Red Velvet Cake Mix Cookie Cake: Ultimate Dessert for 12 Servings.

Red Velvet Cake Mix Cookie Cake is my go-to crowd-pleaser for parties and busy weeknights. I am a passionate home cook who loves turning pantry staples into bakery-worthy desserts.
This giant cookie cake feeds 10–12 with minimal effort. It uses just one box of red velvet mix, eggs, oil, and a silky cream cheese frosting. Birthdays, Valentine’s Day, holidays, or last-minute gatherings—this dessert shines without stress.
I’ll share pro tips, time-saving tricks, and party-ready presentation ideas. From kitchen to table, it travels in style and smiles.

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what make this Recipe special

Red Velvet Cake Mix Cookie Cake is my go-to for busy weeknights and bright celebrations. I crave bakery vibes with minimal effort, and this recipe nails that balance. I love how one box of red velvet cake mix becomes a lush, giant cookie cake that feeds a crowd. It travels well, stuns guests, and still stays forgiving for imperfect ovens. The frosting feels silky without fuss, and the pan-size wow factor never fails to spark smiles. In my kitchen, speed meets charm, and this dessert always delivers comfort with a wink. It’s approachable yet special for every season, too, really.

Why this dessert stands out

First, the magic is in the texture. The cookie cake bakes soft in the center with crisp edges. Second, the flavors play well with frosting. Cream cheese sweetness balances the cocoa bite. Third, it uses pantry staples, so no store runs. And it serves 10–12, making gatherings feel effortless. Plus, it travels well for potlucks or birthdays.

Ingredients

Here’s what you’ll need to assemble the giant Red Velvet Cake Mix Cookie Cake, with quick notes on why each item matters. Exact quantities are listed below for printing if you want a handy copy.

Core ingredients and why they matter

• Red velvet cake mix: 1 box. This is the flavor and color foundation for the cookie cake.
• Eggs: 2 large. They bind the dough and help create a soft, chewy center.
• Vegetable oil: 1/3 cup. Adds moisture and tenderness without weighing it down.
• Cream cheese: 8 oz softened. The frosting base; provides tang and creaminess that balance cocoa.
• Unsalted butter: 1/4 cup softened. Works with cream cheese to create a silky frosting texture.
• Powdered sugar: 1 1/2 cups. Sweetens and helps the frosting hold its spread without being gritty.
• Vanilla extract: 1 tsp. Enhances aroma and rounds out the frosting’s sweetness.
• Optional toppings: Sprinkles, chocolate chips, red velvet crumbs. Add color and texture; skip for a cleaner look.

Substitutions and tips: For dairy-free, use dairy-free cream cheese and butter. If you need an egg-free version, try flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water). Gluten-free cake mix can be used in place of the regular mix. Exact quantities can be printed from the bottom of the article for a quick grab-and-go shopping list.

How to Make Red Velvet Cake Mix Cookie Cake

When crowds gather, I reach for Red Velvet Cake Mix Cookie Cake. It’s bakery-style and quick enough for busy weeknights. I designed it to feed 10–12 with minimal effort.

Step 1: Preheat and mix batter

Preheat the oven to 350°F. Grease a 9-inch round pan or line with parchment. In a large bowl, mix cake mix, eggs, and oil until a thick dough forms.

Step 2: Press batter into pan and bake

Press batter evenly into the prepared pan for a giant cookie cake. Bake 18–22 minutes until edges set and center stays soft. Cool completely in the pan before frosting.

Step 3: Prepare the cream cheese frosting

In a bowl, beat cream cheese frosting and butter until smooth. Add powdered sugar and vanilla, beating until frosting is creamy. If too thick, thin with a teaspoon of milk.

Step 4: Frost, decorate, and slice

Spread frosting over the cooled cookie cake. Decorate with sprinkles or chips, then slice and serve. Store leftovers in the fridge for up to three days.

Tips for Success

• Prep in advance: I read the Red Velvet Cake Mix Cookie Cake recipe and lay out ingredients within reach.
• I use room temperature ingredients for a silky frosting every time.
• I don’t overmix the batter; it keeps the cake tender and chewy.
• I grease and line the pan well for easy release.
• I bake 18–22 minutes, then cool completely before frosting.
• I frost on a cooled cake; I chill briefly if needed.
• I store leftovers in the fridge in an airtight container.

