A chocolate chip layered cookie cake takes everyone's favorite cookie and makes it into a soft and chewy cookie cake studded with mini chocolate chips and an enticing brown sugar flavor. Topped with chocolate buttercream frosting, it's a fun take on layer cakes!
[November, 2022: I've reworked the recipe and updated this post with all new pictures. Enjoy!]
Why this recipe works
- All the flavor of chocolate chip cookies in a fun layer cake
- You can adapt the recipe for the size and number of layers you want to make
- Rich chocolate buttercream frosting holds it all together
Show of hands…how many of you like chocolate chip cookies? Sixty-three…Sixty-four…ok, lots of you.
You can make chocolate chip cookies into chocolate chip cookie bars. Now what if we turned that cookie into a layer cake, like with the black and white cookie cake? It would be soft and chewy with that enticing brown sugar flavor, and layered with a thick dark chocolate buttercream frosting. Drooling yet? I certainly am.
While this chocolate chip cookie layer cake recipe is a fun way to have cake, it's also great for making sculpted cakes, like the groom's TARDIS cake we made for my older daughter's wedding. The cake layers are sturdy enough to be piled high, as we needed six large layers for that cake.
Jump to:
What you need
As you might expect, the ingredients for this chocolate chip cookie cake are very similar to the chocolate chip cookie recipe it's based on: flour, sugar, brown sugar, butter, eggs, vanilla extract, baking soda, and salt.
Like with the aforementioned cookie bars, cornstarch is added to make a softer cookie dough than normal so the layers are easier to slice. We're using mini chocolate chips instead of regular for ease of slicing. Regular-sized chocolate chips might be a bit too firm to slice through at room temperature.
Sign up for my weekly featured recipe and you'll get two recipes, Extra-Tangy Sourdough Bread and Mint Chocolate Chunk Scones!
How to make a chocolate chip cookie layer cake
Step 1: Cream the butter and sugars
In a medium bowl, whisk the flour, cornstarch, baking soda, and salt together. Set aside.
Beat the butter, brown sugar, and granulated sugar together until the mixture is smooth and creamy, about 2 minutes (photo 1).
Step 2: Add eggs and vanilla
Add the eggs one at a time, beating on high speed until combined, about 1 minute for each. Scrape down the sides of the bowl, then add the vanilla extract and beat again (photo 2).
Step 3: Add the flour mixture and chocolate chips
Gradually add the flour mixture to the bowl and mix on low until the dough comes together. With the mixer running on low speed, beat in the mini chocolate chips (photo 3). The dough will be very thick at this point.
Step 4: Bake the cake layers
Spray three 8-inch round cake pans with baking spray. Line the bottoms with parchment paper, then spray the parchment paper.
Divide the dough between the cake pans, pressing the dough in evenly. For the best accuracy, use a kitchen scale to weigh the dough. There should be about 7 cups of dough total (about 3 pounds or 1345 grams).
Bake the layers at 350˚F for 20 to 22 minutes or until the cake layers are lightly brown on top and a toothpick inserted in the center comes out mostly clean (photo 4).
Step 5: Cool the cake layers
Allow cakes to cool for 10 minutes in the pans. If necessarily, run a sharp knife around the edges, then carefully invert the cakes onto a wire cooling rack to cool completely. Allow all the layers to cool completely before frosting and assembling (photo 5).
Step 6: Assemble the cake
Make the chocolate buttercream frosting. One recipe will give you about 6 cups of frosting, enough to top this cake (photo 6).
Thickly spread the chocolate buttercream frosting on the layers with a large offset spatula (photo 7).
You can leave the sides bare or cover the cake completely, your choice. Decorate the top with any remaining frosting and more chocolate chips for a fun presentation.
Questions asked and answered
Here are some questions you might have...
You can store your frosted cookie layer cake for 1 to 2 days in an airtight container, or up to 5 days in the refrigerator, well wrapped in plastic wrap. It's best to serve the cake at room temperature so the cookie layers aren't too cold and firm.
Sure! The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Unfrosted cake layers can be frozen up to 2 to 3 months. Thaw overnight in the refrigerator and bring to room temperature before assembling with frosting and serving.
Pro Tip: Choose your size and height of cake
This recipe is written for an 8-inch round cake with 3 layers, but you can alter the pan sizes and the number of layers to suit your needs. Here are some alternate cake sizes and number of layers to try:
- Halve the recipe for a double cookie cake and bake in two 9-inch round baking pans for about 20 minutes
- Halve the recipe for a mini cookie cake and bake in three 6-inch round baking pans for about 20 to 22 minutes
- Make a full recipe for a taller cookie cake and bake in five 6-inch round cake pans for about 20 to 22 minutes
- Make a full recipe for a triple cookie cake and bake in three 9-inch round baking pans for about 22 to 25 minutes (the layers will be thin)
- Double the recipe for a tall 3-layer square cake and bake in three 9- x 9-inch baking pans for 25 to 28 minutes
- Quadruple the recipe for a 6-layer square cake (say you're making the 12-inch high portion of a TARDIS cake, for example), using six 9- x 9-inch baking pans for 25 to 28 minutes
No matter which size layered cookie cake you make, use the bake time listed as a loose guideline. When the cake layers are lightly brown on top and a toothpick inserted in the center comes out mostly clean, they're done.
