There is nothing quite like the joy of biting into the perfect dessert that combines the richness of chocolate with a velvety smoothness that melts in your mouth. My Red Velvet Cookie Cake with Cream Cheese Frosting Recipe brings all of those amazing flavors together in one glorious cake-sized cookie. It’s got the stunning red hue from the food coloring, the subtle cocoa undertone, and then that luscious cream cheese frosting layered on top for pure indulgence. Whether you’re making it for a birthday, a cozy weekend treat, or just to wow your friends, this recipe will become your go-to for a spectacularly delicious dessert that’s both nostalgic and fresh.
Ingredients You’ll Need
This recipe calls for simple, pantry-friendly ingredients that work in harmony to create the perfect texture and flavor. Each item is essential, from the cocoa powder giving it the classic red velvet touch to the white chocolate chips, which add a delightful sweetness that balances out the tangy frosting.
- Unsalted butter (½ cup melted + ½ cup softened): The foundation for rich flavor and creamy texture in both the cookie and frosting.
- Light brown sugar (½ cup): Adds moisture and a deep caramel note to the dough.
- Granulated sugar (¼ cup): Gives just the right amount of sweetness and a little crunch.
- Large egg (1): Binds everything together and adds structure.
- Vanilla extract (1 tablespoon for dough, 2 teaspoons for frosting): Enhances all the flavors with its warm aroma.
- Salt (¾ teaspoon): Balances sweetness and intensifies flavors — important since we’re using unsalted butter.
- Baking soda (½ teaspoon) and baking powder (¼ teaspoon): Give the cookie cake a tender, lift without being cakey.
- Cocoa powder (3 tablespoons): Delivers the subtle chocolate depth crucial to red velvet recipes.
- Cornstarch (1 tablespoon): Helps to keep the cookie tender and soft in the center.
- All-purpose flour (1 ¼ cups): The main structure builder for our cookie cake.
- White chocolate chips (1 cup + extra for topping): Provide delicious pockets of melted sweetness throughout.
- Red gel food coloring (½ teaspoon): The star of the show, offering that classic vibrant red color.
- Cream cheese (4 ounces): The creamy base of the frosting with a hint of tanginess.
- Powdered sugar (2 ½ cups): Sweetens and thickens the frosting for a luscious finish.
How to Make Red Velvet Cookie Cake with Cream Cheese Frosting Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 350ºF. This hot oven temperature ensures the cookie cake cooks quickly, giving you a slightly soft center with crispy edges — the hallmark of a perfect cookie cake texture.
Step 2: Melt the Butter
Gently melt half a cup of unsalted butter in the microwave or on the stove until just liquid. This warm butter will mix smoothly with the sugars to give a lovely chewy base.
Step 3: Combine Sugars and Butter
In a large mixing bowl, stir together the melted butter with the light brown and granulated sugars. Mixing by hand helps you feel the texture and prevents over-beating, which can make the cookie tough.
Step 4: Add Eggs and Flavors
Whisk in the egg and vanilla extract, followed by the baking soda, baking powder, and salt. Now is the time to add the red gel food coloring until you get that signature bright and festive red that makes everyone’s eyes light up.
Step 5: Mix Dry Ingredients and Chocolate Chips
Stir in the cocoa powder, cornstarch, and flour until all the dry ingredients are evenly incorporated. Then fold in the white chocolate chips for those sweet, melty moments baked into every bite.
Step 6: Prepare the Pan
Grease an 11″ cookie cake pan generously. If you want a neat presentation, line the bottom with parchment paper so your cookie cake slides out easily after baking. This makes slicing and serving much simpler.
Step 7: Bake the Cookie Cake
Spread the cookie dough evenly in the pan and press extra white chocolate chips on top for a beautiful, inviting look. Bake for 12 to 14 minutes until the center just looks dry. Resist the urge to overbake — that slight underbaked softness makes all the difference.
Step 8: Cool and Frost
Allow the cookie cake to cool completely before applying the cream cheese frosting. If your knife isn’t slicing cleanly, pop it into the fridge for 30 minutes to firm up the frosting for perfect slices.
Step 9: Decorate with a Border
Using a piping bag fitted with a large star tip, add a simple border to finish your cake in style. This detail takes your Red Velvet Cookie Cake with Cream Cheese Frosting Recipe from homemade to professionally charming.
How to Serve Red Velvet Cookie Cake with Cream Cheese Frosting Recipe
Garnishes
Sprinkle a few white or red chocolate chips on top for added texture and charm. You could sprinkle edible glitter or some finely chopped nuts on the frosting border to add sparkle and crunch, creating a picture-perfect dessert that looks as wonderful as it tastes.
Side Dishes
This cookie cake pairs beautifully with a tall glass of cold milk or a scoop of vanilla bean ice cream. Fresh berries like raspberries or strawberries also complement the cream cheese frosting with their bright tartness, making every bite well balanced and refreshingly indulgent.
