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. It’s a delightful treat that’s perfect for celebrations or any time you want a special dessert. Topped with creamy frosting and sprinkles, it’s sure to impress your family and friends.

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 your 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 together until light and fluffy, about 2 to 3 minutes.
4. Step 4: Add the egg and mix until fully combined.
5. Step 5: Stir in the vanilla extract, white vinegar, and red food coloring until evenly mixed.
6. Step 6: Gradually add the dry ingredients to the wet ingredients and mix just until combined.
7. Step 7: Fold in the white chocolate chips, reserving some to press onto the top before baking if desired.
8. Step 8: Press the dough evenly into the prepared cake pan. Use an offset spatula if needed to smooth the surface.
9. Step 9: Bake for 18 to 20 minutes, or until the edges are set and the center appears matte.
10. Step 10: Remove from the oven and let cool completely in the pan, then transfer to a serving plate.
11. Step 11: To make the frosting, beat the cream cheese and butter together until smooth.
12. Step 12: Add 1 cup of powdered sugar slowly, mixing until combined, then stir in the vanilla extract.
13. Step 13: Add the remaining powdered sugar and mix until the frosting is smooth and creamy.
14. Step 14: Pipe the frosting around the edges of the cookie cake and decorate with sprinkles if desired.
15. Step 15: Store the finished cake in an airtight container until ready to serve.

Tips & Variations

• For a more intense red color, add a bit more food coloring in small increments.
• Substitute white chocolate chips with regular chocolate or butterscotch chips for different flavors.
• Allow the cake to cool completely before frosting to prevent melting and sliding.

Storage

Store the Red Velvet Cookie Cake in an airtight container in the refrigerator for up to 4 days. To enjoy, bring it to room temperature or warm slightly in the microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular vinegar instead of white vinegar?

Yes, white vinegar is preferred for its neutral flavor, but apple cider vinegar can be used as a substitute without drastically affecting the taste.

How do I know when the cookie cake is done baking?

The edges should be set and slightly pulling away from the pan, while the center appears matte and not shiny. It should not be wet or jiggly.

Red Velvet Cookie Cake Recipe

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★★★★★

4.9 from 71 reviews

• Author: Thomas
• Total Time: 35 minutes
• Yield: 1 9-inch cookie cake (approximately 8–10 servings) 1x

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Description

This Red Velvet Cookie Cake combines the rich, moist texture of a red velvet cake with the chewy goodness of a cookie. Baked in a single pan and topped with a smooth, creamy cream cheese frosting and festive sprinkles, it’s perfect for celebrations or a special treat. With the addition of white chocolate chips and a tender crumb, this dessert is both visually stunning and irresistibly delicious.

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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

Cookie Dough

• 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

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. Make the Cake: 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. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cocoa powder, and salt. Set this mixture aside.
3. Cream Butter and Sugar: In a large mixing bowl, beat the room temperature butter and sugar together for 2-3 minutes until the mixture is light and fluffy.
4. Add Wet Ingredients: Beat in the egg until fully incorporated. Then mix in vanilla extract, white vinegar, and red food coloring until the batter is uniformly colored.
5. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overmixing.
6. Add White Chocolate Chips: Fold in the white chocolate chips gently. Reserve some chips if you want to press them onto the surface before baking.
7. Press and Bake: Press the dough evenly into the prepared pan using an offset spatula to smooth the surface. Optionally, press the reserved white chocolate chips on top for decoration. Bake for 18-20 minutes, or until the edges are set and the center appears matte.
8. Cool the Cake: Remove the pan from the oven and let the cookie cake cool completely in the pan before transferring it to a serving plate.
9. Make the Frosting: Beat together the cream cheese and butter until smooth and creamy.
10. Add Powdered Sugar: Gradually add 1 cup of powdered sugar to the cream cheese mixture, mixing until combined, then stir in the vanilla extract.
11. Finish Frosting: Add the remaining powdered sugar and beat until the frosting is smooth and spreadable.
12. Decorate and Serve: Pipe or spread the frosting around the edges of the cookie cake. Sprinkle with colorful sprinkles for a festive look. Store any leftovers in an airtight container until ready to serve.

Notes

• Pressing the dough evenly in the pan is easier with an offset spatula and helps achieve a consistent bake.
• You can adjust the amount of red food coloring according to your preferred shade of red velvet.
• Make sure the cream cheese and butter are at room temperature for a smooth frosting.
• The cookie cake is best served at room temperature for optimal texture and flavor.
• Store leftover cookie cake refrigerated if not consumed within a day, and bring it to room temperature before serving.

• 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, celebration cake, easy cookie cake recipe