This Deep Dish Red Velvet Cookie Cake is super delicious and perfect for red velvet fanatics! A soft and chewy deep-dish-style cookie cake with white chocolate chips and cream cheese icing!
So admittedly, I am not the biggest red velvet fan. I don’t know why, but maybe it is because I just prefer a chocolate cake or a vanilla cake – not an in-between kinda deal.
To be fair, I also don’t like marble cake for that reason. Give me a plain ol’ slice of chocolate cake or a plain ol’ slice of vanilla cake. No need to meet in the middle.
But I understand I am in a very small minority when it comes to red velvet. There are die-hard fans surrounding me and that’s totally fine! I am here to please you, which is why I created this cookie cake!
I still cannot believe how fast we’ve flown through this year and that Thanksgiving is mere weeks away and Christmas is around the bend. I am already trying to feverishly plan my dessert contributions to Thanksgiving and plan my entire Christmas menu, and I know some of you guys are, too. I am hoping you’ll make room for this Deep Dish Red Velvet Cookie Cake because even this red velvet naysayer enjoyed it!
This cookie cake is very similar to my Ultimate Chocolate Chip Cookies in that the recipe structure is the same with some key differences to red velvetize the recipe. You still have the usual suspects: butter, brown sugar, granulated sugar, eggs, vanilla, flour, baking soda, salt and cornstarch – but we’re also adding in some cocoa powder, vinegar, and red food coloring. I feel like I could hear the record scratch in your head as you read that – vinegar?! Vinegar is a key component in red velvet cake, helping give a little extra push of acid so the baking soda can give it a lovely lift. That’s the same purpose here, too. This cookie cake is really thick (hello, deep dish!) and has a nice, soft lift to it. Trust me, you do not taste the vinegar!
Lastly, after it has baked and cooled, we’ll crown this cookie cake with some cream cheese frosting and sprinkles. I mean, it doesn’t get more festive or delicious than this!
Deep Dish Red Velvet Cookie Cake is ready for you to try it!
Deep Dish Red Velvet Cookie Cake
- 3/4 cup unsalted butter softened
- 3/4 cup light brown sugar
- 1/2 cup granulated white sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla extract
- 1 tsp vinegar
- 1 oz red food coloring
- 1 tsp baking soda
- 2 tsp cornstarch
- 1/2 tsp salt
- 1/4 cup unsweetened cocoa powder
- 1¾ cups all-purpose flour
- 1 cup white chocolate chips
For the Cream Cheese Icing:
- 2 Tbsp unsalted butter softened
- 3 oz cream cheese softened
- 1 tsp vanilla extract
- 1½-2 cups confectioners' sugar
- Preheat oven to 350° degrees F. Line a 9" or 10" springform pan with a parchment paper round, then liberally grease the pan. Set aside.
- In a large bowl of a stand mixer, cream together the butter, brown sugar and granulated sugar until fluffy and light, about 1 minute. Add in the egg, followed by the egg yolk, mixing well in between additions. Add in the vanilla, red food coloring and vinegar and mix briefly. Lastly, add in the baking soda, cornstarch, salt, cocoa powder and flour and mix on low speed until just combined. Stir in the white chocolate chips.
- Spread the cookie dough into an even layer in the prepared pan. Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool the cookie cake in the pan completely.
- For the frosting: In a large bowl, beat together the butter, cream cheese and vanilla with a handheld electric mixer until creamy, about 30 seconds. Gradually add in the confectioners' sugar, beating on low speed until a soft and spreadable frosting consistency is achieved.
- Remove the cookie cake from the springform pan. Pipe a border of cream cheese icing around the edge of the cookie cake's surface. Garnish with sprinkles, if using.
Thick, chewy, buttery and soft – this cookie cake is heaven sent!
Have a super sweet day!