Red Velvet Cookie Cake combines the soft, chewy texture of a cookie with the festive flair of red velvet. Perfect for celebrations or a sweet indulgence, this dessert is easy to make and looks stunning on any table. Whether topped with a drizzle of cream cheese frosting or enjoyed as is, this recipe is sure to become a favorite.
What Is Red Velvet Cookie Cake?
Red Velvet Cookie Cake is a giant cookie baked in a cake pan, featuring the classic flavors of red velvet: hints of cocoa, a vibrant red hue, and a tender crumb. It’s studded with chocolate chips for added decadence and can be finished with cream cheese frosting for a traditional touch.
Why You’ll Love This Recipe
- Easy to Make: No fancy equipment or complicated techniques needed.
- Versatile: Perfect for holidays, birthdays, or any occasion.
- Irresistibly Chewy: The texture is soft, dense, and cookie-like.
- Customizable: Add your favorite chocolate chips or frosting variations.
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour (180 g)
- 2 tbsp cocoa powder (10 g)
- ½ tsp baking soda (2.5 g)
- ½ tsp salt (2.5 g)
Wet Ingredients:
- ½ cup unsalted butter, softened (113 g)
- ½ cup granulated sugar (100 g)
- ½ cup packed brown sugar (100 g)
- 1 large egg
- 1 tsp vanilla extract (5 ml)
- 1 tbsp red food coloring (15 ml)
Mix-Ins:
- ¾ cup white or semi-sweet chocolate chips (130 g)
Optional:
- Cream cheese frosting or glaze for drizzle

Step-by-Step Instructions
Preparing the Dough
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Beat in the egg, vanilla extract, and red food coloring until fully combined.
Mixing Dry and Wet Ingredients
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture. Stir until a soft dough forms.
- Fold in the chocolate chips, ensuring they are evenly distributed.
Baking
- Press the dough evenly into the prepared cake pan. Smooth the surface with a spatula or your hands.
- Bake for 18–20 minutes, or until the edges are set and the center looks slightly underbaked. The center will firm up as it cools.
- Allow the cookie cake to cool completely in the pan before removing.
Optional Topping
- For an extra indulgence, drizzle cream cheese frosting or glaze over the cooled cookie cake.

Serving Suggestions
- Slice into wedges like a pizza for easy serving.
- Pair with a glass of cold milk or a scoop of vanilla ice cream.
- Decorate with holiday sprinkles for festive occasions.
Storing and Freezing
Storage Tips
- Store the cookie cake in an airtight container at room temperature for up to 3 days.
- Refrigerate if topped with cream cheese frosting, and consume within 5 days.
Freezing Instructions
- Wrap the cooled cookie cake tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw at room temperature before serving.
Recipe Variations
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
- Vegan: Use plant-based butter, a flax egg (1 tbsp flaxseed meal + 3 tbsp water), and dairy-free chocolate chips.
- Extra Chocolatey: Add ¼ cup (20 g) of mini chocolate chips to the batter.
- Nuts: Fold in ½ cup (60 g) of chopped pecans or walnuts for added crunch.
FAQs
Can I make this without food coloring?
Yes, the cookie cake will still taste delicious but won’t have the signature red hue.
What can I use instead of cream cheese frosting?
A simple powdered sugar glaze or melted white chocolate drizzle works wonderfully.
How do I know when it’s done baking?
Look for set edges and a slightly underbaked center. It will firm up as it cools.
This Red Velvet Cookie Cake is the perfect blend of classic flavors and modern simplicity. It’s easy to make, versatile, and sure to impress your guests. Bake it for your next gathering, and don’t forget to share your results!
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Red Velvet Cookie Cake Recipe
- Total Time: 30 minutes
- Yield: 8–10 slices
Description
This Red Velvet Cookie Cake is a giant, chewy cookie with the iconic flavors of red velvet, enhanced by chocolate chips and a touch of cream cheese frosting (optional). Perfect for holidays, birthdays, or casual gatherings, it’s a treat that’s as easy to make as it is delicious.
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour (180 g)
- 2 tbsp cocoa powder (10 g)
- ½ tsp baking soda (2.5 g)
- ½ tsp salt (2.5 g)
Wet Ingredients:
- ½ cup unsalted butter, softened (113 g)
- ½ cup granulated sugar (100 g)
- ½ cup packed brown sugar (100 g)
- 1 large egg
- 1 tsp vanilla extract (5 ml)
- 1 tbsp red food coloring (15 ml)
Mix-Ins:
- ¾ cup white or semi-sweet chocolate chips (130 g)
Optional:
- Cream cheese frosting or glaze for drizzle
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy.
- Add Wet Ingredients: Beat in the egg, vanilla extract, and red food coloring until fully combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- Fold in Chocolate Chips: Stir in the chocolate chips until evenly distributed.
- Shape and Bake: Press the dough evenly into the prepared cake pan, smoothing the top with a spatula or your hands. Bake for 18–20 minutes, or until the edges are set and the center looks slightly underbaked.
- Cool: Allow the cookie cake to cool completely in the pan before removing.
- Optional Topping: Drizzle cream cheese frosting or glaze over the cooled cookie cake for added sweetness.
Notes
- Storage: Store at room temperature in an airtight container for up to 3 days. If frosted, refrigerate and consume within 5 days.
- Freezing: Wrap the cooled cookie cake tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw at room temperature before serving.
- Make It Vegan: Use plant-based butter, a flax egg (1 tbsp flaxseed meal + 3 tbsp water), and dairy-free chocolate chips.
- Red Velvet Color: If you prefer not to use food coloring, the cookie cake will still taste great but lack the signature red hue.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: ~280 per slice (without frosting)