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Red velvet cake layers with chocolate chip cookie and chocolate cream cheese frosting.
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5 from 19 votes

Red Velvet Cookie Cake with Chocolate Cream Cheese Frosting

A new spin on the traditional red velvet cake, made with red velvet emulsion, a chocolate chip cookie layer and chocolate cream cheese frosting.
Course: Dessert
Cuisine: Cake
Keyword: chocolate buttercream, chocolate cream cheese buttercream, chocolate cream cheese frosting, red velvet, red velvet cake, red velvet cookie cake, Valentine's Cake, Valentine's Day Dessert, valentine's dessert

Ingredients

FOR THE CAKE

  • 1/2 cup (113 g) unsalted butter, at room temperature
  • 3/4 cup (165 g) light brown sugar, packed
  • 1 cup (200 g) granulated sugar
  • 2 tbsp red velvet emulsion (I use LorAnn Oils Emulsions)
  • 3 large eggs, at room temperature
  • 2 1/4 cups (270 g) all-purpose flour
  • 2 tbsp (14.75 g) cocoa powder
  • 1 tsp (6 g) salt
  • 1 1/2 cups (360 g) buttermilk, at room temperature
  • 1/4 cup (60 g) sour cream, at room temperature
  • 1 tbsp (14.37 g) vinegar
  • 1 1/4 tsp (5 g) baking soda

FOR THE COOKIE

  • 1/2 cup (113 g) unsalted butter, slightly cold.
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (110 g) brown sugar, packed
  • 1/2 tsp (2.1 g) pure vanilla extract
  • 1 egg
  • 1 3/4 cups (210 g) all-purpose flour
  • 1/2 tsp (2 g) baking powder
  • 1/2 tsp (2 g) baking soda
  • 1/2 tsp (3 g) salt
  • 1 cup (85 g) mini chocolate chips

FOR THE BUTTERCREAM

  • 1/4 cup (60 g) heavy whipping cream
  • 8 oz (150 g) good quality dark or semi sweet chocolate, chopped, melted and cooled slightly
  • 1 1/2 cups (339 g) unsalted butter, slightly cold
  • 5 cups (625 g) powdered sugar, measured and then sifted
  • 8 oz cream cheese
  • 1 teaspoon (4.2 g) pure vanilla extract
  • Pinch of salt
  • *This buttercream recipe makes enough to cover your cake. If you want to add additional piping you’ll want to make an extra 1/2 batch.

Instructions

FOR THE CAKE

  • Preheat the oven to 325 degrees F. Spray the bottom and sides of two 8-inch pans with nonstick spray, line the bottom with parchment paper, and spray again with the nonstick spray. Set aside.
  • In a stand mixer fitted with the paddle attachment, combine the butter, granulated sugar, brown sugar, and red velvet flavor. Beat the ingredients on medium-high speed for about 5 minutes, until the mixture is light in color and slightly increased in volume.
  • Lower the speed and add the eggs, one at a time, mixing until each egg is incorporated before adding the next. Continue to beat on medium-high until smooth and nearly double in volume.
  • In a separate bowl, whisk together the flour and cocoa powder. Sprinkle the salt on top of the dry ingredients and whisk until combined.
  • With the stand mixer on low speed, alternately add the dry ingredients and the buttermilk into the butter mixture, beginning and ending with dry ingredients. Mix until just incorporated. Fold in the sour cream.
  • In a small bowl, combine the vinegar and baking soda until it fizzes and then add to the batter. Stir gently until blended.
  • Divide the batter evenly between the prepared pans (about 20 to 22 oz. of batter in each).
  • Bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
  • Let pans cool on wire rack for about 10-15 minutes before inverting the cakes onto racks. Let cool completely.
  • Level cakes if needed. Chill the cakes for at least an hour before using. Can be stored the freezer for up to one month wrapped well in plastic wrap and foil. 

FOR THE COOKIE

  • Preheat the oven to 350 degrees F. Spray one 8-inch round cake pan with nonstick spray, line the bottom with parchment paper and spray again. Set aside. Line a baking sheet with parchment paper, as well. Set aside.
  • In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter and sugars together until smooth, about 2 minutes. Add the vanilla and eggs and beat until combined.
  • With the mixer on low speed, stir in the flour, baking powder, baking soda, and salt. Stir in the chocolate chips.
  • Using a cookie scoop (about 2 teaspoons in size), scoop 12 cookies onto the baking sheet.
  • Put the remaining dough into the 8-inch cake pan and press firmly into place to create one large cookie.
  • Place the baking sheet and the cake pan into the oven. Bake the cookies for 10 minutes and the large cookie for 12 minutes. We want the large cookie to be slightly underdone so it cuts easily.

FOR THE BUTTERCREAM

  • Combine the heavy cream and the chocolate chips in a microwave safe bowl. Heat the mixture for a minute and stir to melt the chocolate chips to create a ganache. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese for about 2 minutes on medium-high speed.
  • Gradually add the chocolate ganache, scraping down the sides and bottom of the bowl as you go. Stir the mixture until smooth and silky.
  • With the mixer on low, gradually add the powdered sugar, followed by the vanilla and salt. Turn the mixer to medium-high speed and beat the frosting for about 5 minutes.
  • Before frosting the cake, use a wooden spoon to mix the frosting by hand to push out air bubbles and create a smooth and silky texture. 

ASSEMBLY

  • Spread a small dollop of frosting on your cake board or cake plate. Place your first cake layer top-side up. Evenly spread about a cup of buttercream over the cake layer.
  • Place the cookie layer on top of the buttercream and cover with another cup of buttercream, followed by the second cake layer (top-side down)
    Crumb coat the cake with a thin layer of chocolate frosting. Freeze the cake for about 10-15 minutes to set the crumb coat.
  • Continue to frost and decorate the cake with the remaining chocolate frosting and cookies