Red Velvet Cookie Cake

If you’re looking for a dessert that’s both fun and delicious, then this Red Velvet Cookie Cake is just the treat for you! Imagine a massive, soft, and chewy cookie that captures all the charm of classic red velvet cake but in an easy-to-make cookie form. It’s perfect for birthdays, family gatherings, or even just a cozy night in with your favorite people. Each bite is filled with creamy white chocolate chips and topped with a luscious cream cheese frosting that will have everyone coming back for seconds.

What makes this recipe so special is how simple it is to whip up. You don’t need to be a baking pro to impress your friends and family with this delightful dessert. Plus, it’s customizable enough to fit any occasion—from busy weeknights to festive celebrations!

Why You’ll Love This Recipe

• Easy to Prepare: This Red Velvet Cookie Cake comes together quickly, making it perfect for those last-minute dessert cravings.
• Family-Friendly: Kids and adults alike adore the flavor and texture of this cookie cake; it’s hard not to smile with each bite!
• Make-Ahead Convenience: You can bake it ahead of time, store it in the fridge, and frost it just before serving.
• Gorgeous Presentation: The vibrant red color and creamy frosting make it a showstopper on any dessert table.
• Deliciously Indulgent: With its rich flavors and gooey white chocolate chips, this treat is sure to satisfy your sweet tooth.

Ingredients You’ll Need

To make this delightful Red Velvet Cookie Cake, you’ll need some simple, wholesome ingredients that you might already have in your kitchen. Here’s what you’ll gather:

For the Cookie Cake

• 2 cups all-purpose flour (250 grams)
• 2 tablespoons natural cocoa powder
• 2 teaspoons cornstarch (AKA cornflour for those in Australia and UK)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup unsalted butter (168 grams) (softened to room temperature)
• 3/4 cup granulated sugar (150 grams)
• 1/2 cup brown sugar (105 grams) (light or dark)
• 1 large egg (room temperature)
• 1 large egg yolk (discard the egg white)
• 2 teaspoons vanilla extract
• 2 teaspoons red food coloring (gel or liquid, I used gel)
• 1 cup white chocolate chips (180 grams)

For the Cream Cheese Frosting

• 1/3 cup unsalted butter (75 grams) (softened to room temperature)
• 2 oz brick-style cream cheese (57 grams) (softened to room temperature)
• 1-2 cups powdered sugar (110-220 grams) (sifted)
• 1/4 teaspoon salt
• 1-2 teaspoons whipping cream (15-30 ml) (if needed)

Variations

This Red Velvet Cookie Cake is wonderfully flexible! Here are some tasty variations you might enjoy:

• Add Nuts: For a bit of crunch, consider folding in some chopped walnuts or pecans into the batter.
• Swap the Chips: Feel free to replace white chocolate chips with dark chocolate chips or even colorful M&M’s for a fun twist.
• Flavor Boost: Add a hint of almond extract along with the vanilla for an extra layer of flavor.
• Top It Differently: Instead of traditional cream cheese frosting, try using whipped coconut cream for a lighter topping.

How to Make Red Velvet Cookie Cake

Step 1: Preheat Your Oven

Start by preheating your oven to 350°F (175°C). This step ensures that your cookie cake bakes evenly and rises perfectly.

Step 2: Mix Dry Ingredients

In a bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, and salt. Mixing these dry ingredients first helps distribute everything evenly throughout your batter.

Step 3: Cream Butter and Sugars

In another large bowl, beat together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy. This process incorporates air into the butter which gives your cookie cake that soft texture we all love!

Step 4: Add Eggs and Flavorings

Mix in the egg, egg yolk, vanilla extract, red food coloring until well combined. This step not only adds flavor but also gives your cookie cake its beautiful red hue.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredient mixture into the wet ingredients until just combined. Be careful not to overmix; we want that tender cookie texture!

Step 6: Fold in White Chocolate Chips

Gently fold in those lovely white chocolate chips. They’ll melt slightly as they bake and create delicious pockets of sweetness throughout your cookie cake.

Step 7: Bake

Pour the batter into a greased cake pan and spread it out evenly. Bake in your preheated oven for about 25-30 minutes until a toothpick inserted comes out clean.

Step 8: Cool & Frost

Once baked, remove from oven and let it cool completely in the pan before transferring it to a wire rack. After cooling down fully, whip up your cream cheese frosting by beating together softened butter and cream cheese until smooth. Gradually add powdered sugar and salt until you reach your desired consistency. Spread generously over your cooled cookie cake.

And there you have it—a stunning Red Velvet Cookie Cake that’s sure to become a favorite! Enjoy every delightful slice!

