Red Velvet Cookie Cake Recipe

Introduction

This Red Velvet Cookie Cake combines the rich, velvety flavor of red velvet with the chewy texture of a cookie. Perfect for celebrations or a special treat, it’s topped with a creamy cream cheese frosting and festive sprinkles.

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

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Place parchment paper in the bottom of a 9-inch cake pan and grease the sides to prevent sticking.
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 together until light and fluffy, about 2-3 minutes.
4. Step 4: Add the egg and mix until fully combined.
5. Step 5: Mix in the vanilla extract, white vinegar, and red food coloring until blended.
6. Step 6: Gradually add the dry ingredients and mix just until combined—do not overmix.
7. Step 7: Stir in the white chocolate chips, saving some to press on top of the dough in the pan if desired.
8. Step 8: Press the cookie dough evenly into the prepared cake pan. Use an offset spatula to help smooth and press it in, as the dough will be sticky.
9. Step 9: Bake for 18-20 minutes, or until the edges are set and the center appears matte and just firm.
10. Step 10: Remove from the oven and let the cookie cake cool completely in the pan before transferring it to a serving plate.
11. Step 11: To make the frosting, beat the cream cheese and butter together until smooth.
12. Step 12: Slowly add 1 cup of powdered sugar and mix until combined, then stir in the vanilla extract.
13. Step 13: Add the remaining powdered sugar and beat until the frosting is smooth and creamy.
14. Step 14: Pipe or spread the frosting along the edges of the cooled cookie cake and decorate with sprinkles as desired.
15. Step 15: Store the frosted cookie cake in an airtight container until ready to serve.

Tips & Variations

• For a deeper red color, add a little extra red food coloring—just be careful not to add too much to affect the texture.
• You can substitute cream cheese frosting with a simple vanilla buttercream if preferred.
• White chocolate chips add sweetness and texture, but feel free to swap in dark chocolate chips for contrast.
• If you don’t have white vinegar, lemon juice can be used as a substitute.

Storage

Store the cookie cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. Before serving, bring to room temperature or warm slightly in the microwave for 10-15 seconds for a soft, fresh-baked feel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Be sure it contains xanthan gum or add it separately to maintain texture.

Can I prepare the cookie cake in advance?

Absolutely! The cookie cake can be baked a day ahead and frosted just before serving. Keep it covered and refrigerated overnight to maintain freshness.

Red Velvet Cookie Cake Recipe

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★★★★★

4.7 from 130 reviews

• Author: Isabella
• Total Time: 35 minutes
• Yield: 1 9-inch cookie cake, serves 8-10 1x

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Description

This Red Velvet Cookie Cake is a delightful twist on classic red velvet desserts, combining the rich, moist texture of a cookie cake with a smooth, creamy white chocolate chip filling and luscious cream cheese frosting. Perfect for celebrations or as an indulgent treat, this cake features vibrant red color, a hint of cocoa, and a sweet cream cheese frosting topped with sprinkles for added fun.

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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

• 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)

Add-ins

• 1 cup (169g) white chocolate chips

Frosting Ingredients

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

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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, combine the all-purpose flour, baking soda, cocoa powder, and salt. Set this mixture aside for later.
3. Cream Butter and Sugar: In a separate large mixing bowl, beat the unsalted butter and sugar together until the mixture is light and fluffy, which should take about 2-3 minutes.
4. Add Egg: Add the egg to the butter and sugar mixture, mixing until fully combined.
5. Add Flavorings: Mix in the vanilla extract, white vinegar, and red food coloring thoroughly until the batter is uniformly colored.
6. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Stir just until the batter is well combined to avoid overmixing.
7. Fold in White Chocolate Chips: Stir in the white chocolate chips, reserving some to press onto the top of the dough in the pan if desired.
8. Press Dough into Pan: Press the sticky dough evenly into the prepared cake pan using an offset spatula to smooth the surface.
9. Bake: Bake in the preheated oven for 18-20 minutes, or until the edges are set and the center has a matte appearance, indicating it is almost fully baked.
10. Cool: Remove the cookie cake from the oven and allow it to cool completely in the pan. Once cooled, transfer it to a serving plate.
11. Make the Frosting: Beat the cream cheese and butter together until smooth and creamy.
12. Add Powdered Sugar: Slowly add 1 cup of powdered sugar to the cream cheese mixture and mix until combined.
13. Add Vanilla: Mix in the 1/2 teaspoon vanilla extract for flavor.
14. Finish Frosting: Add the remaining powdered sugar and mix until the frosting is smooth and spreadable.
15. Decorate: Pipe or spread the frosting around the edges of the cookie cake and top with sprinkles if desired. Store the finished cake in an airtight container until serving.

Notes

• The dough might be sticky, so using an offset spatula helps in pressing and smoothing it into the pan.
• Ensure the cake is fully cooled before frosting to prevent the cream cheese frosting from melting.
• White chocolate chips add a nice sweetness and texture contrast, but can be omitted or replaced with regular chocolate chips if preferred.
• Use gel or liquid red food coloring to achieve the bright red color typical of red velvet desserts.
• Store the cookie cake in an airtight container to maintain freshness for up to 3 days at room temperature, or refrigerate for longer storage.

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

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