Chocolate Chip Cookie Cake

1. Preheat the oven to 350ºF and prepare an 8-inch round cake pan with non-stick baking spray and parchment paper.
2. In the bowl of a stand mixer or large mixing bowl with electric beaters, cream the butter and sugar together on high for 2 minutes or until light and fluffy.
3. Add in the applesauce (or egg if using) and vanilla extract and mix until smooth and combined.
4. Add in the flour, cornstarch, baking soda, and salt and mix on low until a dough forms.
5. Gently fold in the chocolate chips.
6. Spread the chocolate chip cookie dough in the prepared pan, top with additional chocolate chips if desired, and bake for 18-23 minutes or until the edges are a light golden brown and a toothpick comes out of the center with a few moist crumbs.
7. Remove from the oven and allow it to fully cool in the pan before removing and decorating.

Vanilla Buttercream

1. In the bowl of a stand mixer or large mixing bowl with electric beaters, cream the butter on high speed for 5 minutes or until light and fluffy.
2. Add in the icing sugar, vanilla extract, and salt and mix on low until combined.
3. Add in the food coloring (if using) and turn the mixer up to high and allow it to beat for 5 minutes.
4. Decorate as you desire. I used a Wilton 1M piping tip to pipe frosting rosettes along the top border edge and topped with sprinkles. Enjoy!
5. Store leftovers in an airtight container at room temperature for up to 5 days or frozen for up to 6 months.