Cookie Cake
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.
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.
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.
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