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.

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

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)

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, combine the all-purpose flour, baking soda, cocoa powder, and salt. Set this mixture aside for later.
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.
Add Egg: Add the egg to the butter and sugar mixture, mixing until fully combined.
Add Flavorings: Mix in the vanilla extract, white vinegar, and red food coloring thoroughly until the batter is uniformly colored.
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.
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.
Press Dough into Pan: Press the sticky dough evenly into the prepared cake pan using an offset spatula to smooth the surface.
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.
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.
Make the Frosting: Beat the cream cheese and butter together until smooth and creamy.
Add Powdered Sugar: Slowly add 1 cup of powdered sugar to the cream cheese mixture and mix until combined.
Add Vanilla: Mix in the 1/2 teaspoon vanilla extract for flavor.
Finish Frosting: Add the remaining powdered sugar and mix until the frosting is smooth and spreadable.
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