Red Velvet Cookie Cake

Last year, I made my dad a cookie cake for Father's Day. A couple weeks ago when I was asking my mom what kind of cake she wanted for Mother's Day, she wouldn't really tell me, but she mentioned the cookie cake I made for my dad. I didn't want to make her the exact same cookie cake, and then I got an idea.

Red Velvet. 

Red Velvet is super popular, as it should be. It's definitely one of my favorite cake flavors of all time. There are so many variations of it. I've seen red velvet cakes, sandwich cookies, whoopie pies, cheesecakes, puddings/moose, ice creams, and there are probably so many others. It's crazy.

I've seen red velvet cookies on Pinterest and FoodGawker numerous times, but I have never seen a red velvet cookie cake anywhere before. They could totally be out there somewhere, though. Before I made it, I Googled it just to see what it brought up, and most of the links had something to do with cookies made from red velvet cake mix.

So I'm super excited about this cookie cake. Seriously, I really think I'm on to something here.

The very first time I made a cookie cake, I made it with my mom and we used Nestle's Chocolate Chip Cookie recipe that's on the back of their bags of chocolate chips. Instead of making cookies, we just spread the dough out in a baking dish and it worked really well!

After searching and comparing many different red velvet cookie recipes, I decided on this one by The Curvy Carrot. When I was spreading the dough out in my glass baking dish, I realized I didn't have enough. So I kind of improvised and made a second smaller batch. Then I scooped the first batch back into the bowl with the smaller batch and mixed them together. It turned out to be a lot more work than I thought, but the end results were very worth it.

adapted from The Curvy Carrot.

1 1/2 sticks butter, room temperature
3/4 cup granulated sugar
3/4 cup light brown sugar
2 eggs
1 1/2 tsp vanilla extract
2 cups all purpose flour
1 1/2 tsp baking soda
1/2 cup cocoa powder
3-4 tbsp buttermilk
red food coloring
12 oz bag of white chocolate chips

  • Spray 9 x 13 inch glass or stone baking dish and set aside.
  • In a large bowl, cream butter, granulated sugar, and light brown sugar on medium speed for 2 minutes or until smooth and fluffy.
  • Add the eggs and vanilla and mix well.
  • Add milk and mix until incorporated.
  • In a medium bowl, combine flour, baking soda, and cocoa powder and carefully whisk together.
  • Add the dry ingredients in stages so it won't go everywhere and make a mess. I added mine 1/3 at a time.
  • Add the food coloring. I used the gel kind you can buy at Michael's or Walmart, and I used almost the whole container. 
  • Mix in the whole bag of white chocolate chips. 
  • Bake on 375 for 25-30 minutes.

1. Once my cookie cake started baking and it rose, I realized it was going to be thicker than I thought. Because it was thick, I baked mine for 30 minutes or so. In the past, I've used a rectangle stone baking dish for cookie cakes, but because I thought I didn't have enough cookie dough at first, I used a smaller dish. It turned out fine and still tasted exactly the way I wanted it to, but now I wish I had used the bigger stone dish so it wouldn't have been as thick.
2. If you do use a 9 x 13 inch pan and the cookie cake turns out to be thicker than you thought, don't sweat it. It's still going to taste like red velvety goodness in your mouth.
3. You could use a cookie sheet if you wanted to, just don't spread out the cookie dough all the way to the edges in order to avoid the dough spreading over the sides.
4. If you're not sure how long to bake it, you can always bake it until an inserted toothpick comes out clean (or mostly clean if you like your cookies soft and gooey in the middle, which most people do). I'm not sure if that trick applies to cookies or cookie cakes, but it worked out for me. 

Cream Cheese Frosting
1 eight oz package of cream cheese
1/2 a stick of butter, room temperature
1 box of confectioner's sugar (like Domino's)
1 tsp vanilla extract

  • Cream butter and cream cheese on medium speed until light and fluffy.
  • Mix in the confectioner's sugar in segments, scraping the bowl after each addition.
  • Add vanilla.
  • If the frosting is too thick, you can add milk one tablespoon at a time until it's the desired consistency.

I think my mom was pretty surprised when I told her what it was. She was in and out of the kitchen while I was making it, but I didn't tell her and I wouldn't let her look at it. I really enjoyed this cake, so hopefully she did too.

This cookie cake turned out so well, it's got me thinking about other cookie cakes. I'm going to have to do some experimenting because both of the baking dishes I've used for this in the past are at home and all I have in my apartment is a pizza stone. But I'm going to figure something out, so expect to see more cookie cakes here in the future. :)


  1. This Red Velvet Cookie Cake tasted even better than it looks! It was a great Mother's Day gift!

  2. That looks so yummy! What a delicious Mother's Day!

  3. Man that was soooo tasty! Really cool to look at too. :)

  4. What happened to the buttermilk? Its in the ingredients but you never say when to put it in.

    1. Oh, no! I'm sorry about that. Thanks for pointing it out! The directions have been corrected!