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Red Velvet Cookie Cake with Cream Cheese Frosting Recipe

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4.5 from 71 reviews

This Red Velvet Cookie Cake is a decadent twist on the classic red velvet cake, baked as a thick, chewy cookie with a luscious cream cheese frosting. Perfect for celebrations or a special treat, it features a rich cocoa-flavored red dough studded with white chocolate chips, baked in a 9-inch pan and topped with a smooth and tangy cream cheese icing. The recipe combines the best of both worlds—cake-like softness and cookie-like texture—for a delightful dessert experience.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour (250 grams)
  • 2 tablespoons natural cocoa powder
  • 2 teaspoons cornstarch (AKA cornflour for those in Australia and UK)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Cookie Cake Mixture

  • 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, gel recommended)
  • 1 cup white chocolate chips (180 grams), or your favorite variety

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. Make the Red Velvet Cookie Dough: Preheat your oven to 350°F (180°C). Prepare a 9-inch springform pan by lining the bottom with parchment paper and greasing the edges, or lightly grease a 9-inch pie plate. In a medium bowl, sift together the flour, cocoa powder, cornstarch, baking soda, and salt, then whisk to combine.
  2. Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together using an electric mixer until the mixture is light, fluffy, and fully creamed.
  3. Add Wet Ingredients: Beat in the large egg, egg yolk, vanilla extract, and red food coloring into the butter-sugar mixture until everything is evenly incorporated and the dough has a vibrant red color.
  4. Combine Dry and Wet Mixtures: With the mixer on low speed, gradually add the sifted dry ingredients to the butter mixture. Mix until just combined, ensuring not to overmix to maintain tenderness.
  5. Fold in Chocolate Chips: Stir the white chocolate chips gently into the cookie dough to distribute them evenly throughout.
  6. Shape the Cookie Cake: Transfer the cookie dough into the prepared pan. Spread it into an even layer using a spatula or press it gently down with a piece of wax paper (remember to remove the wax paper before baking).
  7. Bake: Bake in the preheated oven for 30-35 minutes, or until the top appears set and a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
  8. Cool the Cookie Cake: Remove the pan from the oven and allow the cookie cake to cool completely in the pan on a wire rack to avoid breaking.
  9. Prepare the Cream Cheese Frosting: In a clean bowl, beat the softened butter until smooth using an electric mixer. Then add the cream cheese and continue beating until fully combined and fluffy.
  10. Add Powdered Sugar and Salt: Gradually beat in 1 cup of sifted powdered sugar and the salt on low speed to prevent dusting. Increase speed and continue to beat until smooth.
  11. Adjust Sweetness and Texture: Add the remaining powdered sugar 1/2 cup at a time until your desired sweetness and frosting consistency are reached. If the frosting is too stiff, beat in 1-2 teaspoons of whipping cream to loosen it slightly.
  12. Remove Cookie Cake from Pan: Once fully cooled, if using a springform pan, unclamp the outer ring carefully and transfer the cookie cake to your serving plate. If baked in a pie plate, leave as is for serving.
  13. Frost and Decorate: Pipe the cream cheese frosting around the edges using a decorating tip (such as a 1M tip) and optionally decorate with sprinkles or other toppings of your choice.

Notes

  • For best results, use gel red food coloring to achieve a vibrant red hue without thinning the dough.
  • Allow the cookie cake to cool completely before frosting to prevent the cream cheese frosting from melting.
  • Sifting powdered sugar before adding ensures a smooth and lump-free frosting.
  • You can substitute white chocolate chips with semi-sweet or milk chocolate chips for variation.
  • The recipe works well in either a springform pan or a pie plate; springform pan allows easier removal.
  • Store the frosted cookie cake in the refrigerator for up to 4 days, bringing it to room temperature before serving for the best texture.

Keywords: Red velvet cookie cake, cream cheese frosting, white chocolate chips, red velvet dessert, cookie cake recipe

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