If you’re craving a dessert that’s as fun to make as it is to eat, you’re going to want to stick around for this one! I absolutely love sharing my Red Velvet Cookie Cake with Cream Cheese Frosting Recipe because it’s like the best of both worlds — a soft, chewy cookie and a luscious cake all rolled into one beautiful treat. Whether it’s for a birthday, a casual get-together, or just because you deserve a little indulgence, this recipe always brings smiles to the table.
Why You’ll Love This Recipe
- Texture Magic: It combines the chewy goodness of a cookie with the softness of a cake, making every bite a delight.
- Cream Cheese Frosting Bonus: The tangy, creamy frosting perfectly balances the sweet, rich cookie base.
- Impresses Every Time: I’ve served this at parties and family dinners, and it always disappears fast.
- Easy to Make: With simple ingredients and straightforward steps, you don’t need to be a pro baker to nail this.
Ingredients You’ll Need
Picking the right ingredients really makes a difference when you want that perfect flavor and texture combo. I like to use good-quality butter and cream cheese for the frosting because it really brings that richness forward, and the white chocolate chips add a lovely sweet surprise in the cookie. Here’s a quick glance at what you’ll be gathering:
- All-purpose flour: The sturdy base that keeps our cookie cake chewy yet tender.
- Baking soda: Helps with lift and keeps the cake light.
- Cocoa powder: Adds just a hint of chocolatey depth to the red velvet flavor.
- Salt: Balances sweetness and enhances all the flavors.
- Unsalted butter: Using room temperature butter ensures smooth mixing and a buttery taste.
- Sugar: For that perfect sweetness; granulated sugar works perfectly here.
- Egg: Binds everything and helps with texture.
- Vanilla extract: Adds warmth and rounds out the flavors.
- White vinegar: A little acid to brighten the red velvet color and adds to the tender crumb.
- Red food coloring: Essential for that iconic red velvet look.
- White chocolate chips: Sweet pockets of creaminess in every bite.
- Cream cheese: For that tangy, smooth frosting — make sure it’s softened to avoid lumps.
- Powdered sugar: For a silky, sweet frosting texture.
- Sprinkles (optional): I love adding these for a pop of color and fun celebration vibes.
Variations
I love how versatile this Red Velvet Cookie Cake with Cream Cheese Frosting Recipe is — it invites you to tweak and personalize to your heart’s content. Whether you want to tone down the sweetness or add a little crunch, here are a few ideas I’ve tried and enjoyed:
- Chocolate Chip Swap: When I ran out of white chocolate chips once, I tossed in classic semi-sweet chips and honestly, it was just as good!
- Spiced Touch: Adding a pinch of cinnamon or nutmeg gives the cookie cake a cozy, fall-inspired vibe.
- Vegan Version: Substitute the butter with vegan margarine and use a flax egg to make this dairy-free and still delicious.
- Healthier Twist: Using half whole wheat flour can add a nutty depth without sacrificing much on softness.
How to Make Red Velvet Cookie Cake with Cream Cheese Frosting Recipe
Step 1: Prep Your Pan and Dry Ingredients
First things first, preheat your oven to 350°F. Grab a 9-inch cake pan and line the bottom with parchment paper, then grease the sides well — this little trick will make removing the cookie cake so much easier. Next, whisk together the flour, baking soda, cocoa powder, and salt in a medium bowl. Setting this aside means we’re ready to throw everything together quickly when the time comes.
Step 2: Cream Butter and Sugar to Light and Fluffy
Using a mixer with a paddle attachment, beat your softened butter and sugar together for about 2 to 3 minutes. You want this mixture light, fluffy, and just a tad pale — this aeration helps in creating that tender texture we all crave. Don’t rush this step; it makes a world of difference!
Step 3: Add Wet Ingredients
Mix in the egg thoroughly, followed by the vanilla extract, vinegar, and the red food coloring. The vinegar might seem unusual here, but I discovered it helps boost the classic red velvet flavor and keeps the crumb tender. The color starts to shine through at this stage, and it’s always exciting to see!
Step 4: Combine Dry and Wet, Stir in Chips
Now, fold the dry ingredients into your wet mixture gently. The key here is to mix just until everything is combined — you don’t want to overwork the batter or the cookie cake might get tough. Finally, stir in most of the white chocolate chips, leaving a handful aside to press on top once it’s in the pan for a pretty finish.
