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–+ servings
Red Velvet Cookie Cake

Indulge in a Soft Red Velvet Cookie Cake for Any Celebration

This delicious Red Velvet Cookie Cake combines chewy cookie texture with red velvet elegance, perfect for any celebration.
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Prep Time 15 minutes
Cook Time 24 minutes
Cooling Time 15 minutes
Total Time 54 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Unsalted Butter Provides richness and a soft texture; substitute with margarine for a dairy-free option.
  • 0.5 cup Light Brown Sugar Adds moisture and caramel notes for a chewier cookie; can replace with dark brown sugar for a deeper flavor.
  • 0.5 cup Granulated Sugar Balances flavor and helps achieve golden edges; can be reduced slightly for less sweetness.
  • 2 large Eggs Bind dough together and provide structure; no substitute recommended for best results.
  • 1 teaspoon Vanilla Extract Rounds out the flavor; use pure vanilla for the best taste.
  • 2 tablespoons Red Food Coloring Gives the classic red velvet look; omit for a chocolate cookie effect.
  • 0.25 cup Unsweetened Cocoa Powder Imparts a subtle chocolate flavor characteristic of red velvet; can substitute with Dutch cocoa for a richer taste.
  • 2 cups All-Purpose Flour Forms the body of the dough; can replace with a gluten-free blend for a gluten-free version.
  • 1 teaspoon Baking Soda Provides lift to keep the cookie cake thick but not heavy; do not substitute as it is essential for rising.
  • 1 pinch Salt Enhances overall sweetness; essential for flavor balance, do not omit.
  • 1 cup White Chocolate Chips Add sweetness and visual appeal; can swap with dark or milk chocolate chips according to preference.
For the Frosting
  • 8 ounces Cream Cheese Essential for the tangy frosting pairing perfectly with red velvet; omit for a simpler frosting.
  • 2 cups Powdered Sugar Sweetens the frosting while maintaining a smooth texture; reduce for less sweetness.
  • 2-3 tablespoons Heavy Cream/Milk Adjusts the consistency of frosting for spreading; use milk for a lighter option.
  • Sprinkles/White Chocolate Shavings For decoration; optional but recommended for visual appeal.

Equipment

  • 9-inch round cake pan
  • electric mixer
  • Mixing Bowls
  • spatula

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan. Coat the pan with a thin layer of unsalted butter or line it with parchment paper for easy removal of your Red Velvet Cookie Cake.
  2. In a large mixing bowl, use an electric mixer to beat together the butter, light brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
  3. Add in the eggs, vanilla extract, and red food coloring to the butter and sugar mixture. Mix until smooth.
  4. In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
  5. Gradually add the dry ingredients into the wet ingredients, mixing on low speed until a thick dough forms.
  6. Gently fold in the white chocolate chips into the dough.
  7. Pour the dough into your prepared cake pan, smoothing the top evenly.
  8. Bake for 20–24 minutes, until the edges are set and the center is slightly soft.
  9. Once baked, let the cake cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely.
  10. In a mixing bowl, beat together the cream cheese, powdered sugar, and heavy cream until smooth.
  11. Frost the cake evenly with the cream cheese frosting.
  12. Garnish with sprinkles and white chocolate shavings if desired, then slice and serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Watch the baking time to avoid overbaking for a chewy texture. Let the cake cool completely before frosting to maintain its structure.

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