Red Velvet Cookie Cake for Valentine’s Day
Celebrate Valentine’s Day with this rich and decadent Red Velvet Cookie Cake, topped with a creamy cream cheese buttercream frosting and festive sprinkles. This soft and chewy cookie cake, made with white chocolate chips, is the perfect dessert for a sweet celebration of love.
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Total Time: 30-35 minutes
- Yield: 1 (9-inch) cookie cake, 8-10 servings
- Category: Dessert
- Method: baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Red Velvet Cookie Cake:
• 2 cups all-purpose flour
• 1 tsp baking soda
• 2 tbsp cocoa powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp white vinegar
• 1 tbsp red food coloring
• 1 cup white chocolate chips
For the Cream Cheese Buttercream Frosting:
• 4 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 1 ½ cups powdered sugar
• ½ tsp vanilla extract
• Sprinkles, for decorating
Instructions
- Preheat & Prep:
- Preheat the oven to 350°F (175°C).
- Grease a 9-inch round cake pan or line with parchment paper.
- Make the Cookie Dough:
- In a bowl, whisk together flour, baking soda, cocoa powder, and salt.
- In a separate bowl, cream together butter and sugar until light and fluffy.
- Mix in the egg, vanilla extract, white vinegar, and red food coloring until well combined.
- Gradually add the dry ingredients, mixing until just combined.
- Fold in the white chocolate chips.
- Bake the Cookie Cake:
- Press the dough evenly into the prepared cake pan.
- Bake for 18-22 minutes, or until the edges are set and a toothpick inserted in the center comes out clean.
- Let cool completely before frosting.
- Make the Frosting:
- Beat the cream cheese and butter together until smooth.
- Gradually mix in powdered sugar and vanilla extract until creamy.
- Frost & Decorate:
- Spread the cream cheese buttercream frosting evenly over the cooled cookie cake.
- Top with sprinkles for a festive touch!
Notes
- Make Ahead: The cookie cake can be made a day ahead, just make sure to store it in an airtight container.
- Customization: Feel free to switch out white chocolate chips for another mix-in like chocolate chips or chopped nuts for a twist.
- Storage: Store the cookie cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 25g
- Sodium: 240mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg