Hungry.Blonde! And stay tuned – in a few days I’ll be continuing the Christmas theme with my recipe for my Mint Chocolate Chip Cake Batter Blondies 😉