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Red Velvet Cookie Cake Recipe

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★★★★

3.8 from 41 reviews

This Red Velvet Cookie Cake is a delightful twist on the classic red velvet cake, combining the chewy texture of a cookie with the rich flavors of red velvet. Topped with a luscious cream cheese frosting and white chocolate chips, it’s perfect for celebrations or anytime you crave a sweet treat.

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 (reserve some for topping)

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

  1. Preheat and Prepare Pan: Preheat the 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. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking soda, cocoa powder, and salt. Set aside.
  3. Cream Butter and Sugar: In a mixing bowl, beat the room temperature unsalted butter and sugar together until light and fluffy, about 2-3 minutes, to incorporate air for a tender texture.
  4. Add Egg: Add the large egg to the butter and sugar mixture and mix well until fully combined.
  5. Add Flavorings: Stir in vanilla extract, white vinegar, and red food coloring until the mixture is evenly colored and smooth.
  6. Combine Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients and mix just until incorporated to avoid overmixing.
  7. Fold in White Chocolate Chips: Fold in the white chocolate chips, reserving some to press onto the surface of the dough later, if desired.
  8. Press Dough into Pan: Press the cookie dough evenly into the prepared cake pan. Use an offset spatula to smooth the surface, as the dough is slightly sticky.
  9. Add Toppings and Bake: Optionally press the reserved white chocolate chips onto the top of the dough. Bake for 18-20 minutes or until the edges are set and the center appears matte but not wet.
  10. Cool: Remove the cookie cake from the oven and allow it to cool completely in the pan to set properly. Then transfer to a serving plate.
  11. Make Frosting: In a bowl, beat the cream cheese and butter together until smooth and creamy.
  12. Add Powdered Sugar and Flavor: Slowly add 1 cup of powdered sugar and mix until combined. Then add the vanilla extract followed by the remaining powdered sugar, mixing until the frosting is smooth and spreadable.
  13. Decorate: Pipe the cream cheese frosting around the edges of the cooled cookie cake and decorate with sprinkles if desired.
  14. Store: Store the frosted cookie cake in an airtight container until ready to serve to maintain freshness.

Notes

  • Ensure the butter and cream cheese are at room temperature for smooth frosting.
  • Do not overbake; the cookie cake should be set at the edges but slightly soft in the center for a perfect texture.
  • Use an offset spatula for easy dough pressing and smoothing.
  • Red food coloring quantity can be adjusted for a deeper or lighter red hue.
  • Store leftover cookie cake in the refrigerator to keep the frosting fresh.
  • White chocolate chips can be omitted or substituted with regular chocolate chips as preferred.

Keywords: red velvet cookie cake, red velvet dessert, cookie cake recipe, cream cheese frosting, white chocolate chips, easy dessert, baking

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