Picture a deep-crimson cake crowned with plush cream cheese frosting, slicing to reveal a glossy, fudgy brownie base that smells like warm cocoa and vanilla.
Imagine the first bite: tender red velvet giving way to a chewy, chocolatey foundation, the tang of cream cheese melting into rich cocoa—comfort layered on comfort.
This cake matters to me because it bridges two cravings in one: the nostalgia of red velvet birthdays and the weeknight brownie I grew up baking with my dad.
It’s a showstopper that doesn’t ask for fancy techniques, just simple steps and a little patience—perfect for busy weeknights when you need a make-ahead dessert, Sunday suppers where everyone lingers, or celebrations that call for a striking centerpiece without hours of fuss.
When my sister’s graduation ran long, this cake—baked the night before—saved dessert and spirits with effortless slices.
Ready? Let’s cook!
Why You’ll Love It
- Delivers two decadent textures: fudgy brownie and tender red velvet
- Stays moist for days; slices cleanly when slightly chilled
- Uses simple ingredients with vibrant bakery-style presentation
- Crowd-pleasing flavor contrast with tangy cream cheese frosting
- Easy, single-pan bake with step-by-step reliability
Ingredients
- 6 tbsp unsalted butter, melted and cooled — brownie layer; use good-quality butter
- 100 g granulated sugar — brownie layer; superfine dissolves easily
- 50 g light brown sugar, packed — brownie layer; adds moisture
- 1 large egg, room temperature — brownie layer; guarantees proper emulsion
- 1 tsp vanilla extract — brownie layer; pure extract preferred
- 65 g all-purpose flour — brownie layer; weigh for accuracy
- 25 g unsweetened cocoa powder, natural, sifted — brownie layer; no lumps
- 1/4 tsp fine sea salt — brownie layer; balances sweetness
- 60 g semi-sweet chocolate chips or chopped — brownie layer; quality chocolate matters
- 180 g all-purpose flour — red velvet layer; weigh for consistent crumb
- 1 tbsp unsweetened cocoa powder, natural, sifted — red velvet layer; classic flavor
- 1/2 tsp baking soda — red velvet layer; fresh for proper lift
- 1/2 tsp fine sea salt — red velvet layer; enhances flavor
- 120 ml buttermilk, room temperature — red velvet layer; tangy and tenderizing
- 1 tsp white vinegar — red velvet layer; activates soda
- 2 tsp vanilla extract — red velvet layer; pure extract preferred
- 2 large eggs, room temperature — red velvet layer; better incorporation
- 150 g granulated sugar — red velvet layer; sweetness and structure
- 100 g light brown sugar, packed — red velvet layer; adds moisture and depth
- 120 ml vegetable oil, neutral — red velvet layer; keeps cake moist
- 1 tbsp red gel food coloring — red velvet layer; vibrant without thinning
- 225 g cream cheese, softened — frosting; full-fat for best texture
- 60 g unsalted butter, softened — frosting; room temp blends smoothly
- 240 g powdered sugar, sifted — frosting; lump-free finish
- 1 tsp vanilla extract — frosting; rounds out flavor
- 1 pinch fine sea salt — frosting; balances sweetness
Step-by-Step Method
Line the Pan & Preheat
Preheat oven to 350°F/175°C. Line a 9-inch springform or round pan with parchment and lightly grease the sides. Make sure the rack is centered for even baking. Gather all equipment and ingredients.
Weigh dry ingredients for accuracy. Set eggs, buttermilk, and cream cheese out to reach room temperature for better emulsification and a tender crumb.
Mix the Brownie Sugars & Butter
Whisk melted, cooled butter with granulated and light brown sugars until glossy and cohesive. Aim for a smooth, slightly thick mixture. This dissolves sugar crystals and builds fudginess.
Scrape down the bowl with a spatula. Avoid incorporating too much air; you want dense, moist brownies beneath the cake.
Add Egg & Vanilla to Brownie Base
Whisk in the egg and vanilla until the mixture turns thicker, shiny, and homogenous. Mix just until fully combined without streaks. Overmixing can create cakey brownies. The batter should ribbon off the whisk. Scrape the bowl to ensure no pockets of unmixed sugar remain at the edges or bottom.
