Red Velvet Cookie Cake with Cream Cheese Frosting Recipe

If you’re craving something that’s both rich and festive, you’re going to love this Red Velvet Cookie Cake with Cream Cheese Frosting Recipe. It’s like your favorite cookie and classic red velvet cake got together and made something truly magical. I absolutely love how this turns out—soft, chewy, and so full of flavor. When I first tried making this, I was blown away by how simple it is yet so impressive. You’ll find it’s a great dessert to share with friends or make for a fun celebration. Stick with me, and I’ll walk you through everything you need to get it just right!

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Ingredients You’ll Need

The ingredients in this Red Velvet Cookie Cake with Cream Cheese Frosting Recipe come together perfectly to strike that iconic red velvet flavor while also keeping the cookie cake delightful and moist. Here are a few key things to keep in mind when shopping.

• All-purpose flour: Make sure it’s fresh and well-sifted for an even texture.
• Baking soda: Helps the cookie rise slightly while keeping it chewy.
• Cocoa powder: Use unsweetened to deepen that classic red velvet profile.
• Unsalted butter: Room temperature butter whips up nicely with sugar for a light dough.
• Sugar: Granulated sugar is perfect for that subtle sweetness and chewy bite.
• Egg: Binds everything together and adds moisture.
• Vanilla extract: Adds warmth and rounds out flavors.
• White vinegar: A secret ingredient that gives red velvet its signature tang and helps activate the baking soda.
• Red food coloring: Gives you that vibrant, show-stopping look – I recommend gel-based for more intensity without thinning the dough.
• White chocolate chips: These melt into little pockets of sweet gooeyness—trust me, don’t skip them!
• Cream cheese: Room temperature is key for smooth frosting.
• Powdered sugar: For silky, sweet frosting texture without graininess.
• Sprinkles: Totally optional but adds a festive touch that everyone loves.

Variations

One of the things I love about this recipe is how easy it is to tweak for different tastes or occasions. I’ve played around with a few variations over time, and it’s fun to make it your own.

• Gluten-Free: I substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend, and it works beautifully without losing texture.
• Chocolate Chips: Swap white chocolate chips for regular semi-sweet or even peanut butter chips for a different flavor twist my family loves.
• Frosting Flavors: Sometimes I add a touch of lemon zest to the cream cheese frosting for brightness—it’s a fresh surprise!
• Mini Cookie Cakes: Instead of a big cookie cake, try making smaller round ones for individual servings. They’re perfect for parties or gifts.

How to Make Red Velvet Cookie Cake with Cream Cheese Frosting Recipe

Step 1: Prepare Your Cake Pan and Oven

Preheat your oven to 350°F (175°C). I like to line the bottom of my 9-inch cake pan with parchment paper for an easy release, then grease the sides lightly. This little extra step means your cookie cake will come out cleanly without any drama. Trust me, I learned this the hard way the first time I tried a naked pan—it’s worth it!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, cocoa powder, and salt. Setting these aside upfront makes mixing the batter so much simpler. Make sure the cocoa powder is well sifted with the flour to avoid any clumps—nothing worse than a chocolate chunk in the wrong place!

Step 3: Cream Butter and Sugar

In your mixing bowl, beat the room temperature unsalted butter and sugar on medium speed until the mixture is light and fluffy—about 2 to 3 minutes. This part is key because it adds air to your dough and helps with the texture. You’ll see the color lighten slightly, which is my cue to move on.

Step 4: Add Wet Ingredients

Mix in the egg until well combined, followed by the vanilla extract, white vinegar, and red food coloring. I usually add the food coloring slowly because it’s easy to overdo it—remember, you want that vibrant red without affecting the batter consistency.

Step 5: Combine Dry and Wet Ingredients

Gradually add the dry ingredients into the wet mixture. Stir or mix on low speed just until combined—don’t overmix or your cookie cake will get tough. The dough will be a bit sticky, which is totally normal for this recipe.

Step 6: Fold in White Chocolate Chips and Shape

Gently fold in the white chocolate chips. If you want, save some to press on top after you’ve spread the dough in the pan. Using an offset spatula (my favorite tool for this), press the dough evenly into your prepared cake pan. It might feel a bit sticky, but that’s a good sign—it’ll bake up soft and chewy.

Step 7: Bake and Cool

Bake for about 18-20 minutes. You’re looking for the edges to be set and the center to look just matte—not shiny or wet. This is where your instincts come in. Once out of the oven, let the cookie cake cool completely in the pan before transferring to a serving plate. I can’t stress this enough—trying to frost it warm usually ends in a mess!

Step 8: Make the Cream Cheese Buttercream Frosting

Beat the cream cheese and butter together until smooth. This step ensures your frosting will be silky and lump-free. Add the powdered sugar gradually—starting with one cup—mixing well after each addition. Stir in the vanilla extract, then add the remaining powdered sugar until the frosting is fluffy and spreadable.

Step 9: Frost and Decorate

Pipe or spread the frosting onto the cooled cookie cake edges, leaving the center to show off the gorgeous red velvet color. I love adding sprinkles here for a little festive flair—your call! Store the frosted cookie cake in an airtight container until you’re ready to serve.

How to Serve Red Velvet Cookie Cake with Cream Cheese Frosting Recipe

Garnishes

I love using colorful sprinkles on top of the frosting to give it a playful vibe, especially for birthdays or holidays. If you want an extra touch, a few fresh raspberries or a dusting of cocoa powder around the edges looks delightful and adds a bit of sophistication.

Side Dishes

A scoop of vanilla ice cream or a dollop of whipped cream pairs beautifully with this cookie cake if you want to turn it into a full dessert experience. For a drink, I usually serve it alongside my homemade iced coffee or a rich hot chocolate for cooler days.

Creative Ways to Present

For special occasions, I’ve decorated mine with piped rosettes of cream cheese frosting around the edges and extra white chocolate chips placed artistically on top. Kids love it when I add edible glitter or themed sprinkles for holidays. Serving it on a beautiful cake stand instantly makes it look like the star of the table.

Make Ahead and Storage

Storing Leftovers

I store leftover cookie cake in an airtight container at room temperature if it’s going to be eaten within a few days—about 3 days with frosting or up to a week without. Keeping it covered helps maintain that chewy texture and prevents the frosting from drying out.

Freezing

I’ve had great success freezing the cookie cake after it’s cooled. I tightly wrap it in plastic wrap, then pop it in a freezer bag or airtight container for up to three months. The frosting freezes well separately if you want to prepare ahead—just thaw everything before frosting and serving for best results.

Reheating

If you want to enjoy leftovers warm, I reheat individual slices in the microwave for about 10-15 seconds. Just be careful not to overheat or the cake can dry out. Let the frosting be at room temperature or re-frost slightly if needed for that fresh-out-of-the-oven feel.

FAQs

Final Thoughts

This Red Velvet Cookie Cake with Cream Cheese Frosting Recipe has honestly become one of my go-to desserts whenever I want to impress without hours in the kitchen. It hits all the right notes—sweet, tangy, soft yet chewy—and brightens up any gathering. Plus, it’s fun to make and even more fun to eat. Give it a try next time you want a dessert that feels special but is grounded in everyday ingredients. I promise, you and your friends will be asking for seconds!

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