Description
This delicious Red Velvet Cookie Cake is a fun and festive dessert perfect for celebrating Valentine’s Day. With its rich red color, soft texture, and creamy cream cheese frosting, it’s sure to be a hit with anyone who loves the classic flavor of red velvet cake. It’s easy to make, and the cookie cake style makes it perfect for sharing!
Ingredients
Scale
For the Cookie Cake:
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking soda
- ½ tsp salt
- 1 tbsp unsweetened cocoa powder
- ¾ cup unsalted butter, softened
- 1 ¼ cups granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp red food coloring (or as needed)
- 1 tbsp buttermilk (or regular milk if you don’t have buttermilk)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 3–4 cups powdered sugar (depending on desired sweetness)
- 1 tsp vanilla extract
- Pinch of salt
For Garnish (optional):
- Red heart sprinkles or colored sugar
- Fresh raspberries or edible flowers for decoration
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a round 9-inch cake pan or line it with parchment paper for easy removal.
- Prepare the Cookie Cake Dough:
- In a medium bowl, whisk together the flour, baking soda, salt, and cocoa powder.
- In a separate large bowl, beat the softened butter and sugar until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract to the butter mixture and mix until well combined.
- Add the food coloring and buttermilk to the dough, mixing until the red color is evenly distributed.
- Gradually add the dry ingredients to the wet ingredients, mixing until the dough forms. The dough will be soft but not too sticky.
- Bake the Cookie Cake:
- Transfer the dough into the prepared cake pan and press it evenly into the pan.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The edges should be slightly golden.
- Allow the cookie cake to cool in the pan for 10 minutes, then remove from the pan and let it cool completely on a wire rack.
- Make the Cream Cheese Frosting:
- Beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, a little at a time, and beat until smooth and fluffy.
- Add the vanilla extract and a pinch of salt, and mix until everything is combined.
- Frost the Cookie Cake:
- Once the cookie cake has completely cooled, spread the cream cheese frosting evenly on top of the cake.
- Decorate with sprinkles, edible flowers, or fresh raspberries for a festive touch.
- Serve:
- Slice and serve! This cake is perfect for sharing on Valentine’s Day.
Notes
- If you want a stronger red color, feel free to add more food coloring, but be careful not to use too much, as it can alter the taste.
- You can substitute regular milk for buttermilk in the cookie dough if needed.
- This cake can be made ahead of time and stored in the fridge for 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert, Valentine’s Day Treat
- Method: Baking
- Cuisine: American, Valentine’s Day Special
Keywords: Red velvet cookie cake, Valentine’s Day dessert, red velvet cake, cookie cake, cream cheese frosting, easy Valentine’s Day dessert