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Red Velvet Cookie Cake with Cream Cheese Frosting Recipe

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★★★★★

4.8 from 66 reviews

This Red Velvet Cookie Cake combines the rich, velvety flavor of traditional red velvet with the chewy, soft texture of a cookie cake. Baked in a 9-inch pan and topped with smooth cream cheese frosting, it makes a perfect celebratory dessert with a festive touch of red food coloring and white chocolate chips.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour (250 grams)
  • 2 tablespoons natural cocoa powder
  • 2 teaspoons cornstarch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 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)

Add-ins

  • 1 cup white chocolate chips (180 grams)

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

Instructions

  1. Preheat Oven: Preheat the oven to 350°F (180°C). Prepare a 9-inch springform pan by lining the bottom with parchment paper and greasing the edges. Alternatively, lightly grease a 9-inch pie plate.
  2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cocoa powder, cornstarch, baking soda, and salt. Whisk to combine evenly.
  3. Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is creamy and light.
  4. Add Eggs and Flavorings: Beat in the whole egg, egg yolk, vanilla extract, and red food coloring into the butter and sugar mixture until well combined.
  5. Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture into the wet ingredients on low mixer speed, mixing just until combined.
  6. Add Chocolate Chips: Stir in the white chocolate chips evenly throughout the batter.
  7. Shape the Cookie Cake: Spoon the batter into the prepared pan and spread it into an even layer. You can use a piece of wax paper to press and smooth the surface, but be sure to remove it before baking.
  8. Bake: Place the pan in the preheated oven and bake for 30-35 minutes or until the top is set and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool the Cake: Remove from the oven and allow the cookie cake to cool completely in the pan.
  10. Prepare Cream Cheese Frosting: Using an electric mixer, beat the softened butter until smooth. Add the cream cheese and continue to beat until fully combined and creamy.
  11. Add Powdered Sugar and Salt: Gradually beat in 1 cup of sifted powdered sugar and salt on low speed.
  12. Adjust Sweetness and Texture: Continue beating in the remaining powdered sugar about 1/2 cup at a time until the frosting reaches your desired sweetness and consistency. If the frosting is too thick, beat in 1 tablespoon of whipping cream at a time as needed.
  13. Transfer Cookie Cake: Once fully cooled, if using a springform pan, unclamp the outer ring carefully and transfer the cookie cake onto a serving plate. If baked in a pie plate, keep it in the plate.
  14. Decorate: Pipe the cream cheese frosting evenly around the edges using a piping tip (1M tip recommended). Optionally, decorate with sprinkles or other toppings as desired.

Notes

  • Room temperature butter, eggs, and cream cheese ensure better mixing and smoother texture.
  • Gel food coloring provides more vibrant color without thinning the batter.
  • The springform pan makes transferring the finished cookie cake easier and prevents breakage.
  • Pressing the batter evenly helps with even baking and appearance.
  • Check baking time as ovens vary; start checking at 30 minutes to avoid overbaking the cookie cake.
  • If frosting is too thick, add whipping cream gradually to reach desired spreadability.
  • Store leftover cookie cake covered in the refrigerator for up to 3-4 days.

Keywords: red velvet cookie cake, cream cheese frosting, white chocolate chips, holiday dessert, festive cookie cake

Find it online: https://dailysimplerecipe.com/red-velvet-cookie-cake-with-cream-cheese-frosting-recipe/