Imagine a dessert that combines the rich, fudgy decadence of brownies with the luxurious, velvety texture of red velvet cake - all in one mind-blowing treat! This Brownie Bottom Red Velvet Cake is not just a recipe; it's a culinary adventure that will make your taste buds dance with pure joy. Perfect for special occasions, potlucks, or when you simply want to impress your friends and family with an extraordinary dessert that looks as stunning as it tastes. Get ready to elevate your baking game and create a show-stopping treat that will have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 box red velvet cake mix
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup water
- 1 box brownie mix
- 1/4 cup water (for brownie mix)
- 1/3 cup vegetable oil (for brownie mix)
- 2 large eggs (for brownie mix)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan thoroughly with butter or cooking spray, ensuring complete coverage to prevent sticking.
- Prepare the brownie layer first. In a large mixing bowl, combine brownie mix, 1/4 cup water, 1/3 cup vegetable oil, and 2 large eggs. Mix with an electric mixer or whisk until the batter is smooth and free of lumps.
- Pour the brownie batter into the prepared baking pan, spreading it evenly across the bottom using a rubber spatula. Create a smooth, uniform layer that covers the entire pan base.
- In a separate large mixing bowl, prepare the red velvet cake mix. Add 1 cup water, 1/2 cup vegetable oil, and 3 large eggs to the cake mix. Beat with an electric mixer for 2-3 minutes until the batter is well-combined and slightly fluffy.
- Carefully pour the red velvet cake batter over the brownie layer, using a spatula to spread it gently and evenly. Ensure the brownie layer is completely covered without disturbing its base.
- Place the pan in the preheated oven and bake for 40-45 minutes. To test doneness, insert a toothpick into the center of the cake - it should come out with a few moist crumbs but not wet batter.
- Remove from oven and let the cake cool completely in the pan for about 1 hour. This allows the layers to set and makes cutting easier.
- Optional: Once cooled, frost with cream cheese frosting or dust with powdered sugar before cutting into squares.
- Cut into 12 equal servings and serve. Store any leftovers in an airtight container at room temperature for up to 3 days.
Tips
- Use room temperature ingredients to ensure smooth, even mixing and better cake texture.
- Don't overmix the batters - this can lead to a tough, dense cake.
- For clean, precise cuts, use a sharp knife and wipe it clean between slices.
- Check your cake's doneness early - ovens can vary, so start checking around 35 minutes.
- Let the cake cool completely before cutting to prevent crumbling.
- For an extra touch of elegance, consider adding a cream cheese frosting or chocolate drizzle.
- Line your pan with parchment paper for easy removal and clean-up.
- Store the cake in an airtight container to maintain moisture and freshness.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 55g
Protein: 5g
Fat: 22g
Saturated Fat: 5g
Cholesterol: 65mg