Equipment Needed

• 9-inch round cake pan or springform pan
• Mixing bowls and a whisk or mixer
• Spatula and parchment paper or nonstick spray
• Cooling rack for even frosting
• Off-set spatula or butter knife for frosting
• Measuring cups and spoons; optional piping bag
• Oven thermometer for accuracy (optional)
• Silicone mats or parchment for easy cleanup

Variations

• I love gluten-free options—use gluten-free red velvet cake mix and dairy-free frosting.
• For an egg-free version, I swap in two flax eggs or applesauce for binding.
• Vegan frosting works great with vegan cream cheese and butter substitutes.
• Nut-free variations keep the toppings safe for nut allergies.
• For marbled fun, I swirl in vanilla cheesecake batter before baking.
• Choco-holics can fold in mini chocolate chips for extra bite.
• Fruit-topped twists with fresh berries brighten the cake and color.
• Festive colors come alive with red, white, and pink sprinkles.
• I love turning any variation into a full Red Velvet Cake Mix Cookie Cake for bigger celebrations.

Why You’ll Love This Red Velvet Cake Mix Cookie Cake

I adore how this Red Velvet Cake Mix Cookie Cake comes together in minutes. It tastes like a celebration without the heavy lift for busy families.
One box keeps shopping simple, and frosting delivers that luscious tang too. Every slice feels like a warm hug, perfect for birthdays or potlucks.
Bakery vibes show up without stress, even when ovens misbehave. Tonight, this Red Velvet Cake Mix Cookie Cake brings smiles.

Serving Suggestions

Pair this Red Velvet Cake Mix Cookie Cake with simple accompaniments to elevate the party today.

• Chilled berry compote or fresh strawberries for a bright contrast.
• Vanilla latte or milk, with cream cheese frosting pairs.
• Ice cream scoop adds warmth and creaminess.
• Cocoa powder dusting or edible glitter boosts vibes.

Make-Ahead and Party Prep Tips for Red Velvet Cake Mix Cookie Cake

Red Velvet Cake Mix Cookie Cake is my go-to make-ahead crowd-pleaser. Here are tips to transport, store, and frost with confidence.

• Frost the cream cheese frosting 1–2 days ahead; refrigerate in an airtight container.
• Bake the cookie cake a day ahead, cool completely, then wrap tightly and refrigerate.
• Transport in a sturdy cake carrier; keep it flat and cool for clean, slice-ready servings.
• Frost close to serving time, or frost ahead and refrigerate, re-whip briefly before serving.
• Freeze unfrosted cookie cake for up to a month; thaw and frost before serving.

FAQs

How long does Red Velvet Cake Mix Cookie Cake take to make from start to finish?

From start to finish, this crowd-pleaser clocks in around 32 minutes, with about 10 minutes of prep, 18–22 minutes of baking, and a little cooling time before the frosting lands. I always factor in a few extra minutes for preheating and quick cleanups, but it’s still a speedy, big-batch dessert—the Red Velvet Cake Mix Cookie Cake you can whip up on a weeknight or a weekend party.

Can I adapt this dessert for gluten-free or dairy-free diets?

Absolutely. Swap in gluten-free red velvet cake mix, and use dairy-free cream cheese and butter for the frosting. If you need an egg-free option, you can use flax eggs; 2 tablespoons ground flaxseed plus 6 tablespoons water works well. The result is a similarly soft, chewy center and creamy frosting that still delivers that bakery-style vibe.

How should I store or transport leftovers?

Leftovers keep best in the fridge for up to 3 days in an airtight container. Let slices come to room temp before serving to regain some softness, and transport in a sturdy cake carrier kept flat and cool, so the frosting stays intact.

Can I freeze the cookie cake to make ahead?

Yes. You can freeze the unfrosted cookie cake for up to a month. Thaw completely before frosting for best texture, or freeze after frosting and then thaw, giving it a quick whip with a spoon or spatula to refresh the cream cheese topping.

What pan should I use and how many servings does it yield?

The recipe uses a 9-inch round pan or springform pan, which yields about 10–12 servings. If you switch pans, expect slightly different bake times; keep a close eye on the center and edges to maintain that soft, chewy middle.

Final Thoughts

I reach for this Red Velvet Cake Mix Cookie Cake again and again because it feels like a party in one pan. I love how simple pantry staples turn into bakery-worthy magic, then vanish into happy mouths in minutes. It’s a gentle reminder that meals can be fast, comforting, and special all at once. Each slice carries stories of kids at the table, coworkers at a weekend gathering, and that delighted look when cream cheese frosting gleams under the lights. If you need a moment of joy, this cookie cake delivers, warms hearts, and makes memories you’ll smile about later.

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