Red Velvet Cookie Cake
Red Velvet Cookie Cake is a soft, chewy, and decadent dessert that combines the rich cocoa flavor of classic red velvet with the thick, buttery texture of a giant cookie. Finished with a smooth cream cheese frosting and festive sprinkles, this impressive dessert is perfect for birthdays, Valentine’s Day, Christmas, baby showers, holidays, and special celebrations. Every slice offers a delicious combination of a tender cookie center, slightly crisp edges, and a sweet, tangy frosting that melts in your mouth.
Unlike a traditional layer cake, this cookie cake is simple to prepare and requires only one baking pan. It delivers all the beloved flavors of red velvet cake while offering the irresistible chewiness of a homemade cookie. Whether you are celebrating a special occasion or simply craving a unique dessert, this Red Velvet Cookie Cake is sure to impress family and friends.
Ingredients List
For the Cookie Cake
For the Cream Cheese Frosting
For Decorating
Serving Prep Time Cooking Time Calories
Why You Will Love This Recipe
Red Velvet Cookie Cake is incredibly soft and chewy with a rich buttery flavor and a hint of cocoa. The cream cheese frosting perfectly complements the cookie, creating a dessert that tastes like a cross between a classic red velvet cake and a bakery style cookie.
This recipe is easy to make and requires no complicated decorating skills. It is ideal for birthdays, Valentine’s Day parties, holiday dessert tables, or whenever you want an eye catching homemade treat. Since it is baked as one large cookie, it is also quicker than making a traditional layered cake.
Step By Step Instructions
Preheat the oven to 350 degrees Fahrenheit. Grease a 9 inch round cake pan or springform pan and line the bottom with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add the egg, egg yolk, vanilla extract, vinegar, and red food coloring. Mix until smooth.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Fold in the white chocolate chips.
Spread the dough evenly into the prepared pan and smooth the top with a spatula.
Bake for 22 to 25 minutes, or until the edges are set and the center is just cooked.
Allow the cookie cake to cool completely in the pan before removing.
To prepare the frosting, beat the cream cheese and butter until smooth.
Gradually add the powdered sugar and vanilla extract, then beat until light and fluffy.
Transfer the frosting to a piping bag fitted with a star tip and pipe decorative swirls around the edge of the cooled cookie cake.
Decorate with sprinkles, white chocolate chips, or cookie crumbs.
Slice and serve.
Variations To Try
Mix dark chocolate chips into the dough for extra richness. Add chopped pecans or walnuts for a crunchy texture. Decorate with fresh strawberries for Valentine’s Day or use colorful sprinkles for birthdays. Drizzle melted white chocolate over the frosting for an elegant finish. You can also make individual cookie cakes by dividing the dough into smaller pans.
Freezing Or Restoring
Freeze the unfrosted cookie cake tightly wrapped for up to three months. Thaw overnight in the refrigerator before decorating.
The frosted cookie cake can be refrigerated in an airtight container for up to five days. Allow it to sit at room temperature for about twenty minutes before serving for the best texture.
Recipe Notes
Use room temperature butter and cream cheese for a smooth batter and frosting. Avoid overbaking to keep the center soft and chewy. Gel food coloring provides a deeper red color than liquid food coloring. Allow the cookie cake to cool completely before frosting to prevent the frosting from melting. For clean slices, use a sharp knife and wipe it between each cut.
Red Velvet Cookie Cake
12
servings20
minutes25
minutes470l
kcalIngredients
For the Cookie Cake
2 1/4 cups all purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 teaspoon white vinegar
1 tablespoon red food coloring
1 cup white chocolate chips
For the Cream Cheese Frosting
8 ounces cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
For Garnish
Red and white sprinkles
White chocolate chips
Red velvet cookie crumbs, optional
Directions
- Preheat the oven to 350°F (175°C). Grease a 9 inch round cake pan or springform pan and line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg, egg yolk, vanilla extract, white vinegar, and red food coloring. Beat until fully combined.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the white chocolate chips.
- Spread the dough evenly into the prepared pan and smooth the top with a spatula.
- Bake for 22 to 25 minutes, or until the edges are set and the center is just cooked.
- Allow the cookie cake to cool completely in the pan before removing.
- To make the frosting, beat the cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, then beat until light and fluffy.
- Transfer the frosting to a piping bag fitted with a star tip and pipe decorative swirls around the edge of the cooled cookie cake.
- Decorate with sprinkles, white chocolate chips, and cookie crumbs if desired.
- Slice and serve.
Recipe Video
Notes
- Use room temperature butter and cream cheese for the smoothest dough and frosting.
Do not overbake the cookie cake. The center should remain slightly soft for a chewy texture.
Gel food coloring produces a richer red color than liquid food coloring.
Let the cookie cake cool completely before frosting to prevent the frosting from melting.
Add milk chocolate chips, dark chocolate chips, or chopped pecans for extra flavor.
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Freeze the unfrosted cookie cake for up to 3 months. Thaw overnight in the refrigerator before decorating.
For clean slices, use a sharp knife and wipe it clean between each cut.
This cookie cake is perfect for birthdays, Valentine’s Day, Christmas, anniversaries, baby showers, and holiday celebrations.
FAQs
Can I make this cookie cake ahead of time?
Yes. Bake the cookie cake one day in advance and frost it before serving.
Can I use milk chocolate chips instead of white chocolate chips?
Yes. Milk chocolate or dark chocolate chips both work well in this recipe.
How do I keep the cookie cake soft?
Store it in an airtight container at room temperature for up to two days or refrigerate it for longer freshness.
Can I freeze Red Velvet Cookie Cake?
Yes. Freeze the unfrosted cookie cake for up to three months and frost after thawing.
What occasions is this recipe perfect for?
It is ideal for birthdays, Valentine’s Day, Christmas, anniversaries, baby showers, parties, and holiday celebrations.
Conclusion
Red Velvet Cookie Cake is a beautiful and delicious dessert that combines the rich flavor of red velvet with the chewy texture of a giant cookie. Topped with creamy cream cheese frosting and festive decorations, it is an easy homemade dessert that is perfect for every celebration. Once you try this recipe, it is sure to become a favorite for birthdays, holidays, and special occasions.
