The first time I baked a Red Velvet Cookie Cake, the kitchen transformed into a festival of color and warmth. As the rich scent of vanilla mingled with the deep hues of cocoa and vibrant red, my heart raced with anticipation. This whimsical dessert combines the best of both worlds—cookie and cake—into one delightful treat, making it perfect for any occasion, whether it’s a birthday bash or just a cozy night in with loved ones.
With just a handful of ingredients and a foolproof method, this recipe brings joy and indulgence together in a charming way. Picture a soft, chewy center kissed by white chocolate chips, crowned with a luscious cream cheese frosting that you’ll be tempted to lick straight from the mixing bowl. Trust me, each bite is a slice of happiness! Let’s dive into this easy-to-make masterpiece that is sure to impress your friends without spending all day in the kitchen.
Why is Red Velvet Cookie Cake irresistible?
Irresistible Flavors: The unique blend of red velvet flavor with a hint of cocoa makes each slice unforgettable.
Quick and Simple: In just over an hour, you’ll have a stunning dessert that requires minimal effort.
Chewy Perfection: The soft cookie base balances beautifully with creamy white chocolate chips and lush frosting.
Endless Appeal: Perfect for celebrations or casual nights, this cake delights everyone, making it an instant crowd favorite!
Looks Stunning: Vibrant and festive, this dessert is not only tasty but also a gorgeous centerpiece for any table.
Customize It: Feel free to switch up the toppings or add colorful sprinkles for that extra festive flair. Try adding your favorite frosting flavor for an even more personalized touch!
Red Velvet Cookie Cake Ingredients
• Let’s gather what you need for this delectable treat!
For the Cookie Base
• All-purpose flour – 2 1/4 cups + 2 tbsp (309g) for the perfect chewy texture.
• Baking soda – 3/4 tsp to help the cake rise and get that fluffy quality.
• Cocoa powder – 1 tbsp adds just a hint of chocolate flavor.
• Salt – 3/4 tsp enhances all the sweet and rich flavors.
• Unsalted butter – 3/4 cup (168g), softened to create a rich, buttery base.
• Sugar – 1 cup (207g) balances the cake’s flavors and adds sweetness.
• Large egg – 1 for binding and moisture.
• Vanilla extract – 1 tsp brings a sweet, aromatic richness.
• White vinegar – 2 tsp activates the baking soda for proper leavening.
• Red food coloring – 1 1/2 tbsp (less than 1 ounce) gives it that signature look.
• White chocolate chips – 1 cup (169g) add a sweet burst of creaminess.
For the Cream Cheese Frosting
• Cream cheese – 4 oz, softened for an ultra-smooth frosting.
• Butter – 3 tbsp, softened, to make the frosting rich and creamy.
• Powdered sugar – 2 cups (230g) sweetens the frosting just right.
• Vanilla extract – 1/2 tsp enhances the flavor profile of the frosting.
For Garnish
• Sprinkles – for that festive flair and added crunch!
With these ingredients in hand, you’re one step closer to creating a show-stopping Red Velvet Cookie Cake that will steal the spotlight at any gathering!
How to Make Red Velvet Cookie Cake
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Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch cake pan with parchment paper and grease the sides to prevent sticking.
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Combine the flour, baking soda, cocoa powder, and salt in a medium bowl. This mix will create the foundation for your cookie cake, ensuring perfect texture.
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Beat together the softened butter and sugar in a mixing bowl until light and fluffy, about 2-3 minutes. You want to incorporate plenty of air for that delightful lift!
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Add in the egg and mix until fully combined, ensuring a smooth base for the rich flavors to shine through.
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Incorporate the vanilla extract, vinegar, and red food coloring into your mixture. Blend well until the batter takes on a vibrant hue and aromatic blend.
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Mix the dry ingredients from step two into the wet ingredients, stirring gently until just combined. Avoid over-mixing for a perfectly chewy texture.
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Fold in the white chocolate chips, saving a handful to press on top of the cookie cake later for extra sweetness and texture.
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Spread the dough evenly into your prepared cake pan, ensuring a uniform layer for even baking.
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Bake for 18-20 minutes. Look for the edges to be set and the center to appear just matte. It should be slightly soft in the middle as it will continue cooking while cooling.
