Description
Red Velvet Cookie Cake: Rich red velvet cake meets chewy cookie in this crowd-pleasing dessert masterpiece. Delicious blend of chocolate and cream cheese.
Ingredients
Scale
- 2½ cups all-purpose flour
- 3 tablespoons unsweetened cocoa powder (Dutch-processed preferred for deeper color)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1½ cups granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon liquid red food coloring
- 2 teaspoons vanilla extract
- 1 tablespoon white vinegar
- 1 cup white chocolate chips
Instructions
- Step 1: Prepare Your Ingredients and Equipment Preheat your oven to 350°F (175°C) and line a 9-inch round cake pan or springform pan with parchment paper, then lightly grease the sides. Allow butter, eggs, and cream cheese to reach room temperature for at least 30 minutes before beginning. Sift together the flour, cocoa powder, baking soda, and salt in a medium bowl and set aside.
- Step 2: Create the Cookie Cake Base In a large bowl, cream the butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes. This extended creaming incorporates air for a better texture in your **Red Velvet Cookie Cake**. Add eggs one at a time, beating well after each addition. Mix in the red food coloring, vanilla extract, and vinegar until fully incorporated. The mixture may look slightly curdled – this is normal.
- Step 3: Combine Wet and Dry Ingredients Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. The batter will be thicker than cake batter but softer than traditional cookie dough. Gently fold in the white chocolate chips by hand, being careful not to overmix. The contrasting white chips against the red batter creates that classic red velvet visual appeal.
- Step 4: Bake to Perfection Press the dough evenly into your prepared pan. For a perfectly flat top, smooth the surface with slightly dampened hands or an offset spatula. Bake for 25-30 minutes until the edges are set and slightly crisp, but the center still looks slightly underdone. A toothpick inserted 2 inches from the edge should come out clean, while the center may have a few moist crumbs. Allow to cool completely in the pan on a wire rack before removing.
- Step 5: Prepare and Apply Frosting While the **Red Velvet Cookie Cake** cools, prepare your frosting. Beat the softened cream cheese and butter until smooth and fluffy, about 2 minutes. Gradually add the powdered sugar, vanilla, and salt, mixing until creamy. Once the cake is completely cool, spread the frosting over the top in decorative swirls, leaving a small border around the edge to showcase the red velvet color. If desired, transfer a small portion of frosting to a piping bag fitted with a star tip to create a decorative border.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice (estimated 1/12 of the cake)
- Calories: 400 calories per serving
- Sugar: 30g sugar
- Sodium: 250mg sodium
- Fat: 20g total fat
- Saturated Fat: 12g saturated fat
- Unsaturated Fat: 6g unsaturated fat
- Trans Fat: 0g trans fat
- Carbohydrates: 50g total carbs
- Fiber: 1g fiber
- Protein: 4g protein
- Cholesterol: 70mg cholesterol