Name: Red Velvet Cookie Cake Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 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 (plus extra to press on top, if desired); 4 oz cream cheese, room temperature; 3 tbsp butter, room temperature; 2 cups (230g) powdered sugar; 1/2 tsp vanilla extract; Sprinkles (for decoration)

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 (optional)

Instructions

Step 1: 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.

Step 2: In a medium bowl, combine the flour, baking soda, cocoa powder, and salt. Set this dry mixture aside.

Step 3: In a mixing bowl, beat the butter and sugar together until light and fluffy, about 2 to 3 minutes.

Step 4: Add the egg to the butter mixture and mix until fully incorporated.

Step 5: Mix in the vanilla extract, white vinegar, and red food coloring until the color is even.

Step 6: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough.

Step 7: Stir in the white chocolate chips, reserving a few to press on top of the dough once in the pan if desired.

Step 8: Press the cookie dough evenly into the prepared cake pan. Use an offset spatula to smooth the surface, as the dough will be slightly sticky.

Step 9: Bake for 18 to 20 minutes, or until the edges are set and the center looks matte but not wet.

Step 10: Remove the cookie cake from the oven and let it cool completely in the pan before transferring it to a serving plate.

Step 11: To make the frosting, beat the cream cheese and butter together until smooth.

Step 12: Slowly add 1 cup of powdered sugar and mix until combined, then stir in the vanilla extract.

Step 13: Add the remaining powdered sugar and beat until the frosting is smooth and fluffy.

Step 14: Pipe or spread the frosting onto the edges of the cookie cake. Add sprinkles if you like for a festive touch.

Step 15: Store the cookie cake in an airtight container until ready to serve.

Tips & Variations

Use an offset spatula to press the dough evenly into the pan for a smooth finish and even baking.

For a richer flavor, try substituting half the white chocolate chips with milk or dark chocolate chips.

If you prefer, replace the white chocolate chips with chopped nuts for added texture.

Let the cookie cake cool completely before frosting to prevent the frosting from melting.

FAQs

Can I use a different size pan for this cookie cake?

A 9-inch cake pan is recommended for the best thickness and even baking. Using a larger pan will make the cake thinner and may alter baking time, while a smaller pan will make it thicker and require longer baking.

What can I use if I don’t have red food coloring?

You can use natural alternatives like beet juice or powder for red coloring, but keep in mind the color may be less vibrant and could slightly affect the flavor. Adjust the amount to achieve your desired hue.