Red Velvet Cookie Cake

Why You’ll Love This Recipe

This Red Velvet Cookie Cake offers everything you love about cookies and cake in one simple, shareable dessert. It’s soft in the center, crisp on the edges, and packed with red velvet flavor and hints of cocoa. You don’t need to roll individual cookies or frost layers—just press the dough into a pan, bake, and decorate. It’s a quick, crowd-pleasing recipe that looks as good as it tastes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Unsweetened cocoa powder

• Baking soda

• Salt

• Unsalted butter (softened)

• Brown sugar

• Granulated sugar

• Egg

• Vanilla extract

• Red food coloring

• White chocolate chips or chunks (optional)

• Cream cheese frosting (optional for topping)

Directions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan or line it with parchment paper.

2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.

3. In a large mixing bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.

4. Add the egg, vanilla extract, and red food coloring, and mix until combined.

5. Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.

6. Fold in white chocolate chips or chunks, if using.

7. Press the dough evenly into the prepared pan.

8. Bake for 18–22 minutes, or until the edges are set and the center is slightly soft.

9. Let the cookie cake cool completely in the pan before frosting or decorating.

10. Pipe or spread cream cheese frosting around the edges or across the top as desired.

Servings and timing

This recipe makes 8–10 slices.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

• Use dark or semi-sweet chocolate chips for a deeper flavor.

• Add chopped pecans or walnuts for crunch.

• Drizzle with melted white chocolate instead of frosting.

• Make mini versions in individual tart pans or ramekins.

• Swap red food coloring for beet powder for a natural alternative.

Storage/Reheating

Store the cookie cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. If frosted, keep it chilled. To serve warm, microwave individual slices for 10–15 seconds or reheat in a 300°F oven for a few minutes.

FAQs

Can I use a boxed red velvet cake mix?

No, cake mix will make it too cakey. This recipe is specifically for a cookie-style texture.

Can I bake it in a different size pan?

Yes, an 8-inch pan will make it thicker and may need a few more minutes to bake.

Do I have to use food coloring?

No, it’s optional, but it gives the signature red velvet look.

Can I make this ahead of time?

Yes, it stores well and can be made a day in advance.

Is cream cheese frosting necessary?

Not at all—it’s optional, but adds that classic red velvet touch.

Can I freeze the cookie cake?

Yes, wrap it tightly and freeze for up to 2 months. Thaw in the fridge or at room temperature.

What kind of cocoa powder works best?

Use unsweetened natural cocoa powder for authentic red velvet flavor.

How do I know when it’s done baking?

The edges should be set and the center slightly soft—it will continue to cook slightly as it cools.

Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer works just fine for this recipe.

Can I make it gluten-free?

Yes, use a 1:1 gluten-free baking flour for a similar texture.

Conclusion

Red Velvet Cookie Cake is a show-stopping dessert that delivers rich flavor and beautiful presentation with minimal effort. Perfect for any celebration or special moment, this easy recipe combines the best of cookies and cake into one irresistible treat. Whether served plain or frosted, it’s guaranteed to be a hit with everyone at the table.

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