Red Velvet Fudge Bars

Try out my red velvet fudge bars which are a red velvet cake mix base recipe! Start with a cake mix and pair it with sweetened condensed milk, chocolate chips, butter, egg, and oil. That is all you need to make these layered red velvet bars with a fudge-like center.

Red Velvet Fudge Bars being held in a hand over a blue rimmed white plate

Perfect for Valentine’s Day or Christmas, date night at home, or just a treat to break up the week. I love a good cake mix dessert, and these fudge bars are one that we keep in constant rotation in our home.

Be sure to check out my red velvet cake mix cookie bars for another red velvet dessert idea. These cookie bars are another popular recipe on my site.

Ingredients Needed

Cake Mix – For the base you will reach for a box of red velvet cake mix. Any brand will work for this recipe.

Oil – Canola or vegetable oil are the best oils to use. These oils have minimal flavor and help to keep the bars nice and moist.

Eggs – Large eggs that are at room temperature are best. If your eggs are cold that is okay. I just find room-temperature eggs blend better with the ingredients in the recipe.

Sweetened Condensed Milk – The fudge-like texture comes from the condensed milk in this recipe. Ultra creamy, sweet, and the perfect ingredient to use for mixing up these bars.

Chocolate Chips – Make sure to reach for a heaping scoop of chocolate chips. You can use milk chocolate or semi-sweet chocolate.

Butter – Real unsalted butter is best. Since there is salt in the cake mix I find if you use salted butter it can make the bars a bit overly salty in flavor.

How to Make

Start by preheating your oven and then prepping your baking pan. I used a 9×13 size pan.

Mix up the cake mix and then spread half the cake mix in the bottom of the pan, and spread to an even layer.

In a saucepan, you will heat the condensed milk, chocolate chips, and butter. Melt and then cook on low heat for 2-4 minutes.

Pour the chocolate mixture over the cake mix. Then place the rest of the cake batter over the top. I made flattened balls and placed them on the top.

Bake as directed, then allow the bars to cool completely before slicing and serving.

red velvet fudge bar on a blue rimmed white plate on a white counter with a clear casserole dish behind it with the rest of the bars

Storing Bars

You can store the bars at room temperature in a sealed container on the counter for 4-5 days. Or you can refrigerate the bars for a firmer fudge filling of the red velvet bars. The fudge bars will get a bit dry as the days go on. So eat them within the first few days of being made.

Or you can extend the life of the bars by freezing them. Place in a freezer container or freezer bag. Freeze the bars for 2-3 months. Then eat straight from the freezer or allow them to thaw first.

Variations To Recipe

  • Cake Mix – You can use any flavor of cake mix you want. Strawberry, chocolate, lemon, carrot cake flavored, etc. Feel free to try out different flavors of cake mix to see what you prefer.
  • Chocolate Chips – White chocolate chips can even be used. Or if you want to add more flavor, try adding part milk chocolate and part semi-sweet, or play around with flavors.
  • Toppings- At the end of baking sprinkle on some more chocolate chips for added sweetness to the bars. Or you can add sprinkles, a drizzle of chocolate, etc.
  • Crushed Cookies Mix In – Take some Oreos crush up and mix with the cake mix. This will add more flavor and be like a cookie cake bar!

Tips For Making

  • Make sure to allow the mixture to cook low and slow on the stovetop. If you don’t stir often it will burn on the bottom.
  • Try to pour the chocolate mixture evenly over the cake mix in the pan. Then when you place the top cake mix on, flatten it so it bakes up smooth on top.
  • Do not overbake the bars as it can dry out the cake portion of the bars. The bars are done when you stick a toothpick in the cake portion and it comes out clean of wet cake batter.
  • Ensure you allow time for the bars to cool. Otherwise, they will not hold shape when you go to remove them from the pan.
red velvet fudge bar being held in a hand with a white plate with blue rim behind it


Is evaporated milk okay to use in replace of sweetened condensed milk?

These two ingredients are not interchangeable for this recipe. Condensed milk is very thick, sweet, and creamy. Evaporated milk is literally like milk and you will not get the fudge layer in these bars if you try to use it. The recipe will get ruined.

Can I make these red velvet fudge cake mix bars a day in advance?

Yes, go right ahead and make these the day before you plan to serve them up. Just whip them up, let the bars cool, and then cover and store in the fridge or on the counter. Then slice and serve when you are ready to serve them up.

Red Velvet Fudge Bars


  • 1 box red velvet cake mix
  • 1/3 cup vegetable oil
  • 14 oz can of sweetened condensed milk
  • 1 heaping cup semi sweet or milk chocolate chips
  • 1/4 cup butter


  • Preheat your oven to 350 degrees.
  • Combine the cake mix with the vegetable oil and eggs. Spray a 9×13 baking dish with non stick cooking spray. Spread HALF of the cake mix mixture evenly into baking dish. I find that using a silicone spatula sprayed with nonstick cooking spray really helps with this.
  • In a saucepan over medium heat, combine the sweetened condensed milk with the chocolate chips & butter. Stir until melted and smooth, about 2-4 minutes .
  • Pour the chocolate mixture over the cake mix that's in the casserole dish.
  • Dollop the remaining cake batter mixture evenly over the chocolate fudge. Using a knife, pull the knife through the cake from one end to another making swirls. Bake at 350 degrees for 20 minutes.