This giant Red Velvet Cookie Cake delivers genuine red velvet flavor, a vivid red color, and a soft, chewy crumb. It’s studded with white chocolate chips and finished with cream cheese frosting—an elegant, crowd-pleasing dessert for cookie lovers.
This post was updated January 29, 2023 with new photos and a slightly revised bake time after reader feedback.
Why make this red velvet cookie cake?
If you love classic red velvet cake but want something simpler to prepare, this red velvet cookie cake is ideal. It bakes into a thick, chewy cookie that’s full of red velvet flavor and white chocolate chips. Piping cream cheese frosting around the edge adds the signature richness red velvet deserves. It’s an especially lovely choice for celebrations like Valentine’s Day.
Making the cookie cake
The method is straightforward. Read the tips below for best results, or skip ahead to the recipe section if you prefer.
- Preheat the oven to 350°F (180°C) and prepare a 9-inch springform pan (lined on the bottom with parchment and lightly greased on the sides) or a 9-inch pie plate (grease the pan).
- In a medium bowl whisk together the flour, cocoa, cornstarch, baking soda, and salt. A small amount of cocoa gives authentic red velvet flavor while cornstarch helps achieve a soft, chewy texture.
- In a separate large bowl, beat the softened butter with the granulated and brown sugars until creamed. Use butter that is softened but not melted.
- Beat in the egg, additional egg yolk, vanilla extract, and red food coloring (gel produces a deeper color). The extra yolk contributes chewiness. The batter may look very bright now but will mellow once dry ingredients are added.
- Mix the dry ingredients into the butter mixture, starting on low speed and adding about half at a time to avoid flour clouds. The color will darken slightly as it combines.
- Fold in the white chocolate chips or your preferred chips.
- Spoon the batter into the prepared pan and spread into an even layer. A piece of wax paper can help press the dough flat—remove it before baking.
- Bake for about 30–35 minutes, until the top is set and a toothpick inserted in the center comes out clean or with a few moist crumbs. The center should not wobble when you gently nudge the pan.
Let the cookie cake cool completely before decorating. Pipe cream cheese frosting around the edges—this recipe yields a little extra frosting if you want to write a message or add additional decoration. The cake is also lovely served with a scoop of vanilla ice cream if you prefer to skip frosting.
Make-ahead tip: Bake the cake a day ahead and cool it fully. Store covered at room temperature overnight, then prepare and pipe the frosting the day you plan to serve.
This cookie cake is soft, chewy, and rich with red velvet flavor. If you want individual cookies instead of a cake, try a red velvet cookie recipe designed for portioned cookies. For more red velvet ideas, consider cupcakes, brownies, or a rich Oreo cheesecake variation.
Red Velvet Cookie Cake
Equipment
- 9-inch springform pan or 9-inch pie plate
Ingredients
Red Velvet Cookie
- 2 cups all-purpose flour (250 g)
- 2 tablespoons natural cocoa powder
- 2 teaspoons cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter (168 g), softened
- 3/4 cup granulated sugar (150 g)
- 1/2 cup brown sugar (105 g), light or dark
- 1 large egg, room temperature
- 1 large egg yolk (discard the white)
- 2 teaspoons vanilla extract
- 2 teaspoons red food coloring (gel or liquid; gel for stronger color)
- 1 cup white chocolate chips (180 g) or preferred chips
Cream Cheese Frosting
- 1/3 cup unsalted butter (75 g), softened
- 2 oz brick-style cream cheese (57 g), softened
- 1–2 cups powdered sugar (110–220 g), sifted as needed
- 1/4 teaspoon salt
- 1–2 teaspoons whipping cream, if needed
Instructions
Make the red velvet cookie
- Preheat oven to 350°F (180°C). Line the bottom of a 9-inch springform pan with parchment and grease the sides, or lightly grease a 9-inch pie plate.
- In a medium bowl, sift or whisk together flour, cocoa, cornstarch, baking soda, and salt.
- In a large bowl, beat the softened butter with granulated and brown sugars until creamed.
- Beat in the egg, egg yolk, vanilla, and red food coloring until combined.
- Add the flour mixture to the butter mixture on low speed and mix until just combined.
- Fold in the white chocolate chips.
- Spread the batter evenly in the prepared pan (use wax paper to press flat if desired, removing it before baking).
- Bake 30–35 minutes, until the top is set and a toothpick comes out clean or with a few crumbs. Allow to cool completely in the pan.
Cream cheese frosting
- Beat the butter until smooth, then add and beat the cream cheese until combined.
- Add 1 cup powdered sugar and the salt, mixing on low to combine. Add the remaining powdered sugar 1/2 cup at a time until desired sweetness and consistency are reached. If needed, add 1 teaspoon of whipping cream to loosen.
- When the cake is fully cooled, remove the outer ring of the springform pan and transfer the cake to a serving plate, or leave it in the pie plate if used.
- Pipe the frosting around the edges (a 1M tip works well) and optionally decorate with sprinkles.
Notes
- Room temperature ingredients: Use softened butter and room-temperature eggs for easier mixing and better texture.
- Food coloring: Gel food coloring gives a more intense hue; adjust between 1–2 teaspoons to suit your preferred color.
- Bake time: Oven performance and pan material affect bake time. If using glass or ceramic, you may need up to 40 minutes. For an 8-inch pan, expect about 40–45 minutes. Tent with foil if the top browns too quickly.
- Storage: Store the unfrosted cake covered at room temperature up to 4 days. If frosted, keep covered at room temperature for up to 8 hours or refrigerated up to 4 days.
Nutrition
Carbohydrates: 68 g,
Protein: 5 g,
Fat: 29 g