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–+ servings
Red velvet cookie cake sliced and kept in a white plate

Valentine’s Cookie Cake

Abi Guna
Valentine’s Cookie Cake with Cream Cheese Frosting is a delectable and visually stunning dessert that harmoniously blends the flavors of a classic red velvet cake with the texture of a cookie. 
5 from 1 vote
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 29 minutes
Course Dessert
Cuisine American
Servings 10 Slices
Calories 336 kcal

Equipment

  • Electric mixer or stand mixer
  • 9-Inch Cake Pan

Ingredients
  

For Valentine Cookie Cake (Red velvet)

  • 2 cups all-purpose flour
  • 2 tablespoons Dutch Processed cocoa powder
  • 1 tablespoon cornstarch
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter at room temperature
  • ¾ cup packed light brown sugar
  • ¼ cup granulated white sugar
  • 1 egg at room temperature
  • 1 egg yolk at room temperature
  • 2 teaspoons pure vanilla extract
  • 5-6 drops red gel food coloring
  • 1 cup plus 2 tablespoons white chocolate chips divided
  • Cooking spray

For Cream Cheese Frosting

  • 4- ounce cream cheese at room temperature
  • 3 tablespoons unsalted butter at room temperature
  • 2 cups confectioners’ sugar
  • ½ teaspoon vanilla extract
  • 1-2 tablespoons milk
  • 2 tablespoons valentine's day sprinkles for decoration

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with cooking spray and line the bottom with parchment paper. Set it aside.
  • In a medium bowl, combine flour, cocoa powder, cornstarch, baking soda, and salt. Mix well and set aside.
  • In another bowl, beat the butter, brown sugar, and granulated sugar for about 3-5 minutes until light.
  • Add the egg and egg yolk one at a time to the butter mixture, beating for 3 minutes until pale and fluffy. Then add the vanilla extract and red food color.
  • Slowly add the flour mixture to the wet mixture, combining until everything is well incorporated.
  • Gently fold the white chocolate chips into the cookie batter using a spatula.
  • Transfer the batter to the prepared pan and smooth the top with a spatula. Sprinkle the remaining 2 tablespoons of chocolate chips over the top.
  • Bake for 28-30 minutes or until the cookie cake turns a light golden brown color.
  • Once done, remove the cookie cake from the oven and let it cool for 10 minutes. Run a butter knife around the sides, then slowly release the springform pan and transfer it to a cooling rack.
  • Meanwhile, prepare the cream cheese frosting by beating cream cheese and butter together using a hand mixer. Slowly add the confectioners' sugar and beat until smooth and creamy for 3-5 minutes. Add vanilla extract and milk if needed. Transfer the cream cheese frosting to a piping bag with a star nozzle.
  • Pipe the cream cheese frosting around the edge of the cookie cake and sprinkle Valentine's Day sprinkles on top.
  • Once done, slice the red velvet cookie cake and serve.

Notes

  1. If you're looking to make a gluten-free version of the red velvet cookie cake, you can adapt the recipe by using gluten-free flour instead of all-purpose flour.
  2. To store, place the Valentines cookie cake in an airtight container and can be stored at room temperature for up to 4-5 days.

Nutrition

Calories: 336kcal
Keyword cake, cookies, easy desserts
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