Description
This Red Velvet Cookie Cake is a sweet, decadent dessert that combines the best of a cookie and a cake. With a soft, chewy texture and a vibrant red color, this cake is topped with a creamy cream cheese frosting, making it the perfect Valentine’s Day treat for your loved ones!
Ingredients
Scale
For the Cookie Cake:
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup unsweetened cocoa powder
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1 large egg
- 1 tbsp liquid red food coloring
- 1 tsp vanilla extract
- 1 tbsp buttermilk (or regular milk)
- 1/2 tsp white vinegar
- 1/2 cup mini chocolate chips (optional, for extra texture)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 3–4 cups powdered sugar, sifted
- 1 tsp vanilla extract
- Pinch of salt
For Garnish:
- Red sprinkles or heart-shaped sprinkles (optional)
Instructions
-
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper.
- Make the Cookie Cake Dough:
- In a medium bowl, whisk together the flour, baking soda, salt, and cocoa powder. Set aside.
- In a large mixing bowl, cream together the butter and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.
- Add the egg, vanilla extract, and buttermilk to the butter mixture, and mix until combined.
- Stir in the red food coloring, and then mix in the white vinegar to help activate the baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to over-mix.
- If desired, fold in the mini chocolate chips.
- Bake the Cookie Cake:
- Transfer the cookie dough into the prepared cake pan and spread it into an even layer.
- Bake in the preheated oven for 18-22 minutes, or until the edges are set and the center is just slightly firm. You want the center to remain soft and chewy.
- Allow the cookie cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Make the Cream Cheese Frosting:
- In a large bowl, beat together the cream cheese and butter until smooth and creamy.
- Gradually add in the powdered sugar, 1 cup at a time, mixing until smooth after each addition.
- Add the vanilla extract and a pinch of salt. Beat until the frosting is light and fluffy. If the frosting is too thick, you can add a little milk to reach your desired consistency.
- Frost the Cookie Cake:
- Once the cookie cake is completely cool, spread a generous amount of the cream cheese frosting on top.
- Use a spatula to smooth it out evenly over the top of the cake.
- Garnish and Serve:
- Garnish with red sprinkles, heart-shaped sprinkles, or even chocolate shavings to give it a festive touch.
- Slice the cookie cake into wedges and serve to your Valentine!
Notes
- Food Coloring: You can adjust the amount of red food coloring depending on how vibrant you want the red velvet color to be.
- Storage: Keep the cookie cake covered in the refrigerator for up to 3-4 days. Allow it to come to room temperature before serving for the best texture.
- Make-Ahead: The cookie cake can be made a day in advance. Just frost it on the day you’re serving it for the freshest taste.
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Category: Dessert, Cake
- Method: Baked
- Cuisine: : American