Name: Red Velvet Cookie Cake Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 18 min
Cuisine: American
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 (reserve some for topping); 4 oz cream cheese, room temperature; 3 tbsp butter, room temperature; 2 cups (230g) powdered sugar; 1/2 tsp vanilla extract; Sprinkles (optional)

Jump to Recipe

If you’ve ever dreamed of combining the comforting chew of a cookie with the celebratory flair of a cake, then this Red Velvet Cookie Cake Recipe is going to be your new obsession. This luscious dessert brings together the iconic deep red hue and subtle cocoa flavor of red velvet with the tender chewiness of a cookie cake, topped with a dreamy cream cheese frosting that’s just the right balance of tangy and sweet. Perfect for sharing with friends or treating yourself, it’s a vibrant centerpiece that’s as fun to make as it is to eat.

The image shows a round red velvet cookie cake with white chocolate chips embedded throughout its bright red dough. One slice has been removed, revealing the thickness of the cookie layer and the white chocolate pieces inside. The edge of the cookie is decorated with a thick swirl of creamy white frosting, topped with a mix of red, pink, and silver sprinkles, including small heart shapes. The cookie sits on a large white plate that has scattered sprinkles around the edge. The background is a white marbled surface, with a blurred white bowl filled with pink, red, and white sprinkles visible behind the cookie. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Nothing fancy here, just straightforward ingredients you likely have on hand, each playing a crucial role in creating the vibrant color, tender texture, and delicious flavor of this Red Velvet Cookie Cake Recipe.

2 1/4 cups + 2 tbsp (309g) all-purpose flour: The base that gives structure to your cookie cake while keeping it tender.
3/4 tsp baking soda: Helps the cookie cake rise slightly and become soft.
1 tbsp cocoa powder: Adds depth of red velvet’s subtle chocolate flavor.
3/4 tsp salt: Balances sweetness and enhances all the other flavors.
3/4 cup (168g) unsalted butter, room temperature: For rich creaminess and the perfect tender crumb.
1 cup (207g) sugar: Sweetens and helps create a beautiful, chewy texture.
1 large egg: Binds ingredients together and adds moisture.
1 tsp vanilla extract: Adds warmth and depth to the flavor profile.
2 tsp white vinegar: Reacts with baking soda to give that classic red velvet tang and lift.
1 1/2 tbsp red food coloring: Gives the signature vibrant red color that makes this cookie cake so eye-catching.
1 cup (169g) white chocolate chips: Bursts of sweetness and a creamy contrast throughout the cake.
4 oz cream cheese, room temperature: For a luscious, tangy frosting that pairs perfectly.
3 tbsp butter, room temperature: Adds richness to the frosting and helps with texture.
2 cups (230g) powdered sugar: Sweetens and thickens the frosting.
1/2 tsp vanilla extract: Enhances the frosting’s flavor with a hint of vanilla warmth.
Sprinkles: For a fun and colorful finishing touch to celebrate every bite.

How to Make Red Velvet Cookie Cake Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 350 degrees Fahrenheit. This is the perfect temperature to bake the cookie cake evenly without drying it out. Line the bottom of a 9-inch cake pan with parchment paper and grease the sides well. This simple step helps your cookie cake release easily and keeps everything neat.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, cocoa powder, and salt. These dry ingredients set the stage for the classic red velvet flavor and texture you love, so make sure they’re well combined before adding to the wet mixture.

Step 3: Beat Butter and Sugar

In your mixing bowl, beat the room-temperature unsalted butter and sugar until the mixture is light and fluffy. This aeration step is what gives the cookie cake a delicate crumb and just the right sweetness—plus, it makes the batter base ridiculously smooth and inviting.

Step 4: Add Egg and Flavorings

Mix in the egg until fully incorporated, then beat in the vanilla extract, white vinegar, and red food coloring. The vinegar and red food coloring work together to create that signature red velvet tang and striking color, while vanilla adds a warm, comforting note.

Step 5: Combine Wet and Dry Ingredients

Slowly add the dry ingredients to your wet mixture. Stir just until everything is combined; overmixing can make the cookie cake tough rather than tender. This step ensures you get a perfectly tender yet sturdy cookie cake.

