Indulge in this warm, fudgy Cookie Cake Recipe—think giant chocolate chip cookie meets buttery buttercream frosting, perfect for birthdays, celebrations, or an easy homemade dessert.
Full Recipe Introduction
This cookie cake is a playful mash-up of your favorite chocolate chip cookie and a classic layer cake, designed to bring smiles at any gathering. What makes it truly special is the balance: crisp, golden-brown edges give way to a soft, almost brownie-like center, all crowned with a swirl of silky buttercream frosting. I first baked this for my daughter’s eighth birthday—she declared it “the best cake ever”—and I’ve tweaked it over the years to nail the texture. Whether you’re celebrating a milestone, craving a simple dessert after dinner, or hosting a spring BBQ, this homemade treat shines. You’ll love how easily it comes together with pantry staples, plus the nostalgic vibes of cookie dough and bakery-style icing. Honestly, there’s something satisfying about cutting a slice of cookie instead of cake—it’s whimsical, comforting, and oh-so-delicious.
Why You’ll Love This Recipe
• Giant cookie energy with all the flair of a classic birthday cake
• Uses everyday ingredients you probably already have on hand
• Soft, chewy center paired with crisp edges—cookie perfection
• Velvety buttercream frosting takes it from snack to show-stopper dessert
• Ready in under an hour, making last-minute celebrations a breeze
• Easily customizable with mix-ins: nuts, colorful candies, or white chocolate chips
• Perfect for bake sales, potlucks, or gifting (just pop it in a festive box!)
• Ideal for both novice bakers and seasoned cookie artisans
Ingredients
• 2¼ cups (280 g) all-purpose flour (spooned & leveled; swap half for whole wheat pastry flour to boost fiber)
• 1 tsp baking soda
• ½ tsp fine sea salt
• 1 cup (2 sticks, 226 g) unsalted butter, room temperature (I love Plugrá for rich flavor)
• ¾ cup (150 g) granulated sugar
• ¾ cup (165 g) packed light brown sugar
• 2 large eggs, room temperature (helps everything emulsify smoothly)
• 2 tsp pure vanilla extract (Nielsen-Massey, if you can)
• 2 cups (340 g) semisweet chocolate chips or chunks (use a mix for texture contrast)
• For the buttercream frosting:
– ½ cup (1 stick, 113 g) unsalted butter, room temperature
– 2 cups (240 g) confectioners’ sugar, sifted
– 2 Tbsp heavy cream (or swap half with Greek yogurt for tang and protein)
– 1 tsp vanilla extract
– Pinch of salt
Directions
- Preheat & Prep
Preheat your oven to 350°F. Grease a 9-inch round cake pan, then line the bottom with parchment for easy release. - Mix Dry Ingredients
In a medium bowl, whisk flour, baking soda, and salt until evenly combined—this keeps your cookie cake’s crumb tender. - Cream Butter & Sugars
In a large bowl or stand mixer, beat room-temp butter with granulated and brown sugars for 2–3 minutes until light and fluffy (you want pale, not gritty). - Add Eggs & Vanilla
Scrape down the sides, then add eggs one at a time, beating just until incorporated. Stir in vanilla. - Combine Wet & Dry
With the mixer on low, gradually add the flour mixture until you see no streaks of white. Overmixing can toughen the cake—so stop as soon as it’s just combined. - Fold in Chocolate Chips
Using a spatula, fold in chips or chunks. Resist the urge to blitz in the mixer—you want those pockets intact. - Bake
Spread the batter evenly in the pan (tapping the pan a couple times helps settle it). Bake 18–22 minutes, or until edges are golden and a toothpick in the center comes out with moist crumbs. - Cool Slightly
Let the cookie cake rest in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting—trust me, you don’t want melty buttercream! - Whip Up Buttercream
In a clean bowl, beat butter until creamy, about 1 minute. Gradually add confectioners’ sugar, alternating with cream, until smooth. Stir in vanilla and salt; beat an extra 30 seconds for fluffiness. - Frost & Decorate
Spread or pipe the buttercream over the cooled cake, swirling with an offset spatula. Top with sprinkles or mini chips for a festive finish.
Servings & Timing
Yield: 10–12 generous slices
Prep Time: 15 minutes
Bake Time: 20 minutes
Frosting & Assembly: 10 minutes
Chill/Rest Time: 10 minutes cooling before frosting
Total Time: About 55 minutes from start to celebration-ready dessert
Variations
• Double-chocolate: swap ½ cup flour for cocoa powder and add white chocolate chips.
• Nutty crunch: fold in ½ cup chopped pecans or walnuts for toasty texture.
• Gluten-free: use a trusted 1:1 gluten-free flour blend; watch bake time.
