Red Velvet Cookie Cake is the perfect dessert when you want the best of both worlds: the rich, slightly chocolatey flavor of classic red velvet and the soft, chewy texture of a giant cookie. With its vibrant red color and creamy frosting, this dessert is visually stunning and irresistibly delicious.
Unlike traditional cakes, a cookie cake is easier to make, requires fewer steps, and delivers a dense yet tender bite that stays moist for days. This Red Velvet Cookie Cake is ideal for birthdays, Valentine’s Day, holidays, or anytime you want a show-stopping dessert without complicated layers.
Why You’ll Love This Red Velvet Cookie Cake
- Soft and chewy texture with slightly crisp edges
- Classic red velvet flavor with a hint of cocoa
- Easy one-pan dessert, no stacking or layering required
- Topped with rich cream cheese frosting
- Perfect for celebrations and special occasions
Ingredients
For the Red Velvet Cookie Cake
- ¾ cup unsalted butter, melted and slightly cooled
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg, room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon red gel food coloring
- 1 tablespoon cocoa powder
- 1½ cups all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup white chocolate chips (optional)
For the Cream Cheese Frosting
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1½ cups powdered sugar
- 1 teaspoon vanilla extract
How to Make Red Velvet Cookie Cake
Step 1: Prepare the Oven and Pan
Preheat your oven to 175°C (350°F).
Line a round 9-inch cake pan with parchment paper or lightly grease it with butter.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
Add the egg, vanilla extract, and red food coloring. Mix until fully combined and evenly colored.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cookie cake soft and chewy.
Step 4: Add the Chocolate Chips
Fold in the white chocolate chips if using. This adds sweetness and contrast to the rich red velvet flavor.
Step 5: Bake the Cookie Cake
Spread the dough evenly into the prepared pan, smoothing the top.
Bake for 20–25 minutes, or until the edges are set and the center is slightly soft.
Do not overbake — the cookie cake will continue to set as it cools.
Step 6: Cool Completely
Remove from the oven and allow the cookie cake to cool completely in the pan before frosting. This prevents the frosting from melting.
How to Make the Cream Cheese Frosting
In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar and vanilla extract, beating until light and fluffy.
Decorating the Red Velvet Cookie Cake
Once fully cooled, spread the cream cheese frosting evenly over the top of the cookie cake.
You can decorate with piped borders, sprinkles, chocolate chips, or leave it simple for a clean, elegant look.
Serving Suggestions
- Serve chilled or at room temperature
- Pair with a glass of milk or hot coffee
- Slice like a cake but enjoy the chewiness of a cookie
Storage Tips
- Store in the refrigerator for up to 3 days due to the cream cheese frosting
- Let sit at room temperature for 10–15 minutes before serving for best texture
- Unfrosted cookie cake can be stored at room temperature in an airtight container
Final Thoughts
Red Velvet Cookie Cake is a fun, modern twist on a classic dessert. It’s bold in color, rich in flavor, and incredibly easy to make. Whether you’re baking for a celebration or just craving something indulgent, this cookie cake delivers every time with minimal effort and maximum impact.