If you love the rich, indulgent flavor of red velvet and the chewy comfort of a classic cookie, this red velvet cookie cake is about to become your new obsession. It has that signature red velvet taste and vibrant color we all adore, baked into one thick, soft cookie with crisp edges and a melt-in-your-mouth center. Whether you’re making it for a birthday, Valentine’s Day, or just because the craving hits, this dessert brings all the drama of a cake with the ease of a cookie.
What I love most about this red velvet cookie cake is how effortlessly impressive it is. One pan, no layers, no fuss—yet it looks like something straight out of a bakery case. Top it with a swirl of cream cheese frosting, a sprinkle of white chocolate chips, or keep it simple and let the cookie shine. It’s perfect for sharing, slicing, and sneaking bites straight from the pan, and I promise it won’t last long once it hits the table.
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Ingredients
- Melted Butter— 1 stick
- Flour— 1-3/4 cups
- Cornstarch— 1 teaspoon
- Cocoa Powder— 3 tablespoons
- Baking Soda— 3/4 teaspoon
- Baking Powder— 1/4 teaspoon
- Red Food Coloring— 1 tablespoon
- 1 Egg, 1 Yolk
- Milk— 2 tablespoons
- Vanilla Extract— 1 teaspoon
- Brown Sugar— 3/4 cup (packed)
- White Sugar— 1/2 cup
- Salt— 1 teaspoon
- Chocolate Chips— 1 cup
What You’ll Need
How To Make Red Velvet Cookie Cake
- Preheat oven 350F. In a large mixing bowl, whisk together eggs, brown sugar, vanilla extract, and red food coloring until combined.
- Now sift in the flour, baking soda, and salt then fold the white chocolate chips into the dough. Pour in two tablespoons of milk then continue to fold until dough comes together.
- Once fully combined, evenly spread dough into a well greased 9inch springform pan then bake for 30 minutes or until a toothpick comes out clean.
- Allow the cookie cake to cool in the pan for 10 minutes before transferring to a cooling rack to completely cool then slice and enjoy.
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