Introduction to Christmas Red Velvet Cookie Cake with Cream Cheese Frosting
Ah, the holiday season! It’s a time filled with joy, laughter, and, of course, delicious treats. One of my absolute favorites is the Christmas Red Velvet Cookie Cake with Cream Cheese Frosting. This festive dessert is not just a feast for the eyes; it’s a delightful blend of flavors that will make your taste buds dance with joy. Whether you’re hosting a holiday gathering or simply want to impress your loved ones, this cookie cake is the perfect solution. It’s easy to make and even easier to enjoy, making it a must-have for your holiday celebrations!
Why You’ll Love This Christmas Red Velvet Cookie Cake with Cream Cheese Frosting
This Christmas Red Velvet Cookie Cake with Cream Cheese Frosting is a true holiday gem! It’s not only quick to whip up, but it also delivers a rich, velvety flavor that’s simply irresistible. The creamy frosting adds a delightful touch, making each bite feel like a warm hug. Plus, it’s a showstopper on any dessert table, guaranteed to impress your family and friends. Trust me, this cake will become a holiday tradition!
Ingredients for Christmas Red Velvet Cookie Cake with Cream Cheese Frosting
Gathering the right ingredients is the first step to creating your Christmas Red Velvet Cookie Cake with Cream Cheese Frosting. Here’s what you’ll need:
- Unsalted butter: This adds richness and moisture to the cookie cake. Make sure it’s softened for easy mixing.
- Granulated sugar: Sweetens the cake and helps create a lovely texture.
- Light brown sugar: Adds a hint of caramel flavor and moisture, making the cake even more delicious.
- Large eggs: They bind the ingredients together and provide structure.
- Vanilla extract: A must for enhancing the overall flavor profile.
- Red gel food coloring: This gives the cake its signature festive hue. Gel is preferred for a vibrant color.
- All-purpose flour: The base of the cookie cake, providing structure and stability.
- Cocoa powder: Adds a subtle chocolate flavor that complements the red velvet beautifully.
- Baking soda: This leavening agent helps the cake rise, giving it a light texture.
- Salt: Enhances the flavors and balances the sweetness.
- Cornstarch: Helps create a tender crumb in the cookie layers.
- White chocolate chips: These sweet morsels add a creamy texture and a delightful surprise in every bite.
- Cream cheese: The star of the frosting, providing a tangy flavor that pairs perfectly with the sweetness.
- Powdered sugar: Sweetens the frosting and gives it that smooth, creamy consistency.
- Holiday sprinkles: For that festive touch on top, making your cake a true holiday centerpiece.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy baking!
How to Make Christmas Red Velvet Cookie Cake with Cream Cheese Frosting
Step 1: Preheat and Prepare
First things first, let’s get that oven preheating to 350°F (175°C). While it warms up, grab two 8-inch round cake pans and line them with parchment paper. This little trick ensures your cookie layers come out easily without sticking. If you only have one pan, no worries! You can bake one layer at a time. Just be patient; it’ll be worth it!
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat the softened unsalted butter along with granulated and light brown sugars. You want to mix them until the mixture is light and fluffy, which usually takes about 2 to 3 minutes. This step is crucial because it creates a lovely texture for your Christmas Red Velvet Cookie Cake with Cream Cheese Frosting. Trust me, the fluffier, the better!
Step 3: Add Eggs and Color
Now, it’s time to add in the large eggs, vanilla extract, and that vibrant red gel food coloring. Mix everything together until it’s well combined. The red food coloring is what gives this cake its festive charm, so don’t be shy! If you want a deeper red, feel free to add a bit more. Just remember, a little goes a long way!
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, salt, and cornstarch. This mixture is the backbone of your cookie cake, providing structure and flavor. Make sure there are no lumps in the dry ingredients. A smooth blend will help your cake rise beautifully and taste amazing!
Step 5: Mix Wet and Dry Ingredients
Now, gently combine the dry ingredients with the wet mixture. I like to do this in batches to avoid a flour explosion! Mix until just combined; overmixing can lead to a tough cookie cake. You want it to be soft and tender, perfect for layering with that luscious cream cheese frosting.
Step 6: Fold in White Chocolate Chips
Time to add some sweetness! Fold in the white chocolate chips into the dough. These little gems will melt slightly during baking, creating pockets of creamy goodness. They add a delightful surprise in every bite of your Christmas Red Velvet Cookie Cake with Cream Cheese Frosting!
Step 7: Bake the Cookie Layers
Divide the dough evenly between the prepared pans. Press it flat with your hands or a spatula. Bake in the preheated oven for about 15 to 19 minutes. You’ll know they’re done when the edges are set, but the centers should still be slightly soft. This ensures a chewy texture that’s simply irresistible!
Step 8: Cool Completely
Once baked, let the cookie layers cool completely in the pans. This step is super important! If you try to layer them while they’re warm, the frosting will melt, and you’ll end up with a gooey mess. Patience is key here, my friend!
Step 9: Make the Cream Cheese Frosting
While the cookie layers cool, let’s whip up that dreamy cream cheese frosting. In a mixing bowl, beat the softened cream cheese and butter until smooth. Then, gradually add the powdered sugar, mixing until it’s creamy and pipeable. A pinch of salt and a splash of vanilla extract will elevate the flavor, making it irresistible!
