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Red Velvet Cookie Cake Recipe

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3.9 from 5 reviews

This Red Velvet Cookie Cake is a delightful twist on classic red velvet, combining the rich flavors of a red velvet cake with the chewy texture of a cookie. Perfectly moist and loaded with white chocolate chips, it’s topped with a creamy cream cheese frosting and colorful sprinkles, making it a festive dessert ideal for celebrations or any sweet craving.

  • Total Time: 1 hour 18 minutes
  • Yield: 10 servings

Ingredients

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 and 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 (plus extra 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

  1. Preheat and prepare pan: Preheat your oven to 350 degrees Fahrenheit. 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, whisk together the flour, baking soda, cocoa powder, and salt. Set aside.
  3. Cream butter and sugar: In a mixing bowl, beat the unsalted butter and sugar together until light and fluffy, approximately 2 to 3 minutes.
  4. Add egg: Incorporate the large egg into the butter and sugar mixture until fully combined.
  5. Add flavorings and color: Mix in vanilla extract, white vinegar, and red food coloring until the mixture is uniformly colored and combined.
  6. Combine dry and wet ingredients: Gradually add the dry ingredients to the wet mixture and stir just until combined, careful not to overmix.
  7. Add white chocolate chips: Fold in the white chocolate chips gently. Reserve a few chips to press on top of the dough once in the pan if desired.
  8. Press dough into pan: Using an offset spatula, evenly press the slightly sticky dough into the prepared cake pan, smoothing the surface.
  9. Bake: Place the pan in the oven and bake for 18-20 minutes, or until the edges are set and the center appears matte.
  10. Cool: Remove the cookie cake from the oven and allow it to cool completely in the pan. Then transfer it to a serving plate.
  11. Prepare frosting: Beat the cream cheese and butter together until smooth and creamy.
  12. Add powdered sugar and vanilla: Gradually add 1 cup of powdered sugar to the cream cheese mixture and mix until combined. Then stir in vanilla extract.
  13. Finish frosting: Add the remaining powdered sugar and beat until the frosting is smooth and spreadable.
  14. Decorate: Pipe or spread the cream cheese frosting around the edges of the cooled cookie cake. Add sprinkles on top for decoration.
  15. Store and serve: Store the frosted cookie cake in an airtight container until ready to serve to maintain freshness.

Notes

  • Make sure the butter and cream cheese are at room temperature for smooth mixing.
  • Do not overbake; the center should look matte but not wet to avoid dryness.
  • Using an offset spatula helps evenly press the sticky dough into the pan.
  • White chocolate chips add sweetness and texture but can be replaced with regular chocolate chips if preferred.
  • For vibrant red color, use gel or liquid red food coloring as specified.
  • The vinegar helps enhance the red velvet flavor and works with baking soda to create tenderness.
  • Store the cookie cake in an airtight container in the refrigerator for up to 3 days.
  • Author: Monica
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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