Chocolate Chip Cookie Cake
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This Chocolate Chip Cookie Cake is the perfect birthday cake or celebration cake. Use your favorite frosting and sprinkles to make it the best cookie cake!
This Chocolate Chip Cookie Cake has the perfect balance between crunchy edges of a classic chocolate chip cookie and the soft, tender center everyone loves!
Topped with a smooth, creamy buttercream frosting that complements cookie base it’s an elegant twist on traditional dessert favorites. Ideal for those who love chocolate chip cookies but want a decorated cake.
Chocolate Chip Cookie Cake Ingredients
- Salted Butter – You can use regular or even dairy-free butter. Always cool the butter after melting.
- Granulated Sugar – Sweetens the cookie cake with its fine texture, blending well with the butter and eggs.
- Light Brown Sugar – Adds moisture and chewiness with its molasses content. Use light brown sugar for a softer flavor profile.
- Vanilla Extract – Enhances the overall flavor of the cookie cake. Always use a good quality vanilla extract.
- Eggs – Take the eggs out of the refrigerator 30 minutes before making the chocolate chip cookie dough.
- All-Purpose Flour – Regular old all-purpose flour works best for these cookies.
- Cornstarch – A bit of cornstarch in cookies helps give the cookies a softer consistency.
- Baking Soda and Baking Powder – Both baking agents are necessary for chocolate chip cookies and help the cookies rise.
- Chocolate Chips – You can use a combo of chocolate chips, but we use milk chocolate or semi-sweet chocolate chips.
Buttercream Ingredients
- Butter – Serves as the base of the frosting. Ensure the butter is at room temperature for fluffiness.
- Powdered Sugar – Sweetens and smooths the buttercream. Sift the powdered sugar to avoid any lumps in the buttercream.
- Milk – Start with a small amount and add gradually to reach the desired consistency. Plant-based milk can be used for a dairy-free option.
- Vanilla Extract – Adds flavor to the buttercream. Using high-quality vanilla enhances the taste of the frosting.
How to make Chocolate Chip Cookie Cake
- Prep: Preheat your oven to 350°F (175°C) and grease an 8-inch cake pan.
- Dry Ingredients: Whisk together 1 1/4 cups all-purpose flour, 1 teaspoon cornstarch, 1/4 teaspoon each of baking soda and baking powder, and 1/4 teaspoon salt.
- Wet Ingredients: Blend 6 tablespoons melted (cooled) butter, 1/2 cup light brown sugar, and 1/3 cup granulated sugar. Mix in 1 large egg and 1 teaspoon vanilla extract until smooth.
- Combine: Gradually mix dry ingredients into wet ingredients until just combined. Fold in 1 cup semi-sweet chocolate chips.
- Bake: Spread the dough evenly in the prepared pan. Optionally, sprinkle extra chocolate chips on top. Bake for 20-24 minutes. Let cool before frosting.
Buttercream
- Beat Butter: Whip 4 tablespoons of room-temperature butter until fluffy.
- Add Sugar: Gradually mix in 1 cup powdered sugar, then 1/2 teaspoon vanilla extract. Adjust consistency with 1 tablespoon milk, adding more if needed.
- Decorate: Once the cookie cake has cooled, frost with the buttercream. Use a piping bag for borders and add sprinkles for a festive touch.
Enjoy your deliciously homemade Chocolate Chip Cookie Cake, perfect for any occasion or a special treat!
Tips for making the best Chocolate Chip Cookie Cake
- Proper Measuring: We recommend using a scale if possible, but if not you can also do the spoon and level method for measuring flour.
- Butter Consistency: Make sure the melted butter is cooled to room temperature before mixing with sugars to prevent the egg from cooking when added.
- Even Spreading: When placing the cookie dough in the cake pan, make sure to spread it evenly to make sure it cooks uniformely.
- Cooling Before Frosting: Wait until the cake is cool to frost. Frosting cake while it’s still warm can cause the buttercream to melt and spread unevenly.
Variations:
- Different Mix-Ins: Instead of semi-sweet chocolate chips, consider using white chocolate, dark chocolate, or even peanut butter chips for a twist on the classic flavor.
- Add Nuts: For added texture and flavor, fold in chopped walnuts, peanuts, or pecans along with the chocolate chips.
