Introduction

This Red Velvet Cookie Cake is a delicious twist on the classic dessert, combining rich red velvet flavor with the soft, chewy texture of a cookie. Finished with a creamy white chocolate cream cheese frosting, it’s perfect for celebrations or any time you crave something sweet and special.

A slice of red velvet cake rests on a white, delicately patterned plate, showing its rich red color and studded with white chocolate chips inside. On top, there are two swirls of creamy off-white frosting, decorated with small pink and white round sprinkles and pink heart-shaped sprinkles scattered on the plate. A silver fork lies to the left of the slice. In the background, part of the whole cake with the same frosting decoration is visible on a white plate, along with a clear glass of white milk. All sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour (250 grams)
2 tablespoons natural cocoa powder
2 teaspoons cornstarch (AKA cornflour)
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)
1 cup white chocolate chips (180 grams) or your favorite variety
1/3 cup unsalted butter (75 grams), softened to room temperature (for frosting)
2 oz brick-style cream cheese (57 grams), softened to room temperature (for frosting)
1-2 cups powdered sugar (110-220 grams), sifted (for frosting)
1/4 teaspoon salt (for frosting)
1-2 teaspoons whipping cream (15-30 ml), if needed (for frosting)

Instructions

Step 1: Preheat the oven to 350°F (180°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the edges, or lightly grease a 9-inch pie plate. A springform pan is recommended.
Step 2: In a medium bowl, sift together the flour, cocoa powder, cornstarch, baking soda, and salt. Whisk to combine evenly.
Step 3: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is creamy.
Step 4: Beat in the egg, egg yolk, vanilla extract, and red food coloring until well combined.
Step 5: Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined.
Step 6: Fold the white chocolate chips into the batter gently.
Step 7: Spoon the batter into the prepared pan and spread into an even layer. You can use a piece of wax paper to press it down evenly, but be sure to remove the wax paper before baking.
Step 8: Bake for 30-35 minutes, or until the top is set and a toothpick inserted into the center comes out clean or with a few crumbs.
Step 9: Remove the cookie cake from the oven and allow it to cool completely in the pan.
Step 10: For the cream cheese frosting, beat the softened butter until smooth, then add the cream cheese and beat until creamy.
Step 11: Add 1 cup of powdered sugar and the salt to the butter and cream cheese mixture. Beat on low speed until combined.
Step 12: Gradually beat in the remaining powdered sugar, about ½ cup at a time, until the frosting reaches your desired sweetness.
Step 13: If needed, add 1-2 teaspoons of whipping cream to reach a spreadable consistency.
Step 14: Once the cookie cake is fully cooled, if using a springform pan, unclamp the outer ring and carefully transfer the cake to your serving plate. If baked in a pie plate, leave it in the dish.
Step 15: Pipe the cream cheese frosting around the edges of the cookie cake. Use a piping tip if you like. Optionally, decorate with sprinkles for a festive touch.

Tips & Variations

Use gel food coloring for a more intense red color without adding extra liquid to the batter.
Substitute white chocolate chips with milk or dark chocolate chips if preferred.
Pressing the batter evenly with wax paper helps create a uniform thickness for baking.
For extra flavor, add a teaspoon of espresso powder to the dry ingredients to enhance the cocoa notes.

Storage

Store the Red Velvet Cookie Cake covered in the refrigerator for up to 4 days. Allow it to come to room temperature before serving for the best texture and flavor. Reheat slices gently in the microwave for about 10-15 seconds if desired.

How to Serve

A slice of red velvet cake sits on a white plate with delicate embossed edges, showing two layers: the deep red cake mixed with white chocolate chips inside, topped with a thick swirl of creamy white frosting dotted with small pink, white, and red sprinkles at the top edge. The background is a white marbled texture, with a glass of white milk nearby, and a silver fork resting on the plate beside the cake slice, with some tiny pink heart-shaped sprinkles scattered around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cookie cake dairy-free?

Yes, substitute the butter and cream cheese with dairy-free alternatives and use dairy-free white chocolate chips. The texture may vary slightly but it will still be delicious.

Can I bake this in a different pan size?

A 9-inch round pan is ideal, but you can use an 8-inch pan for a thicker cake or a 10-inch pan for a thinner cake; adjust baking time accordingly and watch for doneness.