peppermint velvet gooey butter cake

★★★★★ 2
crystalschlu avatar
By Crystal Schlueter
from 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 butter gooey 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 canes and blends so good with the bottom layer. Best served slightly warm, this is a wonderful holiday dessert.

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 16
prep time 15 Min
cook time 40 Min
method Bake

Ingredients For peppermint velvet gooey butter cake

  • 1 box
    red velvet cake mix; 15.25 oz.
  • 2 stick
    salted butter, divided
  • 3 lg
    eggs, divided
  • 8 oz
    cream cheese, softened
  • 1 tsp
    vanilla extract
  • 1/4 tsp
    peppermint extract
  • 16 oz
    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 9 by 13 inch baking pan.
  • 2
    Add the cake mix to a large bowl. In a small microwave-safe bowl, heat 1 stick of butter on high until melted. Add butter to cake mix. Add 1 egg & stir until combined.
  • 3
    Pat batter into the prepared pan.
  • 4
    Melt remaining butter in the same manner & pour into a medium bowl. Add the cream cheese, remaining eggs, vanilla & peppermint extracts. Set aside. Measure out 2 tablespoons of the powdered sugar & set aside. Beat the cream cheese mixture on low, gradually adding the remaining powdered sugar until combined.
  • 5
    Gently stir 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 cream on high until soft peaks form. Add 2 tablespoons of powdered sugar & continue to beat until stiff peaks form. Gently stir in remaining crushed candy canes. Cover with plastic wrap & chill until serving.
  • 9
    In a microwave safe bowl, heat chocolate chips & vegetable oil on high for 15 seconds. Stir. Repeat 1-2 more times, or until chips are melted.
  • 10
    Allow cake to cool for at least 15 minutes. Cut into squares. Serve each piece with a dollop of whipped cream & a drizzle of melted chocolate.
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