Why You’ll Adore This Red Velvet Cookie Cake

This isn’t just another dessert; it’s an experience! Here’s what makes this Red Velvet Cookie Cake truly stand out and why it’s bound to become your new favorite:

1. Unbeatably Chewy Texture: Just like all my best cookie cake creations, the secret to this red velvet cookie’s incredible chewiness lies in the precise combination of melted butter and careful baking. We aim for a slightly underbaked center, which, combined with the residual heat, results in a perfectly soft, dense, and wonderfully chewy cookie with just a hint of a cake-like crumb. It’s the texture dreams are made of!
2. No Mixer? No Problem! Thanks to the use of melted butter, this red velvet cookie cake recipe requires absolutely no electric mixer! You can achieve perfect results with just a bowl and a spatula or wooden spoon. This makes cleanup a breeze and the baking process incredibly simple. If you do opt to use a mixer, remember to mix only until the ingredients are just incorporated to maintain that desired chewy texture; overmixing can lead to a more cake-like consistency.
3. Crowned with Irresistible Cream Cheese Frosting: What is red velvet without its signature topping? This cookie cake wouldn’t be complete without a generous layer of rich, tangy, and incredibly smooth cream cheese frosting. The contrast between the subtle chocolate of the cookie and the sweet, creamy tang of the frosting is pure culinary magic, creating a balanced flavor profile that’s truly addictive.
4. Perfect for Any Occasion (or Shape!): This versatile recipe is fantastic for any gathering, from casual get-togethers to grand celebrations. And if you’re looking to add an extra touch of love, you can easily shape this cookie cake into a beautiful heart! Simply use the free template provided in my Valentines Heart Cookie Cake post for a festive and heartfelt presentation.

Key Ingredients for Your Decadent Red Velvet Cookie Cake

Creating this show-stopping Red Velvet Cookie Cake requires a few simple, high-quality ingredients. Here’s what you’ll need, along with a few notes to ensure the best results:

• Unsalted Butter: This will be melted, contributing to the chewy texture. Using unsalted butter gives you control over the overall saltiness.
• Brown Sugar & Granulated Sugar: A blend of both sugars creates the perfect balance of sweetness and moisture. Brown sugar adds depth and chewiness, while granulated sugar contributes to crisp edges.
• Large Egg: Acts as a binder and adds richness to the cookie dough.
• Vanilla Extract: Essential for enhancing all the other flavors in the cookie.
• Salt: A pinch of salt balances the sweetness and highlights the subtle cocoa flavor. Don’t skip it, especially if using unsalted butter.
• Baking Soda & Baking Powder: These leavening agents help the cookie cake rise slightly and contribute to its soft, cake-like crumb while maintaining chewiness.
• Cocoa Powder: I use Hershey’s Unsweetened Cocoa Powder. This is where the “chocolate” in red velvet comes from, providing a subtle, nuanced flavor.
• Cornstarch: A secret ingredient for extra chewiness and a tender crumb. It truly makes a difference!
• All-Purpose Flour: The foundation of our cookie cake.
• Red Gel Food Coloring: I used Wilton, but any high-quality “no taste” red gel food coloring will work beautifully to achieve that vibrant red hue. You can adjust the amount to your desired intensity.
• White Chocolate Chips: For the best flavor and melt, opt for a higher quality brand like Ghirardelli. Generic chips can be waxy and detract from the overall taste.
• Equipment: An 11″ Round Cookie Cake Pan or a DIY Cookie Cake Pan (instructions in the linked post).

Step 1: Prepare Your Dough – Melt Butter & Mix Ingredients

Begin by gently warming your unsalted butter in a microwave-safe bowl or a small saucepan until it’s just melted. You don’t want it sizzling hot, just liquid. In a large mixing bowl, combine this melted butter with both the brown sugar and granulated sugar. Use a sturdy wooden spoon or a spatula to thoroughly stir them together until a smooth mixture forms.

Next, crack in the large egg and stir until it’s fully incorporated into the sugar mixture. Follow this by adding the vanilla extract, baking soda, baking powder, and salt, stirring well after each addition. Now it’s time for the signature red velvet color! Mix in your red gel food coloring until the dough achieves a uniform, vibrant red hue. Finally, gradually add the cocoa powder, cornstarch, and all-purpose flour. Mix until just combined, then fold in the white chocolate chips. Be careful not to overmix the dough once the flour is added, as this can lead to a tougher cookie.

Tip: For the ultimate chewy texture, I strongly recommend mixing this dough by hand. An electric mixer can easily overmix the ingredients, resulting in a more cake-like, rather than dense and chewy, cookie.

Step 2: Press Dough into Your Prepared Pan

Generously grease your cookie cake pan, ensuring you coat all the edges thoroughly. If your intention is to invert the cake onto a serving tray after baking, I highly advise lining the bottom of the pan with a circle of parchment paper. This crucial step will prevent sticking and allow for the cookie cake to easily release from the pan without breaking. Once greased and optionally lined, spread the prepared red velvet cookie dough into an even layer across the bottom of the pan. For a visually appealing finish, press an additional 10-15 white chocolate chips onto the surface of the dough before baking.

Tip: If you don’t own a round cookie cake pan, don’t worry! You can quickly purchase one on Amazon, craft a DIY foil cookie cake pan, or simply use a 9×13 inch baking pan (note that this will result in a thinner cake, so you’ll need to reduce the baking time by a few minutes). For a fun, festive touch, you can even shape this dough into a heart using my free heart template!

