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Red Velvet Cookie Cake Recipe

★★★★★

4.9 from 71 reviews
  • Author: Thomas
  • Total Time: 35 minutes
  • Yield: 1 9-inch cookie cake (approximately 8-10 servings) 1x

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.

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

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

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

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Find it online: https://mealmagicplace.com/red-velvet-cookie-cake-recipe/