Red Velvet Cookie Cake
By Lindsay Conchar

Yields:
10 - 12
Prep Time:
20 mins
Total Time:
1 hr 10 mins
Cream cheese frosting seals the deal.
Advertisement - Continue Reading Below
Ingredients
For the Cookie Cake
- 3/4 cup salted butter, softened
- 1 cup sugar
- 1 large egg
- 1 tsp. pure vanilla extract
- 2 tsp. vinegar
- 1 1/2 Tbsp. red food coloring (less than 1 oz.)
- 2 1/4 cups plus 2 tbsp. all-purpose flour
- 2 tsp. cornstarch
- 1 tsp. baking soda
- 1 Tbsp. cocoa powder
- 1/4 tsp. kosher salt
- 3 Tbsp. sprinkles, plus more for garnish
For the Cream Cheese Frosting
- 4 oz. cream cheese, softened
- 3 Tbsp. butter, softened
- 2 cups powdered sugar
- 1/2 tsp. pure vanilla extract
Directions
- Step 1Preheat oven to 350° and line a 9" cake pan with parchment. Grease all sides.
- Step 2In a large bowl using a hand mixer, cream butter and sugar until light and fluffy, 3 to 4 minutes. Add egg, vanilla, vinegar, and red food coloring and mix until well combined.
- Step 3In another medium bowl, whisk together flour, cornstarch, baking soda, cocoa powder, and salt, then add to wet ingredients and mix until combined.
- Step 4Stir in sprinkles and refrigerate cookie dough 30 minutes to 1 hour.
- Step 5Evenly press dough into cake pan. (It can be a little sticky so cover your fingers with parchment paper, if desired.)
- Step 6Bake until edges are firm, 18 to 20 minutes.
- Step 7Remove from oven and let cool completely in cake pan, then transfer to serving plate.
- Step 8Make frosting: Beat cream cheese and butter until smooth. Slowly add half the powdered sugar and mix until combined, then add vanilla and remaining powdered sugar and mix until smooth.
- Step 9Pipe frosting onto edges of cookie cake and garnish with more sprinkles. Store in an airtight container in the fridge until ready to serve.
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below