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Chocolate Chip Cookie Cake with Vanilla Buttercream Frosting Recipe

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4.5 from 61 reviews

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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/chocolate-chip-cookie-cake-with-vanilla-buttercream-frosting-recipe/