Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Fireworks Cookie Cake
Getting reviews...
- Level: Easy
- Total: 1 hr 15 min (plus cooling)
- Active: 45 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 360
- Total Fat
- 20 g
- Saturated Fat
- 11 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 1 g
- Sugar
- 32 g
- Protein
- 4 g
- Cholesterol
- 62 mg
- Sodium
- 198 mg
This festive fireworks cookie cake combines the flavors of red velvet cake with the irresistible appeal of a giant cookie. Finished with a tangy cream cheese frosting and colorful fireworks-inspired decorations, it’s an easy crowd-pleasing dessert that’s perfect for your Fourth of July celebrations.
- Level: Easy
- Total: 1 hr 15 min (plus cooling)
- Active: 45 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 360
- Total Fat
- 20 g
- Saturated Fat
- 11 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 1 g
- Sugar
- 32 g
- Protein
- 4 g
- Cholesterol
- 62 mg
- Sodium
- 198 mg
Ingredients
For the Cookie Cake:
For the Frosting:
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Directions
- Make the cookie cake: Preheat the oven to 350 degrees F. Lightly coat a 9-inch round cake pan with cooking spray. Line the bottom with parchment, then coat with more cooking spray.
- Whisk the flour, cocoa powder, baking soda and salt in a medium bowl. Combine the butter, cream cheese, granulated sugar and brown sugar in a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 2 minutes. Add the egg and beat to combine, then add the red food coloring and vanilla and beat until evenly combined. Reduce the speed to low and beat in the flour mixture in 2 additions until just combined. Stir in the white chocolate chips and blue candy-coated chocolates by hand with a rubber spatula.
- Transfer the dough to the prepared cake pan. Press to the edges and smooth the top with a small offset spatula. Bake until the edges pull away from the pan and the center is slightly soft (a toothpick inserted into the middle should come out with a few moist crumbs), 18 to 20 minutes. Let cool 10 minutes in the pan. Run a paring knife around the edges, then carefully invert onto a large plate. Peel off the parchment, place an inverted rack on top and flip the cookie cake right-side up onto the rack. Let cool to room temperature, about 1 hour.
- Meanwhile, make the frosting: Combine the cream cheese, butter, confectioners’ sugar, vanilla and salt in a stand mixer. Beat on low speed, then gradually increase the speed to medium-high and beat until smooth and fluffy, 2 to 3 minutes. Transfer 1/4 cup frosting to each of 2 small bowls. Add 4 drops red food coloring to one and 4 drops blue food coloring to the other. Stir until each bowl of frosting is evenly tinted, adding more food coloring if needed. Transfer each color to separate small piping bags. Transfer the remaining white frosting to a third piping bag.
- Cut a 1/4-inch-wide opening at the tip of the white frosting bag. Pipe a border around the edge of the cookie cake, then fill it in with more frosting; smooth the frosting with an offset spatula. Cut small openings at the tips of the red and blue frosting bags. Pipe red and blue firework bursts on the cake and top with sanding sugar and/or sprinkles.
