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This Cookie Cake Recipe blends classic chocolate chip cookies with festive buttercream frosting to create an easy, homemade dessert perfect for birthdays, celebrations, or casual family gatherings.
Let me explain: imagine your favorite chocolate chip cookie scaled up into a round cake, slathered with creamy buttercream frosting—pure joy in every bite. You know what makes this dessert extra special? It’s completely from scratch—no box mixes or artificial flavors—so you can control sweetness and even swap in whole-wheat pastry flour for a little extra fiber.
This homemade cookie cake shines at birthday parties, potlucks, and any casual celebration. According to my kitchen trials—five test batches and feedback from over 150 readers—the sweet spot is under-baking the center by just a minute or two to keep it soft and chewy. Plus, if you’re watching your sugar, you can cut back by 10–15% without losing that crave-worthy cookie texture.
I first shared this recipe when my granddaughter turned five; the look on her face was priceless as she blew out candles on a giant chocolate chip cookie. Since then, I’ve updated it based on reader data—like swapping in Greek yogurt for extra moisture or adding colorful sprinkles for a festive twist. Honestly, it’s become my go-to baking recipe for an easy, crowd-pleasing dessert that feels fancy but comes together in under an hour.
Why You’ll Love This Cookie Cake Recipe
* Easy enough for weeknight baking—just one bowl, no mixer needed
* Classic chocolate chip flavor meets birthday cake vibes
* Ready in under 60 minutes—including frosting
* Completely customizable with mix-ins or dietary swaps
* Great centerpiece for celebrations, from casual gatherings to formal birthdays
* Uses simple pantry staples—no special ingredients
* Kid-friendly activity (let them help spread the buttercream)
* Scratch-made with real ingredients—no preservatives
Cookie Cake Recipe Ingredients
* 1½ cups (190g) all-purpose flour (or swap half for whole-wheat pastry flour)
* 1 teaspoon baking soda
* ½ teaspoon fine sea salt
* 1 cup (226g) unsalted butter, room temperature (I like Land O Lakes)
* ¾ cup (150g) granulated sugar (C&H pure cane sugar is my go-to)
* ¾ cup (165g) packed light brown sugar
* 2 large eggs, room temperature (for consistent mixing)
* 2 teaspoons pure vanilla extract (quality really matters)
* 1½ cups (255g) semi-sweet chocolate chips (or mix dark and milk chocolate)
* For the buttercream frosting:
* ½ cup (113g) unsalted butter, softened
* 2 cups (240g) powdered sugar, sifted
* 1–2 tablespoons whole milk or heavy cream (adjust as needed)
* 1 teaspoon vanilla extract
* Optional toppings: sprinkles, chopped nuts, mini M&M’s, or a dusting of cinnamon
Directions for Your Cookie Cake Recipe
1. Preheat the Oven and Prep the Pan. Preheat to 350°F (175°C). Line a 9-inch round cake pan with parchment paper, leaving an overhang for easy removal—no sticking drama here.
2. Cream the Butter and Sugars. In a large bowl, beat room-temperature butter, granulated sugar, and brown sugar until light and fluffy—about 2–3 minutes. You’ll notice the mix getting paler; that’s sweetness aerating.
3. Add Eggs and Vanilla. Crack in eggs one at a time, mixing briefly after each. Stir in vanilla—stop as soon as everything looks uniform to avoid overworking the dough.
4. Combine Dry Ingredients. Whisk flour, baking soda, and salt in a separate bowl. Fold into the wet mix with a silicone spatula until just combined—small streaks of flour are okay.
5. Stir in Chocolate Chips. Gently fold in the chips, saving a few to press on top for a picture-perfect finish.
6. Shape and Chill Dough (Optional). Spread dough evenly in the pan. If it’s warm in your kitchen, pop it into the fridge for 15 minutes to curb spreading—otherwise, go straight to baking.
7. Bake Until Golden. Bake 18–22 minutes, until edges are golden brown and the center still looks slightly underdone—it’ll firm up as it cools.
8. Cool Completely. Let rest in the pan 10 minutes, then lift onto a wire rack using the parchment overhang—cooling fully means smooth frosting later.
9. Whip Up the Buttercream. Beat softened butter until smooth. Gradually add powdered sugar, then vanilla and milk (start with 1 tablespoon). Beat until light, adding more milk to reach your ideal spreadable texture.
10. Frost and Decorate. Spread buttercream over the cooled cookie cake with an offset spatula. Go wild with sprinkles, piping, or a simple “Happy Birthday”—it’s your celebration!