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Cool the cookie cake completely in the pan before transferring it gently to a serving plate. This helps keep its shape intact.
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Beat the cream cheese and butter together in a bowl until silky smooth for your frosting.
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Gradually add in 1 cup of powdered sugar, mixing until fully combined and fluffy.
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Mix in the vanilla extract, ensuring every bit of flavor shines through the frosting.
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Add the remaining powdered sugar and blend until the frosting is smooth and creamy, ready to spread on your cake.
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Pipe the frosting around the edges of the cooled cookie cake, then sprinkle with colorful sprinkles for that festive touch. Store in an airtight container until serving!
Optional: Top with additional white chocolate chips for extra indulgence!
Exact quantities are listed in the recipe card below.
Red Velvet Cookie Cake Variations
Feel free to explore these creative twists and substitutes to make this cookie cake truly your own!
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Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend for a deliciously inclusive treat.
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Dairy-Free: Use coconut cream instead of butter and a dairy-free cream cheese alternative for a lactose-free option.
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Nutty Flavor: Add 1/2 cup of finely chopped walnuts or pecans to the batter for a delightful crunch and added flavor.
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Mint Infusion: Mix in a few drops of peppermint extract for a refreshing twist that will surprise your taste buds.
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Extra Chocolate: Fold in 1/2 cup of dark chocolate chips along with the white chocolate for a rich, decadent chocolate experience.
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Spicy Kick: Add a pinch of cayenne pepper if you’re feeling adventurous; it’ll give your cake a subtle heat that balances the sweetness.
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Frosting Variations: Try using lemon or orange zest in the cream cheese frosting for a citrusy brightness that complements the red velvet beautifully.
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Layered Delight: Slice the cookie cake in half after cooling and spread a layer of your favorite jam or preserve between the layers for a fruity surprise.
With these variations, you can make your Red Velvet Cookie Cake uniquely yours! Enjoy the journey of flavors!
Expert Tips for Red Velvet Cookie Cake
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Ingredient Temperature: Use room temperature ingredients like butter and cream cheese, as they blend much better and enhance the texture of your Red Velvet Cookie Cake.
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Don’t Overmix: When combining your dry and wet ingredients, mix just until combined to avoid toughening the cookie.
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Proper Cooling: Allow your cookie cake to cool completely in the pan to maintain its shape; this helps it set properly before transferring to a plate.
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Frosting Consistency: If your cream cheese frosting is too thick, add a splash of milk until you achieve your desired spreadable consistency.
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Chilling: If you plan to pipe the frosting, consider chilling it for 15-20 minutes. This makes it firmer and easier to work with, giving you beautiful designs!
What to Serve with Red Velvet Cookie Cake?
Creating the perfect meal to accompany your delightful dessert adds an extra sprinkle of joy to your dining experience.
- Whipped Cream: A dollop of fresh whipped cream provides a light contrast to the rich cookie cake, enhancing its flavors beautifully.
- Vanilla Ice Cream: The creamy, cold texture of vanilla ice cream pairs wonderfully with the warm, soft cake, creating a comforting sweet treat.
- Fresh Berries: Sweet and tangy raspberries or strawberries add a burst of freshness that cuts through the richness, balancing the dessert perfectly.
- Coffee or Espresso: A cup of steaming coffee or a shot of espresso complements the sweet notes in the cake, enhancing its decadent flavors.
- Chocolate Sauce: Drizzling warm chocolate sauce over each slice brings out the cake’s luxurious aspects, making every bite an indulgence.
- Milk: A classic accompaniment, a glass of cold milk refreshes the palate while enjoying the cake’s sweetness.
- Sparkling Water: For a light and fizzy pairing, sparkling water cleanses the palate between bites, making the dessert experience enjoyable.
- Creamy Cheesecake: Serve alongside mini cheesecake bites to provide a delightful contrast in flavors and textures, making dessert a generous spread!
- Caramel Sauce: Drizzle caramel sauce for an extra layer of sweetness, adding a rich flavor that enhances the deliciousness of the cookie cake.
- Fruit Salad: A bowl of colorful fruit salad adds a refreshing and healthy option to balance out the rich, decadent flavors of your dessert.
