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The origins of red velvet cake can be traced back to the early 20th century, with its roots in the Southern United States. Originally, red velvet cake was a simple cocoa-flavored cake with a slight reddish hue, attributed to the reaction of cocoa powder with acidic ingredients such as buttermilk and vinegar. However, it wasn’t until the 1920s, when a recipe from the Waldorf-Astoria Hotel in New York gained popularity, that red velvet cake became a celebrated dessert, often associated with luxury and elegance.

Red Velvet Cookie Cake

Indulge in a delightful twist on a classic favorite with the Red Velvet Cookie Cake! This stunning dessert combines the rich flavors of red velvet cake with the chewy texture of cookies, creating a visually appealing and delicious treat that's perfect for any celebration or just to brighten your day. With detailed instructions and tips, even beginner bakers will find joy in crafting this scrumptious dessert, topped with luscious cream cheese frosting. Make unforgettable memories with every slice!
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Ingredients
  

For the Cookie Cake:

2 ½ cups all-purpose flour

1 cup unsweetened cocoa powder

1 ½ teaspoons baking soda

1 teaspoon salt

1 cup unsalted butter, softened

1 ½ cups granulated sugar

2 large eggs

1 tablespoon red food coloring

1 teaspoon vanilla extract

1 teaspoon vinegar

1 cup white chocolate chips (optional)

For the Cream Cheese Frosting:

8 oz cream cheese, softened

½ cup unsalted butter, softened

4 cups powdered sugar

1 teaspoon vanilla extract

1 tablespoon milk (if needed for consistency)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.

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

      Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy, about 3-5 minutes.

        Add Eggs and Color: Add eggs one at a time to the butter mixture, mixing well after each addition. Then, add the red food coloring, vanilla extract, and vinegar, and mix until blended.

          Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Be careful not to overmix. If using, gently fold in the white chocolate chips.

            Bake: Divide the cookie dough evenly between the prepared pans. Use a spatula to smooth the tops. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let them cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

              Prepare Cream Cheese Frosting: While the cookie cakes are cooling, prepare the frosting. In a mixing bowl, beat together the softened cream cheese and butter until creamy and smooth. Gradually add powdered sugar and vanilla extract, mixing until well blended. If the frosting is too thick, add milk one tablespoon at a time until you reach the desired consistency.

                Assemble the Cake: Place one cooled cookie cake layer on a serving platter. Spread a generous amount of cream cheese frosting on top. Place the second layer on top and frost the top and sides of the entire cookie cake.

                  Decorate (Optional): For a decorative touch, sprinkle with extra white chocolate chips or red velvet crumbs if desired.

                    Serve and Enjoy: Slice the cookie cake into wedges and serve! It’s perfect for birthdays, special occasions, or any time you crave a sweet treat.

                      Prep Time, Total Time, Servings: 30 minutes | 1 hour | 12 servings