I’m sharing my soft, chewy Red Velvet Cookie Cake studded with white chocolate chips and finished with a cream cheese frosting that belongs in any collection of Baked Dessert Recipes.

Jump to Recipe

I didn’t mean to bake This Easy Red Velvet Cookie Cake Is An Ultra, but once I smelled it coming together I couldn’t stop. Studded with white chocolate chips and topped with a velvety cream cheese frosting, it’s the kind of soft, chewy dessert that makes people pause mid-conversation.

I keep saying this was just a test for my Red Velvet Cake Cookies Easy obsession, yet somehow every bite feels new. If you like flipping through Easy Baking Recipes Desserts and getting distracted by pretty photos, this one will steal your attention — and maybe your fork too.

Ingredients

Print Recipe (No Advertisments)

All purpose flour: Mostly carbs low fiber gives structure and chew to cookies
Unsweetened cocoa powder: Adds chocolate flavor a bit bitter contains antioxidants and some iron
Unsalted butter: Rich in saturated fat adds moisture and a tender flaky texture
Granulated and brown sugar: Pure carbs makes it sweet brown adds slight molasses flavor
Egg plus yolk: Provides protein helps bind and adds richness and moisture
Cream cheese: Tangy fatty gives creamy frosting adds slight tang and richness
White chocolate chips: Very sweet mostly sugar and fat melts into pockets of sweetness
Red gel food coloring: No nutrition just intense color tiny amounts so no taste change
Distilled white vinegar: Reacts with baking soda to lift cookies adds tiny bright tang

Ingredient Quantities

2 1/4 cups (280 g) all-purpose flour

2 tablespoons (10 g) unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon fine sea salt

1 cup (226 g) unsalted butter, softened

3/4 cup (150 g) granulated sugar

3/4 cup (165 g) packed light brown sugar

1 large egg plus 1 large egg yolk, room temp

2 teaspoons vanilla extract

2 tablespoons red gel food coloring

1 tablespoon distilled white vinegar

1 1/2 cups (255 g) white chocolate chips

8 ounces (227 g) cream cheese, softened

1/2 cup (113 g) unsalted butter, softened

2 1/2 to 3 cups (300 to 360 g) powdered sugar, sifted

1 teaspoon vanilla extract

Pinch of fine sea salt

Optional: extra white chocolate chips or red sprinkles for topping

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment, leaving an overhang for easy removal.

2. Whisk together 2 1/4 cups (280 g) all-purpose flour, 2 tablespoons (10 g) unsweetened cocoa powder, 1 teaspoon baking soda and 1/2 teaspoon fine sea salt in a bowl and set aside.

3. In a large bowl beat 1 cup (226 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar and 3/4 cup (165 g) packed light brown sugar until light and fluffy, about 2 to 3 minutes. Scrape down sides as needed.

4. Add 1 large egg plus 1 large egg yolk, 2 teaspoons vanilla extract, 2 tablespoons red gel food coloring and 1 tablespoon distilled white vinegar to the butter mixture and beat until combined and smooth. Make sure ingredients are room temperature so they blend better.

5. Fold the dry ingredients into the wet just until combined, do not overmix. Stir in 1 1/2 cups (255 g) white chocolate chips until evenly distributed.

6. Press the dough evenly into the prepared pan (use a piece of parchment or a spatula to smooth it). If you want sharper edges chill the pan for 15 to 20 minutes before baking. Sprinkle a few extra white chips or red sprinkles on top if you like.

7. Bake 22 to 26 minutes, rotating once halfway, until edges are set and the center is just slightly soft. Let cool in the pan on a wire rack 10 minutes, then lift out using the parchment and cool completely before frosting.

8. Make the frosting by beating 8 ounces (227 g) softened cream cheese with 1/2 cup (113 g) softened unsalted butter until silky. Add 1 teaspoon vanilla extract and a pinch of fine sea salt. Gradually beat in 2 1/2 to 3 cups (300 to 360 g) sifted powdered sugar until desired sweetness and spreadable thickness is reached. If too soft chill briefly.

