Description
This Red Velvet Cookie Cake is a delightful twist on the classic red velvet cake, combining the chewy texture of a cookie with the rich flavors of red velvet and white chocolate chips. Topped with a creamy, smooth cream cheese buttercream frosting and festive sprinkles, this dessert is perfect for celebrations or whenever you crave a comforting, crowd-pleasing treat.
Ingredients
Scale
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
- Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Line the bottom of a 9-inch cake pan with parchment paper and grease the sides to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, sift together the flour, baking soda, cocoa powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, beat the room temperature butter and sugar together until the mixture becomes light and fluffy, about 2-3 minutes.
- Add Egg: Incorporate the egg into the butter and sugar mixture, mixing until fully combined.
- Add Flavorings: Stir in the vanilla extract, white vinegar, and red food coloring until the batter is evenly colored and smooth.
- Combine Dry and Wet: Gradually add the dry ingredients to the wet mixture, stirring just until everything is well combined to avoid overmixing.
- Fold in White Chocolate Chips: Gently fold in the white chocolate chips, reserving a small handful to press onto the top of the cookie cake for decoration if desired.
- Shape the Cookie Cake: Press the cookie dough evenly into the prepared cake pan. Use an offset spatula to smooth the surface as the dough can be slightly sticky.
- Bake: Bake in the preheated oven for 18-20 minutes until the edges are set and the center has a matte finish, indicating it’s baked through but still soft.
- Cool: Remove from the oven and allow the cookie cake to cool completely in the pan on a wire rack before transferring to a serving plate.
- Prepare Frosting: In a mixing bowl, beat the cream cheese and butter together until smooth and creamy.
- Add Powdered Sugar: Slowly add 1 cup of powdered sugar to the cream cheese mixture, mixing until just combined.
- Add Vanilla: Mix in the vanilla extract to enhance the flavor of the frosting.
- Finish Frosting: Add the remaining powdered sugar and beat until the frosting is smooth and spreadable.
- Decorate: Pipe the frosting around the edges of the cooled cookie cake and decorate with sprinkles as desired. Store in an airtight container until ready to serve.
Notes
- Makes 8-10 servings.
- Store the cake in an airtight container at room temperature for up to 3 days if frosted, or up to one week without frosting.
- To freeze, wrap the cooled cake tightly in plastic wrap, then place it in a freezer bag or airtight container for up to 3 months.
- Freeze frosting separately in a freezer bag with air squeezed out for up to 1 month.
- Thaw the cake and frosting fully before assembling and serving.
Nutrition
- Serving Size: 1 slice (approx. 1/10th of cake)
- Calories: 320
- Sugar: 25g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
