Chocolate Chip Cookie Cake Recipe with Buttercream Frosting
Rated 5.0 stars by 1 users
Category
Chocolate
Servings
10
Prep Time
25 minutes
Cook Time
25 minutes
Calories
350
Craving a dessert that blends the best of both worlds?
This Chocolate Chip Cookie Cake merges the chewy, chocolate-packed goodness of a classic cookie with the indulgent charm of a cake, crowned with luscious buttercream frosting.
Perfect for special occasions or a simple self-treat, this easy-to-make delight is sure to impress.
Add a pinch of sea salt or a decadent swirl of salted caramel truffles for extra flair—it’s a crowd-pleaser ready in under an hour.
Let’s dive into this sweet adventure!
Ingredients
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2 1/4 cups all-purpose flour
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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3/4 cup unsalted butter, melted
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1 cup packed brown sugar
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1/2 cup granulated sugar
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2 large eggs
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2 teaspoons vanilla extract
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2 cups semi-sweet chocolate chips
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Optional - A pinch of sea salt for sprinkling on top or for extra indulgence
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1 cup (2 sticks) unsalted butter, softened
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4 cups powdered sugar, sifted
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1/4 cup heavy cream (or whole milk)
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2 teaspoons vanilla extract
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1/4 teaspoon salt
Cookie Cake Ingredients:
Frosting Ingredients:
Directions
Cookie Cake Method:
Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or springform pan.
Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
Wet Ingredients: In a large bowl, combine the melted butter with brown and granulated sugars until smooth. Add eggs and vanilla extract, and mix until fully incorporated.
Combine: Gradually stir in the dry ingredients until just combined. Fold in the chocolate chips.
Bake: Spread the dough evenly into the prepared pan. Bake for 20-25 minutes until the edges are golden and the centre is set yet soft.
Cool & Decorate: Allow the cake to cool in the pan on a wire rack for about 15 minutes. Optionally, sprinkle a pinch of sea salt on top for an extra flavour kick.
Serve: Cut into 8-10 slices. Each slice is roughly 350-400 calories, depending on the size.
Enjoy this easy, homemade treat that's perfect for sharing at parties or indulging in a sweet snack any time!
Buttercream Frosting Method:
Beat the Butter: In a large mixing bowl, beat the softened butter on medium speed until it’s smooth and creamy (about 2 minutes).
Add Sugar Gradually: Gradually add the sifted powdered sugar, one cup at a time, beating on low until incorporated. Once all the sugar is mixed in, increase the speed to medium and beat until smooth.
Mix in Cream and Vanilla: Add the heavy cream, vanilla extract, and salt. Beat on medium-high speed for an additional 2-3 minutes until the frosting is light and fluffy. If the frosting is too thick, add an extra tablespoon of cream; if too thin, add a bit more powdered sugar.
Adjust Consistency: Scrape down the sides of the bowl as needed to ensure all ingredients are well blended. Your frosting should have a smooth, spreadable consistency.
Recipe Notes
If you have any questions how to make this cookie cake, please post a comment below and we will get back to you.
Servings: The recipe typically yields about 10 slices of cake.
Calories per serving: 350 calories per slice.
Remember: Please tag #whitakerschocolates with photos of your homemade cookie cake with chocolate chips.
How to Store Your Chocolate Chip Cookie Cake
To keep your cake fresh and delicious, follow these simple storage tips:
Room Temperature (Unfrosted): If you haven’t added the buttercream frosting yet, store the cookie cake in an airtight container or wrap it tightly with plastic wrap.
It will stay fresh at room temperature for up to 2-3 days. Keep it in a cool, dry place away from direct sunlight or heat sources.
Refrigerator (Frosted or Unfrosted): Once frosted with buttercream, or if you want to extend freshness, place the cookie cake in an airtight container or cover it with plastic wrap and store it in the refrigerator. It will last for up to 5-7 days.
The buttercream frosting will firm up in the fridge, so let the cake sit at room temperature for 15-20 minutes before serving to soften it for the best texture.
Freezer (Long-Term Storage): For longer storage, wrap individual slices or the whole cookie cake (frosted or unfrosted) tightly in plastic wrap, then place in a freezer-safe bag or container.
It can be frozen for up to 2-3 months. To enjoy, thaw it in the refrigerator overnight or at room temperature for a few hours.
If frosted, the buttercream may slightly change in texture after freezing, but it’ll still taste great!
Tip: If you’re storing a frosted cake, avoid stacking anything on top to preserve the frosting’s appearance.
For an extra flavor boost, sprinkle a pinch of sea salt on top after thawing a frozen slice!
Nutrition
| Typical Values | Per serving | % Reference Intake |
|---|---|---|
| Energy | 350 kcal | 18% |
| Fat | 18g | 26% |
| of which saturates | 10g | 50% |
| Carbohydrate | 45g | 17% |
| of which sugars | 30g | 33% |
| Fibre | 2g | - |
| Protein | 4g | 8% |
| Salt | 0.5g | 8% |
A Brief History of Chocolate Chip Cookie Cakes
Chocolate chip cookies were invented in 1938.
Ruth Wakefield created them at the Toll House Inn.
She added chopped Nestle chocolate to cookie dough.
The recipe became famous after Nestle bought the rights.
Cookie cakes are large versions of cookies baked in pans.
They were first conceived in 1977.
Michael Coles and Arthur Karp founded Great American Cookies.
The company sold cookie cakes in malls.
Today cookie cakes are popular for celebrations with frosting.
Serving Suggestions and Pairings
Elevate your Chocolate Chip Cookie Cake experience with these delightful serving ideas and pairings that complement its rich, chocolatey goodness and creamy buttercream frosting:
Serving Suggestions:
Warm It Up: Serve a slice slightly warm by popping it in the microwave for 10-15 seconds.
The chocolate chips will melt just enough to create a gooey contrast with the fluffy frosting.
A La Mode: Top each slice with a scoop of vanilla ice cream for a classic cookies-and-cream vibe.
The cold creaminess pairs perfectly with the soft, chewy cake.
Extra Decadence: Garnish with a drizzle of warm chocolate or caramel sauce, a sprinkle of crushed nuts (like pecans or walnuts), or a few Whitakers Salted Caramel Truffles for a luxurious touch.
Party Style: Cut into smaller wedges or bite-sized squares for a shareable treat at gatherings—perfect for birthdays, potlucks, or casual get-togethers.
Pairings:
Beverages: Enjoy with a cold glass of milk to enhance the chocolate chip nostalgia, or pair with a hot cup of coffee or espresso to balance the sweetness.
For a cozy twist, try it with a chai latte—the spices complement the brown sugar notes.
Fruity Twist: Serve alongside fresh berries like strawberries or raspberries.
Their tartness cuts through the richness and adds a pop of color.
Whipped Cream: Add a dollop of lightly sweetened whipped cream on the side for an airy contrast to the dense cookie cake and buttercream.
This versatile dessert shines whether you keep it simple or dress it up.
It’s a treat that invites creativity—mix and match to suit your mood or occasion!
2 comments
Can you bake it in a 9 × 13 pan?
You obviously used more than 2 cups of choc chips. How come the 2 photos look different on the sides?