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Homemade Chocolate Chip Cookie Cake with Vanilla Frosting Recipe

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4.2 from 14 reviews

This Homemade Cookie Cake recipe features a perfectly soft and chewy chocolate chip cookie baked into a cake form. Topped with a smooth vanilla buttercream frosting and festive sprinkles, it’s an ideal treat for birthdays or celebrations. The recipe uses a mix of chopped and whole chocolate chips for texture and melty chocolate goodness, baked in a large cookie cake pan, and finished with a piped frosting border.

Ingredients

Cookie Cake Dough

  • ½ cup unsalted butter (1 stick), melted
  • ½ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 ½ teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 ½ cups all-purpose flour
  • 1 cup semi-sweet chocolate chips (½ cup chopped, ½ cup whole)

Vanilla Buttercream Frosting

  • ¼ cup unsalted butter (½ stick), softened to room temperature
  • 1 ¼ cups powdered sugar
  • ¾ teaspoon vanilla extract
  • Pinch of salt
  • 1–2 tablespoons milk
  • Sprinkles for decoration (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350℉ to prepare for baking the cookie cake.
  2. Chop Chocolate Chips: Take ½ cup of the semi-sweet chocolate chips and chop them roughly into smaller pieces using a large knife. Set aside the other ½ cup whole chips. This ensures a mix of flaky and chunkier texture in the cookie.
  3. Melt Butter: In a microwave-safe bowl, melt ½ cup of unsalted butter for about 20-30 seconds, just until melted but not hot.
  4. Mix Wet Ingredients: Transfer the melted butter to a large mixing bowl. Stir in ¼ cup granulated sugar and ½ cup brown sugar using a spatula until well combined. Add 1 large egg and 1 ½ teaspoons vanilla extract, mixing again until smooth.
  5. Add Dry Ingredients: To the wet mixture, add ½ teaspoon baking soda, ¼ teaspoon baking powder, and ¼ teaspoon salt, mixing to incorporate. Then, add 1 ½ cups all-purpose flour and mix until no flour streaks remain and the dough forms.
  6. Fold in Chocolate Chips: Fold in both the chopped and whole chocolate chips to the dough, distributing evenly. Proceed quickly to prevent the dough from firming up due to the melted butter.
  7. Prepare Pan and Shape Dough: Grease an 11.5-inch metal cookie cake pan. For extra assurance against sticking, line it with parchment paper. Drop dough into the pan in chunks and press down with your hands or spatula to form a smooth and even layer, ensuring edges and corners are filled. Separate any clustered chocolate chips to avoid uneven baking and breakage.
  8. Bake Cookie Cake: Bake at 350℉ for 12-14 minutes until the top is lightly browned but still looks slightly underbaked for softness. Remove the pan and place it on a cooling rack. Let the cookie cake cool completely before removing from the pan to avoid breaking.
  9. Remove from Pan: Run a knife around the edges to loosen the cake. Place a flat platter on top of the pan and carefully invert to release the cookie cake. If parchment was used, this will help in easy removal. Flip it again onto your serving plate or decorative tray.
  10. Prepare Frosting: Using a mixer, beat ¼ cup softened unsalted butter on medium-high speed for 2 minutes until creamy. Lower speed and gradually add 1 ¼ cups powdered sugar in ¼ cup increments, scraping down the bowl as needed. Add ¾ teaspoon vanilla extract and a pinch of salt, then increase to medium speed. Add 1-2 tablespoons milk one tablespoon at a time until the frosting reaches a smooth, pipeable consistency. Beat on high for an additional 2-3 minutes.
  11. Pipe Frosting and Decorate: Using a large star piping tip, pipe a decorative border around the edges of the cookie cake. Immediately add sprinkles before frosting sets. Optionally, double the frosting recipe for piping messages or more detailed decoration.

Notes

  • If you don’t have a cookie cake pan, use a similarly sized round cake pan or pizza pan, greased and lined with parchment paper.
  • Do not overbake; the cookie should be slightly underbaked to maintain softness and chewy texture.
  • Separate any clumped chocolate chips before baking to avoid uneven baking and breakage.
  • Frosting consistency can be adjusted by adding more powdered sugar if too runny, or a bit more milk if too stiff.
  • This frosting recipe yields enough to pipe a border; double if you want to write messages or cover the entire cake.

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