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Red Velvet Cookie Cake Recipe

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★★★★★

4.6 from 76 reviews

This Red Velvet Cookie Cake is a delightful twist on the classic red velvet cake, combining the rich, tender texture of a cookie with the iconic red color and subtle cocoa flavor. It features white chocolate chips scattered throughout and is topped with a creamy, smooth cream cheese frosting finished with festive sprinkles. Baked in a 9-inch cake pan, it’s perfect for celebrations or as a special 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 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 to press on top, if desired)

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°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, whisk together the all-purpose flour, baking soda, cocoa powder, and salt. Set aside.
  3. Cream Butter and Sugar: In a mixing bowl, beat the unsalted butter and sugar on medium speed until the mixture is light and fluffy, about 2-3 minutes.
  4. Add Egg: Beat in the egg until fully incorporated and smooth.
  5. Add Flavorings and Food Coloring: Mix in vanilla extract, white vinegar, and red food coloring until the color is evenly distributed throughout the batter.
  6. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid over-mixing.
  7. Fold in White Chocolate Chips: Stir in the white chocolate chips, reserving some to press on top of the dough once it’s in the pan, if desired.
  8. Transfer and Smooth Dough: Press the cookie dough evenly into the prepared cake pan. The dough can be sticky, so use an offset spatula to smooth the surface.
  9. Bake: Bake in the preheated oven for 18-20 minutes, or until the edges are set and the center has a matte appearance.
  10. Cool: Remove the cookie cake from the oven and allow it to cool completely in the pan before transferring it to a serving plate.
  11. Make the Frosting: In a bowl, beat the cream cheese and butter together until smooth and creamy.
  12. Add Powdered Sugar in Steps: Slowly add 1 cup of powdered sugar and mix until combined. Then mix in the vanilla extract. Add the remaining powdered sugar and beat until the frosting is smooth and spreadable.
  13. Decorate: Pipe or spread the frosting around the edges of the cooled cookie cake and sprinkle with sprinkles for a festive finish.
  14. Store: Store the finished cookie cake in an airtight container until ready to serve to keep it fresh.

Notes

  • The dough is sticky; an offset spatula helps in pressing and smoothing it evenly in the pan.
  • Do not over-bake; the center should look matte to keep the cookie cake tender.
  • White chocolate chips can be pressed on top for added visual appeal.
  • Allow the cookie cake to cool completely before frosting to prevent melting.
  • Store in an airtight container to maintain freshness for up to 3 days.

Keywords: Red velvet cookie cake, red velvet dessert, white chocolate chip cookie cake, cream cheese frosting, easy cookie cake recipe, baked cookie cake

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