Chocolate Chip Cookie Cake with Buttercream Frosting Recipe
Indulge in this delicious Chocolate Chip Cookie Cake topped with a creamy buttercream frosting. This easy-to-make dessert combines the comforting flavors of a classic chocolate chip cookie baked into a cake form and finished with a luscious vanilla buttercream. Perfect for parties, celebrations, or a sweet snack anytime, this recipe yields a moist, soft cookie cake with melty chocolate chips and a smooth, fluffy frosting.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 40 minutes
- Yield: 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Cake Ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
- Optional: A pinch of sea salt for sprinkling on top
Buttercream Frosting Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1/4 cup heavy cream (or whole milk)
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or springform pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, and salt until well combined.
- Combine Wet Ingredients: In a large bowl, mix melted butter with brown sugar and granulated sugar until smooth and creamy. Then beat in the eggs and vanilla extract until fully incorporated.
- Mix Batter: Gradually add the dry ingredients to the wet mixture and stir until just combined. Avoid overmixing to keep the cake tender. Fold in the semi-sweet chocolate chips evenly throughout the batter.
- Bake: Spread the cookie dough evenly into the prepared cake pan. Bake in the preheated oven for 20-25 minutes, or until the edges are golden and the center is set but still soft.
- Cool & Optional Salt: Allow the cookie cake to cool in the pan on a wire rack for about 15 minutes. Optionally, sprinkle a pinch of sea salt on top to enhance flavor.
- Make Buttercream Frosting: In a large mixing bowl, beat the softened butter on medium speed for about 2 minutes until smooth and creamy. Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until incorporated fully. Increase to medium speed and beat until smooth.
- Finish Frosting: Add the heavy cream, vanilla extract, and salt to the frosting mixture. Beat on medium-high speed for 2-3 minutes until light and fluffy. Adjust consistency by adding more cream if too thick, or more powdered sugar if too thin.
- Frost the Cookie Cake: Once the cake is completely cool, spread the buttercream frosting evenly over the top with a spatula or knife until desired coverage and thickness are achieved.
- Serve: Cut the cookie cake into 8-10 slices and serve. Enjoy this indulgent treat at room temperature for best flavor and texture.
Notes
- Store unfrosted cookie cake in an airtight container at room temperature for 2-3 days.
- Frosted cake should be refrigerated in an airtight container for up to 5-7 days; allow it to sit at room temperature 15-20 minutes before serving.
- For long-term storage, freeze wrapped cookie cake or slices for 2-3 months. Thaw in the refrigerator overnight or at room temperature for a few hours.
- If frosting is too thick or stiff after chilling, allow it to soften at room temperature or re-whip briefly before serving.
- This recipe yields approximately 10 slices, each with around 350 calories.
- For an extra flavor boost, sprinkle a pinch of sea salt on top before serving.
- Feel free to customize the chocolate chips or add nuts for texture variety.
Keywords: chocolate chip cookie cake, buttercream frosting, chocolate chip dessert, homemade cookie cake, party dessert, easy cookie cake recipe, vanilla buttercream frosting