How to Store and Freeze Red Velvet Cookie Cake
Airtight Container: Store your Red Velvet Cookie Cake in an airtight container at room temperature for up to 3 days to keep it fresh and delicious.
Refrigerator: If you prefer a cooler option or live in a warm climate, you can refrigerate it for up to a week, but be sure it’s well-wrapped to prevent drying out.
Freezer: For longer storage, freeze the cookie cake wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Thaw overnight in the refrigerator when ready to enjoy.
Reheating: To enjoy warm slices, heat individual pieces in the microwave for about 10-15 seconds, just until slightly warm—perfect for that melt-in-your-mouth experience!
Make Ahead Options
These Red Velvet Cookie Cake preparations are perfect for busy home cooks looking to save time! You can prepare the cookie dough up to 24 hours in advance; simply combine all the ingredients up to step 8, cover it tightly, and refrigerate. This helps deepen the flavors while keeping the dough fresh. You can also make the cream cheese frosting up to 3 days ahead; store it in an airtight container in the refrigerator. When you’re ready to bake, simply spread the chilled dough in the pan and follow the baking instructions. After cooling, frost the cake and add sprinkles just before serving for that freshly made taste!
Red Velvet Cookie Cake Recipe FAQs
How do I choose the right ripeness of ingredients for my Red Velvet Cookie Cake?
Absolutely! For the best results, ensure your unsalted butter and cream cheese are at room temperature. This helps them blend more easily into the batter, resulting in a smoother texture. Just take them out of the fridge about 30 minutes before you begin baking, and they’ll be perfect for mixing.
What’s the best way to store my Red Velvet Cookie Cake?
To keep your Red Velvet Cookie Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you’re in a warm climate, consider refrigerating it, where it can last for up to a week—just make sure it’s wrapped well to prevent it from drying out.
Can I freeze Red Velvet Cookie Cake, and if so, how?
Yes, definitely! To freeze your cookie cake, wrap it tightly in plastic wrap, then cover it with aluminum foil to protect it from freezer burn. It can last up to 2 months in the freezer. When you’re ready to enjoy it, simply thaw it overnight in the refrigerator before serving.
What should I do if my cookie cake comes out too dry?
Very! To prevent dryness, avoid overbaking. Check your cookie cake a minute or two before the recommended baking time, looking for set edges and a matte center. If it still ends up dry, try serving it with a scoop of ice cream or whipped cream to add moisture back in!
Are there any dietary considerations I should be aware of for my Red Velvet Cookie Cake?
Absolutely! If you’re baking for someone with allergies, keep in mind that this recipe contains gluten (from all-purpose flour) and dairy (from butter, cream cheese, and milk in your frosting). You can make a gluten-free version by using a 1:1 gluten-free flour blend and dairy-free alternatives for the frosting. Just ensure those substitutes are also suitable for your guests’ dietary restrictions.
How long does the cream cheese frosting last, and how should I store it?
The cream cheese frosting can be stored in the refrigerator for up to a week in an airtight container. If you’ve made extra frosting, you might want to freeze it! Just spoon it into a freezer-safe container, and it’ll be good for up to 3 months. Thaw it in the fridge, then re-whip for the best consistency when you’re ready to use it.
Deliciously Decadent Red Velvet Cookie Cake You’ll Love
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch cake pan with parchment paper and grease the sides.
- Combine the flour, baking soda, cocoa powder, and salt in a medium bowl.
- Beat together the softened butter and sugar in a mixing bowl until light and fluffy, about 2-3 minutes.
- Add in the egg and mix until fully combined.
- Incorporate the vanilla extract, vinegar, and red food coloring into your mixture.
- Mix the dry ingredients into the wet ingredients, stirring gently until combined.
- Fold in the white chocolate chips.
- Spread the dough evenly into your prepared cake pan.
- Bake for 18-20 minutes until edges are set.
- Cool the cookie cake completely in the pan before transferring to a serving plate.
- Beat the cream cheese and butter together until silky smooth.
- Gradually add in 1 cup of powdered sugar, mixing until fluffy.
- Mix in the vanilla extract.
- Add the remaining powdered sugar and blend until smooth.
- Pipe the frosting around the edges and sprinkle with colorful sprinkles.