Red Velvet Cookie Cake
Red Velvet Cookie Cake Recipes
Ingredients
For the Red Velvet Cookie Cake
- 2 1/4 cups + 2 tbsp (309g) all-purpose flour
- 3/4 tsp baking soda
- 1 tbsp cocoa powder
- 3/4 tsp salt
- 3/4 cup (168g) unsalted butter, room temperature
- 1 cup (207g) sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tsp white vinegar
- 1 1/2 tbsp red food coloring (less than 1 ounce)
- 1 cup (169g) white chocolate chips
For the Cream Cheese Buttercream Frosting
- 4 oz cream cheese, room temperature
- 3 tbsp butter, room temperature
- 2 cups (230g) powdered sugar
- 1/2 tsp vanilla extract
- Sprinkles
Instructions
- Make the Cake
- Preheat oven to 350 degrees. Place parchment paper in the bottom of a 9 inch cake pan and grease the sides.
- Combine the flour, baking soda, cocoa powder and salt in a medium bowl and set aside.
- Add the butter and sugar to a mixing bowl and beat until light and fluffy, about 2-3 minutes.
- Add the egg and mix until well combined.
- Add the vanilla extract, vinegar and red food color and mix until well combined.
- Add the dry ingredients and mix just until well combined.
- Stir in the white chocolate chips. Keep some aside to press into the top of the cookie once in the pan, if desired.
- Press the dough evenly into the prepared cake pan. It can be a little sticky so I use my offset spatula to press it in and smooth it.
- Bake for 18-20 minutes or until the edges are set and the center looks just matte.
- Remove from the oven and allow to cool completely in the cake pan, then transfer to serving plate.
- Make the Frosting
- To make the frosting, beat the cream cheese and butter until smooth.
- Slowly add 1 cup of powdered sugar. Mix until combined.
- Mix in the vanilla extract.
- Add the rest of the powdered sugar and mix until smooth.
- Pipe the frosting onto the edges of the cookie cake and add some sprinkles, if desired, then store in an airtight container until ready to serve.
https://www.lifeloveandsugar.com/red-velvet-cookie-cake/
