If you’re looking for a dessert that captures the magic of the holiday season in every bite, this peppermint red velvet gooey butter cake is it. With its vibrant red base, creamy peppermint-infused topping, and festive candy cane crunch, it’s the kind of treat that draws people to the dessert table before dinner is even served. Best enjoyed slightly warm, it offers a luscious texture that’s rich, decadent, and irresistibly festive—perfect for Christmas gatherings or a winter celebration.
Ingredients for Peppermint Red Velvet Gooey Butter Cake
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1 box red velvet cake mix (15.25 oz / 432 g)
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1 cup (230 g) salted butter, divided
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3 large eggs, divided
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8 oz (225 g) cream cheese, softened
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1 tsp vanilla extract
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1/4 tsp peppermint extract
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1 lb (450 g) powdered sugar, divided
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1/3 cup (40 g) crushed peppermint candy canes, divided
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1 cup (240 ml) heavy whipping cream
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1/2 cup (90 g) semi-sweet chocolate chips
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1/2 tsp vegetable oil
How to Make Peppermint Red Velvet Gooey Butter Cake
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Preheat the oven to 350°F (175°C) and lightly grease a 9 x 13-inch (23 x 33 cm) baking pan.
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In a large mixing bowl, combine the cake mix with 1/2 cup (115 g) melted butter and 1 egg. Stir until fully blended.
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Press the mixture evenly into the bottom of the prepared baking pan.
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In a medium bowl, melt the remaining 1/2 cup (115 g) butter. Add cream cheese, the remaining eggs, vanilla extract, and peppermint extract. Set aside 2 tablespoons of the powdered sugar in a small bowl for later use. Gradually beat the remaining powdered sugar into the cream cheese mixture on low speed until smooth.
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Gently fold in 1/4 cup (30 g) of the crushed candy canes.
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Pour the cream cheese mixture evenly over the red velvet base.
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Bake for about 40 minutes, or until the top is set but the center remains slightly gooey.
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While the cake bakes, whip the cream on high speed until soft peaks form. Add the reserved 2 tablespoons (15 g) of powdered sugar and continue beating until stiff peaks form. Fold in the remaining crushed candy canes. Cover and chill until ready to serve.
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In a microwave-safe bowl, heat the chocolate chips and vegetable oil in 15-second intervals, stirring after each, until melted and smooth.
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Let the cake cool for at least 15 minutes before slicing into squares. Top each piece with a spoonful of whipped cream and a drizzle of melted chocolate.
A Sweet Finish to Any Holiday Meal
This peppermint red velvet gooey butter cake is a showstopper with its striking color, rich flavor, and festive topping. The combination of creamy peppermint filling, chewy red velvet base, and smooth chocolate drizzle makes every bite a celebration of holiday flavors. Serve it to guests and watch as the dessert table becomes the center of attention.
