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Red Velvet Cookie Cake with Cream Cheese Frosting and White Chocolate Chips Recipe

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★★★★★

4.6 from 130 reviews

This Red Velvet Cookie Cake is a delightful twist combining the rich, cocoa-flavored red velvet with a soft cookie cake texture. Topped with creamy, smooth cream cheese frosting and studded with white chocolate chips, it makes an impressive and delicious dessert perfect for celebrations or any sweet craving. Easy to bake in a springform pan or pie plate, this cake offers vibrant color and classic flavors in a cookie form.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour (250 grams)
  • 2 tablespoons natural cocoa powder
  • 2 teaspoons cornstarch (cornflour)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Cookie Cake Batter

  • 3/4 cup unsalted butter (168 grams), softened to room temperature
  • 3/4 cup granulated sugar (150 grams)
  • 1/2 cup brown sugar (105 grams), light or dark
  • 1 large egg, room temperature
  • 1 large egg yolk (discard the egg white)
  • 2 teaspoons vanilla extract
  • 2 teaspoons red food coloring (gel or liquid, gel used recommended)
  • 1 cup white chocolate chips (180 grams)

Cream Cheese Frosting

  • 1/3 cup unsalted butter (75 grams), softened to room temperature
  • 2 oz cream cheese, brick style (57 grams), softened to room temperature
  • 1–2 cups powdered sugar (110–220 grams), sifted
  • 1/4 teaspoon salt
  • 1–2 teaspoons whipping cream (15–30 ml), if needed

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the edges, or lightly grease a 9-inch pie plate if preferred.
  2. Sift Dry Ingredients: In a medium bowl, sift together the flour, cocoa powder, cornstarch, baking soda, and salt. Whisk to combine thoroughly.
  3. Cream Butter and Sugars: In a large bowl, beat the softened butter with the granulated sugar and brown sugar until light and creamy, about 2-3 minutes.
  4. Add Wet Ingredients: Beat in the egg, egg yolk, vanilla extract, and red food coloring into the creamed butter and sugar mixture until fully combined and vibrant in color.
  5. Combine Batter: Gradually add the sifted dry ingredients to the wet ingredients, starting on a low mixer speed, mixing just until combined to avoid overmixing.
  6. Fold in Chocolate Chips: Gently stir the white chocolate chips into the batter ensuring even distribution.
  7. Spread Batter in Pan: Spoon the cookie batter into the prepared pan and spread into an even layer. Use a piece of wax paper to gently press the batter smooth if desired, but be sure to remove the wax paper before baking.
  8. Bake: Bake the cookie cake for 30-35 minutes or until the top is set and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool: Remove the baked cookie cake from the oven and allow it to cool completely in the pan to set properly before frosting.
  10. Prepare Cream Cheese Frosting: Using an electric mixer, beat the softened butter until smooth. Add the cream cheese and continue beating until creamy and well combined.
  11. Add Powdered Sugar and Salt: Stir in 1 cup of sifted powdered sugar and the salt on low speed. Gradually add the remaining powdered sugar about 1/2 cup at a time until desired sweetness and consistency is reached. If frosting is too thick, add 1-2 teaspoons of whipping cream to loosen.
  12. Unmold and Frost: Once the cookie cake is fully cooled, if using a springform pan, unclamp and carefully lift the outer ring off. Transfer the cake onto your serving plate. If baked in a pie plate, keep it in the plate.
  13. Decorate: Pipe the cream cheese frosting around the edges using a piping bag fitted with a 1M tip or any preferred tip. Optionally, decorate with sprinkles or additional toppings as desired.

Notes

  • Using a springform pan makes it easier to remove the cookie cake without breaking it.
  • Room temperature ingredients help achieve a smooth batter and well-incorporated frosting.
  • Adjust red food coloring quantity to achieve your preferred shade of red velvet.
  • If frosting feels too thick, add a little extra whipping cream to reach the desired spreadable consistency.
  • Make sure to cool the cookie cake completely before frosting to prevent melting the frosting.
  • This cookie cake is best enjoyed within 2-3 days, stored covered at room temperature or refrigerated.

Keywords: red velvet, cookie cake, cream cheese frosting, white chocolate chips, dessert, baked treat

Find it online: https://todayfoodrecipe.com/red-velvet-cookie-cake-with-cream-cheese-frosting-and-white-chocolate-chips-recipe/