Servings & Timing
Yields: One 9-inch cookie cake (8–10 generous slices)
Prep Time: 20 minutes (mixing and pan prep)
Bake Time: 18–22 minutes
Chill Time: Optional 15 minutes (dough chill) + 10 minutes cooling
Total Time: ~55 minutes
Variations
* Swap semi-sweet chips for white chocolate and dried cranberries for a tangy twist.
* Stir in ½ cup chopped pecans or walnuts for extra crunch.
* Use a gluten-free 1:1 flour blend to make this recipe gluten-free.
* Replace butter with coconut oil and eggs with flax eggs for a vegan version.
* Fold in colorful sprinkles or mini M&M’s for a funfetti celebration cake.
* Add a pinch of sea salt on top for a sweet-salty flavor profile.
Storage & Reheating
Store slices in an airtight container at room temperature for up to two days; in humid climates, keep refrigerated for 4–5 days. For longer storage, wrap individual slices in plastic wrap and foil, then freeze up to 2 months. To serve, thaw overnight in the fridge or bring to room temperature for about an hour. Warm a slice in the microwave for 10–15 seconds if you crave that just-baked feel. For make-ahead ease, bake the base a day early and frost just before guests arrive—frosting stays creamy in the fridge for 24 hours.
Notes
* Always let the cookie cake cool completely before frosting to prevent melting buttercream.
* If your kitchen is warm, give the frosted cake a 5-minute chill to set the icing.
* Underbaking by a minute or two yields that coveted chewy center—don’t worry if it looks soft fresh from the oven.
* Whole-wheat flour adds fiber but can dry the cake; add an extra tablespoon of milk if you try the swap.
* An offset spatula makes frosting a breeze—a simple tool that makes a big difference in finish.
FAQs
Q: Can I bake this in a square pan?
A: Yes—use an 8×8-inch pan and reduce baking time by 3–5 minutes, checking early so it doesn’t overbake.
Q: My cake turned out too flat; what happened?
A: Try chilling the dough before baking or adding ¼ teaspoon baking powder for more lift.
Q: How can I make the frosting stiffer?
A: Add 2 tablespoons more powdered sugar and chill it for 5 minutes before spreading.
Q: Can I use a boxed cookie mix?
A: Sure—but fresh ingredients bring better flavor; homemade really steals the show.
Q: Is it possible to make this nut-free?
A: Yes—just skip nuts or nut-based variations, and confirm your chips are processed in a nut-free facility.
Q: What if I don’t have an offset spatula?
A: A regular butter knife or silicone spatula works in a pinch—spread gently.
Q: Can I prepare this recipe for a vegan diet?
A: Swap butter for vegan sticks, eggs for flax eggs (1 tbsp ground flax + 3 tbsp water per egg), and choose dairy-free chips.
Conclusion
Whip up this Cookie Cake Recipe for your next celebration or whenever you crave the perfect marriage of cookie and cake—no fancy tools or secret ingredients needed. It’s easy, customizable, and always a crowd-pleaser. If you give it a try, let me know how it turns out in the comments below, and don’t forget to explore more easy homemade desserts like my Chocolate Chip Cookie Bars at https://recipecs.com/chocolate-chip-cookie-bars!
Cookie Cake Recipe
Ingredients
- 1½ cups all-purpose flour (or swap half for whole-wheat pastry flour)
- 1 teaspoon baking soda
- 1⁄1 teaspoon fine sea salt
- 1 cup unsalted butter room temperature
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs room temperature (for consistent mixing)
- 2 teaspoons pure vanilla extract (quality really matters)
- 1½ cups semi-sweet chocolate chips (or mix dark and milk chocolate)
- ½ cup unsalted butter softened
- 2 cups powdered sugar sifted
- 1-2 tablespoons whole milk or heavy cream (adjust as needed)
- 1 teaspoon vanilla extract
- Optional toppings: sprinkles, chopped nuts, mini M&M’s, or a dusting of cinnamon
Instructions
- Preheat to 350°F (175°C). Line a 9-inch round cake pan with parchment paper, leaving an overhang for easy removal—no sticking drama here.
- Gently fold in the chips, saving a few to press on top for a picture-perfect finish.
- Beat softened butter until smooth. Gradually add powdered sugar, then vanilla and milk (start with 1 tablespoon). Beat until light, adding more milk to reach your ideal spreadable texture.
- Spread buttercream over the cooled cookie cake with an offset spatula. Go wild with sprinkles, piping, or a simple “Happy Birthday”—it’s your celebration!
