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Red Velvet Cookie Cake

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

If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

Check more recipes out here.

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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 


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 Granualted 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, butter mix and mix together 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 round circle and place over the top of the tin to create a lid and smooth out.

7. Bake in the oven for 15 mins.  Check that it is not moving when tilted, if its still loose bake for 5 more mins then transfer 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 and airtight container for a week.


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