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
Scale
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.
