The crowd has spoken. And spoken quite clearly, might I add. A chocolate chip cookie cake has been highly requested and I’m here to please. Four fluffy chocolate chip cookie cake layers packed full of brown sugar and mini chocolate chips and all wrapped in the most wonderful whipped cookie dough-inspired buttercream frosting. Oh, and did I mention I added a ridiculously delicious amount of chocolate chips to the frosting too?!
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This cake flavor has been on my to-do list for quite some time now and I’m in the mood to start checking things off. First on that list, a chocolate chip cookie-inspired cake packed full of that yummy cookie dough flavor that we love and adore.
The cake batter alone is good enough to eat straight from the spatula with its bold brown sugar cookie taste. And the buttercream, oh my good heavens! It was sweet, warm, and so totally decadent with the mini chocolate chips.
What Makes A Good Chocolate Chip Cookie
My go-to chocolate chip cookie recipe (which if you haven’t baked stop what you’re doing and go bake it right now) is loaded with brown sugar and mini chocolate chips. Chip to bite ratio is maximized in each chewy chocolate chip cookie bite with hints of coarse sea salt to elevate its flavor palette.
How Do I Make A Chocolate Chip Cookie Cake
Knowing what makes a delicious chocolate chip cookie, I implemented those very same elements into these cake layers. It’s my basic vanilla cake recipe but with brown sugar instead of white and a healthy dose of mini chocolate chips tossed right into the batter.
Why Do Chocolate Chips Sink In A Cake?
Have you ever tried baking chocolate chips in a cake only to have them all sink to the bottom? Bummer, right?! This problem has a super simple solution though. First, grab a small mixing bowl and measure in the chocolate chips. Second, add in 1 tablespoon of all-purpose flour. Third, give this combination a good mixture to make sure all the chocolate chips are coated in flour.
When the cake batter is mixed and ready for the chocolate chips, simply add in the entire mixture of chocolate chips and flour. Gently mix the batter with a spatula until just combined. Be careful not the overmix. Divide the batter between the cake pans and there you go. Problem solved!
How Do I Make Brown Sugar Cream Cheese Frosting?
The trick to the most glorious delicious chocolate chip buttercream frosting is creaming together the butter, shortening, cream cheese, and brown sugar first. If you add the brown sugar at the same time as the icing sugar, you will end up with a yummy but grainy frosting. First, with the paddle attachment, let the butter, shortening, cream cheese, and demerara sugar cream together on high speed for approximately 10 minutes before adding in the remaining ingredients.
I think you’re ready to start now. You’ve got the cookie and cake basics down and the next step is to combine them into one seriously scrumptious Chocolate Chip Cookie Cake. Top this decadent dessert off with a chocolate ganache drip, some chocolate chip cookies, and you’ll have a crowd-pleasing cookie cake!
If you give this recipe a shot, make sure to let me know what you think!
Got You Craving Cookies Now?
Here are a few cookie recipes to give a go:
- Peanut Butter Chocolate Chip Cookies
- Raspberry Chocolate Chip Cookies
- Marshmallow Chocolate Chip Cookies
- Double Chocolate Caramel Cookies
- Chocolate Chip Oatmeal Cookies
- Chocolate Chip Cookies
Chocolate Chip Cookie Cake
- Prep Time: 1 Hour
- Cook Time: 23 Minutes
- Total Time: 1 Hour 23 Minutes
- Yield: 10 Slices 1x
Description
The perfect chocolate chip cookie cake for the cookie-lover in your life. Packed full of brown sugar, mini chocolate chips, and the most delicious whipped chocolate chip buttercream frosting.
Ingredients
Chocolate Chip Cookie Cake
- ¾ cup dairy-free milk, room temperature
- ¼ cup vegetable oil
- 2 large eggs, room temperature
- 1 tbsp. vanilla extract
- 1 ¾ cup cake flour, sifted
- 1 ½ cup demerara sugar *
- 2 tsp. baking powder
- 1 tsp. fine sea salt
- ⅛ tsp. baking soda
- ⅔ cup dairy-free salted butter, room temperature
- 1 cup dairy-free mini chocolate chips
- 1 tbsp. all-purpose flour
Chocolate Chip Buttercream
- ¾ cup dairy-free salted butter, room temperature
- ¾ cup all-vegetable shortening
- 1 pkg. (8 oz.) dairy-free cream cheese, room temperature
- 1 cup demerara sugar *
- 6 cups icing sugar
- 1 tsp. coarse sea salt
- 1 tbsp. vanilla extract
- 1 cup dairy-free mini chocolate chips
- optional: chocolate chip cookies for decor
Chocolate Ganache Drip
- ⅓ cup dairy-free chocolate chips
- 1 tbsp. dairy-free milk
Instructions
Chocolate Chip Cookie Cake
- Preheat the oven to 350 degrees and spray and parchment line four 6-inch round cake pans.
- In a small mixing bow, combine the mini chocolcate chips and all-purpose flour and set aside.
- In a small mixing bowl whisk together the milk, vegetable oil, eggs, and vanilla extract. Set aside.
- In the bowl of a stand mixer and with the flat beater attachment, combine the flour, sugar, baking powder, baking soda, and salt and give it a quick mix together for approximately 1 minute.
- In small pieces, slowly add the butter into the dry ingredients and mix on low until it looks like coarse sand.
- Slowly pour in approximately half of the liquid mixture and mix on low for 2 minutes.
- Pour the remaining liquid mixture in and mix on medium for another 2 minutes. Scrap the sides of the bowl when necessary.
- Add in the mini chocolate chip and flour mixture and mix until just combined with a spatula.
