Description
Celebrate Valentine’s Day with a deliciously soft and chewy Red Velvet Cookie Cake! Topped with creamy frosting and heart-shaped sprinkles, it’s the perfect dessert to share with your loved ones.
Ingredients
Scale
For the Red Velvet Cookie Cake:
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 1 tbsp unsweetened cocoa powder
- 1 tbsp red food coloring
- 1 tsp vanilla extract
- 1/2 cup sour cream
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
For Garnish:
- Heart-shaped sprinkles (optional)
- Red velvet crumbs (optional, for topping)
Instructions
- Make the Cookie Cake:
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the egg, cocoa powder, red food coloring, and vanilla extract, mixing well.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Mix until combined, but do not overmix.
- Pour the cookie dough into the prepared pan and spread it out evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cookie cake cool completely in the pan on a wire rack.
- Prepare the Cream Cheese Frosting:
- In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, 1/2 cup at a time, until fully incorporated and the frosting is light and fluffy. Add vanilla extract and a pinch of salt, then mix until smooth.
- Assemble the Cookie Cake:
- Once the cookie cake has cooled completely, spread the cream cheese frosting evenly over the top.
- Garnish with heart-shaped sprinkles or red velvet crumbs for a festive touch.
- Serve and Enjoy:
- Slice the cookie cake into wedges and enjoy with your loved ones!
Notes
- If you don’t have a 9-inch round pan, you can use an 8-inch pan and adjust the baking time.
- The cream cheese frosting can be refrigerated for up to 3 days before serving, but it’s best to frost the cookie cake on the day you plan to serve it.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8th of the cake)
- Calories: 320
- Sugar: 30
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg