Two of my coworkers had birthdays this week. Knowing that we have a food blog, one asked me to make gooey butter cake to celebrate. The other argued we make red velvet cake. I told them I’d pick one of the recipes and bring it to work on Monday. And then… it happened. I was driving home from work and like a heaven-sent bolt of lighting, the idea to combine the recipes struck me.


The only other place I’ve heard of red velvet gooey butter cake is at Park Avenue Coffee, the king of all gooey butter bakeries in St. Louis. As discussed in the original recipe, this sweet treat is perfect anytime of day, but is enjoyed for breakfast in the great city of St. Louis. Although this version is similar to a traditional gooey butter cake, it has one…shall we call it…”special” ingredient?

Indulgence, indeed. Here is a coupon for this ingredient! Enjoy, my dear friends!



1 package red velvet cake mix
1 stick unsalted butter, melted
1 egg


8 oz. dark chocolate cream cheese
2 eggs
1 stick unsalted butter, melted
3 cups confectioners sugar


Preheat oven to 350°. Prepare crust first. In a large mixing bowl, combine cake mix, egg, and melted butter until well mixed. Transfer to a 13″x9″ ungreased baking pan, and spread evenly over the bottom of the pan. Set aside.

Next, prepare the filling. In a large mixing bowl, beat cream cheese with an electric mixer until fluffy. Add the eggs and melted butter and continue to mix. Add the confectioners sugar one cup at a time until all sugar is mixed in. Pour filling over the crust, and spread evenly with a spatula.

Bake gooey butter cake for 30-35 minutes until the edges are firm but the center still jiggles when you shake the pan. Cool for 30 minutes. Sprinkle with additional confectioners sugar and serve.

It’s hard to eat just one piece…