Preheat oven to 350°
Lightly coat bottom of a 9x13 cake pan with non-stick spray.
In a large mixing bowl, mix together the ingredients for the red velvet layer. Mix until all ingredients are combined.
Spread the mixture evenly into the bottom of the cake pan and set aside.
In a large mixing bowl, use a beater attachment and whip cream cheese until smooth.
Change to a whisk attachment, add the melted butter and french vanilla syrup and whisk on medium until smooth.
Add eggs one at a time and continue to whisk until combined.
Turn the mixer to low and slowly add powdered sugar. Whisk until well combined before adding additional sugar.
Pour sugar mixture onto red velvet layer.
Place cake pan on lower rack in preheated oven for 30 minutes.
Move cake pan to higher rack and continue to bake for 15-20 minutes until middle of cake is no longer excessively loose. The color in the center of the pan will start to turn lightly golden.
Allow cake to cool before cutting into desired sized bars.
