For a decorative finish, trim a small strip from one edge before frosting, crumble it finely, and sprinkle the red velvet crumbs over the top.
Slice into 9 large or 16 smaller bars.
The Secret to Fudgy Red Velvet Bars
The biggest factor is how the butter and sugars are handled.
Adding the sugars directly to very hot melted butter partially dissolves them and creates a thick, glossy base.
That leads to a denser, more brownie-like texture.
The second factor is mixing.
Too much air from the eggs or too much gluten development from the flour can push the texture toward cakey instead of fudgy.
The final factor is baking time.
These bars should come out when the center is just set and still moist.
How to Know When the Bars Are Done
Test them like brownies, not cake.
Insert a skewer into the center.
You want to see:
- moist, fudgy crumbs,
- no liquid batter,
- and definitely not a completely clean skewer.
If the skewer comes out totally clean, the bars are likely overbaked.
Frequently Asked Questions
Can I Use Dutch-Processed Cocoa?
You can, but natural unsweetened cocoa is better for maintaining the classic brighter red velvet color.
Can I Use Liquid Food Coloring?
Gel food coloring is strongly preferred.
Liquid food coloring is less concentrated and can thin the batter.
Why Did My Bars Turn Brownish?
Possible causes include dark cocoa, too little food coloring, or using a lower-quality liquid coloring.
Why Are My Bars Cakey?
The batter may have been overmixed, especially after adding the eggs.
Too much flour can also make the texture less fudgy.
Why Is My Frosting Too Soft?
The butter or cream cheese may be too warm, or the frosting may have been overbeaten.
Chill it for 20–30 minutes before spreading.
Storage
Because of the cream cheese frosting, store the bars in the refrigerator.
Keep covered and refrigerate for up to 4–5 days.
For the best texture, let them sit at room temperature for about 15–20 minutes before serving.
You can also freeze unfrosted bars for up to 2 months.
Frosted Red Velvet Bars Recipe Card
Prep Time: 20 minutes
Bake Time: 25–30 minutes
Cooling Time: About 1 hour
Yield: 9–16 bars
Pan: 9 x 9-inch baking pan
Oven: 350°F (175°C)
Red Velvet Bars
- 12 tablespoons (172g) unsalted butter
- ¾ cup (150g) granulated sugar
- ¾ cup (150g) dark brown sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1½ teaspoons red gel food coloring
- 1½ teaspoons white vinegar
- 1¼ cups (163g) all-purpose flour
- ¼ cup (25g) unsweetened cocoa powder
- ½ teaspoon salt
Cream Cheese Frosting
- 4 ounces (113g) full-fat block cream cheese
- ¼ cup (60g) unsalted butter
- 1½ cups (165g) powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a 9 x 9-inch pan with parchment.
- Melt the butter until liquid and just sizzling.
- Remove from heat and immediately whisk in both sugars.
- Transfer to a bowl and cool slightly if needed.
- Add the eggs one at a time.
- Mix in vanilla, red gel food coloring, and vinegar.
- Fold in flour, cocoa powder, and salt until just combined.
- Spread into the prepared pan.
- Bake for 25–30 minutes, until a skewer comes out with moist fudgy crumbs.
- Cool completely.
- Beat butter and cream cheese until smooth.
- Add powdered sugar and mix on low.
- Add vanilla and beat briefly until smooth.
- Spread frosting over the cooled bars.
- Garnish with red velvet crumbs if desired.
- Slice and serve.
Notes
- Use natural unsweetened cocoa for the brightest red color.
- Use red gel food coloring rather than liquid.
- The butter should be hot when mixed with the sugars.
- Use room-temperature eggs.
- Do not overmix after adding the eggs or flour.
- Bake until a skewer has moist fudgy crumbs, not until completely clean.
- Cool completely before frosting.
- Use full-fat block cream cheese for the most stable frosting.
- If the frosting is too soft, chill it before spreading.