Pro Tips for Making Red Velvet Cookie Cake

Baking can be a delightful experience, and with a few simple tips, you can ensure your Red Velvet Cookie Cake turns out perfectly every time!

• Use room temperature ingredients: Ensuring your butter, eggs, and cream cheese are at room temperature allows for better mixing and a smoother batter, resulting in a fluffier cake.
• Measure flour correctly: Spoon the flour into your measuring cup and level it off with a knife to avoid packing it down. This ensures the right amount of flour for a soft and chewy cookie cake.
• Don’t overmix the batter: Once you add the dry ingredients to the wet mixture, mix just until combined. Overmixing can lead to a denser texture rather than the light, chewy consistency you’re aiming for.
• Check for doneness: Since this is a large cookie cake, check it with a toothpick around the 25-minute mark. It should come out clean or with a few moist crumbs but not wet batter.
• Cool completely before frosting: Allow your cake to cool fully before adding the cream cheese frosting. This prevents melting and helps create that perfect layer of frosting on top.

How to Serve Red Velvet Cookie Cake

Serving your Red Velvet Cookie Cake can be just as fun as baking it! Here are some creative ideas to make it shine at your next gathering or family dinner.

Garnishes

• Fresh berries: Adding fresh raspberries or strawberries not only provides a beautiful contrast in color but also adds a refreshing tartness that complements the sweetness of the cake.
• Shaved chocolate: Sprinkle some shaved white or dark chocolate on top for an elegant touch. It enhances presentation and adds an extra layer of richness.

Side Dishes

• Vanilla ice cream: A scoop of creamy vanilla ice cream pairs perfectly with the warm, soft cookie cake, creating a delightful contrast in temperature and texture.
• Fruit salad: A light fruit salad made with seasonal fruits offers a refreshing balance to the decadent flavors of the cookie cake.
• Whipped cream: Lightly sweetened whipped cream served alongside or on top of each slice adds an airy texture that contrasts beautifully with the dense cookie cake.
• Coffee or tea: A warm cup of coffee or herbal tea makes for an excellent accompaniment, enhancing the overall dessert experience while balancing out the sweetness.

Enjoy making and sharing this delicious Red Velvet Cookie Cake—it’s sure to be a hit!

Make Ahead and Storage

One of the best things about this Red Velvet Cookie Cake is that it’s perfect for meal prep. You can make it ahead of time and store it for later, ensuring you always have a delicious treat on hand.

Storing Leftovers

• Store any leftover cookie cake in an airtight container at room temperature for up to 3 days.
• For longer storage, refrigerate the cookie cake, where it will last for about a week.
• If you notice the cake drying out, consider adding a slice of bread to the container to help retain moisture.

Freezing

• To freeze your cookie cake, wrap it tightly in plastic wrap or aluminum foil to prevent freezer burn.
• Place the wrapped cake in a freezer-safe bag or container.
• It can be frozen for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator.

Reheating

• To reheat individual slices, place them in the microwave for about 10-15 seconds until warm.
• For larger portions, preheat your oven to 350°F (175°C) and heat the cake for about 10 minutes until warmed through.
• Enjoy with a dollop of extra cream cheese frosting if desired!

FAQs

Here are some common questions you might have about making this delightful dessert.

What makes Red Velvet Cookie Cake different from regular red velvet cake?

Red Velvet Cookie Cake is denser and chewier compared to traditional red velvet cake. It combines all the beloved flavors of red velvet into one giant cookie that’s soft, rich, and topped with cream cheese frosting.

Can I use other types of chocolate instead of white chocolate chips?

Absolutely! You can substitute white chocolate chips with dark chocolate chips, milk chocolate chips, or even butterscotch chips depending on your preference. Just make sure they’re free from any animal-derived ingredients.

How do I make Red Velvet Cookie Cake gluten-free?

To make a gluten-free version of Red Velvet Cookie Cake, replace all-purpose flour with a gluten-free flour blend. Ensure that all other ingredients are also certified gluten-free.

Can I decorate my Red Velvet Cookie Cake differently?

Of course! Feel free to get creative with toppings. You can add sprinkles, crushed nuts, or even drizzle some melted chocolate over the top for an extra festive touch.

Final Thoughts

I hope this Red Velvet Cookie Cake brings as much joy to your kitchen as it has to mine! Its unique flavor and delightful texture make it a special treat that’s perfect for sharing with friends and family. Don’t hesitate to experiment and make it your own. Enjoy baking this sweet delight, and I can’t wait for you to savor every bite!