There is honestly nothing quite as delightful as a perfect balance of rich, moist red velvet flavor combined with the gentle sweetness of white chocolate chips, all nestled beneath a luxuriously creamy frosting. This Red Velvet Cookie Cake with White Chocolate Chips and Cream Cheese Frosting Recipe is an absolute showstopper for any occasion, blending the best of a cookie and a cake into one unforgettable treat. Whether you’re baking for a special celebration or just to indulge a serious sweet tooth, this recipe will become your new favorite dessert to share and savor.
Ingredients You’ll Need
The magic of this recipe lies in its straightforward, carefully chosen ingredients. Each one plays an essential role, from creating a tender crumb to delivering that iconic red velvet hue and the creamy tang of the frosting that ties everything together beautifully.
- Unsalted butter (½ cup, melted): Provides rich moisture and a tender texture to the cookie cake base.
- Light brown sugar (½ cup): Adds a subtle caramel depth and helps keep the cake soft and chewy.
- Granulated sugar (¼ cup): Offers just the right amount of sweetness and helps with structure.
- Large egg (1): Binds all ingredients together, lending moisture and stability.
- Vanilla extract (1 tablespoon + 2 teaspoons): Enhances flavor and rounds out the sweetness.
- Salt (¾ teaspoon): Balances sweetness and enhances all the other flavors.
- Baking soda (½ teaspoon): Ensures a tender rise without heaviness.
- Baking powder (¼ teaspoon): Adds a gentle lift for a soft crumb.
- Cocoa powder (3 tablespoons): The classic hint of chocolate that defines red velvet’s subtle, earthy undertone.
- Cornstarch (1 tablespoon): Helps give the cookie cake a delicate, melt-in-your-mouth texture.
- All-purpose flour (1 ¼ cups): The sturdy foundation for the cake’s structure.
- White chocolate chips (1 cup + extra for topping): Bursts of creamy sweetness that contrast perfectly with the red velvet base.
- Red gel food coloring (½ teaspoon): Gives the cake that vibrant, signature red color without altering flavor.
- Softened unsalted butter (½ cup): The base for the luxurious cream cheese frosting.
- Cream cheese (4 ounces): Adds tang and richness to the frosting, balancing the sweet cookie cake.
- Powdered sugar (2 ½ cups): Sweetens and thickens the cream cheese frosting to perfect spreadable consistency.
- Pinch of salt: Just enough to keep the frosting from tasting too sweet and bring out the cream cheese flavor.
How to Make Red Velvet Cookie Cake with White Chocolate Chips and Cream Cheese Frosting Recipe
Step 1: Prep with Perfect Oven Temperature
Begin by preheating your oven to 350ºF. It’s a small but crucial start, setting the stage for your cookie cake to bake evenly and achieve that perfect texture. While waiting, review any recipe tips to ensure a smooth baking process and best results.
Step 2: Melt the Butter
Gently warm the unsalted butter in a microwave-safe bowl or on the stovetop just until melted. This step is key for blending the sugars smoothly, creating a lovely base that will eventually make the cookie cake irresistibly tender.
Step 3: Mix Sugars and Butter
In a large mixing bowl, combine the melted butter with both the light brown sugar and granulated sugar. Stir by hand until fully combined and glossy. This mixture gives the cookie cake its wonderful chewy texture and caramel notes.
Step 4: Incorporate Eggs and Flavorings
Add the egg and vanilla extract to the sugar and butter mixture, stirring to incorporate. Follow with the baking soda, baking powder, salt, and red gel food coloring. Mix gently but thoroughly to evenly distribute all these vital components: moisture, lift, saltiness, and that unmistakable red velvet color.
Step 5: Blend in Dry Ingredients
Time to get the cocoa powder, cornstarch, and flour mixed in. These dry ingredients build the structure and add that classic red velvet cocoa flavor. Finally, fold in the white chocolate chips evenly throughout the dough, ensuring those creamy gems will surprise you in every bite.
Step 6: Prepare Baking Pan
Generously grease an 11-inch cookie cake pan to prevent sticking. For an easy, flawless removal later, line the bottom with parchment paper if you plan to invert the cake. This little extra effort guarantees your cookie cake maintains its gorgeous shape and presentation.
Step 7: Spread and Bake
Press the dough into the pan evenly and sprinkle some additional white chocolate chips on top for a stunning finish. Bake for 12-14 minutes until the center is just set but still looks slightly soft. Resist the urge to overbake—the residual heat will continue cooking it gently once removed, keeping the cake perfectly moist.
Step 8: Cool and Frost
Allow the cookie cake to cool completely. While waiting, prepare the cream cheese frosting by combining softened butter, cream cheese, vanilla extract, a pinch of salt, and powdered sugar until silky smooth. Spread this luscious frosting over the cooled cookie cake, which will complement every bite with tangy sweetness.
Step 9: Decorate for the Wow Factor
Use a piping bag fitted with a large star tip to create a pretty border around the top edge. This adds a professional touch and invites eager hands ready for the first delicious slice.
How to Serve Red Velvet Cookie Cake with White Chocolate Chips and Cream Cheese Frosting Recipe
Garnishes
Enhance the beauty and flavor by sprinkling some more white chocolate chips or delicate red velvet crumbs on top of the frosting border. Fresh berries like raspberries or strawberries can also add a wonderful pop of sweetness and color contrast to this indulgent dessert.
Side Dishes
This cookie cake pairs wonderfully with a light, airy cup of whipped cream or a scoop of classic vanilla ice cream. The cool creaminess of these sides balances the cake’s rich density perfectly, making every bite more enjoyable.