Fold Dry Brownie Ingredients
Sift or whisk flour, cocoa, and salt, then fold into the wet brownie base just until no dry streaks remain. Use a spatula and gentle motions to preserve fudginess. Fold in semi-sweet chocolate chips. Don’t overwork the batter.
Spread evenly into the prepared pan, smoothing the surface from edge to edge.
Combine Red Velvet Dry Ingredients
In a medium bowl, whisk flour, cocoa powder, baking soda, and salt until evenly distributed. Break up any cocoa lumps. Properly dispersing leavening ensures an even lift. Set aside within reach.
Keeping the dry mix separate prevents premature activation of baking soda before it meets the acids.
Whisk Red Velvet Wet Ingredients
In a large bowl, whisk buttermilk, vinegar, vanilla, eggs, granulated sugar, brown sugar, oil, and red gel coloring until smooth. Aim for a uniform, vividly colored mixture.
Room-temperature ingredients blend better. Adjust gel coloring to desired shade. Avoid over-whisking to minimize excess air which can tunnel the crumb.
Combine Red Velvet Batter
Add the dry mixture to the wet and whisk just until smooth and combined. Stop as soon as the flour disappears to avoid toughness. The batter should be pourable but not thin.
Tap the bowl gently to release air bubbles. Immediately proceed to assemble so leavening reacts in the oven, not the bowl.
Layer & Smooth the Batters
Gently pour the red velvet batter over the brownie layer. Use a spatula to smooth the top without disturbing the brownie beneath. Work from the center outward for even coverage.
Avoid swirling; you want distinct layers. Tap the pan lightly on the counter to settle and release trapped air.
Bake Until Just Set
Bake 45–55 minutes, checking at 45. A toothpick inserted into the red velvet layer should emerge with a few moist crumbs, not wet batter. If browning too quickly, tent loosely with foil around 35 minutes. Rotate the pan once for even baking if your oven has hot spots. Don’t overbake.
Cool & Release the Cake
Cool the cake on a wire rack in the pan for 20 minutes to set the structure. Run a thin knife around the edge, then release from the springform or turn out if using a round pan. Peel parchment and cool completely for at least 1 hour. Slight chilling helps cleaner frosting and slicing later.
Beat the Cream Cheese Frosting
Beat softened cream cheese and butter with a mixer until smooth and creamy. Add sifted powdered sugar, vanilla, and a pinch of salt. Beat until fluffy and light. Scrape the bowl to ensure no lumps.
Adjust consistency by adding a spoon of powdered sugar to thicken or a splash of vanilla to loosen.
Frost, Chill, and Slice Cleanly
Spread frosting evenly over the cooled cake, pushing gently to the edges. Create swoops if desired. Chill for 30 minutes to set the frosting. For clean slices, warm a sharp knife under hot water, wipe dry between cuts, and slice while slightly chilled. Serve at room temperature for best texture.
Ingredient Swaps
- No buttermilk: mix 120 ml milk with 1 tbsp lemon juice or vinegar; rest 5–10 minutes.
- Egg-free: replace each egg with 60 g unsweetened applesauce or 60 g plain yogurt (slightly denser crumb).
- Gluten-free: use a 1:1 gluten-free all-purpose blend; add 1/4 tsp xanthan gum if your blend lacks it.
- Dairy-free: swap butter with equal parts dairy-free butter or neutral oil; use vegan cream cheese and dairy-free butter for frosting; use plant “buttermilk” (120 ml almond/soy milk + 1 tbsp vinegar).
- Cocoa: Dutch-process works in brownie layer; for red velvet keep natural cocoa for better color and acidity.
- Food coloring: use beet powder (1–2 tsp) or liquid beet juice concentrate; color will be more muted.
- Sugar budget swap: replace light brown sugar with granulated plus 1 tsp molasses per 100 g.
- Oil: any neutral oil (canola, sunflower) works; for richer flavor, use light olive oil.
