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Deep Dish Red Velvet Cookie Cake

November 13, 2020 by thedomesticrebel | 4 Comments

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Slice of red velvet cookie cake on a white marble plate

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!

Red Velvet Cookie Cake on a silver trayThis 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!

Red velvet cookie cake slice on white plate with a bite missing on a silver forkLastly, 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!

Closeup slice of red velvet cookie cake on a white plate

red velvet cookie cake slice on white marble plate
Print Recipe
5 from 1 vote

Deep Dish Red Velvet Cookie Cake

This Deep Dish Red Velvet Cookie Cake is seriously amazing! Soft and chewy, it's studded with white chocolate chips and crowned with cream cheese icing. The perfect combination of red velvet cake and cookies!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Cake, Cookies, Dessert
Cuisine: American, Dessert

Ingredients

  • 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

Instructions

  • 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.

Closeup of red velvet cookie cake with bite missing on a white marble plateThick, chewy, buttery and soft – this cookie cake is heaven sent!

Deep Dish Red Velvet Cookie Cake photo collage

Have a super sweet day!

xo, Hayley

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Comments

  1. Ceciiii says

    November 28, 2020 at 10:07 pm

    5 stars
    So happy to see this recipe. Red velvet and cream cheese are easily on the list of favorite things along with marshmallow and brownies. The texture looks chewy like a brownie and that cream cheese frosting might need to be doubled!

    Reply
  2. Mayleen says

    March 28, 2021 at 10:14 am

    Hi. Is this supposed to have 1oz of food coloring? The cookie had a bitter taste and I can’t i.agine what else could have given it this taste except the amount of food coloring the recipe called for.

    Reply
    • thedomesticrebel says

      March 28, 2021 at 5:26 pm

      Hi Mayleen, yes, 1 oz is correct. The food coloring should be flavorless. I wonder, was your baking soda or cocoa powder fresh? Those could give off bitter flavoring if expired or even just not super fresh if they hadn’t been used in awhile.

      Reply

Trackbacks

  1. 25 Drool-Worthy Red Velvet Dessert Recipes - The Baking ChocolaTess says:
    January 21, 2022 at 9:11 am

    […] Deep Dish Red Velvet Cookie Cake @ The Domestic Rebel […]

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About me

Welcome to The Domestic Rebel! My name is Hayley and I am the 31-year old writer, photographer, recipe developer, taste-tester and creator of this blog. I’m so glad you’ve stopped by my little slice of sprinkly, butter-laden heaven on the interwebs. If it wasn’t apparent, I like to bake… a lot. Read More…

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