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)