- Chocolate: any 50–70% chopped bar in place of chips; omit for nut-free schools or swap in toasted pecans.
You Must Know
– Doneness • If the brownie layer seems underdone while the red velvet tests done, tent the cake and extend time 5–10 minutes; aim for a toothpick from 1/2 inch above the brownie to show sticky, fudgy crumbs (not wet batter).
Why: The dense base lags; the tent prevents top over-browning.
– Troubleshoot • When the red velvet domes or cracks, lightly press the crown down with a clean towel 5 minutes after removal and cool fully 60+ minutes.
Why: Gentle compression while warm evens layers; visual cue is a soft spring back without sticking.
– Avoid • To prevent color fading or a dull brownish hue, use 1 tablespoon gel color and keep cocoa at 1 tablespoon; skip natural cacao boosts.
Why: Extra cocoa mutes red; the anchor is a vibrant brick-red batter before baking.
– Scale • For a 9×13-inch pan (about 1.5× volume), multiply both batters and frosting by 1.5; bake 40–50 minutes, checking at 38 minutes.
Why: Surface area increases; doneness cue is set edges with a slight jiggle in the center and moist crumbs on a toothpick.
– Flavor Boost • For tang and contrast, fold 1 teaspoon finely grated lemon zest into the frosting and add a 1/4 teaspoon almond extract to the red velvet wet mix.
Why: Brightness lifts richness; taste for a subtle citrus note and a nutty aroma before spreading.
Serving Tips
- Slice chilled; warm knife for clean cuts, wipe between slices.
- Top each slice with fresh raspberries and a drizzle of warm chocolate sauce.
- Serve with a scoop of vanilla bean ice cream or lightly sweetened whipped cream.
- Add crunch: sprinkle toasted pecans or cocoa nibs over the frosting before slicing.
- Plate with a swipe of raspberry coulis and a dusting of cocoa.
Storage & Make-Ahead
Refrigerate covered for up to 4 days.
Bring slices to room temperature for best texture.
Make the cake a day ahead—chill, then frost before serving, or frost and chill to set.
Freezes well (unfrosted or frosted) tightly wrapped up to 2 months.
Thaw overnight in the fridge, then soften before slicing.
Reheating
Reheat slices gently: microwave 10–15 seconds at 50% power.
Oven: 300°F, covered, 8–10 minutes.
Stovetop: covered skillet on lowest heat 3–5 minutes.
Add foil or lid to retain moisture.
Juneteenth Bake-Sale Favorite
Sometimes the best way to honor Juneteenth is with a dessert that tells a story—this brownie-bottom red velvet cake layers rich, bittersweet cocoa over bold, celebratory red, then finishes with a cool cloud of cream cheese frosting.
I bring it to the bake sale when I want a showstopper that sells out fast and sparks conversation.
I cut tidy squares or slim wedges, wrap each in parchment, and label flavors and allergens clearly. The fudgy brownie anchors every bite, so pieces travel well and don’t crumble on the table.
I top with a swoop of frosting and a sprinkle of crushed chocolate or festive red sprinkles. Price per piece generously but fairly—this cake’s premium ingredients and striking look invite support while sharing sweetness and heritage.
Final Thoughts
Give this Moist Brownie Bottom Red Velvet Cake a try and let those fudgy-meets-fluffy layers win you over.
Feel free to tweak the sweetness, add mix-ins like chocolate chunks or a swirl of jam, and make it your own!
Frequently Asked Questions
Can I Make It Gluten-Free Without Compromising Texture?
Yes—you can. I swap in a quality 1:1 gluten-free flour with xanthan gum, weigh ingredients, and add 1 tablespoon cornstarch to each layer. Don’t overmix, rest batter 10 minutes, then bake; the crumb stays tender and fudgy.
How Do Altitude Adjustments Affect Baking Time and Rise?
At high altitude, batters rise faster and dry sooner; I extend bake time slightly, reduce leaveners, add a splash more liquid, and lower sugar. I watch for set edges, gentle spring, and moist-crumb toothpick.
What Pan Size Conversions Work for Double Batches?
