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peppermint velvet gooey butter cake

(3 ratings)
crystalschlu avatar
Blue Ribbon Recipe by
Crystal Schlueter
@crystalschlu
Babbitt, MN

Gooey butter cakes are very popular in my family. We often serve these during the summertime, as we normally make the traditional vanilla or strawberry. I wanted to make a gooey butter cake that is festive enough for the holidays. This one fits the bill!

Blue Ribbon Recipe

A wonderful holiday twist on a classic gooey butter cake. This cake is rich and decadent. But the chocolate drizzle and peppermint put it over the top. Red velvet cake is an awesome base for this cake. The cream cheese layer has a mint flavoring, chunks of candy cane, and blends so well with the bottom layer. Best served slightly warm, this is a wonderful holiday dessert.

— The Test Kitchen @kitchencrew
►
(3 ratings)
yield 16 serving(s)
prep time 30 Min
cook time 40 Min
method Bake

Ingredients For peppermint velvet gooey butter cake

  • 1 box
    red velvet cake mix (15.25 oz)
  • 1 c
    salted butter, divided
  • 3 lg
    eggs, divided
  • 8 oz
    cream cheese, softened
  • 1 tsp
    vanilla extract
  • 1/4 tsp
    peppermint extract
  • 1 lb
    powdered sugar, divided
  • 1/3 c
    crushed peppermint candy canes, divided
  • 1 c
    heavy whipping cream
  • 1/2 c
    semi-sweet chocolate chips
  • 1/2 tsp
    vegetable oil

How To Make peppermint velvet gooey butter cake

  • 1
    Preheat the oven to 350 degrees F. Grease a 9x13-inch baking pan.
  • 2
    Add the cake mix to a large bowl. Melt 1/2 cup butter and add it to the cake mix along with 1 egg. Stir until combined.
  • 3
    Pat the batter into the prepared pan.
  • 4
    Melt the remaining 1/2 cup butter and add it to a medium bowl. Add the cream cheese, remaining eggs, vanilla, and peppermint extract. Set aside. Measure out 2 tablespoons of the powdered sugar into a small bowl and set aside. Beat the cream cheese mixture on low, gradually adding the remaining powdered sugar until combined.
  • 5
    Gently fold in 1/4 cup of the crushed candy canes.
  • 6
    Pour over the red velvet batter.
  • 7
    Bake for 40 minutes, or until top is set, but center is still gooey.
  • 8
    Meanwhile, beat the cream on high until soft peaks form. Add the set aside 2 tablespoons of powdered sugar and continue to beat until stiff peaks form. Gently fold in the remaining crushed candy canes. Cover with plastic wrap and chill until ready to serve.
  • 9
    In a microwave safe bowl, heat the chocolate chips and vegetable oil on high for 15 seconds. Stir. Repeat 1-2 more times, or until chips are melted.
  • 10
    Allow the cake to cool for at least 15 minutes. Cut into squares. Serve each piece with a dollop of whipped cream and a drizzle of melted chocolate.
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