If you don't have enough baking pans for the number of layers you want to bake, it's ok to bake in batches. Just cover any dough that isn't being used and set aside at room temperature. After the layers have come out of the oven, clean out the baking pans and respray with baking spray to reuse them.
A fun and flavorful layered cookie cake
This chocolate chip cookie layer cake is a fun alternative to regular layer cake. The taste has all the caramel brown sugar notes coupled with lots of bursts of chocolate chips. And the rich chocolate frosting just intensifies the whole chocolate experience.
The layers have a strong structure to them, yet they're softened by the cornstarch resulting in a nice chewy texture. The cake stays soft and delicious for several days.
If you prefer, you can use different frosting flavors or buttercream styles, like an Italian meringue vanilla buttercream frosting).
Thick, chewy, and rich, this is a fun cake to serve at a party or special celebration. With a few candles, it can be a cute birthday cake. So think beyond the basic layer cake and serve layered cookie cakes instead!
Slainté! L’chaim! Cheers!
Tammy
Related Recipes
Turn a cookie into a cake. Or cake into cake pops. Or even make a checkerboard cake. Try these fun ideas for different ways to have cake!
Love this recipe? Please leave a 5-star ⭐️ rating in the recipe card below ⬇️ and/or a comment further down the page.
I'd love to hear from you! Stay in touch on Facebook, Instagram, Pinterest, and please tag me using the hashtag #scotchandsconesblog. You can also sign up for my mailing list. I can't wait to see your creations!
Recipe
Chocolate Chip Layered Cookie Cake
Equipment
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup unsalted butter, at room temperature
- 1 cup brown sugar, light or dark, packed
- ½ cup granulated sugar
- 2 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 12 ounces mini chocolate chips, (2 cups)
- chocolate buttercream frosting, for cake assembly
Instructions
- Preheat the oven to 350 °F. Spray three 8-inch round cake pans with baking spray. Line the bottoms with 8-inch parchment paper rounds, then spray the parchment rounds. Set the pans aside.
- Make the cookie cake layers: In a medium bowl, whisk the flour, cornstarch, baking soda, and salt together. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl for a hand mixer), beat the butter, brown sugar, and granulated sugar together until the mixture is smooth and creamy, about 2 minutes.
- Add the eggs one at a time, beating on high speed until combined, about 1 minute for each. Scrape down the sides of the bowl, then add the vanilla extract and beat again.
- Gradually add the flour mixture to the bowl and mix on low until the dough comes together. With the mixer running on low speed, beat in the mini chocolate chips (the dough will be very thick).
- Divide the dough between the cake pans, pressing the dough in evenly. For the best accuracy, use a kitchen scale to weigh the dough. There should be about 7 cups of dough total (about 3 pounds, 1345 grams).
- Bake for 20 to 22 minutes or until the cake layers are lightly brown on top and a toothpick inserted in the center comes out mostly clean.
- Allow cakes to cool for 10 minutes in the pans. If necessarily, run a sharp knife around the edges, then carefully invert the cakes onto a wire cooling rack to cool completely. Allow all the layers to cool completely before frosting and assembling.
- Assemble the cake: Thickly spread the chocolate buttercream frosting on the layers with a large offset spatula. You can leave the sides bare or cover the cake completely, at your discretion. Decorate the top with any remaining frosting.
- Slice into portions, serve, and enjoy!
- You can store your frosted cookie layer cake for 1 to 2 days in an airtight container, or up to 5 days in the refrigerator, well wrapped in plastic wrap. It's best to serve the cake at room temperature so the cookie layers won't be too firm to eat.
- The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Unfrosted cake layers can be frozen up to 2 to 3 months. Thaw overnight in the refrigerator and bring to room temperature before assembling with frosting and serving.
Notes
- Halve the recipe and bake in two 9-inch round baking pans for about 20 minutes
- Halve the recipe and bake in three 6-inch round baking pans for about 20 to 22 minutes
- Make a full recipe and bake in five 6-inch round cake pans for about 20 to 22 minutes
- Make a full recipe and bake in three 9-inch round baking pans for about 22 to 25 minutes (the layers will be thin)
- Double the recipe and bake in three 9- x 9-inch baking pans for 25 to 28 minutes.
- Quadruple the recipe for a 6-layer 9-inch square cake (say you're making the 12-inch high portion of a TARDIS cake, for example), using six 9- x 9-inch baking pans for 25 to 28 minutes
