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–+ servings
rich fudgy red velvet

Moist Brownie Bottom Red Velvet Cake

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Prep Time 25 minutes
Cook Time 55 minutes
Resting Time 2 hours
Total Time 3 hours 20 minutes
Course Dessert
Cuisine American
Servings 12 slices

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

Use gel coloring for a vibrant red without thinning the batter, and avoid overmixing both layers to keep the brownie fudgy and the red velvet tender. If your oven runs hot, tent loosely with foil at the 35-minute mark to prevent excessive browning while the center finishes baking. Room-temperature eggs and dairy help the batters emulsify for an even crumb, and weighing ingredients improves consistency. For clean slices, warm a knife under hot water, wipe dry between cuts, and slice while the cake is slightly chilled. The cake keeps well covered in the fridge for up to 4 days; bring to room temperature for best texture before serving.
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