Step 10: Assemble the Cake
Now comes the fun part! Place the first cookie layer on a serving plate. Spread or pipe a thick layer of cream cheese frosting on top. Add the second cookie layer and repeat the frosting process. Finally, decorate the top with swirls of frosting, extra white chocolate chips, and festive holiday sprinkles. Your Christmas Red Velvet Cookie Cake with Cream Cheese Frosting is now ready to shine!
Tips for Success
- Make sure your butter and cream cheese are at room temperature for easy mixing.
- Use gel food coloring for a vibrant red hue that stands out.
- Don’t skip the cooling step; it’s crucial for perfect layering.
- Feel free to adjust the amount of white chocolate chips to your taste.
- Store leftovers in an airtight container in the fridge to keep them fresh.
Equipment Needed
- Two 8-inch round cake pans (or one, if you prefer to bake in batches).
- Parchment paper for lining the pans (you can also use cooking spray).
- Mixing bowls of various sizes for wet and dry ingredients.
- Electric mixer or whisk for creaming and mixing.
- Spatula for folding in ingredients and spreading frosting.
Variations
- Gluten-Free: Substitute all-purpose flour with a gluten-free blend to make this cookie cake gluten-free.
- Chocolate Lovers: Add an extra ½ cup of cocoa powder for a richer chocolate flavor in the cookie layers.
- Nutty Twist: Fold in ½ cup of chopped pecans or walnuts for a delightful crunch.
- Vegan Option: Use vegan butter and replace eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg).
- Minty Fresh: Add ½ teaspoon of peppermint extract to the frosting for a festive mint flavor.
Serving Suggestions
- Pair your Christmas Red Velvet Cookie Cake with a scoop of vanilla ice cream for a delightful contrast.
- Serve with a warm cup of hot cocoa or spiced apple cider to enhance the festive spirit.
- For presentation, dust the top with powdered sugar before serving for a snowy effect.
FAQs about Christmas Red Velvet Cookie Cake with Cream Cheese Frosting
Can I make the Christmas Red Velvet Cookie Cake ahead of time?
Absolutely! You can bake the cookie layers a day in advance. Just store them in an airtight container at room temperature. Frosting can also be made ahead and kept in the fridge. Just let it come to room temperature before spreading.
What can I use instead of cream cheese in the frosting?
If you’re looking for a substitute, mascarpone cheese works beautifully for a similar creamy texture. You can also use whipped buttercream for a sweeter option, but it won’t have that tangy flavor.
How do I store leftovers of the Christmas Red Velvet Cookie Cake?
Store any leftovers in an airtight container in the refrigerator. This will keep the cake fresh and the frosting creamy. Just remember to let it sit at room temperature for a few minutes before serving for the best texture!
Can I freeze the cookie cake?
Yes, you can freeze the cookie layers! Wrap them tightly in plastic wrap and then in aluminum foil. They can be frozen for up to three months. Just thaw them in the fridge overnight before frosting and serving.
What’s the best way to decorate my Christmas Red Velvet Cookie Cake?
Get creative! Use swirls of cream cheese frosting, sprinkle extra white chocolate chips, and add festive holiday sprinkles. You can even top it with fresh berries or edible glitter for a magical touch!
Final Thoughts
Creating this Christmas Red Velvet Cookie Cake with Cream Cheese Frosting is more than just baking; it’s about making memories. The vibrant red layers and creamy frosting bring a festive spirit to any gathering. Each slice is a delightful blend of flavors that warms the heart and brings smiles to faces. Whether you’re sharing it with family or enjoying a quiet moment with a cup of cocoa, this cake is sure to become a cherished holiday tradition. So, roll up your sleeves, embrace the joy of baking, and let this cookie cake be the star of your holiday celebrations!
Print
Christmas Red Velvet Cookie Cake with Cream Cheese Frosting: Discover the Best Recipe!
- Total Time: 49 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A festive and delicious Christmas Red Velvet Cookie Cake layered with creamy cream cheese frosting, perfect for holiday celebrations.
Ingredients
- 1 cup (225g) unsalted butter, softened
- 1 ¼ cups (250g) granulated sugar
- ½ cup (100g) light brown sugar
- 2 large eggs (room temperature)
- 2 tsp vanilla extract
- 1 tsp red gel food coloring (more for deeper color)
- 2 ½ cups (300g) all-purpose flour
- ⅓ cup (30g) cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp cornstarch
- ¾–1 cup white chocolate chips (plus extra for topping)
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 3 cups (360g) powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
- Holiday sprinkles (for topping)
- Extra white chocolate chips (for topping)
Instructions
- Preheat oven to 350°F (175°C).
- Line two 8-inch round cake pans with parchment (or bake one at a time).
- Beat butter and sugars until light and fluffy (about 2–3 min).
- Add eggs, vanilla, and red food coloring.
- In another bowl, whisk flour, cocoa powder, baking soda, salt, and cornstarch.
- Add dry ingredients to wet and mix gently until combined.
- Fold in white chocolate chips.
- Divide dough evenly between pans and press flat.
- Bake for 15–19 minutes until edges are set and centers are still slightly soft.
- Cool completely (important for layering).
- Beat cream cheese and butter until smooth.
- Add vanilla and salt.
- Add powdered sugar gradually and whip until creamy and pipeable.
- Place the first cookie layer on a plate.
- Spread or pipe a thick layer of cream cheese frosting.
- Add the second cookie layer.
- Decorate the top with swirls of frosting, white chocolate chips, and holiday sprinkles.
Notes
- Ensure the cookie layers are completely cool before assembling.
- Use gel food coloring for a more vibrant red color.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 19 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
