Time: 5 hours 30 minutes
Complexity: easily
Quantity: 24 bars

The classic red velvet cake with cream cheese filling has been transformed into more convenient bars, making it a perfect treat for the winter holidays. They delight not only with their delicious taste and texture, but also with their vibrant appearance in Christmas colors. The crimson cake layer is topped with a delicate baked cream cheese filling, all covered with a thick layer of royal icing and sprinkled with colorful sprinkles, which look especially stunning against the crisp white background. To serve, cut the dessert into bite-sized bars.

Ingredients:

Cake

• 1 box (430 g) of dry mix "Red Velvet"
• 4 large eggs, room temperature
• 2 tsp vanilla extract
• 165g unsalted butter, melted and cooled
• 220 g of cream cheese, room temperature
• 3 cups powdered sugar

Royal icing

• 4 cups powdered sugar
• 3 tbsp. dry egg white
• Multicolored sprinkles (optional)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

cake mix, egg powder, powdered sugar, eggs, curd cheese

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Preparation:

Step 1
• Preheat oven to 350°F (175°C). Line a 9 x 13-inch baking sheet with foil and spray with cooking spray.
Step 2

• Red Velvet Cake

  
  In the bowl of a stand mixer fitted with the paddle attachment, combine the sponge mixture, 1 teaspoon vanilla extract, and 2 eggs. Beat on medium speed until the mixture is smooth, about 1 minute. Add 110 g of butter and mix well. Spread the mixture evenly in the prepared pan, using an offset spatula.
Step 3
• In another bowl (or wash the first one), beat the cream cheese with a mixer fitted with the paddle attachment on medium speed, scraping down the sides occasionally, until smooth, about 2 minutes. Reduce the mixer speed to medium-low and add the remaining 2 eggs and 1 teaspoon vanilla extract.
Step 4
• Once incorporated, add the remaining 55g of butter and beat until smooth. With the mixer on low speed, add the powdered sugar, one spoon at a time, scraping down the sides of the bowl occasionally, until all the sugar is incorporated.
Step 5
• Spread the mixture evenly over the pastry layer and smooth the top with an offset spatula.
  
  

  Note

  
  
  It is important that all ingredients are at room temperature, otherwise the dough will be difficult to pour into the pan..
Step 6
• Bake until the edges are puffed and golden brown and the center is just set, 30-35 minutes. Cool on a wire rack for 30 minutes, then refrigerate for at least 4 hours.
Step 7

• Royal icing

  
  In the bowl of a stand mixer fitted with a whisk attachment, combine the powdered sugar, dry egg white, and 6 tablespoons of water. Beat until stiff peaks form.
Step 8
• Transfer the cooled cake to a baking sheet and remove the foil. Spread an even layer of royal icing over the cake and decorate with colorful sprinkles, if desired. Cut into 24 bars (4 strips lengthwise and 6 strips crosswise).

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