Red Velvet Cookie Cake with Mango & Chocolate Buttercream Frosting

I was trying to think of what to make on Valentine’s Day for dessert when I saw a huge box of red velvet chocolate chip cookies.  That was all of the inspiration I needed.  I instantly went back to where I saw mangos on sale and was ready to cook.  That’s how this red velvet cookie cake with mango and chocolate buttercream frosting recipe was invented.  I’m nicknaming it “The Red Monster”.

cookie and butterceam cake recipe

This recipe is broken out into three parts.  How to make the two frostings and then how to stack them.

You will need:

  • 3 ripe south american mangos (the asian ones are very sweet but work well too)
  • 1/3 to 1/2 cup of Hershey’s dark chocolate cocoa powder (or your favorite)
  • 2 pounds of powdered sugar sifted (about 5 and 1/2 cups for each of the frostings)
  • 4 sticks of room temperature butter
  • Splashes of cream/milk/skim milk (whatever dairy you want)
  • 2 – 4 tablespoons of vanilla extract
  • 1 teapsoon of sea salt
  • 1 tablespoon of ground cinnamon
  • A ton of cookies (unless you want to make your own)

Note: the cookies have to be at a chewy consistency or else you will not be able to cut through them with a fork or knife.  This is extremely important!

Part 1: Make the Mango Frosting

Whip 2 sticks of room temperature butter for about 10 minutes.  You’ll want to scrap the sides down every few minutes.  While the butter is whipping, scrape the fruit out of the mangos and puree them in a food processor or blender.  Now slowly add in 1/4 of the powdered sugar.

Once it is clumpy lumps, add a splash of vanilla while the beater is still going on slow.  Now slowly add in the mango puree teaspoon by teaspoon until the frosting loosens.  Now keep adding powdered sugar slowly to make it thicker than you want, then slowly add mango until it reaches the consistency you need for the cake.  You want slightly hard to spread.

Once you’re out of powdered sugar or have enough frosting, move onto the chocolate.

Part 2: Make the Chocolate, Sea Salt and Cinnamon Buttercream Frosting

Start by whipping the butter like you did in the step above.  Once it’s whipped, add in the dark cocoa powder.  Now slowly add in 1/4 of the powdered sugar.  Once it’s clumpy in little lumps, add in 1 to 2 tablespoons of vanilla while the beater is on low.

Next start adding in the rest of the powdered sugar with small splashes of the cream or milk so it reduces to a thick but spreadable consistency.  Once the buttercream reaches the consistency you want, add the fine sea salt and cinnamon to it and let it mix in thoroughly.

Part 3: Stack the Red Velvet Cookie Cake

This is the fun part.  Start by making a ring of cookies (6 around) with 1 in the middle.  Now add a layer of frosting.  Now place the next layer of cookies on top of the other and use the same or alternate frostings.  Do this until you get to the top and push it down a bit so frosting comes out of the sides so it looks like a delicious gooey mess.  Now use a few more cookies to decorate the top of the red monster cake.

If you want an alternate to small cookies, try making large cookies that are the same size with a spring loaded pan or trace them with a pie pan.  Bake these until they’re chewy (but cooked so they’re not dangerous) and then stack the butter cream on top.  If you do this you’ll have even edges so you can add frosting to the sides and everyone who eats it will be surprised.

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