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Red Velvet Cookie Dough Cake
Portions
12
portionsTemps de préparation
45
minutesTemps de cuisson
25
minutesCalories
600
kcalIngredients
For the Red Velvet Cake Layers:
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tsp baking soda
1 tsp salt
1 tsp cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tbsp red food coloring
1 tsp white vinegar
1 tsp vanilla extract
For the Cookie Dough Filling:
1 cup unsalted butter, softened
1 cup light brown sugar
1/2 cup granulated sugar
2 tsp vanilla extract
2 cups all-purpose flour
1/2 tsp salt
1/4 cup milk
1 cup mini chocolate chips
For the Cream Cheese Frosting:
16 oz cream cheese, softened
1 cup unsalted butter, softened
4 cups powdered sugar
1 tsp vanilla extract
Directions
- Preheat Oven: Set your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Make the Red Velvet Cake Layers:
In a large bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.
In a separate bowl, mix oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
Gradually add the wet ingredients to the dry, mixing until smooth. Divide the batter among the pans.
Bake: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Cookie Dough Filling:
Cream together butter, brown sugar, and granulated sugar until light and fluffy.
Mix in vanilla, then gradually add flour and salt, alternating with milk. Stir in chocolate chips.
Make the Cream Cheese Frosting:
Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until creamy.
Assemble the Cake: - Place one red velvet layer on a serving plate. Spread a layer of cookie dough filling on top. Repeat with the remaining layers. Frost with cream cheese frosting.
Optional Decoration: Garnish with additional mini chocolate chips or cookie dough balls.
Chill: Refrigerate the cake for at least 1 hour before serving.
