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
Scale
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.