9. Spread the cream cheese frosting over the completely cooled cookie cake with an offset spatula. For smooth edges dip the spatula in hot water, dry it and then smooth the frosting. Chill 20 to 30 minutes to set if you want cleaner slices. Use a knife warmed under hot water and wiped dry between cuts for neat pieces.

10. Store airtight at room temperature for up to 2 days or refrigerate up to 4 days. Unfrosted cookie dough or baked cake freezes well for up to 1 month; thaw before frosting or serving.

Equipment Needed

1. 9-inch round cake pan lined with parchment with an overhang for easy removal
2. Large mixing bowl and medium bowl (one for dry, one for wet)
3. Electric mixer, hand or stand — use whatever you got that mixes well
4. Whisk plus a rubber spatula and wooden spoon for folding and scraping
5. Measuring cups, measuring spoons and a kitchen scale for accuracy
6. Offset spatula and a bench scraper or flat spatula to press and smooth the dough
7. Wire cooling rack and oven mitts
8. Sharp knife, a small bowl of hot water and a towel for warm-and-wipe slicing

FAQ

Q: How do I store leftovers so the cake stays soft?

A: If it's unfrosted store at room temp wrapped airtight for up to 2 days. Once frosted keep it in the fridge up to 4 to 5 days, bring to room temp before serving so it gets soft again.

Q: Can I swap the red gel food coloring or use less cocoa?

A: You can use natural red dyes like beet powder or liquid, but the color will be different. Gel is best for bright red without thinning the batter. Reducing the cocoa will make it less chocolatey but more red looking.

Q: How do I avoid overbaking and keep the center soft?

A: Pull it out when the edges look set and the center still jiggles a tiny bit, it will keep cooking while cooling. Use an oven thermometer and check a few minutes before the recipe time, ovens vary.

Q: Can I turn this into cookies or cupcakes instead of a cake?

A: Yep. For cookies drop 1 to 1.5 tablespoon scoops and bake 9 to 12 minutes at 350 F. For cupcakes fill liners 2/3 full and bake about 16 to 18 minutes. Watch closely, smaller items bake faster.

Q: My cream cheese frosting is runny, how do I fix it?

A: Make sure both cream cheese and butter are softened not melted. Sift the powdered sugar and add it gradually until you reach the thickness you want. If it's still thin add a bit more sifted sugar, if too stiff add a teaspoon of milk at a time.

Q: Any tips for getting an even red color without streaks?

A: Use gel coloring and mix it into the butter and sugars first so it disperses better. Don't overmix once flour is in, but scrape the bowl well and fold until uniform to avoid streaks.

This Easy Red Velvet Cookie Cake Is An Ultra Recipe Substitutions and Variations

All-purpose flour: swap for cake flour if you want a softer, more tender cookie cake. Use 1:1 by weight (280 g cake flour instead of 280 g AP). It’ll be a little lighter, so expect a slightly cakier texture.
Unsalted butter: you can use salted butter 1:1, just skip or cut the added salt, or use coconut oil 1:1 for a dairy free option but the cookies will spread more and be a bit more tender.
White chocolate chips: replace with chopped white baking chocolate or chopped milk chocolate 1:1, or use roughly 1 1/2 cups chopped chocolate if you want bigger pockets of melty chocolate.
Cream cheese (for the frosting): swap with Neufchâtel or mascarpone 1:1. Neufchâtel is lower fat but works same, mascarpone makes the frosting richer and silkier.

Pro Tips

1) Get everything truly room temp, not sorta room temp. Chop the butter into chunks and let it sit 20 to 30 minutes, and if you forgot the egg put it in a bowl of warm tap water for 8 to 10 minutes. That way the batter mixes smooth and you wont get streaks from cold butter.

2) White chips love to sink, especially in thicker batters. Toss them in a teaspoon of flour or use mini white chips so they stay suspended more evenly, and you get bites of white chocolate throughout instead of a pile at the bottom.

3) For frosting that spreads clean but isn’t runny, add the powdered sugar slowly and stop early if it tastes too sweet. If it’s too soft chill it in the fridge 15 to 30 minutes, and if it’s too stiff add a teaspoon of milk or cream at a time until spreadable. A little lemon juice or an extra pinch of salt cuts sweetness without making it bitter.