Creative Ways to Present
For parties, cut the cookie cake into small squares or use cookie cutters to create fun shapes. Serve on decorative platters or in colorful paper liners, turning this dessert into a festive centerpiece everyone will love to dig into.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookie cake covered tightly in the refrigerator. The cream cheese frosting means it’s best stored chilled and will remain moist and flavorful for up to 4 days.
Freezing
You can freeze the baked and cooled cookie cake without frosting for up to 3 months. Wrap it securely with plastic wrap and then foil to prevent freezer burn. Thaw overnight in the fridge before frosting and serving.
Reheating
If you prefer warm cookie cake, gently reheat individual slices in the microwave for about 10 to 15 seconds. Just be careful not to melt the frosting; it’s best to remove the frosting layer before warming if you want it hot.
FAQs
Can I use regular red food coloring instead of gel?
Yes, but gel food coloring gives a much deeper and more vibrant red without adding additional liquid to the dough, which helps keep the texture perfect.
What type of cream cheese works best for the frosting?
Use full-fat cream cheese softened to room temperature to achieve a smooth, creamy frosting that spreads easily and tastes rich and tangy.
Can I substitute the white chocolate chips with another type?
Absolutely! You can use milk or dark chocolate chips, but they’ll change the flavor profile slightly, making it less sweet and more chocolate-forward.
Is it possible to make this recipe dairy-free?
To make it dairy-free, swap the butter and cream cheese for plant-based alternatives, but the texture and taste may vary slightly from the original.
How do I know when the cookie cake is done baking?
Look for a center that appears set but still slightly soft to the touch. The edges will be golden, and the residual heat will finish baking the cookie as it cools.
Final Thoughts
I cannot wait for you to try this Red Velvet Cookie Cake with Cream Cheese Frosting Recipe because it truly brings a special touch to any occasion. Its perfect blend of festive color, rich flavor, and comforting texture will have everyone coming back for more. Once you make it, I’m sure it will become your beloved, show-stopping dessert too!
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Red Velvet Cookie Cake with Cream Cheese Frosting Recipe
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Red Velvet Cookie Cake is a delightful twist on traditional red velvet desserts, combining the chewy texture of a cookie with the rich flavors of red velvet and white chocolate. Topped with a luscious cream cheese frosting, it’s perfect for celebrations or anytime you want a decadent treat with a beautiful presentation.
Ingredients
Cookie Cake
- ½ cup unsalted butter (melted)
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- ¾ teaspoon salt (if using unsalted butter, don’t skip)
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 3 tablespoons cocoa powder (preferably Hershey’s brand)
- 1 tablespoon cornstarch
- 1 ¼ cups all-purpose flour
- 1 cup white chocolate chips (+ more for topping, preferably Ghirardelli or high quality)
- ½ teaspoon red gel food coloring
Cream Cheese Frosting
- ½ cup unsalted butter (cold, softened in microwave for 10 seconds)
- 4 ounces cream cheese
- 2 teaspoons vanilla extract (use clear extract for pure white color)
- Pinch of salt
- 2 ½ cups powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC). Reading recipe tips beforehand helps ensure smooth baking.
- Melt Butter: Warm ½ cup unsalted butter in a microwave-safe bowl or saucepan until just melted.
- Mix Sugars and Butter: In a large mixing bowl, combine the melted butter, ½ cup light brown sugar, and ¼ cup granulated sugar. Stir well by hand until fully combined.
- Add Wet and Dry Ingredients: Stir in 1 large egg and 1 tablespoon vanilla extract. Then add ½ teaspoon baking soda, ¼ teaspoon baking powder, ¾ teaspoon salt, and ½ teaspoon red gel food coloring. Mix thoroughly.
- Incorporate Dry Ingredients and Chips: Add 3 tablespoons cocoa powder, 1 tablespoon cornstarch, and 1 ¼ cups all-purpose flour. Mix until just combined, then fold in 1 cup white chocolate chips.
- Prepare Pan: Generously grease an 11-inch cookie cake pan. For easier removal, line the bottom with parchment paper if you plan to invert the cake after baking.
- Shape and Bake: Spread the cookie dough evenly in the prepared pan. Press additional white chocolate chips on top for decoration. Bake for 12-14 minutes until the center looks slightly dry but is not overbaked. Residual heat will finish baking after removal.
- Cool: Allow the cookie cake to cool completely before frosting. Refrigerate for 30 minutes if the slices don’t cut cleanly to firm up.
- Make Frosting and Decorate: In a bowl, blend ½ cup cold unsalted butter and 4 ounces cream cheese softened slightly. Add 2 teaspoons vanilla extract, a pinch of salt, and 2 ½ cups powdered sugar. Mix until smooth and creamy. Spread the frosting over the cooled cookie cake and decorate using a piping bag with a large star tip to create a simple border.
Notes
- Do not overbake the cookie cake; it should look slightly underbaked when removed to keep a chewy texture.
- Using high-quality white chocolate chips enhances flavor significantly.
- Line the pan with parchment paper for easy removal of the cookie cake if you want to invert it onto a serving tray.
- Clear vanilla extract in the frosting helps maintain a pure white color.
- Refrigerate the cookie cake if frosting slices are not clean, to firm up before serving.
