Frosted Red Velvet Bars – Fudgy, Chewy & Cream Cheese Frosted

Too much mixing can add excess air and make the bars more cakey.

Do Not Overmix the Flour

Once the dry ingredients go in, mix just until combined.

Overworking the batter can make the bars tough.

Cool Completely Before Frosting

Warm bars will melt the cream cheese frosting.

Let them reach room temperature before frosting.

How to Make Frosted Red Velvet Bars
Step 1 – Prepare the Pan

Preheat the oven to 350°F (175°C).

Grease and line a 9 x 9-inch baking pan with parchment paper, leaving overhang on two sides.

Step 2 – Melt the Butter

Place the butter in a medium saucepan.

Melt over medium heat until fully liquid and just beginning to sizzle.

Remove from the heat immediately.

Step 3 – Add the Sugars

Add the granulated sugar and brown sugar directly to the hot butter.

Whisk until the mixture becomes thick, glossy, and the butter no longer looks separated.

Step 4 – Cool Slightly

Transfer the mixture to a large bowl.

It can be warm, but it should not be piping hot before adding the eggs.

If needed, let it sit for 5–10 minutes.

Step 5 – Add the Eggs

Whisk in the eggs one at a time.

Mix only until each egg is incorporated.

Step 6 – Add Vanilla, Coloring, and Vinegar

Add the vanilla extract, red gel food coloring, and white vinegar.

Whisk until evenly combined.

The batter should now look glossy and deep red.

Step 7 – Add the Dry Ingredients

Add the flour, cocoa powder, and salt.

Fold gently with a spatula until no dry streaks remain.

Do not overmix.

Step 8 – Bake

Spread the batter evenly into the prepared pan.

Bake for 25–30 minutes.

The edges should look set, and the center should be soft but not raw.

Step 9 – Cool

Cool the bars completely in the pan.

Do not remove them while warm because they are more fragile before setting.

How to Make Cream Cheese Frosting
Step 10 – Beat the Butter and Cream Cheese

Add the softened butter and cream cheese to a large bowl.

Beat until completely smooth.

Step 11 – Add Powdered Sugar

Add the sifted powdered sugar.

Mix on low speed until incorporated.

Step 12 – Add Vanilla

Scrape down the bowl.

Add the vanilla and beat briefly until smooth.

Do not overbeat, especially once the cream cheese is fully incorporated, because the frosting can become too soft.

If needed, refrigerate for 20–30 minutes before frosting.

Frost and Finish

Lift the cooled red velvet slab from the pan using the parchment paper.

Place on a cutting board or serving platter.

Spread the cream cheese frosting evenly over the surface.