4) Watch your oven not the clock. Ovens vary a lot so use an oven thermometer and check the center a minute or two before the shortest bake time given. If the edges are browning too fast move the pan down a rack or tent with foil for the last few minutes so the center finishes without burning the perimeter.

This Easy Red Velvet Cookie Cake Is An Ultra Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I’m sharing my soft, chewy Red Velvet Cookie Cake studded with white chocolate chips and finished with a cream cheese frosting that belongs in any collection of Baked Dessert Recipes.

Servings

servings

Calories

347

kcal

Equipment: 1. 9-inch round cake pan lined with parchment with an overhang for easy removal
2. Large mixing bowl and medium bowl (one for dry, one for wet)
3. Electric mixer, hand or stand — use whatever you got that mixes well
4. Whisk plus a rubber spatula and wooden spoon for folding and scraping
5. Measuring cups, measuring spoons and a kitchen scale for accuracy
6. Offset spatula and a bench scraper or flat spatula to press and smooth the dough
7. Wire cooling rack and oven mitts
8. Sharp knife, a small bowl of hot water and a towel for warm-and-wipe slicing

Ingredients

2 1/4 cups (280 g) all-purpose flour
2 tablespoons (10 g) unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup (226 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
3/4 cup (165 g) packed light brown sugar
1 large egg plus 1 large egg yolk, room temp
2 teaspoons vanilla extract
2 tablespoons red gel food coloring
1 tablespoon distilled white vinegar
1 1/2 cups (255 g) white chocolate chips
8 ounces (227 g) cream cheese, softened
1/2 cup (113 g) unsalted butter, softened
2 1/2 to 3 cups (300 to 360 g) powdered sugar, sifted
1 teaspoon vanilla extract
Pinch of fine sea salt
Optional: extra white chocolate chips or red sprinkles for topping

Directions

Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment, leaving an overhang for easy removal.
Whisk together 2 1/4 cups (280 g) all-purpose flour, 2 tablespoons (10 g) unsweetened cocoa powder, 1 teaspoon baking soda and 1/2 teaspoon fine sea salt in a bowl and set aside.
In a large bowl beat 1 cup (226 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar and 3/4 cup (165 g) packed light brown sugar until light and fluffy, about 2 to 3 minutes. Scrape down sides as needed.
Add 1 large egg plus 1 large egg yolk, 2 teaspoons vanilla extract, 2 tablespoons red gel food coloring and 1 tablespoon distilled white vinegar to the butter mixture and beat until combined and smooth. Make sure ingredients are room temperature so they blend better.
Fold the dry ingredients into the wet just until combined, do not overmix. Stir in 1 1/2 cups (255 g) white chocolate chips until evenly distributed.
Press the dough evenly into the prepared pan (use a piece of parchment or a spatula to smooth it). If you want sharper edges chill the pan for 15 to 20 minutes before baking. Sprinkle a few extra white chips or red sprinkles on top if you like.
Bake 22 to 26 minutes, rotating once halfway, until edges are set and the center is just slightly soft. Let cool in the pan on a wire rack 10 minutes, then lift out using the parchment and cool completely before frosting.
Make the frosting by beating 8 ounces (227 g) softened cream cheese with 1/2 cup (113 g) softened unsalted butter until silky. Add 1 teaspoon vanilla extract and a pinch of fine sea salt. Gradually beat in 2 1/2 to 3 cups (300 to 360 g) sifted powdered sugar until desired sweetness and spreadable thickness is reached. If too soft chill briefly.
Spread the cream cheese frosting over the completely cooled cookie cake with an offset spatula. For smooth edges dip the spatula in hot water, dry it and then smooth the frosting. Chill 20 to 30 minutes to set if you want cleaner slices. Use a knife warmed under hot water and wiped dry between cuts for neat pieces.
Store airtight at room temperature for up to 2 days or refrigerate up to 4 days. Unfrosted cookie dough or baked cake freezes well for up to 1 month; thaw before frosting or serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.