Description
A decadent red velvet cookie cake that’s soft, chewy, and topped with cream cheese frosting.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring
- 1 cup buttermilk
- Cream cheese frosting ingredients:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch cake pan.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla and red food coloring.
- Alternately add dry ingredients and buttermilk to the wet mixture, beginning and ending with dry ingredients.
- Pour batter into prepared pan and bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Let cool completely before frosting.
- For frosting: Beat cream cheese and butter until smooth, then gradually add powdered sugar and vanilla. Spread over cooled cake.
Notes
Ensure the cake is fully cooled before adding frosting to prevent melting. Store in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 40g
- Fat: 22g
- Carbohydrates: 60g
- Protein: 5g