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Red Velvet Cookie Cake. A giant red velvet chocolate chip cookie made into a cake and frosted with cream cheese frosting. Made from scratch & perfect for Valentine's or Christmas. www.justsotasty.com

Red Velvet Cookie Cake

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 & impressive. 
Course Dessert
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings 10 slices
Calories 544kcal


For the Red Velvet Cookie

  • 1 and ¾ cup all-purpose flour , spooned & leveled
  • ¼ cup natural cocoa powder
  • 2 teaspoons cornstarch
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup unsalted butter , softened to room temperature
  • ¾ cup granulated sugar
  • ½ cup packed brown sugar , light or dark
  • 1 large egg , room temperature
  • 1 large egg yolk , you can discard the egg white or use it for a different recipe
  • 2 teaspoons vanilla extract
  • 1 and ½ tablespoons red food coloring
  • 2 teaspoons distilled vinegar
  • 1 cup white chocolate chips

For the Cream Cheese Frosting

  • ¼ cup unsalted butter , softened to room temperature
  • 2 oz brick-style cream cheese , softened to room temperature
  • 1 and ½ cups powdered sugar , sifted
  • ¼ teaspoon salt
  • 1-2 teaspoons cream or milk , optional


Make the Red Velvet Cookie

  • Preheat the oven to 350F degrees. Line the bottom of a 9 inch cake pan with parchment paper, and grease the edges. I like to use a spring form pan for this recipe.
  • In a large bowl sift together the flour, cocoa, cornstarch, baking soda and salt. Set aside. Then in a separate large bowl using a stand or hand-held electric mixer on medium speed, beat together the butter and sugars until light and fluffy and no sugar lumps remain (about 2 minutes). Then add in the egg, additional egg yolk, vanilla, red food coloring and vinegar and mix until smooth (30 seconds to 1 minute). Turn down the mixer to low speed and carefully beat in the flour mixture about ⅓ at a time. You may need to turn off the mixer and scrape down the sides of the bowl as necessary. Finally, turn off the mixer and stir in the white chocolate chips using a large wooden spoon or rubber spatula. The dough will be very sticky. 
  • Spoon the batter into your prepared pan and press it down to the edges. I like to use a piece of parchment paper between the dough and my fingers to stop my fingers from turning red from the food coloring and from my fingers getting too sticky. Bake in the preheated oven for approximately 30 minutes or until the top is set and you can see the edges just starting to pull away from the sides of the pan. 

Make the Cream Cheese Frosting

  • In a medium sized bowl using an electric mixer on medium speed, beat together the butter and cream cheese until softened and evenly mixed together (about 2-3 minutes). Then turn down the mixer to low speed and slowly beat in the powdered sugar followed by the salt. Once combined, if the mixture is too thick, add in a little cream or milk, or if it's too thin add in an extra ¼ cup powdered sugar. 
  • Once the cake is fully cooled, pipe the frosting around the edges. I used a 1M tip for this. 


* Some readers noted that their ovens took longer to bake. If needed bake up to 40 minutes. I 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. 


Calories: 544kcal