- Make it Festive: Depending on the occasion, use colored sprinkles or themed decorations on top of the buttercream to make your cookie cake stand out.
- Buttercream Fun: While we like using chocolate frosting you could use regular buttercream or even flavored buttercream.
How to serve
We slice this just like you’d slice a cake or even a pizza! It’s great with ice cream or on its own.
Can I freeze cookie cake?
Yes, to freeze, first ensure the cookie cake has completely cooled after baking. Then you can wrap it tightly in plastic wrap and then place it in a freezer-safe bag or container to protect it from freezer burn and odor absorption. The cookie cake can be frozen for up to 3 months. When you’re ready to enjoy it, thaw the cake in the refrigerator overnight or at room temperature for a few hours. We recommend freezing without frosting for the best texture.
Can I make this cookie cake cake gluten-free?
Yes, you can make this cookie cake gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Make sure to choose a blend that can be used as a 1:1 replacement for regular flour.
Can I use a different type of sugar?
While the recipe calls for light brown sugar and granulated sugar, for a deeper molasses flavor, you can use dark brown sugar instead of light brown. That being said, you should not substitute all the sugar with a liquid sweetener like honey or maple syrup, as it can affect the texture and spread of the cookie cake.
What can I use instead of eggs?
If you need an egg-free version, you can use a commercial egg replacer, a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, left to thicken for about 5 minutes), or 1/4 cup applesauce.
Can I add other mix-ins besides chocolate chips?
Absolutely! Feel free to customize the cookie cake with your favorite mix-ins. You can add nuts, other chips like butterscotch, peanut butter, white chocolate, or even candy bars chopped up. Try to keep it within the same amount as the chocolate chips for the recipe to work well.
How should I store the leftover cookie cake?
The leftover cookie cake can be stored at room temperature for up to 3 days or in the refrigerator for up to 5 days in an airtight container.
Can I make the cookie cake in advance?
Yes, you can prepare the cookie cake in advance. Bake the cookie cake as directed and allow it to cool completely. Then you can store it unfrosted or until ready to serve at room temperature for 1-2 days.
More cake recipes
Chocolate Chip Cookie Cake
Ingredients
Cookie Cake
- 1 1/4 cups (156.25 g) all-purpose flour
- 1 teaspoon (1 teaspoon) cornstarch
- 1/4 teaspoon (0.25 teaspoon) baking soda
- 1/4 teaspoon (0.25 teaspoon) baking powder
- 1/4 teaspoon (0.25 teaspoon) salt
- 6 tablespoons (6 tablespoons) butter melted and cooled
- 1/2 cup (110 g) light brown sugar
- 1/3 cup (66.67 g) granulated sugar
- 1 (1) large egg
- 1 teaspoons (1 teaspoons) vanilla extract
- 1 cup (180 g) semi-sweet chocolate chips
- extra chocolate chips for top optional, but looks pretty!
Buttercream
- 4 tablespoons (4 tablespoons) butter
- 1 cup (120 g) powdered sugar
- 1 tablespoon (1 tablespoon) milk
- 1/2 teaspoon (0.5 teaspoon) vanilla
- 3 tablespoons cocoa powder optional – if you want chocolate buttercream
- sprinkles optional
Instructions
Cookie Cake
- Preheat oven to 350 degrees F and grease an 8-inch cake pan with butter or nonstick baking spray.
- Combine the flour, cornstarch, baking soda, and baking powder in a bowl and set aside.
- In a large bowl, combine the melted and cooled butter, granulated sugar, and brown sugar and mix until well combined.
- Add in the egg and vanilla and mix until well combined.
- Add the flour mixture in slowly, mixing in between, until all of the flour is mixed in.
- Fold in the chocolate chips.
- Using a spatula, spread the cookie dough into your prepared cake pan.
- Sprinkle the top with extra chocolate chips if you would like them to look like ours on top.
- Bake the cookies for 20-24 minutes. Cool before removing and frosting.
Buttercream
- While the chocolate chip cookie cake is baking prepare the frosting.
- Beat the butter until nice and fluffy, and add in the powdered sugar, vanilla, and milk. Add more milk if the buttercream is too thick or more powdered sugar if the buttercream is too thin.
- Once the cookie cake is cooled add the frosting into a piping bag and pip around the border of the cake. Add sprinkles and write a message in the middle if desired.
Notes
Nutrition
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