Red Velvet Cookie Cake

Imagine a confection that combines the best of both worlds: the soft, chewy texture of a cookie and the rich, moist bite of a cake. Enter the Red Velvet Cookie Cake, a delightful dessert that has taken the baking world by storm. This unique treat is characterized by its striking deep red color, a subtle chocolate flavor, and a luxurious cream cheese frosting that perfectly complements its sweetness. While traditional red velvet cake has long been a staple at celebrations, the cookie cake variation adds a playful twist that is sure to impress guests at any special occasion.

Indulge in the delightful experience of baking a Red Velvet Cookie Cake, a unique fusion of soft cookie and moist cake that dazzles with its vibrant red color and rich chocolate flavor. Topped with creamy cream cheese frosting, this treat is perfect for any occasion, from birthdays to casual gatherings. With simple ingredients and an easy-to-follow recipe, even novice bakers can create this impressive dessert that delights everyone at the table. Enjoy the sweet joy of creativity in every bite!

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Ingredients

2 ½ cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 tablespoon unsweetened cocoa powder

1 cup unsalted butter, softened

1 ½ cups granulated sugar

1 cup packed light brown sugar

2 large eggs

2 tablespoons red food coloring

1 teaspoon vanilla extract

1 teaspoon almond extract

1 cup white chocolate chips

1 cup chopped walnuts (optional)

For the Cream Cheese Frosting:

8 ounces cream cheese, softened

½ cup unsalted butter, softened

4 cups powdered sugar

1 teaspoon vanilla extract

2-3 tablespoons milk (to reach desired consistency)

Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or line it with parchment paper for easy removal.

Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder. Set aside.

Creme Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until fluffy and light in color, about 3-5 minutes.

Add Eggs and Flavoring: Add the eggs one at a time, mixing well after each addition. Incorporate the red food coloring, vanilla extract, and almond extract, mixing until well combined.

Combine: Gradually add the dry mixture from the first step to the wet mixture, mixing just until incorporated. Be careful not to over-mix. Fold in the white chocolate chips and walnuts (if using) gently with a spatula.

Bake: Pour the batter into the prepared baking pan, spreading it evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Avoid overbaking to keep the cake moist and chewy.

Cool the Cake: Once baked, remove from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.

Prepare Cream Cheese Frosting: In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add in the powdered sugar while mixing on low speed, then add the vanilla extract. If too thick, add milk one tablespoon at a time until the desired consistency is reached.

Frost the Cookie Cake: Once the cake has cooled completely, spread the cream cheese frosting evenly over the top with a spatula. For a decorative touch, sprinkle extra white chocolate chips or chopped walnuts on top.

Serve and Enjoy: Slice the cake into squares or bars. Serve with a dollop of whipped cream or a drizzle of chocolate sauce for an extra treat!

Prep Time, Total Time, Servings: 20 minutes | 1 hour | 12 servings