recipe

Chocolate Chip Cookie Cake: the ultimate easy birthday cake recipe

Total time: 1H30
Difficulty: Low
Serves: 8 people
By Cookist
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Ingredients
For the cake
All purpose flour
1 cup
white whole wheat pastry flour
1 cup
butter softened
10 tbsp
packed light brown sugar
2/3 cup
Large egg
1
semisweet chocolate chips
1 1/4 cups
egg yolk at room temperature
1
Granulated sugar
1/4 cup
Vanilla Extract
2 tsp
Whole Milk
1 tbsp
Kosher Salt
1 tsp
Baking soda
3/4 tsp
freshly grated nutmeg
1/4 tsp
For the chocolate frosting
Powdered sugar
1 1/2 cups + 2 tbsp
Unsweetened cocoa powder
1/4 cup
unsalted butter, softned
6 tbsp
Whole Milk
2 tbsp
pure vanilla extract
1 tsp

The only thing better than chocolate chip cookies is this chocolate chip cookie cake! This decadent homemade cake is great for kid's birthdays and other special occasions. It's essentially a giant chocolate chip cookie, with all the same richness and meltingly chewy texture. The best part? Cookie cake is incredibly easy to make. If you're searching for a simple made-from-scratch cake you can serve at children's parties or simply as a treat, be sure to try this chocolate chip cookie cake.

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How to Decorate Chocolate Chip Cookie Cake

While this cookie cake is amazing on its own, adding the chocolate buttercream frosting sends it to the next level. Garnish with rainbow sprinkles to make it more eye-catching for parties (or if just so happen you love sprinkles!). Or swap out the chocolate buttercream for funfetti frosting for another creative look.

Tips for Making the Best Chocolate Chip Cookie Cake

– Taste the chocolate frosting before decorating the cake. If it's too sweet, add a pinch of salt.

– While any milk works in the frosting, whole milk is best for that ultra-rich creamy texture.

– You can make this recipe ahead of time. The cookie dough will last 3 days in the fridge or up to 3 months in the freezer.

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How to Store Cookie Cake

Cover and stash your cookie cake in the fridge for up to 3 days. In the freezer, chocolate chip cookie cake will stay fresh for about 2 months.

Instructions

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Place the flours, baking soda, and nutmeg in a large bowl. Whisk to combine.

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Put the butter, both sugars, and salt into the bowl of your stand mixer. Beat until smooth, about 3 minutes on Medium. Crack in the egg and beat for 1 minute. Scrape down the bowl, then add the egg yolk, beat for 1 minute, and scrape the bowl down again. Pour in the milk and vanilla, beat to combine.

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Set the mixer's speed to low, then gradually add the flour mixture until the dough starts to come together. Add the chocolate chips.

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Refrigerate the dough for a minimum of 1 hour. Then preheat your oven to 350°F.

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Spray a springform pan with cooking spray. Press the cookie dough into the pan, forming a single even layer. Bake for 20 to 25 minutes. Remove from oven to cool.

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To make the chocolate buttercream frosting, mix the powdered sugar and cocoa powder in a large bowl. In a second bowl, cream the butter with an electric hand mixer until whipped and airy, about 2 minutes. Add half the dry ingredients and beat. Beat in the milk and vanilla, then pour in the remaining sugar mixture, and mix until completely combined for about 2 to 3 minutes.

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Once the cookie cake is completely cool, remove it from the springform pan and decorate with frosting.

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