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.
Ingredients
Scale
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
Instructions
- 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.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cocoa powder, and salt. Set aside.
- 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.
- Add Egg: Incorporate the egg into the creamed mixture and mix until fully combined.
- Add Flavors and Color: Mix in the vanilla extract, white vinegar, and red food coloring until well combined for that iconic red velvet hue.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture, mixing just until everything is combined to avoid overmixing.
- 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.
- 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.
- 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.
- 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.
- Prepare Frosting: Beat together the room temperature cream cheese and butter until smooth and creamy.
- Add Powdered Sugar: Gradually add 1 cup of the powdered sugar to the cream cheese mixture, mixing until combined.
- Flavor Frosting: Mix in the vanilla extract to the frosting for added flavor.
- Finish Frosting: Add the remaining powdered sugar and continue mixing until the frosting is smooth and spreadable.
- Decorate: Pipe or spread the frosting around the edges of the cooled cookie cake. Decorate with sprinkles as desired.
- 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
