If you’ve ever dreamed of enjoying the rich, velvety goodness of a red velvet cake combined with the chewy, indulgent texture of a cookie, then you’re about to fall head over heels. The Red Velvet Cookie Cake with Cream Cheese Frosting and White Chocolate Chips Recipe is the ultimate crowd-pleaser, blending luscious red velvet flavors with sweet white chocolate chips and topped with dreamy cream cheese frosting. It’s perfect for celebrations or cozy nights when you want something extraordinary but simple to make. Trust me, once you try it, it will become one of your all-time favorite desserts to share with friends and family.
Ingredients You’ll Need
This recipe calls for a handful of essential ingredients that come together effortlessly to create a marvelous dessert. Each component plays a crucial role, whether it’s delivering that vibrant color, adding smooth sweetness, or giving the perfect crumb and softness.
- Red velvet cake mix: The base for our cookie cake, providing classic flavor and that iconic red hue effortlessly.
- Butter (softened): Adds richness and moisture, ensuring the dough is smooth and tender.
- Eggs: Bind everything together while giving structure to the cookie cake.
- Vanilla extract: Enhances the red velvet flavor with a warm, aromatic touch.
- White chocolate chips: Optional but highly recommended for bursts of creamy sweetness throughout the cookie cake.
- Cream cheese (softened): The star of the frosting, bringing tangy creaminess that pairs beautifully with red velvet.
- Powdered sugar: Sweetens the frosting perfectly, with a silky smooth texture.
- Heavy whipping cream (optional): A little luxury in the frosting that adds richness and lightness.
- Colored sprinkles: For a festive finish that makes this dessert pop visually.
How to Make Red Velvet Cookie Cake with Cream Cheese Frosting and White Chocolate Chips Recipe
Step 1: Prepare Your Pan
Start by preheating your oven to 350°F. Line a 9-inch cake pan with foil for easy removal, then give it a good spray of cooking spray to prevent sticking. These simple prep steps ensure your cookie cake will come out in one perfect piece and bake evenly.
Step 2: Mix the Cookie Dough
Using either a stand or hand mixer, beat the softened butter until it’s smooth and creamy. Next, add the red velvet cake mix, eggs, and vanilla extract, mixing until a smooth dough forms with no lumps. Carefully fold in the white chocolate chips to distribute those sweet, melty pockets of yum throughout your cookie cake.
Step 3: Bake to Perfection
Press the cookie dough evenly into your prepared pan. Bake for 23 to 25 minutes, checking with a toothpick around the 23-minute mark. You want it to come out with just a slight hint of red crumb attached — this means your cookie will be moist, chewy, and perfectly baked.
Step 4: Cool Completely
Patience pays off here! Let your cookie cake cool completely in the pan before taking it out. This step helps it set so it won’t fall apart when you frost it and slice into it.
Step 5: Make the Cream Cheese Frosting
Beat together the softened cream cheese and butter until super smooth. Gradually add powdered sugar and mix until the frosting thickens and becomes luxurious. Stir in vanilla extract and heavy cream if using — this extra touch adds a rich, creamy finish that’ll make you swoon.
Step 6: Frost and Decorate
Pipe the frosting onto your cooled cookie cake using a round or 1M piping tip. Don’t be shy here — the frosting is one of the best parts! Finally, sprinkle with colorful sprinkles to make it look as fabulous as it tastes.
Step 7: Tips for Thickness and Size
This cookie cake is wonderfully thick, perfect if you want a dessert with a special wow factor. If you prefer a thinner cookie cake, try a 10-inch round pan or bake in two 9-inch pans to share or layer. Either way, you’re in for a treat!
How to Serve Red Velvet Cookie Cake with Cream Cheese Frosting and White Chocolate Chips Recipe
Garnishes
Beyond colorful sprinkles, try adding fresh berries like raspberries or strawberries on top for a fruity twist that complements the cream cheese frosting beautifully. A light dusting of cocoa powder or extra white chocolate shavings can also elevate the presentation and flavor.
Side Dishes
This indulgent cookie cake pairs wonderfully with a scoop of vanilla bean ice cream or a simple cup of hot coffee or tea to balance the sweetness. For an extra festive touch, serve alongside fresh whipped cream or a drizzle of chocolate sauce.
Creative Ways to Present
Consider slicing the cookie cake into squares for an informal party tray or cut into wedges for a classic cake-style presentation. You can even layer it with extra frosting in between to create a mini red velvet cookie cake stack that’s sure to wow your guests!
