I’m still new to this blogging thing.
And, I’m learning that it’s a little harder than I thought it would be.
Posting weekly isn’t so bad; just bake something, take pictures, and post. Easy right? Mostly right. It gets harder when life things, like graduation, moving, packing, traveling, celebrating, and unpacking, interrupt your normal routine. Hence, my lack of posting in the past two-ish weeks, which I hope you’ve forgiven me for (and if you haven’t, I promise this recipe will make up for it).
The other thing about blogging that can be an issue is pictures. What’s so hard about taking a few artsy pictures? Nothing really, except that sometimes your friends and family get so excited about what you made (I can’t really blame them on this one…it is, after all, a dessert within a dessert), that they start eating it before you get the chance to have a dessert photo shoot.
It gets even harder, when your parents throw you a surprise graduation party (thanks Mom and Dad!!) and in all the commotion, you don’t get a single photo on your camera. Thankfully, Mom and Grandma take pictures like crazy (it’s actually part of their job descriptions) and my best friend snaps a few because, well, she thinks anything with red velvet needs to be photographed (this probably explains why we are friends). The end result is a few different pictures from different cameras of this deliciously, over the top, cookie stack cake.
This cake takes red velvet to a whole new level. Typically when you eat red velvet cake, the cream cheese frosting is only found on the top. By the last bite of cake, you’re left with no frosting and a craving for a hint of cream cheese. However, the only thing you’ll be craving by the last bite of this cookie cake is another slice. Soft and moist red velvet cookies are sandwiched in between layers of cream cheese frosting resulting in a cake slice that isn’t overly sweet, but still sweet enough to satisfy all your dessert cravings.
Also, if you’re looking for a cake that will have people applauding and asking for seconds for your Fourth of July celebrations, this is your recipe. The red and white colors are visible and you could alternate between doing white and blue cream cheese frosting to cover all three colors if you wanted!
Red Velvet & Cream Cheese Cookie Stack Cake
Cake Concept adapted from Erica’s Sweet Tooth
Red Velvet Cookies
2 boxes red velvet cake mix
4 tablespoons all-purpose flour
1 cup vegetable oil
2 teaspoons vanilla
Cream Cheese Frosting
8 oz. package cream cheese, at room temperature
½ cup unsalted butter, at room temperature
2 cups powdered sugar
1 teaspoon vanilla
Red Velvet Cookies
Preheat oven to 350 degrees.
Combine cake mix and flour.
Add oil, eggs, and vanilla. Mix until smooth.
Scoop about a tablespoon of dough (per cookie) onto an ungreased cookie sheet.
Bake for 10 minutes.
Transfer cookies to a cooling rack and let them cool completely.
Cream Cheese Frosting
Once the cookies are completely cooled, make your frosting.
Beat together cream cheese and butter, until creamy.
Slowly add powdered sugar, mixing until well-combined.
Add vanilla. Mix until frosting is fluffy.
Transfer frosting to a Ziploc bag. Snip off the corner (or, you can use a decorating bag with a large tip).
Assembling the Cake
(Note: If you work better with a visual on assembly, rather than just words, visit Erica’s Sweet Tooth)
Arrange six cookies in a circle on your cake plate. Place a cookie in the center.
Pipe a ring of frosting around the six cookies, leaving the center cookie free of frosting.
Layer six more cookies on top of your base layer, placing them to cover the slightly open gaps between the cookies on the base layer. Leave the center empty of a cookie this time.
Pipe another ring of frosting around the six cookies. Then, fill the center space completely with frosting.
Continue building layers, following the above steps, until your run out of frosting.
I used about 40 cookies for layering and crumbled one on top for decoration.
The cake isn’t meant to be perfect, so just take one layer at a time!