Step 3: Bake to Perfection & Allow to Cool

Preheat your oven to 350ºF (175ºC). Once hot, carefully place the cookie cake pan into the preheated oven and bake for 12-14 minutes. The key here is to bake until the center no longer appears visibly “wet.” It’s common for the center to look slightly underbaked when you pull it out, but resist the urge to bake it longer! The residual heat within the pan will continue to cook the cookie as it cools, ensuring a perfectly moist and chewy texture. Overbaking is the enemy of a soft cookie cake, so trust the process!

If you plan to invert your cookie cake and remove it from the pan for serving on a separate platter, it is absolutely essential that it cools completely first. Attempting to remove a warm cookie cake will likely result in it breaking apart. For detailed tips on removing it cleanly, refer to the FAQ section below. Personally, given the softer nature of this particular cookie cake, I often prefer to serve it directly from the pan, which also simplifies things. While your cookie cake cools, this is the ideal time to prepare your luscious cream cheese frosting.

Step 4: Decorate Your Masterpiece

Once your red velvet cookie cake is completely cooled and your cream cheese frosting is ready, it’s time to decorate! Transfer the frosting to a piping bag fitted with a large star tip (this tip is often included in my cookie cake pan bundle). Pipe a beautiful, simple border of frosting around the edge of the cookie cake. You can also fill the center with frosting if desired, or leave it mostly exposed to showcase the vibrant red cookie!

Tip: If you’re baking this for a special birthday celebration, make it extra personal by using my number stencils to pipe a large birthday number right onto the cookie cake. It’s a fantastic way to customize your dessert!

Step 5: Slice and Enjoy!

Once your cookie cake is fully cooled and beautifully decorated, it’s ready to be served! For clean, elegant slices, use a sharp chef’s knife. You can cut it into traditional wedges, or if you’re serving a larger crowd, slicing it into smaller squares can be more efficient. If, after beginning to cut, you notice that the cookie cake isn’t holding a sturdy slice and seems too soft, don’t worry! Simply pop it into the refrigerator for 30-60 minutes to allow it to firm up further before resuming cutting. This will ensure picture-perfect servings every time.

Storing & Freezing Your Red Velvet Cookie Cake

To keep your delicious Red Velvet Cookie Cake fresh and enjoyable, proper storage is key. Here’s how to ensure it lasts as long as possible:

Storing: Unfrosted, this red velvet cookie cake can be stored in an airtight container at room temperature for up to two days. However, once you’ve added the luscious cream cheese frosting, it will need to be refrigerated after about a day due to the cream cheese content. If you plan to make the cookie cake in advance for a special occasion, I highly recommend baking the cookie cake first, letting it cool completely, and then waiting to frost it on the day you intend to serve it. For the absolute chewiest and softest texture, this cookie cake is best enjoyed within 2 days of baking, as it tends to dry out a bit quicker than some other cookie varieties.

Freezing: If you want to prepare your cookie cake well ahead of time, it freezes beautifully! Wrap the unfrosted cookie cake tightly in several layers of plastic wrap, then place it inside an airtight freezer-safe container or a heavy-duty freezer bag. It can be frozen for up to 1 month. When you’re ready to serve, transfer the frozen cookie cake to the refrigerator to thaw completely overnight, or at room temperature for a few hours. Once thawed, you can proceed with frosting and decorating as usual.

Frequently Asked Questions: Your Red Velvet Cookie Cake Queries Answered

What if I don’t have a cookie cake pan? Can I use a round pizza pan?

Absolutely! If you don’t possess a specific 11-inch metal cookie cake pan, there are several convenient alternatives. You can use a standard 9×13-inch metal baking pan to create a delicious rectangular cookie cake; just remember that this will result in a thinner cake, so it will likely finish baking a few minutes earlier than the recipe specifies. For those who enjoy a bit of DIY, you can easily construct a homemade cookie cake pan using aluminum foil. If you prefer a thicker cookie, you can opt for a smaller 8-inch or 9-inch round pan, but be prepared to increase the baking time to ensure it cooks through evenly. This recipe is also incredibly versatile for making red velvet cookie cake bars, which are perfect for a fun, casual treat!

How do I remove the cookie cake from the pan?

Removing your red velvet cookie cake from the pan can be a breeze with the right technique, provided it’s completely cooled. Once the cookie cake is cool to the touch, gently run a thin knife or offset spatula along the entire perimeter of the pan to help loosen any edges that might be sticking. Next, place a flat serving platter or a cutting board firmly on top of the pan. With a confident and quick motion, flip the pan and platter together to release the cookie cake onto the platter. If you want the decorated side up, place your final serving platter over the inverted cookie cake and flip it one more time. Voila! Now your beautifully intact cookie cake is ready for its decadent cream cheese frosting and decoration.

For the easiest removal and to prevent any sticking catastrophes, I highly, highly recommend lining the bottom of your pan with parchment paper before pressing in the cookie dough, especially if you plan to invert it.

What brand of white chocolate chips do you use?

When it comes to white chocolate chips, I truly believe that quality makes a significant difference in the final taste and texture of your cookie cake. While I often use generic chips for other recipes, white chocolate is one area where I never compromise. Many generic brands tend to have a waxy consistency and an artificial flavor that can unfortunately detract from the overall deliciousness of your cookie (and trust me, I’ve done the taste tests – it’s not good!). For a consistently superior flavor and melt, I wholeheartedly recommend using Ghirardelli white chocolate chips. They offer a rich, creamy taste and melt beautifully, and they are well worth the slightly extra cost for such a decadent dessert.

For an extra layer of indulgence and a delightful textural contrast, feel free to experiment with mixing in crushed Oreo cookies along with or instead of some white chocolate chips – it makes for the ultimate cookie cake experience!