Red Velvet Gooey Butter Cake — 8 Comments

  1. I made this, this weekend and it IS delicious. My question is – how did you get yours out of the pan without them falling apart being so gooey. I did about 40 minutes, and the bottom did set, and while gooey – doesn’t look as gooey as yours does and I had a heck of a time getting it out of the pan in single cut pieces.

    • Hi Robin, I’m sorry you had a problem getting the Red Velvet Gooey Butter Cake out of the pan. It’s been a while since I made this recipe, I don’t recall having any issues with getting them out. My oven cooks hot so maybe your 40 minutes isn’t as done as my 40 minutes. All I can say is maybe next time bake them a little longer. 🙂

    • Thank you! My co-workers were very happy with the cake! I’ll be making it again, experimenting with it. I’m thinking I may put it in the fridge for 30 minutes after it cools to firm it up more for cutting. It’s a really good recipe!

    • Hi Courtney, The reason behind using confectioners’ sugar VS granulated sugar is that the confectioners’ sugar dissolves into your recipe unlike the granulated sugar which will leave a grainy texture.

  2. Since they have decreased the size of the cake mixes is that going to make a big difference for what do you need to do to alter the recipe

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