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It’s time for all things Red Velvet! This Red Velvet Cookie Cake is so easy, so good, and so perfect for Valentine’s Day or anytime you need a cookie cake.

Making cookie cakes from cake mix is SO EASY. Anyone can make this recipe – and you can do it with any cake mix flavor if you don’t fancy red velvet!

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Overhead shot of Red velvet cookie cake with title


This cookie cake is one of my favorite dessert recipes for Valentine’s Day because is so easy to make, it’s fun to decorate and you can’t beat the color! 

I have a lot of cute desserts, but this Red Velvet Cookie Cake is one I love to make for Valentine’s Day.  It’s just so pretty, especially with pink and red sprinkles. It just makes me want to go hug someone and give them a slice.

It’s a semi-homemade dessert that’s made with cake mix. I like to use red velvet cake mix instead of making it from scratch because I just can’t deal with red food dye. Whenever I have to use it, it ends up all over the counters, the floor and my hands! So, to avoid that kind of mess, I use a mix. It’s so much easier.

Use any flavor cake mix in this recipe!

Close up pic of Red velvet cookie cake

Did you know that Newton’s (somewhat hush-hush and previously undiscovered) Fourth Law of Motion is that food coloring is not allowed to go where you want it too? That’s why when you pour an ounce of red food coloring in a bowl, it ends up on the counter, in the sink, and all over your hands.

You could totally make this from scratch making using my red velvet blondies recipe but red velvet cake mix has red food coloring already in it. That’s 1,000 less frustrating sponge moments for me. #win

You only need five ingredients to make this cookie cake recipe. That’s another reason why I love cake mix – you don’t have to gather up all the dry ingredients. No measuring and no mess! Here’s what you need:

  • 1 box of red velvet cake mix (or any flavor!)
  • Softened butter
  • Eggs
  • Vanilla extract
  • White chocolate chips

Just beat the butter until it’s nice and creamy, add the cake mix, eggs, and vanilla and mix until the batter is smooth. Fold in the white chocolate chips and you’re done!

Bake it in a 9″ cake pan. It fits…but it gets big. A big cookie cake = win in Dorothy’s book. I could eat the cake plain but if you’re going to make red velvet you have to frost it with cream cheese frosting. It’s an amazing combination.

Slice of red velvet cookie cake with sprinkles

Homemade Cream Cheese Frosting

This is my go-to cream cheese frosting and it’s perfect with the red velvet cookie cake.

  • Cream cheese
  • Softened butter
  • Powdered sugar
  • Vanilla extract
  • Heavy whipping cream

The cream is optional, but if you want a really rich and decadent frosting you should definitely use it! I mean, it’s Valentine’s Day – it’s the perfect excuse to indulge.

Beat the cream cheese and butter until they’re nice and smooth. With the mixer running, slowly add the powdered sugar. Continue mixing until it’s creamy. Add the vanilla and cream and mix again until it’s all combined.

Decorating Tips

  • Make sure your cookie cake is completely cool before you turn it out of the pan and frost it. 
  • Place the frosting in a piping bag fitted with a 1M tip which is the prettiest tip, don’t you think? It’s my favorite one.
  • I like to pipe the frosting around the edge of the cake so the middle is exposed. I don’t like to cover up the whole cake because I love the color.
  • Grab some sprinkles – I like to use Micro Heart Sprinkles from Wilton – and scattered them across the top of the cake. I love them – they just up the cute factor about 100%.

If you’ve been looking for something sweet to make, I hope you give this recipe a try! I might be biased, but it’s Valentine’s Day cookie cake perfection in my book.

Overhead shot of Red velvet cookie cake with title

Make other desserts using cake mix (that aren’t cake)!

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Easy cookie cake with slice cut
5 from 20 votes
Use any flavor cake mix to make an easy cookie cake with homemade cream cheese frosting!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Yield 12 servings
Serving Size 1 serving


For the cookie:

  • 1 approx 15 ounce box red velvet cake mix
  • 1 stick 1/2 cup butter, softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup white chocolate chips optional

For the Frosting:

  • 4 ounces cream cheese softened
  • 1/4 cup unsalted butter softened
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon heavy whipping cream optional
  • Sprinkles
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  • Preheat oven to 350°F. Line a 9” cake pan with foil and spray with cooking spray.
  • Using a stand or a hand mixer, beat butter until smooth. Add cake mix, eggs, and vanilla extract and beat until dough forms and no lumps remain. Stir in white chocolate chips.
  • Press cookie dough into prepared pan. Bake for 23-25 minutes, until a toothpick comes out with just a hint of red.
  • Cool completely before removing from pan.
  • Make the frosting: beat cream cheese and butter until smooth. Slowly add powdered sugar and mix until the frosting comes together. Mix in vanilla and heavy cream. The cream is optional, but gives a great richness to your frosting.
  • Pipe frosting onto cookie using a round or 1M tip. Sprinkle with colored sprinkles.
  • This cookie is very thick. You can use a 10” round pan or use 2-9” pans for a thinner cookie.

Recipe Video

Recipe Nutrition

Serving: 1serving | Calories: 392kcal | Carbohydrates: 56g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 51mg | Sodium: 352mg | Potassium: 185mg | Fiber: 1g | Sugar: 43g | Vitamin A: 289IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 2mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

Click here for my complete list of Valentine’s Day Recipes!

Red velvet cookie cake collage with title

Make an EASY Red Velvet Cookie Cake with cake mix! This cookie cake recipe is fast and easy and perfect for red velvet cake lovers or for Valentine’s Day!

Last Updated on May 13, 2020

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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  1. My daughter wanted a huge red velvet cookie cake for her birthday. I didn’t want the mess of red dye, so making from scratch was out. I found this recipe using a red velvet cake mix & figured it was what I was looking for.
    Instead of using an 9″ cake pan, I put my batter into an 11 1/2″ large cake-cookie pan. Worked great! It cooks a lot faster, so beware.
    I use convection bake, so temp was 325* and it only took 12 min to bake. Once cooled, I’ll frost w/ homemade cheesecake frosting.
    Freezes well too.
    And everyone here tells me it’s amazing…why I’m making a 2nd one w/in a week!

  2. Hi there! I am making the red velvet cookie cake. I put it in the 9 inch pan. I have baked it and when time is up I have inserted toothpick and wet red still coming out. Is that normal? I keep adding more time so it would get done. I’ve also put a sheet of tin foil over the top so won’t brown. I am expecting it be like small crumbs coming out like a regular cake would. Please help!! Thank you! Belinda

    1. The red dye often causes the toothpick to be red – if the cookie looks done on the top – then it’s done