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soft chewy red velvet

Soft Chewy Red Velvet Cake Bars

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Prep Time 15 minutes
Cook Time 22 minutes
Resting Time 30 minutes
Total Time 1 hour 7 minutes
Course Dessert
Cuisine American
Servings 16 bars

Equipment

  • 1 9x9 inch baking pan
  • 2 Mixing bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Electric mixer optional
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 parchment paper sheet
  • 1 Wire rack
  • 1 Knife

Ingredients
  

  • 1 1/4 cup all-purpose flour
  • 1/4 cup unsweetened natural cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 cup unsalted butter melted and slightly cooled
  • 1 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 2 large eggs room temperature
  • 2 teaspoon pure vanilla extract
  • 1 tablespoon red liquid food coloring
  • 1/3 cup buttermilk room temperature
  • 1 teaspoon white vinegar
  • 1/2 cup white chocolate chips optional
  • 4 ounce cream cheese softened (for swirl, optional)
  • 2 tablespoon granulated sugar for swirl, optional
  • 1 large egg yolk for swirl, optional
  • 1/2 teaspoon vanilla extract for swirl, optional

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a 9x9-inch pan with parchment, leaving overhang for easy lifting.
  • In a bowl whisk flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
  • In a separate bowl whisk melted butter, granulated sugar, and brown sugar until glossy and thick.
  • Whisk in eggs and vanilla until smooth and slightly lightened.
  • Stir in red food coloring until the mixture is evenly tinted.
  • Whisk in buttermilk and vinegar until combined.
  • Fold dry ingredients into wet with a spatula just until no dry streaks remain, then fold in white chocolate chips if using.
  • For the optional cream cheese swirl beat cream cheese, sugar, egg yolk, and vanilla until smooth.
  • Spread the red velvet batter evenly in the pan and dollop spoonfuls of cream cheese mixture on top if using.
  • Swirl the dollops gently with a knife or skewer, avoiding overmixing.
  • Bake for 20 to 24 minutes until the edges are set and a toothpick comes out with a few moist crumbs.
  • Cool the pan on a wire rack for 30 minutes, then lift out and cut into 16 bars.

Notes

For the chewiest texture, avoid overbaking—pull the bars when the center still looks slightly soft and the tester has moist crumbs, not dry. Room-temperature eggs and buttermilk help the batter emulsify and stay tender, while vinegar boosts the red hue and reacts with cocoa for subtle tang. Natural cocoa keeps the color vibrant, but you can use Dutch-process for a deeper chocolate flavor (reduce vinegar to 1/2 teaspoon). If skipping the cream cheese swirl, sprinkle flaky salt or extra chips on top before baking for contrast. Bars store airtight at room temperature for 2 days or refrigerated up to 5 days, and they freeze well for 2 months; thaw wrapped at room temperature.
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