Red Velvet Cookie Cake Recipe

Introduction

This Red Velvet Cookie Cake combines the rich flavors of classic red velvet with the chewy texture of a cookie, creating a delightful treat that’s perfect for any celebration. Topped with creamy cream cheese frosting and sprinkles, it’s sure to impress both kids and adults alike.

Ingredients

• 2 1/4 cups + 2 tbsp (309g) all-purpose flour
• 3/4 tsp baking soda
• 1 tbsp cocoa powder
• 3/4 tsp salt
• 3/4 cup (168g) unsalted butter, room temperature
• 1 cup (207g) sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 tsp white vinegar
• 1 1/2 tbsp red food coloring (less than 1 ounce)
• 1 cup (169g) white chocolate chips
• 4 oz cream cheese, room temperature
• 3 tbsp butter, room temperature
• 2 cups (230g) powdered sugar
• 1/2 tsp vanilla extract
• Sprinkles for decoration

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch cake pan with parchment paper and grease the sides.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, cocoa powder, and salt. Set aside.
3. Step 3: In a mixing bowl, beat the butter and sugar until light and fluffy, about 2 to 3 minutes.
4. Step 4: Add the egg and mix well until fully combined.
5. Step 5: Stir in the vanilla extract, white vinegar, and red food coloring until the mixture is evenly colored.
6. Step 6: Gradually add the dry ingredients to the wet mixture and mix until just combined.
7. Step 7: Fold in most of the white chocolate chips, reserving some to press on top after placing the dough in the pan.
8. Step 8: Press the cookie dough evenly into the prepared cake pan. Use an offset spatula to smooth the surface if the dough is sticky.
9. Step 9: Sprinkle the remaining white chocolate chips over the top and gently press them into the dough.
10. Step 10: Bake for 18 to 20 minutes, or until the edges are set and the center appears matte but not wet.
11. Step 11: Let the cookie cake cool completely in the pan before transferring it to a serving plate.
12. Step 12: To make the frosting, beat the cream cheese and butter together until smooth.
13. Step 13: Gradually add 1 cup of powdered sugar and mix until combined.
14. Step 14: Mix in the vanilla extract.
15. Step 15: Add the remaining powdered sugar and beat until the frosting is smooth and spreadable.
16. Step 16: Pipe or spread the frosting around the edges of the cooled cookie cake and decorate with sprinkles if desired.
17. Step 17: Store the finished cookie cake in an airtight container until ready to serve.

Tips & Variations

• Use gel food coloring for a more vibrant red without adding extra liquid to the dough.
• Swap white chocolate chips for regular or dark chocolate chips if you prefer a less sweet flavor.
• For a more festive touch, add chopped nuts or candy pieces to the dough before baking.
• If you don’t have cream cheese frosting, a simple buttercream or whipped cream topping also works well.

Storage

Store the cookie cake in an airtight container in the refrigerator for up to 5 days. Bring it to room temperature before serving to enjoy the best texture and flavor. Leftover slices can be gently reheated in a microwave for 10-15 seconds if preferred warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cookie cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend suitable for baking, ideally one that contains xanthan gum for best texture.

Can I freeze the Red Velvet Cookie Cake?

Absolutely! Wrap the cooled cookie cake tightly in plastic wrap and then foil. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before frosting and serving.

Red Velvet Cookie Cake Recipe

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★★★★★

4.7 from 109 reviews

• Author: Matteo
• Total Time: 35 minutes
• Yield: Serves 8–10 1x
• Diet: Vegetarian

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Description

This Red Velvet Cookie Cake combines the rich, classic flavors of red velvet with the chewy texture of a cookie, finished with a smooth cream cheese frosting and festive sprinkles. Perfect for celebrations or a delightful dessert.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 1/4 cups + 2 tbsp (309g) all-purpose flour
• 3/4 tsp baking soda
• 1 tbsp cocoa powder
• 3/4 tsp salt

Wet Ingredients & Mix-ins

• 3/4 cup (168g) unsalted butter, room temperature
• 1 cup (207g) sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 tsp white vinegar
• 1 1/2 tbsp red food coloring (less than 1 ounce)
• 1 cup (169g) white chocolate chips (reserve some for topping)

Frosting

• 4 oz cream cheese, room temperature
• 3 tbsp butter, room temperature
• 2 cups (230g) powdered sugar
• 1/2 tsp vanilla extract
• Sprinkles for decoration

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch cake pan with parchment paper and grease the sides to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cocoa powder, and salt. Set aside.
3. Cream Butter and Sugar: In a mixing bowl, beat the room temperature butter and sugar until the mixture is light and fluffy, which should take about 2 to 3 minutes.
4. Add Egg: Incorporate the egg into the creamed mixture and mix until fully combined.
5. Add Flavors and Color: Mix in the vanilla extract, white vinegar, and red food coloring until well combined for that iconic red velvet hue.
6. Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture, mixing just until everything is combined to avoid overmixing.
7. Stir in Chocolate Chips: Fold in the white chocolate chips, reserving some to press onto the top of the dough once it’s in the pan.
8. Press Dough into Pan: Evenly press the sticky dough into the prepared cake pan using an offset spatula to smooth the surface. Optionally, press the reserved white chocolate chips on top.
9. Bake: Bake the cookie cake in the preheated oven for 18-20 minutes or until the edges are set and the center appears just matte, indicating it’s fully baked.
10. Cool: Remove from the oven and allow the cookie cake to cool completely in the pan before transferring it to a serving plate to maintain its structure.
11. Prepare Frosting: Beat together the room temperature cream cheese and butter until smooth and creamy.
12. Add Powdered Sugar: Gradually add 1 cup of the powdered sugar to the cream cheese mixture, mixing until combined.
13. Flavor Frosting: Mix in the vanilla extract to the frosting for added flavor.
14. Finish Frosting: Add the remaining powdered sugar and continue mixing until the frosting is smooth and spreadable.
15. Decorate: Pipe or spread the frosting around the edges of the cooled cookie cake. Decorate with sprinkles as desired.
16. Store: Keep the frosted cookie cake in an airtight container until ready to serve to maintain freshness.

Notes

• For best results, make sure the butter and cream cheese are at room temperature to ensure a smooth frosting.
• The cookie cake is best served the same day or within 2 days. Keep refrigerated if not serving immediately.
• Red food coloring concentration varies; start with less and add more if you prefer a deeper color.
• Allow the cake to cool completely before frosting to prevent the frosting from melting.
• You can substitute white chocolate chips with regular chocolate chips or omit them for a different texture.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Red Velvet, Cookie Cake, Dessert, White Chocolate, Cream Cheese Frosting, Party Cake, Red Velvet Cookie