Step 5: Bake Until Edges Set and Center is Matte
Press the dough evenly into your prepared pan. I like using an offset spatula here because the dough is sticky, and it helps smooth the surface without any mess. Pop it into your preheated oven and bake for 18 to 20 minutes. Keep your eye on it — you want the edges to be set and golden, but the center should still look just matte and not shiny. That’s the sweet spot for perfect texture.
Step 6: Cool Completely Before Frosting
Once out of the oven, let your cookie cake cool right in the pan. I usually wait at least 30 to 40 minutes — frosting a warm cookie cake is a no-go unless you want a melty mess. After it’s fully cooled, pop it onto your serving plate and get ready for the best part.
Step 7: Whip Up That Cream Cheese Frosting
Beat your softened cream cheese and butter together until silky smooth. Gradually add powdered sugar — I do this in two parts to avoid a sugar cloud everywhere! Stir in the vanilla extract and keep mixing until you hit that perfect fluffy, spreadable consistency. If it feels too stiff, a teaspoon of milk can loosen it right up.
Step 8: Frost and Decorate
I like to pipe the frosting along the edges of the cookie cake—it creates a nice frame that’s not overwhelming but still super festive. Then I sprinkle on a few colorful sprinkles for that extra wow factor. If you’re feeling adventurous, you can frost the whole top, but I find this balance gives you room to appreciate the red cookie edge.
Pro Tips for Making Red Velvet Cookie Cake with Cream Cheese Frosting Recipe
- Don’t Skip the Vinegar: It’s essential for that classic red velvet tang and helps the color pop beautifully.
- Room Temperature Ingredients: Make sure butter and cream cheese are soft to avoid lumps and get a perfectly smooth batter and frosting.
- Watch the Bake Time Closely: Since it’s thicker than a regular cookie, check the edges and center carefully — overbaking dries it out.
- Use an Offset Spatula: It makes spreading and smoothing your dough in the pan much easier without leaving fingerprints.
How to Serve Red Velvet Cookie Cake with Cream Cheese Frosting Recipe
Garnishes
I’m all about keeping it simple but eye-catching when it comes to garnishes. Sprinkles are my go-to because they add a festive pop of color that’s perfect for birthdays or celebrations. Sometimes, I’ll add a few white chocolate curls or even fresh berries for a touch of elegance and a slight tart contrast.
Side Dishes
This Red Velvet Cookie Cake is decadent enough to stand on its own, but if you want to amp up your dessert spread, I recommend pairing it with vanilla bean ice cream or a simple cup of coffee or hot chocolate. A fresh berry salad can also add a refreshing balance to the sweetness.
Creative Ways to Present
For special occasions, I like to serve it on a beautiful cake stand with a glass dome to keep it fresh and showcase its stunning red color. You can also cut it into squares for a cookie bar setup or even make mini versions in muffin tins — perfect for kid parties or when you want individual servings that look adorable!
Make Ahead and Storage
Storing Leftovers
I usually store leftover frosted cookie cake in an airtight container at room temperature, and it stays fresh for about 3 days. If you haven’t frosted it yet, it can last up to a week that way. Just keep it away from heat or moisture, and it’ll be as good as when you made it.
Freezing
I discovered that this cookie cake freezes beautifully. Once cooled, wrap it tightly in plastic wrap and slip it into a freezer bag or airtight container. It keeps well for up to 3 months. The frosting freezes separately — I pop it in a freezer bag, squeeze out the air, and thaw it in the fridge a day before you plan to assemble.
Reheating
When reheating leftovers, I warm single slices in the microwave for about 15-20 seconds to get that just-baked softness back. If you’ve stored it frosted, I recommend letting it come to room temperature before serving to enjoy the creamy frosting at its best.
FAQs
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Can I make this Red Velvet Cookie Cake without food coloring?
You absolutely can skip the red food coloring if you prefer a less vibrant look, but the classic red velvet taste and signature color is partly thanks to that splash of red. If you want a natural alternative, some people use beet juice, but keep in mind it might slightly alter the texture and flavor.
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Is white chocolate the only option for the chips?
Not at all! While white chocolate chips give a nice creamy sweetness against the red velvet base, you can swap for semi-sweet, milk chocolate, or even butterscotch chips if you want a different flavor profile. I’ve tried several and each brings its own charm.
