Make the Cake
Preheat oven to 350 degrees. Place parchment paper in the bottom of a 9 inch cake pan and grease the sides.
Combine the flour, baking soda, cocoa powder and salt in a medium bowl and set aside.
Add the butter and sugar to a mixing bowl and beat until light and fluffy, about 2-3 minutes.
Add the egg and mix until well combined.
Add the vanilla extract, vinegar and red food color and mix until well combined.
Add the dry ingredients and mix just until well combined.
Stir in the white chocolate chips. Keep some aside to press into the top of the cookie once in the pan, if desired.
Press the dough evenly into the prepared cake pan. It can be a little sticky so I use my offset spatula to press it in and smooth it.
Bake for 18-20 minutes or until the edges are set and the center looks just matte.
Remove from the oven and allow to cool completely in the cake pan, then transfer to serving plate.
Make the Frosting
To make the frosting, beat the cream cheese and butter until smooth.
Slowly add 1 cup of powdered sugar. Mix until combined.
Mix in the vanilla extract.
Add the rest of the powdered sugar and mix until smooth.
Pipe the frosting onto the edges of the cookie cake and add some sprinkles, if desired, then store in an airtight container until ready to serve.
Notes
Makes 8-10 servings.
To Store: Store cake in an airtight container at room temperature for up to 3 days with frosting or up to a week without frosting.
To Freeze: Once cake has cooled, wrap tightly in plastic wrap and store in a freezer bag or airtight container for up to 3 months. Freeze frosting in a freezer bag with all the air squeezed out for up to 1 month. Thaw out cake and frosting before assembling and serving.
Nutrition
Serving Size:
Calories: 567
Sugar: 54.1 g
Sodium: 330.6 mg
Fat: 27.4 g
Carbohydrates: 76.5 g
Protein: 5.5 g
Cholesterol: 79.4 mg
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