• Vegan twist: sub vegan butter, flax eggs, and dairy-free chips.
• Birthday blast: stir rainbow sprinkles into batter and sprinkle more on top.
• PB swirl: drop dollops of creamy peanut butter over batter, then swirl with a knife.
Storage & Reheating
• Store: Keep unfrosted cake in an airtight container at room temp for up to 2 days; add frosting just before serving. Frosted cake stays fresh in the fridge for up to 4 days.
• Freeze: Wrap slices individually in plastic wrap then foil—freeze up to 3 months.
• Thaw: Move to the fridge overnight, then bring to room temperature before munching.
• Reheat: Warm a slice for 5–7 seconds in the microwave to revive that fresh-baked feel.
• Make-Ahead: Bake and cool the cake up to 24 hours ahead, then cover and refrigerate. Frost the day you plan to serve.
Notes
• If the edges brown too quickly, lower your oven to 325°F—every oven runs its own little marathon.
• For an extra-tender crumb, whisk in 1 tsp cornstarch with the dry ingredients.
• Underbake by a minute for a cakey-chewy center, but don’t underbake too much—no one likes raw dough.
• Let the cake reach room temperature before frosting or you’ll end up with buttercream lava.
• If your frosting seems too stiff, add a splash more cream; too thin? Add a tablespoon more sugar.
FAQs
Q: Can I use margarine instead of butter?
A: You can, but butter gives better flavor and structure; margarine may yield a softer, less stable cookie cake.
Q: Why did my cookie cake turn out dry?
A: Likely overbaked—next time shave off 1–2 minutes and watch for those moist crumbs on your toothpick test.
Q: How do I get neat, even slices?
A: Chill the frosted cake for 15 minutes, then use a sharp knife dipped in hot water and wiped dry between cuts.
Q: Can I bake this in a square pan?
A: Absolutely—use an 8×8-inch pan and reduce bake time by a few minutes, checking early.
Q: What if I’m out of brown sugar?
A: Mix granulated sugar with a teaspoon of molasses, or just use all white sugar; it’ll be sweeter and less chewy.
Q: How do I make the frosting vegan?
A: Swap dairy butter for plant-based sticks and use almond milk instead of cream—beat until fluffy.
Q: My frosting split—what happened?
A: Butter was probably too cold or sugar too warm; let them meet at room temperature next time.
Q: Can I add fruit to the top?
A: Yes! Fresh berries or thinly sliced strawberries add a bright, juicy counterpoint to the rich cookie cake.
Conclusion
This homemade Cookie Cake Recipe brings all the nostalgia of chocolate chip cookies together with the playful charm of a frosted cake—perfect for birthdays, celebrations, or any sweet craving. Give it a whirl, and don’t forget to drop a comment below with your favorite mix-in or decorating tip. Craving more? Check out my easy sugar cookie bars and flourless chocolate torte next!
Cookie Cake
Ingredients
- 2¼ cups all-purpose flour spooned & leveled; swap half for whole wheat pastry flour to boost fiber
- 1 tsp baking soda
- ½ tsp fine sea salt
- 1 cup unsalted butter room temperature
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs room temperature
- 2 tsp pure vanilla extract
- 2 cups semisweet chocolate chips or chunks (use a mix for texture contrast)
- 1 cup sifted confectioners’ sugar
- 2 tbsp heavy cream (or swap half with Greek yogurt for tang and protein)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F. Grease a 9-inch round cake pan, then line the bottom with parchment for easy release.
- In a medium bowl, whisk flour, baking soda, and salt until evenly combined—this keeps your cookie cake’s crumb tender.
- In a large bowl or stand mixer, beat room-temp butter with granulated and brown sugars for 2–3 minutes until light and fluffy (you want pale, not gritty).
- Scrape down the sides, then add eggs one at a time, beating just until incorporated. Stir in vanilla.
- With the mixer on low, gradually add the flour mixture until you see no streaks of white. Overmixing can toughen the cake—so stop as soon as it’s just combined.
- Using a spatula, fold in chips or chunks. Resist the urge to blitz in the mixer—you want those pockets intact.
- Spread the batter evenly in the pan (tapping the pan a couple times helps settle it). Bake 18–22 minutes, or until edges are golden and a toothpick in the center comes out with moist crumbs.
- Let the cookie cake rest in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting—trust me, you don’t want melty buttercream!
- In a clean bowl, beat butter until creamy, about 1 minute. Gradually add confectioners’ sugar, alternating with cream, until smooth. Stir in vanilla and salt; beat an extra 30 seconds for fluffiness.
- Spread or pipe the buttercream over the cooled cake, swirling with an offset spatula. Top with sprinkles or mini chips for a festive finish.