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How thick should the cookie cake batter be?
The batter will be slightly sticky and thick — think cookie dough rather than cake batter. If it feels too loose, double-check your flour measurement; spooning and leveling your flour can help keep consistency consistent.
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Can I use this recipe to make cupcakes or regular cookies?
You can definitely make smaller portions like cookies using this dough — bake them for less time, around 10-12 minutes, and watch closely. Cupcakes might not rise the same since this is a cookie dough base, but smaller thick cookies baked in muffin tins work wonderfully.
Final Thoughts
I really hope you give this Red Velvet Cookie Cake with Cream Cheese Frosting Recipe a try because it’s one of those desserts that really brings people together — it’s easy, forgiving, and seriously delicious. I remember the first time I baked it, my family went crazy, and it instantly became a “must bake” whenever we have a special occasion. You’ll love how this recipe feels like baking a giant cookie with the elegance of a cake, paired with that dreamy cream cheese frosting that’s not too sweet but incredibly creamy. Trust me, once you make it, you’ll be reaching for it again and again!
Print
Red Velvet Cookie Cake with Cream Cheese Frosting Recipe
- Prep Time: 1 hour
- Cook Time: 18 minutes
- Total Time: 1 hour 18 minutes
- Yield: 8–10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Red Velvet Cookie Cake combines the rich and velvety flavors of classic red velvet with the chewy texture of a cookie, baked into a delightful cake shape. Topped with a smooth cream cheese buttercream frosting and sprinkled with colorful sprinkles, it’s a perfect dessert for celebrations or whenever you’re craving something sweet and special.
Ingredients
For the Red Velvet Cookie Cake:
- 2 1/4 cups + 2 tbsp (309g) all-purpose flour
- 3/4 tsp baking soda
- 1 tbsp cocoa powder
- 3/4 tsp salt
- 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
For the Cream Cheese Buttercream Frosting:
- 4 oz cream cheese, room temperature
- 3 tbsp butter, room temperature
- 2 cups (230g) powdered sugar
- 1/2 tsp vanilla extract
- Sprinkles
Instructions
- Preheat and Prepare Pan: Preheat oven to 350 degrees Fahrenheit. Line the bottom of a 9-inch cake pan with parchment paper and grease the sides to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking soda, cocoa powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a mixing bowl, beat together the unsalted butter and sugar until the mixture becomes light and fluffy, about 2-3 minutes.
- Add Egg: Incorporate the large egg into the butter-sugar mixture and mix until fully combined.
- Flavor and Color: Add vanilla extract, white vinegar, and red food coloring to the wet ingredients. Mix until well combined, ensuring even color and flavor distribution.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients. Mix just until everything is combined without overmixing.
- Add White Chocolate Chips: Stir in the white chocolate chips, reserving some to press on top of the dough after placing it in the pan if desired.
- Press Dough into Pan: Using an offset spatula, evenly press the sticky dough into the prepared 9-inch cake pan, smoothing the surface.
- Bake: Bake the cookie cake for 18-20 minutes, or until the edges are set and the center appears matte but not wet.
- Cool: Remove from oven and allow the cookie cake to cool completely in the pan before transferring it to a serving plate.
- Make Frosting: In a bowl, beat cream cheese and butter together until smooth and creamy.
- Add Powdered Sugar in Stages: Gradually add 1 cup of powdered sugar to the cream cheese mixture, mixing until well combined.
- Add Vanilla: Stir in the vanilla extract thoroughly.
- Finish Frosting: Add the remaining powdered sugar and mix until the frosting is smooth and spreadable.
- Decorate: Pipe or spread the cream cheese buttercream frosting around the edges of the cookie cake, then decorate with sprinkles as desired. Store the cake in an airtight container until ready to serve.
Notes
- Makes 8-10 servings.
- Store the frosted cake in an airtight container at room temperature for up to 3 days; without frosting, it will keep up to a week.
- To freeze, once the cake has completely cooled, wrap it tightly in plastic wrap and place it in a freezer bag or airtight container for up to 3 months.
- Freeze the frosting separately in a freezer bag with air removed for up to 1 month.
- Thaw both cake and frosting before assembling and serving.
Nutrition
- Serving Size: 1 slice (approx. 1/10th of cake)
- Calories: 350
- Sugar: 27g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
