Description
It’s time to give your go-to red velvet cookie recipe a rest – there’s a new chief in town! Studded with white chocolate chips and topped with a velvety cream cheese frosting, this soft and chewy Red Velvet Cookie Cake is a gorgeous goodie that no one can resist.
Ingredients
For the Red Velvet Cookie Cake
- 2 1/4 cups + 2 tbsp (309g) all-purpose flour
- 3/4 tsp baking soda
- 1 tbsp cocoa powder
- 3/4 tsp salt
- 3/4 cup (168g) unsalted butter, room temperature
- 1 cup (207g) sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tsp white vinegar
- 1 1/2 tbsp red food coloring (less than 1 ounce)
- 1 cup (169g) white chocolate chips
For the Cream Cheese Buttercream Frosting
- 4 oz cream cheese, room temperature
- 3 tbsp butter, room temperature
- 2 cups (230g) powdered sugar
- 1/2 tsp vanilla extract
- Sprinkles
Instructions
Make the Cake
- Preheat oven to 350 degrees. Place parchment paper in the bottom of a 9 inch cake pan and grease the sides.
- Combine the flour, baking soda, cocoa powder and salt in a medium bowl and set aside.
- Add the butter and sugar to a mixing bowl and beat until light and fluffy, about 2-3 minutes.
- Add the egg and mix until well combined.
- Add the vanilla extract, vinegar and red food color and mix until well combined.
- Add the dry ingredients and mix just until well combined.
- Stir in the white chocolate chips. Keep some aside to press into the top of the cookie once in the pan, if desired.
- Press the dough evenly into the prepared cake pan. It can be a little sticky so I use my offset spatula to press it in and smooth it.
- Bake for 18-20 minutes or until the edges are set and the center looks just matte.
- Remove from the oven and allow to cool completely in the cake pan, then transfer to serving plate.
Make the Frosting
- To make the frosting, beat the cream cheese and butter until smooth.
- Slowly add 1 cup of powdered sugar. Mix until combined.
- Mix in the vanilla extract.
- Add the rest of the powdered sugar and mix until smooth.
- Pipe the frosting onto the edges of the cookie cake and add some sprinkles, if desired, then store in an airtight container until ready to serve.
Notes
- Makes 8-10 servings.
- To Store: Store cake in an airtight container at room temperature for up to 3 days with frosting or up to a week without frosting.
- To Freeze: Once cake has cooled, wrap tightly in plastic wrap and store in a freezer bag or airtight container for up to 3 months. Freeze frosting in a freezer bag with all the air squeezed out for up to 1 month. Thaw out cake and frosting before assembling and serving.
Nutrition
- Serving Size:
- Calories: 567
- Sugar: 54.1 g
- Sodium: 330.6 mg
- Fat: 27.4 g
- Carbohydrates: 76.5 g
- Protein: 5.5 g
- Cholesterol: 79.4 mg
