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A thick slice of chewy red velvet cookie cake with white chocolate chips and cream cheese frosting served on a plate

The Ultimate Red Velvet Cookie Cake

A giant, chewy red velvet cookie cake loaded with white chocolate chips and topped with a creamy, piped cream cheese frosting. The perfect dessert for celebrations!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Red Velvet Cookie
  • 2 cups All-purpose flour spooned and leveled
  • 3 tbsp Unsweetened cocoa powder
  • 1 tsp Cornstarch
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 3/4 cup Unsalted butter melted and cooled slightly
  • 3/4 cup Light brown sugar packed
  • 1/2 cup Granulated sugar
  • 1 large Egg
  • 1 Egg yolk at room temperature
  • 2 tsp Vanilla extract
  • 1 to 1.5 tsp Red gel food coloring
  • 1 cup White chocolate chips plus a extra for the top
For the Cream Cheese Frosting
  • 4 oz Cream cheese softened
  • 1/4 cup Unsalted butter softened
  • 1.5 to 2 cups Powdered sugar
  • 1 tsp Vanilla extract
  • 1 pinch Salt

Method
 

  1. Preheat and Prep the Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan, cake pan, or cast-iron skillet with non-stick baking spray, or line the bottom with a round of parchment paper for easy removal.
  2. Whisk the Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, cornstarch, baking soda, and salt until well combined and lump-free. Set aside.
  3. Combine the Wet Ingredients & Color: In a large mixing bowl, vigorously whisk the melted and slightly cooled butter with the light brown sugar and granulated sugar until smooth. Whisk in the egg, egg yolk, vanilla extract, and red gel food coloring. Mix until the color is vibrant and the mixture is fully emulsified.
  4. Form the Cookie Dough: Pour the dry ingredient mixture into the wet ingredients. Using a rubber spatula or wooden spoon, gently fold the mixture together just until a soft dough forms—be careful not to overmix, as this can make the cookie cake dense. Gently fold in the white chocolate chips.
  5. Press and Bake: Press the cookie dough evenly into the prepared 9-inch pan. Scatter a handful of extra white chocolate chips on top and press them in lightly. Bake for 20 to 22 minutes. The edges should look set and slightly golden, but the center will still look soft and slightly underbaked.
  6. Cool Completely :Remove the pan from the oven and place it on a wire rack. Let the cookie cake cool completely in the pan before attempting to frost or remove it, as it will continue to firm up as it cools.
  7. Whip Up the Frosting: In a medium bowl, beat the softened cream cheese and butter together using a hand mixer on medium-high speed for about 2 minutes until completely smooth. Gradually add the powdered sugar one cup at a time, followed by the vanilla extract and a pinch of salt. Beat on high speed for another 1-2 minutes until light, fluffy, and pipeable.
  8. Decorate and Serve: Transfer the cream cheese frosting to a piping bag fitted with a large open star tip (like a Wilton 1M). Pipe decorative swirls or a shell border around the edge of the cooled cookie cake. Slice and serve!

Notes

  • Tip for Clean Slices: For perfect bakery-style slices, let the cookie cake cool completely, chill it in the fridge for 20 minutes, and wipe your knife clean with a warm, damp cloth between each cut.
  • Gel vs. Liquid Color: Always use red gel food coloring instead of liquid. Liquid food coloring can throw off the moisture balance of the dough and will not give you that vibrant red color.
  • How to Store: Store leftover frosted cookie cake in an airtight container in the refrigerator for up to 5 days. Let it sit at room temp for 15 minutes before serving.