Red Velvet Cookie Cake is a delightful fusion of classic red velvet flavors and the chewy texture of a cookie, baked into a cake shape. Topped with smooth cream cheese buttercream and colorful sprinkles, this dessert is perfect for celebrations or whenever a sweet craving strikes. The rich, velvety taste combined with the sweetness of white chocolate chips creates a memorable dessert experience.

Why You’ll Love This Red Velvet Cookie Cake

This dessert is not only visually stunning but also incredibly delicious. Here are a few reasons why this Velvet Cookie Cake should be your next baking project:

It combines the best of both worlds: cake and cookie.
Perfectly suited for birthdays and special occasions.
Easy to make, even for beginners—try our Red Velvet Cookie Recipe.
Soft, chewy texture that pairs beautifully with cream cheese frosting.
Can be customized with chocolate chips or nuts for added flavor.

Great for meal prep and can be stored easily for later enjoyment.

Ingredients for Red Velvet Cookie Cake

Gather these items:

2 1/4 cups + 2 tbsp (309g) all-purpose flour
3/4 tsp baking soda
1 tbsp cocoa powder
3/4 tsp salt
3/4 cup (168g) unsalted butter, room temperature
1 cup (207g) sugar
1 large egg
1 tsp vanilla extract

2 tsp white vinegar
1 1/2 tbsp red food coloring (less than 1 ounce)
1 cup (169g) white chocolate chips
4 oz cream cheese, room temperature
3 tbsp butter, room temperature
2 cups (230g) powdered sugar
1/2 tsp vanilla extract
Sprinkles

How to Make Red Velvet Cookie Cake Step-by-Step

Step 1: Preheat oven to 350 degrees Fahrenheit. Line the bottom of a 9-inch cake pan with parchment paper and grease the sides to prevent sticking.

Step 2: In a medium bowl, combine the all-purpose flour, baking soda, cocoa powder, and salt. Set this mixture aside for later use.
Step 3: In a mixing bowl, beat together the unsalted butter and sugar until the mixture becomes light and fluffy, about 2-3 minutes.
Step 4: Incorporate the large egg into the butter-sugar mixture and mix until fully combined.
Step 5: Add vanilla extract, white vinegar, and red food coloring to the wet ingredients. Mix until well combined, ensuring even color and flavor distribution.
Step 6: Gradually add the dry flour mixture to the wet ingredients. Mix just until everything is combined without overmixing.

Step 7: Stir in the white chocolate chips, reserving some to press on top of the dough after placing it in the pan if desired.
Step 8: Using an offset spatula, evenly press the sticky dough into the prepared 9-inch cake pan, smoothing the surface.
Step 9: Bake the cookie cake for 18-20 minutes, or until the edges are set and the center appears matte but not wet.
Step 10: Remove from oven and allow the cookie cake to cool completely in the pan before transferring it to a serving plate.
Step 11: In a bowl, beat cream cheese and butter together until smooth and creamy.

Step 12: Gradually add 1 cup of powdered sugar to the cream cheese mixture, mixing until well combined.
Step 13: Stir in the vanilla extract thoroughly.
Step 14: Add the remaining powdered sugar and mix until the frosting is smooth and spreadable.
Step 15: Pipe or spread the cream cheese buttercream frosting around the edges of the cookie cake, then decorate with sprinkles as desired. Store the cake in an airtight container until ready to serve.

Pro Tips for the Perfect Red Velvet Cookie Cake

Keep these in mind:

Use room temperature ingredients for better mixing.

Don’t overmix the dough to keep the cake soft.
If you want a chocolatey twist, add chocolate chips for a Red Velvet Cookie Cake with chocolate chips.
This recipe can be made gluten-free by substituting with a gluten-free flour blend.
For a more festive look, try different sprinkles or themed decorations.

Best Ways to Serve Red Velvet Cookie Cake

This Red Velvet Dessert Cake can be served in many delightful ways:

Slice and serve with a scoop of vanilla ice cream for an indulgent treat.
Pair with fresh berries for a delicious contrast.
Perfect for birthday parties, making it a Red Velvet Cookie Cake for birthdays.

How to Store and Reheat Red Velvet Cookie Cake

Store the cake in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, refrigerate it for up to a week. For reheating, simply slice and microwave for 10-15 seconds to enjoy it warm again.

Frequently Asked Questions About Red Velvet Cookie Cake

What’s the secret to perfect Red Velvet Cookie Cake?

The secret lies in ensuring all ingredients are at room temperature and not overmixing the batter. This maintains the soft texture that is characteristic of a Soft Red Velvet Cookie Cake.

Can I make Red Velvet Cookie Cake ahead of time?

Absolutely! This dessert can be made a day in advance. Just frost it on the day of serving for the best flavor and texture.

How do I avoid common mistakes with Red Velvet Cookie Cake?

Common mistakes include overmixing the batter and not measuring ingredients accurately. Use a kitchen scale for precision.

Variations of Red Velvet Cookie Cake You Can Try

Here are a few exciting variations:

Experiment with a gluten-free version using gluten-free flour.
Add nuts like pecans or walnuts for a crunchy texture.
Try a cream cheese filling for an extra layer of flavor.
Mix in sprinkles for a fun party vibe!

For more information on baking techniques, check out this guide on baking basics.

For additional tips on ingredient substitutions, visit this resource for ingredient substitutions.

For more about the health benefits of baking with whole ingredients, see this article on healthy baking.