Red Velvet Cookie Cake
Serves 12
10 mins prep
30 mins total
This red velvet cookie cake is soft, chewy, slightly cakey, and filled with white chocolate chips, and topped with a decadent cream cheese frosting! It's the perfect birthday treat for red velvet lovers or as a festive Valentine's Day dessert!
Cream Cheese Buttercream Frosting (optional)
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Preheat oven to 350ºF. While preheating, be sure to read tips & tricks in post above for recipe success.
Warm the ½ cup unsalted butter i.e. 1 stick[/adjustable] in a microwave-safe bowl or saucepan until it’s just melted.
In a large mixing bowl, combine the melted unsalted butter with the ½ cup light brown sugar and ¼ cup granulated sugar. Stir until combined. (I recommend mixing this by hand rather than a mixer.)
Stir in the 1 large egg and 1 tablespoon vanilla extract, followed by the ½ teaspoon baking soda, ¼ teaspoon baking powder, and ¾ teaspoon salt. Stir in ½ teaspoon red gel food coloring.
Mix in 3 tablespoon cocoa powder, 1 tablespoon cornstarch, and 1 ¼ cup all-purpose flour, followed by the 1 cup white chocolate chips. Mix the dough until well-combined.
Generously grease a 11" cookie cake pan. If you plan to invert the cake onto a tray (rather than serving in the pan), I highly recommend lining the bottom with parchment paper in order for the cookie cake to invert out of the pan easily.
Spread dough into an even layer in pan. Press in some extra chocolate chips for added presentation. Bake for 12-14 minutes, or until center looks slightly "dry" (my oven is perfect at 12 minutes). Do not overbake; it might look a little under-baked, but the residual heat from the pan will continue to bake the cookie even after you take it out of the oven.
Cool completely and top with cream cheese frosting. If your cookie cake is not slicing clean, refrigerate for 30 minutes to firm up.
To decorate, use a piping bag and large star tip to create a simple border.
To Make Frosting:
Beat the softened ½ cup unsalted butter i.e. 1 stick, 4 ounces cream cheese, 2 teaspoons vanilla extract, and a pinch of salt on medium-high speed for 1-2 minutes until smooth (it's okay if it looks a bit curdled, this will smooth out when you add the powdered sugar).
Turn the mixer to low speed then add the powdered sugar 1/4 cup at a time (2 ½ cups powdered sugar total). You may need to stop and scrape down the sides. Beat on high for 1-2 minutes until creamy and the frosting is at a good consistency to pipe. If it looks too runny, add more powdered sugar. If it looks too stiff, add a tiny bit of milk until you get to the desired consistency. This will make enough frosting to pipe a generous border along the edges.