Introduction

The Ultimate Layered Cookie Cake is a delightful treat combining three distinct cookie layers—double chocolate, classic chocolate chip, and funfetti—stacked with creamy buttercream frosting. This cake offers a fun twist on traditional cookies, perfect for celebrations or a special dessert.

A three-layer cake sits on a white marble cake stand with a wooden base, surrounded by colorful sprinkles scattered around the base. The bottom layer is dark brown chocolate cake, topped with a thick layer of smooth white frosting. The middle layer is a chocolate chip cookie dough cake, light brown with dark chocolate chips visible, also topped with white frosting. The top layer is a funfetti cake, light tan with colorful sprinkles baked inside. The top of the cake is decorated with swirls of white frosting, each topped with a small chocolate chip cookie or a mini vanilla cookie, and sprinkled lightly with more colorful sprinkles. The background features a white marbled texture with some kitchen elements softly blurred. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Double Chocolate Layer:

1 1/4 cups (163g) all purpose flour

1/2 cup (57g) natural unsweetened cocoa powder
1/2 tsp baking soda

1/2 tsp salt
3/4 cup (168g) unsalted butter, room temperature

1/2 cup (112g) packed light brown sugar
1/2 cup (104g) sugar
1 large egg

1 tsp vanilla extract
1 1/4 cup (211g) semi-sweet chocolate chips

Classic Chocolate Chip Layer:

2 cups (260g) all purpose flour
1/2 tsp baking soda
1/2 tsp salt

3/4 cup (168g) unsalted butter, room temperature
1/2 cup (112g) packed light brown sugar
1/4 cup (52g) sugar

1 large egg
2 tsp vanilla extract
1 1/4 cups (211g) semi-sweet chocolate chips

Funfetti Layer:

3/4 cup (168g) unsalted butter, room temperature
1/4 cup (56g) packed light brown sugar

1/4 cup (52g) sugar
1 large egg
1 tsp vanilla extract

15.25 oz box funfetti cake mix
6 tbsp (48g) all purpose flour
3-4 tbsp sprinkles

1 1/4 cups (211g) white chocolate chips

Buttercream Frosting:

1 1/2 cups (336g) unsalted butter, room temperature

6 cups (690g) powdered sugar
1 1/2 tsp vanilla extract
3-4 tbsp water or cream

Sprinkles (for decoration)
Mini Vanilla Wafers (for decoration)
Mini Chocolate Chip Cookies (for decoration)

Instructions

Step 1: Preheat oven to 350°F (180°C). Prepare a 9-inch cake pan with parchment paper on the bottom and baking spray on the sides.
Step 2: Make the double chocolate layer by combining flour, cocoa powder, baking soda, and salt in a medium bowl. In a large bowl, cream butter and sugars on medium speed until light and fluffy (2-3 minutes). Add egg and vanilla extract, mixing until combined. Add dry ingredients and mix until just combined. Stir in chocolate chips. Press dough evenly into prepared pan.
Step 3: Bake double chocolate layer for 18-20 minutes until the top is no longer glossy. Cool completely in the pan, then invert onto a cooling rack and flip again to stand upright.

Step 4: Repeat steps 1-3 for the classic chocolate chip layer, mixing the flour, baking soda, and salt; creaming butter and sugars; adding egg and vanilla; mixing dry ingredients in; stirring in chocolate chips; pressing into pan; baking 18-20 minutes; and cooling and inverting as before.
Step 5: For the funfetti layer, preheat oven and prepare pan as before. Cream butter and sugars until fluffy. Add egg and vanilla and mix. Add funfetti cake mix and flour, mixing until just combined. Stir in sprinkles and white chocolate chips. Press dough into pan.
Step 6: Bake funfetti layer for 20-22 minutes until edges are golden and top is set. Cool completely and invert as with previous layers.

Step 7: To make the buttercream, beat butter in a large bowl until smooth. Add half the powdered sugar and mix. Add vanilla extract and a tablespoon of water or cream, mixing until combined. Add the remaining powdered sugar and mix until smooth, adding more liquid to reach desired consistency.
Step 8: Trim the raised edges from each cookie layer so they are even. Place the double chocolate layer on your cake plate and pipe an even layer of buttercream on top.
Step 9: Add the classic chocolate chip layer on top of the buttercream. Spread another layer of buttercream, then top with the funfetti layer.

Step 10: Pipe swirls of buttercream around the top edge. Decorate with sprinkles, mini vanilla wafers, and mini chocolate chip cookies.

Tips & Variations

Use a rubber spatula to fold ingredients gently to avoid overmixing dough and keep cookies tender.
If you don’t have a piping tip, you can spread buttercream evenly with an offset spatula.

Swap semi-sweet chocolate chips for dark or milk chocolate to suit your taste preferences.
For a dairy-free version, use vegan butter and dairy-free chocolate chips, and substitute the egg with flax or chia egg.

Storage

Store the layered cookie cake in an airtight container or cover it with plastic wrap at room temperature for up to 3 days. You can also refrigerate it for up to a week; allow it to come to room temperature before serving for the best flavor and texture. If refrigerated, let the chilled cake sit for 20-30 minutes or warm briefly in the microwave before eating.

How to Serve

A slice of three-layer cake sits on a white plate with a lace-like edge, placed on a white marbled surface. The top layer is dark brown chocolate chip cookie dough, dense with large chocolate chunks and a rich texture. The middle layer is light brown chocolate chip cookie dough, dotted with semi-sweet chocolate chips and softer in texture. The bottom layer is a funfetti cake, creamy off-white with colorful sprinkles mixed inside, giving it a playful look. Each layer is separated by thick, smooth white frosting, which also partially covers the cake sides. Colorful sprinkles are scattered around the plate, adding brightness to the scene. A silver fork rests beside the cake slice. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie layers ahead of time?

Yes, you can bake the cookie layers a day in advance and store them wrapped in plastic wrap at room temperature. Assemble the cake with fresh buttercream the next day for best results.

What if I don’t have cake pans?

You can use round springform pans or even line a baking sheet and cut out rounds after baking, though this may alter the shape. Just ensure the pans are the same size to keep layers even.