Creative Ways to Present
Serve this cake on a rustic wooden board for a cozy afternoon gathering or place it on a fancy cake stand for special occasions. Cutting the cake into hearty wedge-shaped slices instead of squares gives it a charming, pie-like presentation that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover Red Velvet Cookie Cake with White Chocolate Chips and Cream Cheese Frosting Recipe in an airtight container in the refrigerator. This keeps it fresh and maintains the frosting’s creamy texture for up to 3-4 days. Just be sure to bring it back to room temperature before serving for optimum softness.
Freezing
You can freeze the baked cookie cake without frosting by wrapping it tightly in plastic wrap and foil. It will keep well for up to 2 months. When you’re ready to frost, thaw it overnight in the refrigerator and then add the cream cheese frosting fresh to keep it tasting vibrant.
Reheating
If you prefer a warm slice, gently reheat individual pieces in the microwave for 10-15 seconds. This helps the white chocolate chips melt slightly, giving you that fresh-baked experience with every bite.
FAQs
Can I use regular red food coloring instead of gel?
While regular liquid food coloring can work, gel food coloring is preferred because it provides a more vivid red without thinning the dough. You can use less gel than liquid coloring, which helps maintain the cookie cake’s perfect texture.
Is it possible to make this cookie cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Just ensure your baking powder and other ingredients are gluten-free, and you may want to add a little xanthan gum for structure.
Why do you recommend cornstarch in the recipe?
Cornstarch adds a tender, delicate crumb by softening the flour’s gluten development. This makes the cookie cake melt in your mouth rather than feeling dense or heavy.
How should the cookie cake look when it’s done baking?
The center should look set but still slightly glossy and soft—almost underbaked. This ensures the final cake is moist and chewy. Remember, it continues to cook from residual heat once out of the oven.
Can I make the cream cheese frosting ahead of time?
Yes, prepare the frosting a day ahead and store it tightly covered in the refrigerator. Before using, bring it to room temperature and whip briefly to restore its smooth, spreadable consistency.
Final Thoughts
There is something truly special about this Red Velvet Cookie Cake with White Chocolate Chips and Cream Cheese Frosting Recipe that feels both nostalgic and decadently fresh at the same time. From the vibrant red color to the rich white chocolate bursts and creamy frosting, it’s a dessert guaranteed to steal the spotlight at any gathering. I encourage you to give this recipe a try—it’s sure to become a beloved staple in your kitchen and a favorite for sharing love and sweetness with those closest to you.
Print
Red Velvet Cookie Cake with White Chocolate Chips and Cream Cheese Frosting Recipe
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Red Velvet Cookie Cake combines the classic flavors of a red velvet dessert with the chewy texture of a cookie, topped with a smooth and tangy cream cheese frosting. Perfect for celebrations or a decadent treat, this recipe yields a soft, rich cookie cake studded with white chocolate chips and brightened by a hint of cocoa and red gel food coloring.
Ingredients
Cookie Cake
- ½ cup unsalted butter (melted)
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- ¾ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 3 tablespoons cocoa powder
- 1 tablespoon cornstarch
- 1 ¼ cups all-purpose flour
- 1 cup white chocolate chips (+ more for topping)
- ½ teaspoon red gel food coloring
Cream Cheese Frosting
- ½ cup unsalted butter (cold, softened)
- 4 ounces cream cheese
- 2 teaspoons vanilla extract (clear vanilla extract recommended)
- Pinch of salt
- 2 ½ cups powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC). Prepare your tools and read through tips to ensure the recipe success.
- Melt Butter: Warm the ½ cup of unsalted butter in a microwave-safe bowl or saucepan just until melted, avoiding overheating.
- Combine Sugars and Butter: In a large mixing bowl, mix the melted butter with the light brown sugar and granulated sugar by hand until fully combined.
- Add Wet Ingredients and Leavening: Stir in the egg and vanilla extract, followed by the baking soda, baking powder, salt, and red gel food coloring until well incorporated.
- Mix Dry Ingredients and Chips: Add cocoa powder, cornstarch, flour, and white chocolate chips into the wet mixture. Continue mixing until a cohesive dough forms.
- Prepare Pan: Generously grease an 11-inch cookie cake pan. For easier removal, line the bottom with parchment paper if you plan to invert the cake.
- Shape Cookie Cake: Spread the cookie dough evenly into the pan. Press extra white chocolate chips on top for a decorative look.
- Bake: Bake for 12 to 14 minutes until the center looks slightly dry but avoid overbaking to keep the cake soft. The residual heat will finish cooking the cookie.
- Cool: Let the cookie cake cool completely in the pan to allow setting before frosting.
- Make Cream Cheese Frosting: Beat the cold, softened butter and cream cheese with vanilla extract and a pinch of salt until smooth. Gradually add powdered sugar and whip until fluffy and creamy.
- Frost and Chill: Spread or pipe the cream cheese frosting over the cooled cookie cake. Refrigerate for 30 minutes if needed to firm the frosting for clean slices.
- Decorate: Use a piping bag with a large star tip to add a decorative border around the cookie cake for a finished look.
Notes
- Do not overbake the cookie cake; it’s best slightly underdone in the center as it will continue cooking with residual heat.
- Using high-quality white chocolate chips enhances the flavor significantly.
- Clear vanilla extract is recommended for the frosting to maintain white color.
- For easier removal of the cookie cake, lining your pan with parchment paper is highly encouraged.
- If your cookie cake slices aren’t clean, refrigerate it for 30 minutes before serving.
