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
Scale
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.
