Chocolate Chip Cookie Cake with Vanilla Buttercream Frosting Recipe

Introduction

This Chocolate Chip Cookie Cake with Buttercream Frosting is a delightful twist on the classic cookie, baked as a cake and topped with creamy frosting. Perfect for celebrations or a special treat, it combines the comforting flavors of chocolate chips with a sweet, fluffy buttercream.

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
• 1 cup (2 sticks) unsalted butter, softened (for frosting)
• 4 cups powdered sugar, sifted (for frosting)
• 1/4 cup heavy cream or whole milk (for frosting)
• 2 teaspoons vanilla extract (for frosting)
• 1/4 teaspoon salt (for frosting)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or springform pan.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, and salt.
3. Step 3: In a large bowl, combine the melted butter with brown and granulated sugars until smooth. Add eggs and vanilla extract, mixing until fully incorporated.
4. Step 4: Gradually stir in the dry ingredients until just combined. Fold in the chocolate chips.
5. Step 5: Spread the dough evenly into the prepared pan. Bake for 20-25 minutes until the edges are golden and the center is set yet soft.
6. Step 6: 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 flavor kick.
7. Step 7: While the cake cools, prepare the frosting: Beat the softened butter on medium speed until smooth and creamy (about 2 minutes).
8. Step 8: Gradually add the sifted powdered sugar, one cup at a time, beating on low until incorporated. Increase speed to medium and beat until smooth.
9. Step 9: Add the heavy cream, vanilla extract, and salt. Beat on medium-high speed for 2-3 minutes until light and fluffy. Adjust consistency by adding cream or powdered sugar as needed.
10. Step 10: Spread the buttercream evenly over the cooled cookie cake. Cut into 8-10 slices and serve.

Tips & Variations

• For a richer flavor, use browned butter instead of melted butter in the cookie dough.
• Try adding chopped nuts or white chocolate chips for extra texture and taste.
• If you prefer a less sweet frosting, reduce the powdered sugar slightly or add a bit more cream.
• Sprinkling a pinch of sea salt on the frosting enhances the chocolate flavor beautifully.

Storage

Store the cookie cake covered in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week. When ready to serve, bring to room temperature or warm slightly to soften the frosting. The cake can also be frozen for up to 2 months; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pan size?

A 9-inch round pan is ideal for this recipe. If using a different size, adjust the baking time accordingly and check for doneness with a toothpick inserted in the center.

Can I make the frosting ahead of time?

Yes, the buttercream frosting can be made ahead and stored in the refrigerator for up to 3 days. Bring it to room temperature and re-whip briefly before spreading to restore its creamy texture.

Chocolate Chip Cookie Cake with Vanilla Buttercream Frosting Recipe

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This Chocolate Chip Cookie Cake with Buttercream Frosting is a delightful twist on the classic cookie, baked into a cake form and topped with a rich, creamy buttercream frosting. Perfect for celebrations or a sweet treat, it combines a soft, chewy cookie base loaded with semi-sweet chocolate chips and a luscious, fluffy frosting, optionally finished with a sprinkle of sea salt to balance the sweetness.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 40 minutes
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Cake

• 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 or extra indulgence

Buttercream Frosting

• 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

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or springform pan thoroughly to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.
3. Combine Wet Ingredients: In a large bowl, blend the melted unsalted butter with the packed brown sugar and granulated sugar until smooth and well incorporated. Add the eggs one at a time along with the vanilla extract, mixing thoroughly after each addition.
4. Combine Wet and Dry: Gradually stir the dry flour mixture into the wet ingredients until just combined. Avoid overmixing to keep the cookie cake tender. Fold in the semi-sweet chocolate chips evenly.
5. Bake: Spread the cookie dough evenly into the prepared pan. Bake in the preheated oven for 20-25 minutes, or until the edges turn golden brown and the center is set but still soft to the touch.
6. Cool & Optional Sprinkle: Remove from oven and allow the cookie cake to cool in the pan on a wire rack for about 15 minutes. Optionally, sprinkle a pinch of sea salt atop the warm cookie cake to enhance flavor.
7. Prepare Buttercream Frosting: In a large mixing bowl, beat the softened butter on medium speed until smooth and creamy, about 2 minutes. Gradually add the sifted powdered sugar one cup at a time, beating on low speed until incorporated. Increase speed to medium and beat until smooth.
8. Add Cream & Flavor: Mix in the heavy cream (or whole milk), vanilla extract, and salt. Beat on medium-high speed for 2-3 minutes until the frosting is light, fluffy, and spreadable. Adjust consistency with a tablespoon more cream or powdered sugar if needed.
9. Frost Cookie Cake: Once the cookie cake is completely cool, spread the buttercream frosting evenly over the top for a luscious finish.
10. Serve & Enjoy: Cut into 8-10 slices. Serve immediately or store covered to keep moist. Each slice contains approximately 350-400 calories, making it perfect for parties or an indulgent snack.

Notes

• Make sure the cookie cake is completely cool before frosting to prevent melting.
• Use softened butter for frosting to achieve a smooth, creamy texture.
• The optional sea salt enhances the flavors by balancing the sweetness.
• For a dairy-free version, substitute butter and heavy cream accordingly.
• Store leftover cookie cake wrapped airtight at room temperature for 2-3 days or in the refrigerator for up to a week.

Keywords: Chocolate chip cookie cake, buttercream frosting, chocolate chip dessert, party dessert, easy baking recipe, soft cookie cake