Use a 9×13-inch pan or two 9-inch rounds for a double batch. I’d keep depth similar; bake longer, not hotter. If scaling to a sheet pan, aim half-sheet. Trust your batter’s gentle dome.
Can I Freeze the Cake Unfrosted and Frost Later?
Yes—you can. I cool completely, double-wrap in plastic, then foil, and freeze up to 2 months. Thaw overnight, uncovered to prevent condensation, then frost. It slices like velvet and smells like a warm bakery hug.
How Do I Prevent Red Color From Staining Utensils?
I prevent stains by using stainless steel or glass, coating bowls and spatulas lightly with oil, and washing immediately. I wear gloves, avoid porous wood and silicone, and treat splashes with baking soda paste or diluted bleach.
Moist Brownie Bottom Red Velvet Cake
Equipment
- 1 9-inch springform pan or 9-inch round cake pan
- 2 Mixing bowl large
- 1 Mixing bowl medium
- 1 Mixing bowl small
- 1 hand mixer or stand mixer
- 1 Whisk
- 1 Rubber spatula
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 parchment paper sheet
- 1 Wire rack
- 1 toothpick
Ingredients
- 6 tablespoon unsalted butter melted, cooled (brownie layer)
- 100 gram granulated sugar (brownie layer)
- 50 gram light brown sugar packed (brownie layer)
- 1 large egg room temperature (brownie layer)
- 1 teaspoon vanilla extract (brownie layer)
- 65 gram all-purpose flour (brownie layer)
- 25 gram unsweetened cocoa powder natural, sifted (brownie layer)
- 1/4 teaspoon fine sea salt (brownie layer)
- 60 gram semi-sweet chocolate chips or chopped (brownie layer)
- 180 gram all-purpose flour (red velvet layer)
- 1 tablespoon unsweetened cocoa powder natural, sifted (red velvet layer)
- 1/2 teaspoon baking soda (red velvet layer)
- 1/2 teaspoon fine sea salt (red velvet layer)
- 120 milliliter buttermilk room temperature (red velvet layer)
- 1 teaspoon white vinegar (red velvet layer)
- 2 teaspoon vanilla extract (red velvet layer)
- 2 large eggs room temperature (red velvet layer)
- 150 gram granulated sugar (red velvet layer)
- 100 gram light brown sugar packed (red velvet layer)
- 120 milliliter vegetable oil neutral (red velvet layer)
- 1 tablespoon red gel food coloring or to desired shade (red velvet layer)
- 225 gram cream cheese softened (cream cheese frosting)
- 60 gram unsalted butter softened (cream cheese frosting)
- 240 gram powdered sugar sifted (cream cheese frosting)
- 1 teaspoon vanilla extract (cream cheese frosting)
- 1 pinch fine sea salt (cream cheese frosting)
Instructions
- Preheat oven to 350°F/175°C, line a 9-inch pan with parchment and lightly grease the sides.
- For the brownie, whisk melted butter, granulated sugar, and brown sugar until glossy.
- Add egg and vanilla to the brownie mixture and whisk until thick and well combined.
- Fold in flour, cocoa powder, and salt just until no dry streaks remain, then fold in chocolate chips.
- Spread brownie batter evenly into the prepared pan and set aside.
- For the red velvet, whisk flour, cocoa, baking soda, and salt in a bowl.
- In a separate bowl, whisk buttermilk, vinegar, vanilla, eggs, granulated sugar, brown sugar, oil, and food coloring until smooth.
- Add dry ingredients to wet and whisk just until combined and smooth without overmixing.
- Gently pour red velvet batter over the brownie layer, smoothing the top.
- Bake for 45–55 minutes until a toothpick inserted in the red velvet layer comes out with a few moist crumbs.
- Cool in the pan on a wire rack for 20 minutes, then release and cool completely for at least 1 hour.
- For frosting, beat cream cheese and butter until creamy, add powdered sugar, vanilla, and salt, and beat until fluffy.
- Spread frosting over the cooled cake and chill 30 minutes to set before slicing.
Notes
