Red Velvet Cookie Cake

A Great alternative to sponge cake for any occasion.  A softer version of my cookie recipes so you can cut a clean slice for sharing.

It is a deliciously moist cake flavoured with our Sugar and Crumbs Natural Flavoured Icing Sugar and Natural Flavoured Cocoa Powder.

What is Red Velvet Cookie Cake?

This cookie cake is a soft gooey cookie recipe made in the shape of a cake for slicing, it is flavoured with Velvet Vanilla Icing Sugar and a hint of chocolate flavour.  

In addition, you can also try our other Natural Flavoured Icing Sugar in our range. Why not give your bakes a delightful twist of flavour?

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Ingredients

• 200g Unsalted Butter Softened
• 100g Sugar and Crumbs Velvet Vanilla Natural Flavoured Icing Sugar
• 150g Granulated Sugar
• 2 Egg Yolks Large 
• 300g Plain Flour
• 1 Tsp Baking Powder
• Pinch of Salt 
• 150g White Chocolate Chips/Callets – I used Callebaut
• 250g Nutella
• Strong Red Food Colouring 
• Optional Decoration 
• 70g Unsalted Butter – Softened 
• 140g Sugar and Crumbs Velvet Vanilla Natural Flavoured Icing Sugar 

Instructions

1. Grease a 7 or 8-inch Tin and preheat the oven to fan 160C 320F / Gas mark 4.

2. Cream the butter and then add the Natural Flavoured Icing Sugar and Granulated Sugar together until light and fluffy.

3. Add your egg yolks and mix thoroughly, next add a good amount of red food colouring so you get a deep colour once mixed in.

4. In a separate bowl add the cocoa powder, flour, salt and baking powder and stir in. 

5. Add the flour mix into the mixer with the sugar, and butter mix and mix until it forms a together dough, finally add in the chocolate chips/callets.

6. Half the dough and spread half into the base of the tin unit even and smooth.  Pour the Nutella into the middle of the cookie cake and flatten slightly.  Flatten the 2nd half of the dough into a circle and place it over the top of the tin to create a lid and smooth it out.

7. Bake in the oven for 15 mins.  Check that it is not moving when tilted, if it’s still loose bake for 5 more mins then transfer it to a wire cooling tray to cool completely.

8. Optional topping, cream 70g of unsalted butter until creamy then add 140g of Velvet Vanilla Natural Flavoured Icing Sugar until combined and creamy.

9.  Pipe onto the cookie cake in your desired way and sprinkle on the chocolate chips.

This cookie cake will keep well in an airtight container for a week.