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
Scale
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