Make Ahead and Storage
Storing Leftovers
After enjoying your delicious cookie cake, store any leftovers uncovered at room temperature for up to two days to keep the cookie texture chewy. For longer storage, keep it in an airtight container in the refrigerator; just bring it to room temperature before serving for the best flavor.
Freezing
This Red Velvet Cookie Cake with Cream Cheese Frosting and White Chocolate Chips Recipe freezes beautifully. Wrap the cake tightly in plastic wrap and then foil, and store in the freezer for up to three months. Thaw overnight in the fridge, then frost for a fresh-baked taste anytime.
Reheating
To refresh your cookie cake, warm individual slices in the microwave for 10 to 15 seconds or pop them in a low oven at 300°F for a few minutes. This softens the cake and enhances the melt-in-your-mouth experience, especially when served with frosting.
FAQs
Can I make this recipe gluten-free?
Yes! Substitute the red velvet cake mix with a gluten-free version to make this recipe suitable for gluten sensitivities. Just double-check the white chocolate chips and other ingredients are gluten-free as well.
What if I don’t have a stand mixer?
No worries! A hand mixer works just as well for beating the butter and cream cheese, or even a sturdy spoon and some elbow grease can do the trick if needed.
Can I skip the white chocolate chips?
Absolutely. The white chocolate chips add bursts of sweetness, but the cookie cake is delicious on its own without them. Feel free to add nuts or other mix-ins if you like.
How do I make the frosting less sweet?
Try reducing the powdered sugar slightly or adding an extra touch of cream cheese for tanginess. Balancing the sweetness with a bit of lemon juice can also brighten the frosting nicely.
Is the frosting stable at room temperature?
The cream cheese frosting is best kept refrigerated until serving time. If you leave it out for a few hours, it should be fine, but longer than that could affect the texture and safety due to the dairy.
Final Thoughts
This Red Velvet Cookie Cake with Cream Cheese Frosting and White Chocolate Chips Recipe is truly a gem worth adding to your baking repertoire. It’s fun to make, bursting with flavor, and perfect for sharing with loved ones. Whether it’s a casual treat or a festive dessert centerpiece, this cookie cake promises to bring smiles and joy, so don’t hesitate to bake one up and enjoy every bite!
Print
Red Velvet Cookie Cake with Cream Cheese Frosting and White Chocolate Chips Recipe
- Prep Time: 15 minutes
- Cook Time: 23-25 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Red Velvet Cookie Cake is a deliciously rich and moist dessert combining the classic flavors of red velvet cake in a thick, chewy cookie form. Topped with a creamy, smooth cream cheese frosting and colorful sprinkles, it’s perfect for celebrations or as a decadent treat any time.
Ingredients
Cookie Cake
- 1 (approx 15 ounce) box red velvet cake mix
- 1 stick (1/2 cup) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips (optional)
Frosting
- 4 ounces cream cheese, softened
- 1/4 cup (half stick) unsalted butter, softened
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon heavy whipping cream (optional)
- Sprinkles for decoration
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Line a 9-inch cake pan with foil and spray it thoroughly with cooking spray to ensure the cookie cake does not stick.
- Make Cookie Dough: Using a stand mixer or hand mixer, beat the softened butter until smooth and creamy. Add the red velvet cake mix, eggs, and vanilla extract, continuing to beat until a dough forms and no lumps remain. Then fold in the white chocolate chips, if using, evenly into the dough.
- Press Dough into Pan and Bake: Press the cookie dough evenly into the prepared cake pan. Bake for 23 to 25 minutes, or until a toothpick inserted into the center comes out with just a hint of red crumbs, indicating it’s cooked but still moist.
- Cool Completely: Allow the cookie cake to cool completely in the pan before attempting to remove it to prevent breaking or crumbling.
- Prepare Frosting: Beat together the softened cream cheese and butter until smooth using a mixer. Gradually add the powdered sugar while mixing until the frosting is well combined and creamy. Mix in vanilla extract and heavy cream if using, which adds a richer, creamier texture.
- Frost and Decorate: Using a piping bag fitted with a round or 1M tip, pipe the cream cheese frosting onto the cooled cookie cake. Finish by sprinkling colored sprinkles on top for a festive look.
- Optional Pans for Thickness: For a thinner cookie cake, you can use a 10-inch round pan or divide the dough between two 9-inch pans and bake accordingly.
Notes
- This cookie cake can be made thicker or thinner by adjusting the pan size as suggested.
- White chocolate chips are optional but add a nice complement to the red velvet flavor.
- Ensure the cookie cake cools completely before frosting to prevent melting.
- Use heavy cream in frosting for a richer texture but it is optional.
- Sprinkles add a colorful, festive touch making it great for celebrations.
