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–+ servings
Whole Chocolate Chip Cookie Cake on a blue cake stand with a slice lifted.

Chocolate Chip Cookie Layer Cake

By Tammy Spencer
This Chocolate Chip Cookie Layer Cake turns everyone's favorite cookie into a celebration-worthy dessert with soft, chewy layers, plenty of mini chocolate chips, and rich brown sugar flavor. Finished with luscious chocolate buttercream frosting, it's the perfect birthday cake for cookie lovers of all ages!
5 from 7 votes
Prep Time15 minutes
Cook Time22 minutes
Cooling Time1 hour
Total Time1 hour 37 minutes
Servings: 12 pieces
Calories: 787kcal

Special Equipment

Ingredients

  • 3 cups (360 grams) all-purpose flour
  • 2 teaspoons (2 teaspoon) cornstarch
  • 1 teaspoon (1 teaspoon) baking soda
  • 1 teaspoon (1 teaspoon) kosher salt
  • 1 cup (227 grams) unsalted butter, at room temperature
  • 1 cup (213 grams) brown sugar, light or dark, packed
  • ½ cup (100 grams) granulated sugar
  • 2 (100 grams) large eggs, at room temperature
  • 1 tablespoon (1 tablespoon) vanilla extract
  • 12 ounces (340 grams) 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 together 3 cups all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, and 1 teaspoon kosher salt. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl for a hand mixer), beat 1 cup unsalted butter, 1 cup brown sugar, and ½ cup granulated sugar together until the mixture is smooth and creamy, about 2 minutes.
  • Add 2 large 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 1 tablespoon 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 12 ounces 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 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!
  • Storage instructions: 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.
  • Make-ahead instructions: 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.

Recipe Notes

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. See the post for some alternate cake sizes and number of layers to try.
No matter which size Chocolate Chip 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.

Nutrition

Serving: 1piece | Calories: 787kcal | Carbohydrates: 94g | Protein: 7g | Fat: 43g | Saturated Fat: 26g | Cholesterol: 129mg | Sodium: 295mg | Potassium: 158mg | Fiber: 4g | Sugar: 66g | Vitamin A: 1227IU | Calcium: 45mg | Iron: 4mg