Chocolate Chip Cookie Cake

Chocolate Chip Cookie Cake takes a favorite cookie and makes it into a soft and chewy cake studded with chocolate chips and an enticing brown sugar flavor. What a treat!

Adapted fom Sally’s Baking Addiction

Course Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 22 minutes

Cooling Time 1 hour

Total Time 1 hour 37 minutes

Servings pieces

Calories 787kcal

Author Tammy Spencer

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
2½ teaspoons vanilla extract
12 ounces chocolate chips (2 cups)
1 recipe Dark Chocolate Buttercream Frosting for cake assembly

US Customary - Metric

Instructions

Preheat oven to 350°F. Spray three 6-inch round cake pans with baking spray, line with parchment paper, then spray the parchment paper. Set aside.
Whisk together the flour, cornstarch, baking soda, and salt in a medium bowl. Set aside.
Using a stand mixer fitted with a paddle attachment (or hand mixer), beat the butter, brown sugar, and granulated sugar together until smooth and creamy, about 2 minutes. Add the eggs, one at a time, beat on high speed until combined, about 1 minute. Scrape down the sides of the bowl, then add the vanilla extract and beat again.
Gradually add the dry ingredients to the wet ingredients and mix on low until the dough comes together. With the mixer running on low speed, beat in the chocolate chips. The dough will be very thick.
Divide the cookie dough between the cake pans, pressing the dough in evenly. If you have to bake in batches, cover any dough that isn't being used and set aside at room temperature.
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.
If you have more batches to make, clean out pans, spray, line with parchment, spray parchment, then bake remaining cakes.
Allow all the layers completely before frosting and assembling.
Make some Dark Chocolate Buttercream Frosting to stack the layers. You can leave the sides bare or cover the cake completely, at your discretion.
Slice into portions, serve, and enjoy!

Notes

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.

This recipe is written for a 6-inch round cake with 5 layers. 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.

Here are some alternate cake sizes and layers to try:

Make the recipe as directed and bake in five 6-inch round cake pans for about 20 to 22 minutes
Make the recipe as directed and bake in three 9-inch round cake pans for about 22 to 25 minutes (the layers will be thin)
Double the recipe and bake in three 9- x 9-inch cake 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 9- x 9-inch cake pans for 25 to 28 minutes
Halve the recipe and bake in two 9-inch round cake pans for about 20 minutes
Halve the recipe and bake in three 6-inch round cake pans for about 20 to 22 minutes

Nutrition