- Divide the cake batter into the four prepared cake pans and bake for approximately 17-23 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the cake layers to cool for 10 minutes and then invert them on a cooling rack to fully cool.
Chocolate Chip Buttercream
-
In the bowl of a stand mixer beat the butter, shortening, cream cheese, and demerara sugar on high speed with the paddle attachment until light and fluffy, approximately 10 minutes.
-
Add the icing sugar, salt, and vanilla extract and mix on low until combined.
-
Turn the mixer up to high and let mix for 5 minutes until smooth and creamy. Scrape the sides of the bowl when necessary.
- Remove two cups of the buttercream and set aside. This will be used in the final decor for the swirls. **
- Add in the mini chocolate chips and mix until just combined.
Chocolate Ganache Drip
-
In a microwave-safe bowl heat the chocolate chips and milk in 30-second intervals until fully melted and smooth. Stir between each interval.
-
Depending on the kind of milk, the drip may require a touch more milk to thin or a bit more chocolate chips to thicken. ***
Cake Assembly
-
Place one leveled layer of chocolate chip cookie cake on a cake board, plate, and/or cake turntable. Top with approximately 1 ½ cups of chocolate chip buttercream.
-
Repeat with the remaining layers and apply a thin coat of chocolate chip buttercream all over the cake. Refrigerate for 20 minutes.
-
Cover the cake with a final layer of chocolate chip buttercream and smooth the sides using the Wilton Cake Smoother. Refrigerate while the chocolate ganache drip is prepared.
-
On a well-chilled cake, with a spoon or a piping bag, drip the warm chocolate ganache over the edges of the chilled cake and put it back in the refrigerator to set.
-
Decorate as you please. I topped the cake with mini chocolate chip cookies, cookie crumbs, and piped some simple Wilton 1M buttercream swirls between each cookie (using that buttercream that was set aside before the chocolate chips were added in.) Enjoy!
Notes
* light brown sugar may be used instead of demerara sugar
** skip this step if you will not be decorating the cake with swirls on top
*** I always test my ganache drips over the edge of the kitchen sink before applying to a cake to check the consistency.
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Slice
- Calories: 1134
- Sugar: 127 Grams
- Sodium: 1028 Miligrams
- Fat: 59 Grams
- Saturated Fat: 31 Grams
- Unsaturated Fat: 22 Grams
- Trans Fat: 3 Grams
- Carbohydrates: 150 Grams
- Fiber: 1 Gram
- Protein: 6 Grams
- Cholesterol: 129 Miligrams
Keywords: chocolate chip cookie cake, chocolate chip cookie cake recipe, cookie cake, cookie cake recipe, cookie dough cake, cookie doughcake recipe, chocolate chip cake, chocolate chip cake recipe, dairy free chococlate chip cookie cake, dairy free chococlate chip cookie cake recipe
Hi, how high is the cake when finished?
Good question. I didn’t measure it so as a rough estimation, with the cookies and swirls on top, I would say approximately 9 inches high.
Made this over the weekend! It was seriously epic, and your instructions were super easy to follow! Thanks for sharing!!
★★★★★
That thrills me to hear you baked this one up! Thank you for sharing Laura!
I used this frosting recipe (all butter, no shortening) and it is AMAZING! Super fluffy texture and the cream cheese adds a perfect amount of zippiness. Thanks for sharing with us, Katie!
★★★★★
I am so thrilled you loved the frosting Beth. Thanks for giving it a go and sharing it with me!
Loved this cake recipe! Seriously so delicious!! I made it into cupcakes and it worked perfectly! I didn’t have all the ingredients to try the frosting, but honestly, the cake is so yummy it works great even on its own!!
★★★★★
I am so excited you gave this recipe a shot Heidi! Thanks for sharing!
Super easy and fail-Proof recipe that looks incredibly professional! I used half the sugar except for the icing sugar and it turned out amazing!
★★★★★
That’s so awesome to hear Vanessa. Your cake looked unbelievably delicious! Thanks for baking this one up.
If I live in the UK what sort of vegetable shortening can I use?
Hi Charlie, I believe you can substitute that with Trex, Flora White, or Cookeen if you have access to those. If not, I would use more butter.
Perfect, thank you.
All I can say is holy delicious. Not for someone who’s watching their calories, but then again, cake should be indulgent!
★★★★★
Haha you are certainly right about that Cady! I’m glad you tried this one out!
Quite possibly the best dessert I’ve ever made and eaten in my life.
★★★★★
Aw, Heather! That has made my whole day. Thank you for sharing.
Made this cake for Father’s Day and it was a HIT! I don’t know how it’s possible that Katie came up with a cake that literally tastes like a big cookie, but she did. My whole family said it was the best cake I’ve made yet! Thank you, Katie!
★★★★★
That literally makes my heart burst Jillian! Hearing that a cake was enjoyed by everyone makes all the hard work worth it! Thank you so very much for baking this one up and sharing it.
So so so yummy. I’ll make this one again.
★★★★★
Isn’t it a decadent one?! I’m so very glad you tried this cake out!
The best cake I’ve ever had!
★★★★★
Well that made my day! Thank you so much for sharing Josie.
Palm shortening worked well.
Oh good to know!
Thank you Katie, that was a great cake. If you don’t have a piping rig, just make the full recipe of frosting and add to the chips. It works great. I used palm shortening and it also worked great. This cake is very moist and as such, I would put it in the refrigerator prior to icing and putting it together. With the chips, the icing is very hard to spread without destroying the cake.
Such great insight John! Thank you!
Do you think this cake would hold up under fondant?
Hmmm, good question. My concerns are that it’s afairly soft frosting with the brown sugar and cream cheese and the chocolate chips don’t lend to a super smooth frosting finish. They might appear lumpy under fondant.