Ingredients
Scale
- 1 box (15.25 oz) Red Velvet Cake Mix
- 1 package (8 oz) Cream Cheese, softened to room temperature
- 1 container (8 oz) Whipped Topping (like Cool Whip), thawed
- Optional: Semi-sweet chocolate chips or white chocolate shavings for garnish
Instructions
- Step 1: Heat Treat the Cake Mix Since this is a no-bake recipe, you must safely prepare the dry cake mix. Pour the red velvet cake mix into a microwave-safe bowl. Heat it on high in 30-second intervals, stirring in between, until the powder reaches a temperature of 160°F (71°C). This process kills any bacteria in the raw flour, making it perfectly safe to eat without baking. Let the mixture cool completely before moving to the next step.
- Step 2: Mix the Base In a large mixing bowl, beat the softened cream cheese until it is smooth and creamy. Gradually add the heat-treated red velvet cake mix into the cream cheese. Use a hand mixer on low speed or a sturdy spatula to combine them until a thick, fudge-like dough forms. Once combined, gently fold in the whipped topping until the color is uniform and the texture is light yet stable.
- Step 3: Assemble and Chill Prepare a 9×9 inch square pan or a springform pan by lining it with parchment paper. Transfer the red velvet mixture into the pan and spread it evenly with an offset spatula. If you want a “dump cake” style look, you can leave the top rustic and swirl in some extra whipped topping or chocolate chips. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the cake to set firmly. Slice into squares and serve chilled.
- Cook Time: 4 hours 15 minutes