Chocolate Chip Cookie Cake Recipe with Buttercream Frosting Recipe

If you’re craving a dessert that combines the nostalgic charm of a classic chocolate chip cookie with the celebratory vibe of a cake, you’re going to love this Chocolate Chip Cookie Cake Recipe with Buttercream Frosting. It’s a crowd-pleaser that marries the chewy, buttery goodness of cookie dough with a luxuriously smooth and sweet buttercream frosting. Whether you’re celebrating a special occasion or simply treating yourself, this cake brings all the warmth and indulgence you could wish for in one delightful bite.

Ingredients You’ll Need

The magic of a great dessert starts with simple, trusty ingredients. Each one plays a vital role in delivering that perfect balance of texture, flavor, and appearance in this Chocolate Chip Cookie Cake Recipe with Buttercream Frosting.

• 2 1/4 cups all-purpose flour: Provides the structure and foundation for a soft yet sturdy cookie cake.
• 1/2 teaspoon baking soda: Helps the cake rise just enough for a tender crumb.
• 1/2 teaspoon salt: Balances the sweetness and enhances flavors.
• 3/4 cup unsalted butter, melted: Infuses rich, creamy flavor while keeping the cake moist.
• 1 cup packed brown sugar: Adds deep, caramel notes and chewiness.
• 1/2 cup granulated sugar: Brings sweetness and helps with browning.
• 2 large eggs: Bind all ingredients together and add richness.
• 2 teaspoons vanilla extract: Boosts the aromatic sweetness.
• 2 cups semi-sweet chocolate chips: The star ingredient for pockets of melty, gooey chocolate.
• Optional pinch of sea salt: Sprinkled on top for a gourmet touch and flavor contrast.
• 1 cup (2 sticks) unsalted butter, softened: The base for a creamy buttercream frosting.
• 4 cups powdered sugar, sifted: Sweet and smooth, essential for a fluffy frosting.
• 1/4 cup heavy cream (or whole milk): Adds creaminess and perfect spreadability to the frosting.
• 2 teaspoons vanilla extract: Complements the frosting’s sweetness with warm flavor.
• 1/4 teaspoon salt: Brightens the frosting’s flavor and balances the sugar.

How to Make Chocolate Chip Cookie Cake Recipe with Buttercream Frosting

Step 1: Preheat and Prepare

Start by heating your oven to 350°F (175°C) while you grease a 9-inch round cake pan or springform pan. This step ensures your cookie cake will bake evenly and come out without sticking.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This combination sets the stage for your cookie cake’s texture and helps with its gentle rise.

Step 3: Combine the Wet Ingredients

In a large bowl, mix melted butter with both brown and granulated sugars until nice and smooth. Beat in the eggs along with the vanilla extract until everything is fully incorporated, creating a luscious, flavorful base for your cookie dough.

Step 4: Combine Wet and Dry Ingredients, Then Add Chocolate Chips

Slowly stir the dry flour mixture into the wet ingredients, just until everything comes together. Be careful not to overmix—fold in the semi-sweet chocolate chips gently, so they stay beautifully intact and distribute evenly throughout the dough.

Step 5: Bake the Cookie Cake

Spread your cookie dough evenly into your prepared pan, smoothing out the top. Bake for 20 to 25 minutes, watching for golden edges and a center that’s set but still soft. It’s this perfect consistency that makes every bite melt-in-your-mouth delicious.

Step 6: Cool and Add a Pinch of Sea Salt (Optional)

Let the cookie cake cool in the pan on a wire rack for about 15 minutes. If you want to add an extra note of indulgence, sprinkle a pinch of sea salt atop the warm cake, balancing the sweetness and highlighting the chocolate chips.

Step 7: Beat and Prepare the Buttercream Frosting

While your cookie cake cools, get your frosting ready. Beat the softened unsalted butter on medium speed until smooth and creamy, about 2 minutes. Gradually add sifted powdered sugar, one cup at a time, mixing on low until blended, then increase speed to beat until silky and smooth.

Step 8: Add Cream, Vanilla, and Salt to Frosting

Mix in the heavy cream, vanilla extract, and a pinch of salt. Beat on medium-high speed for 2 to 3 minutes to create a light, fluffy frosting. Adjust the consistency with extra cream or powdered sugar as needed for a perfectly spreadable texture.

Step 9: Frost the Cookie Cake

Once cool, generously spread the buttercream over the cookie cake’s surface. Smooth it out or create beautiful swirls with a spatula—either way, this frosting takes the cookie cake to next-level deliciousness.

How to Serve Chocolate Chip Cookie Cake Recipe with Buttercream Frosting

Garnishes

Take your presentation up a notch by adding chocolate shavings, a drizzle of melted chocolate, or even colorful sprinkles on top of the buttercream. A few fresh raspberries or edible flowers can also add a lovely pop of color and flavor contrast.

Side Dishes

This cookie cake shines all on its own but pairs beautifully with a scoop of vanilla ice cream, fresh berries, or a glass of cold milk. For coffee lovers, a rich espresso or latte complements the sweetness perfectly.

Creative Ways to Present

Serve this cookie cake as a dessert centerpiece at birthday parties or celebrations. If you want to change it up, cut into bite-sized squares for a charming dessert platter or serve warm with a dollop of whipped cream for cozy evenings.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cookie cake tightly covered at room temperature for up to 2 days to maintain freshness. For longer storage, refrigerate in an airtight container for up to 5 days—just bring to room temperature before serving for the best taste.

Freezing

You can freeze this cookie cake either frosted or unfrosted. Wrap it tightly in plastic wrap then foil, and freeze for up to 3 months. Thaw in the fridge overnight and add fresh frosting if needed before serving.

Reheating

If you’d like to enjoy the cookie cake warm, pop a slice in the microwave for 10 to 15 seconds. This softens the cake and slightly melts the chocolate chips for indulgent enjoyment. Avoid reheating large portions to keep the frosting from melting too much.

FAQs

Can I use a different kind of chocolate in this recipe?

Absolutely! Feel free to experiment with milk chocolate, dark chocolate, or even white chocolate chips to suit your taste preference. Each will give a slightly different flavor profile that’s still delicious with the buttercream frosting.

Is it possible to make this cookie cake dairy-free?

Yes! Swap out the butter in both the cookie dough and frosting for plant-based alternatives like coconut oil or dairy-free margarine. Use a non-dairy milk in the frosting to keep it creamy without dairy.

How do I know when the cookie cake is done baking?

Look for golden edges and a center that’s set but still a little soft. The cake will firm up as it cools. Avoid overbaking to keep it chewy and moist rather than dry.

Can I make the frosting ahead of time?

Definitely. Buttercream frosting can be made a day or two ahead and stored in an airtight container in the fridge. Before frosting, bring it back to room temperature and give it a quick whip to restore its fluffy texture.

What is the best pan to use for baking the cookie cake?

A 9-inch round cake pan or springform pan works perfectly to give the cookie cake an even shape and thickness. Make sure to grease it well or line with parchment paper to prevent sticking.

Final Thoughts

This Chocolate Chip Cookie Cake Recipe with Buttercream Frosting is one of those recipes that feels like a warm hug on a plate. It’s easy to make, endlessly satisfying, and perfect for any occasion where you want to impress with comfort-food style charm. Trust me, once you try it, this cookie cake will become your new go-to dessert to share—and savor—again and again.

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