Red Velvet Cookie Cake

Slice of giant red velvet cookie with cream cheese icing

This Red Velvet Cookie Cake starts with a massive soft & chewy red velvet cookie that's baked in a cake pan. Filled with white chocolate chips and decorated with cream cheese frosting - this from scratch cookie cake is super easy and perfect if you love red velvet

Course Dessert

Cuisine American

Keyword Giant Red Velvet Cookie, Red Velvet Cookie Cake

Prep Time 30

Cook Time 30

Cooling 1

Total Time 2

Servings slices

Calories 549kcal

Author Fiona Dowling

Equipment

9-inch springform pan or 9-inch pie plate

Ingredients

Red Velvet Cookie

2 cups all-purpose flour (250 grams)
2 tablespoons natural cocoa powder
2 teaspoons cornstarch AKA cornflour for those in Australia and UK
½ teaspoon baking soda
¼ teaspoon salt
¾ cup unsalted butter (168 grams) softened to room temperature
¾ cup granulated sugar (150 grams)
½ 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, I used gel
1 cup white chocolate chips (180 grams) or your favorite variety

Cream Cheese Frosting

⅓ cup unsalted butter (75 grams) softened to room temperature
2 oz brick-style cream cheese (57 grams) softened to room temperature
1-2 cups powdered sugar (110-220 grams) sifted
¼ teaspoon salt
1-2 teaspoons whipping cream (15-30 ml) if needed

Instructions

Make the Red Velvet Cookie

Preheat the oven to 350F (180C) degrees. Line the bottom of a 9-inch springform pan with parchment paper and grease the edges. Or lightly grease a 9-inch pie plate. I like to use a springform pan for this recipe.
In a medium bowl sift together the flour, cocoa, cornstarch, baking soda and salt. Whisk together.
In a separate large bowl beat together the butter, granulated sugar and brown sugar until creamed.
Beat the egg, additional egg yolk, vanilla extract and red food coloring into the butter mixture.
Add the flour mixture to the butter mixture. Start with the mixer on a low speed and beat together until combined.
Stir the chocolate chips into the batter.
Spoon the batter into the prepared pan. Spread into an even layer. Or alternatively, use a piece of wax paper to press the batter down into an even layer (be sure to remove the wax paper before baking.
Bake in the preheated oven for about 30-35 minutes, or until the top looks set and an inserted toothpick comes out clean or with a few cookie crumbs.
Remove from the oven and cool the cookie cake fully (keep in the pan as the cookie cake cools).

Cream Cheese Frosting

With an electric mixer, beat the butter until smooth. Then beat in the cream cheese.
Add in 1 cup powdered sugar (you may need to sift it in if it's lumpy) and salt. Beat in, starting with the mixer on a low speed.
Beat in the rest of the powdered sugar about ½ cup at a time until the desired sweetness is reached. If needed, beat in 1 tablespoon of whipping cream.
Once fully cooled, if you made the cookie cake in a springform pan unclamp the outer ring and carefully lift the cookie cake onto the plate you plan to serve it on. If you made the cookie cake in a pie plate, leave the cookie cake in the pie plate.
Once the cake is fully cooled, pipe the frosting around the edges. I used a 1M tip for this. Optionally, decorate with sprinkles.

Notes

Room Temperature Ingredients: The butter should be softened to room temperature and the eggs should be at room temperature for easier mixing.
Food Coloring: Gel food coloring will produce a more intense color. Depending on your preference, feel free to use 1-2 teaspoons of food coloring.
Bake Times: Some readers noted that their ovens took longer to bake. This can depend on if using a metal pan, or glass or ceramic pie plate. If needed bake up to 40 minutes. If using an 8-inch pan instead of 9-inches, the bake time will be 40-45 minutes. If the top starts to brown too much, tent a piece of aluminium foil overtop for the last 10 minutes of baking.
Nutrition: Details provided are an estimate only and based on 1 slice with frosting, assuming that all of the frosting is used and that the cookie cake is sliced into 10 equal pieces. You could likely get 12 slices of this recipe.
Storage: Store cookie cake covered or in an airtight container at room temperature for up to 4 days (if not frosted). If frosted, store covered at room temperature for up to 8 hours or in the fridge for up to 4 days.

Nutrition