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Red Velvet Cream Cheese Squares


6 hours
Skill Level
24 bars

Each of these Red Velvet Cream Cheese Squares has an elegant design that will bring beauty and bright color to any table. With decadent chocolate notes from genuine HERSHEY'S Cocoa and HERSHEY'S SPECIAL DARK Chocolate Chips, your guests will be so impressed by the flavor and presentation of this truly terrific dessert.  Are you curious about the origins of red velvet cake? When you're done enjoying this Red Velvet Cream Cheese Squares recipe, hop over to our blog to read about how red velvet made its way into our kitchens (and our hearts).

Ingredients & Directions

Prep Time
25 minutes
Bake Time
32 minutes
Cool Time
1 hour
Chill Time
4 hours


  • 1 package
    white cake mix (16.25 oz)
  • 1/3 cup
  • 3/4 cup
    sugar, divided
  • 1/2 cup
    butter or margarine (1 stick), melted
  • 2 Tbsps
    red food coloring (1 oz bottle), divided
  • 1 Tbsps
  • 3
  • 1 cup
    HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
  • 1 package
    cream cheese (8 oz), softened
  • 1 tsp
    vanilla extract
  • 1 container
    dairy sour cream (8 oz)
  • 1 Tbsp


Equipment Needed 
Oven Oven
Baking Pan 13x9x2-Inch Baking Pan
Foil Foil
Mixing Bowl Mixing Bowl
Bowl Bowl
Measuring Cups Measuring Cups
Knife Knife
Wire Rack Wire Rack

Heat oven to 350°F. Line 13x9x2-inch baking pan with foil, extending foil beyond pan sides. Lightly grease foil.


Stir together cake mix, cocoa and 1/4 cup sugar; set aside 1/2 cup cake mixture. Mix remaining cake mixture with melted butter, 1 tablespoon red food color, water and 1 egg until dough forms. Stir in chocolate chips. Press dough evenly on bottom of prepared pan.


Beat together cream cheese, remaining 1/2 cup sugar and vanilla until well blended. Beat in sour cream and remaining 2 eggs. Set aside 1/2 cup cream cheese mixture; pour remaining mixture in crust, spreading evenly.


Beat reserved cake mixture, reserved cream cheese mixture, remaining 1 tablespoon red food color and milk until well blended. Drop by tablespoons onto vanilla batter in pan. Swirl with knife for marbled effect.


Bake 30 to 35 minutes or until center is set. Cool completely in pan on wire rack. Cover; refrigerate until chilled. Cut into squares. Refrigerate leftovers.

Additional questions?