Step 6: Fold in White Chocolate Chips

Gently fold in the white chocolate chips, saving a handful to press into the top of the cookie dough once it’s in the pan. These chips melt slightly while baking, offering delightful pockets of creamy sweetness with every bite.

Step 7: Bake Your Cookie Cake

Press the dough evenly into your prepared cake pan. Using an offset spatula makes this easier and keeps the top smooth. Bake for 18 to 20 minutes, watching for the edges to set and the center to appear matte, signaling the perfect soft but cooked texture.

Step 8: Cool and Frost

Allow your cookie cake to cool completely in the pan before transferring it to a serving plate. While it cools, whip up the frosting by beating cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until silky and spreadable.

Step 9: Decorate and Enjoy

Pipe or spread the cream cheese frosting around the edges or over the entire cookie cake, then top with colorful sprinkles for a playful, festive appearance. Now your Red Velvet Cookie Cake Recipe is ready to be the star of any celebration or cozy night in!

How to Serve Red Velvet Cookie Cake Recipe

A triangular slice of bright red cake with white chocolate chunks inside is placed on a white plate. The cake has a thick layer of smooth white cream frosting on top, decorated with small pink, red, and white sprinkles along with a small red heart-shaped sprinkle in the center. More pink, red, and white sprinkles are scattered around the plate and on a light pink cloth underneath. A silver fork lies next to the slice on the plate. In the blurred background, there is a round cake with similar frosting and sprinkles, set on a white marble surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of colorful confetti sprinkles adds a joyful touch that’s perfect for birthdays or special occasions. For an extra elegant look, consider a light dusting of cocoa powder or a drizzle of melted white chocolate to complement the white chocolate chips inside.

Side Dishes

This cookie cake pairs beautifully with a scoop of vanilla bean ice cream or a dollop of whipped cream to balance the richness. Fresh berries lend a fruity brightness that contrasts nicely with the sweetness and tang of the frosting.

Creative Ways to Present

Try serving this cake on a rustic wooden board or a vibrant cake stand to elevate its visual appeal. For a fun twist, slice it into squares and serve as part of a dessert platter alongside other bite-sized treats at your next party.

Make Ahead and Storage

Storing Leftovers

Store any leftover cookie cake in an airtight container in the refrigerator to keep the cream cheese frosting fresh. It remains delicious for up to 4 days and actually tastes even better after the flavors meld overnight.

Freezing

You can freeze the unfrosted cookie cake wrapped tightly in plastic wrap and foil for up to 2 months. When you’re ready to enjoy, thaw it overnight in the fridge and then add the frosting fresh for best results.

Reheating

If you prefer to eat your cookie cake warm, pop a slice in the microwave for about 15 seconds to soften it up without melting the frosting. This small step brings out that freshly baked charm every time.

FAQs

Can I use regular chocolate chips instead of white chocolate chips?

Absolutely! Regular chocolate chips will add a richer cocoa flavor and make the cookie cake a little more decadent, though it will alter the classic red velvet look slightly.

Is this recipe suitable for making cupcakes instead of a cake?

Yes, you can adapt this recipe by baking the dough in cupcake liners for about 12-14 minutes. Just be mindful not to overbake to keep the tender texture.

What is the role of vinegar in this recipe?

Vinegar reacts with baking soda to help leaven the cookie cake and to enhance the tangy note that is signature to red velvet desserts.

Can I reduce the amount of food coloring?

Definitely! If you prefer a lighter red or a deeper, more natural look, adjust the food coloring to suit your preference—it won’t affect the flavor.

How do I know when the cookie cake is fully baked?

Look for set edges and a center that appears matte rather than shiny. The middle should spring back lightly when touched but not be overly soft.

Final Thoughts

This Red Velvet Cookie Cake Recipe is a delightful way to bring something unique and festive to your dessert table. With its perfect balance of chewy texture, rich flavor, and creamy frosting, it’s one of those recipes that quickly becomes a beloved classic in your baking repertoire. Don’t wait for a special occasion—make this cookie cake your next sweet adventure and watch everyone fall in love at first bite!