Chocolate Chip Cookie Cake Recipe | Layer Upon Layer of Deliciousness
Do you crave the warm, gooey goodness of chocolate chip cookies but wish they came in a more dramatic form? You're in luck! With this tantalizing recipe for Chocolate Chip Cookie Cake, you can now indulge your sweet tooth with layers and layers of drool-worthy deliciousness. Each moist bite promises an unbeatable combination of soft cookie sponge layers melded together with cream cheese frosting for a flavor explosion unlike any other. This is a homemade dessert that will leave your friends and family begging for more! Let's get started on crafting your own personal masterpiece!
From the perspective of a lifetime chocoholic, I have to say that chocolate chip cookies and cake will remain long-time favorites. It's difficult to decide which is better; both offer a unique chocolate experience that's hard to pass up. And while there are many variations of these beloved desserts, nothing beats my classic chocolate chip cookie recipe and layers of cake combined into one delectable treat. Whether you're savoring its rich, decadent texture or soft and chewy cookie morsels, chocolate serves as a universal comfort food we all can enjoy. Its sweet taste and tantalizing aroma remind us of happy moments spent with friends and family and why we keep coming back for more. It is a simple reminder to cherish every moment, as life is always sweeter with some chocolate!
Here’s Why You’ll Love This Recipe
This cake has the most incredible flavor profile and is perfect for that cookie lover in your life.
The cake is moist, and the different textures from the broken chocolate chip cookies are perfect.
Multiple bakery owners who always thought they had the best chocolate chip cookie recipe raved over my chocolate chip cookie recipe.
Chocolate Chip Cookie Cake Recipe | Layer Upon Layer of Deliciousness
Ingredients
Instructions
- Make an entire batch of my Chocolate Chip Cookies and set them aside.
- Preheat the oven to 325°F.
- Spray and line three 8-inch cake pans.
- Place the egg yolks, brown sugar, white sugar, and vanilla seeds into the bowl of your stand mixer fitted with the paddle attachment and blend until combined.
- Add in the remaining wet ingredients and mix.
- Put the flour, baking soda, baking powder, and salt into a separate bowl to mix, and then add to the bowl of your stand mixer. Mix until just combined.
- Whip up the egg white with a hand whisk until soft peaks form, and then mix into the cake batter on low speed until everything is combined, ensuring you scrape down the bowl's sides as you go.
- Fold in the mini chocolate chips and six chocolate chip cookies that have been broken into pieces.
- Using a standard-size ice cream scoop, divide the batter into the three prepared cake tins and bake in the oven for exactly 30 minutes, or until the center springs back up when tapped slightly. Set aside to cool for 10 minutes.
- Flip each cake out onto a piece of plastic wrap and cover them up tightly. Place them onto a baking sheet and into the freezer for an hour or overnight. You will build the cake with frozen cake layers the day before you plan on eating the cake. You can skip this step, but it is easier to frost the cake when the layers are frozen.
- Place the butter, salt, vanilla bean seeds, and cream cheese into your stand mixer fitted with the paddle attachment. Mix them for about 3 minutes until they are combined and smooth.
- Add the powdered sugar in one-cup increments until your desired frosting consistency has been reached. I like using all 8 cups of powdered sugar in mine.
- Place the frosting into a piping bag with a large round tip and set aside.
- Place a cake board onto a turntable and get your cake layers out of the freezer.
- Put a small amount of frosting onto a cake board the same size as your cake or larger, and place the first cake layer onto it.
- Pipe frosting around the top of the first layer and sprinkle on as many broken pieces of chocolate chip cookies as you would like from the batch you baked earlier.
- Place on the second cake layer and repeat step 3.
- Ensure all cake layers are level before frosting the outside of the cake.
- With the leftover frosting, pipe the frosting all over the top and sides of the cake. This step will make your cake look super messy, but keep going.
- Take an offset spatula at least the length of your cake, and begin leveling out the frosting. It won't look neat at this point either, but keep going. Make sure you put the excess frosting you are picking up into a clean bowl set to the side.
- If there are dents or holes in the frosting, scoop up some extra frosting and patch up those areas thickly.
- Take your offset spatula, dip it in boiling water, wipe it dry, and smooth the sides and top of your cake. The warm spatula is a nice trick to finishing your frosting and making it as smooth as possible.
- Place the entire cake in the fridge for one hour before making your cake drip.
- Make the drip once your cake has been frosted and has chilled in the fridge for at least an hour.
- Put the heavy cream into a pot and boil until the edges bubble.
- Shut off the heat and add in the chocolate chips.
- Mix the chocolate chips until they have all melted, and transfer them into a bowl.
- Let the drip sit in the bowl for 15-20 minutes before adding it to the top of the cake.
- Take the cake drip and pour it in the middle of the top of the cake.
- Take the offset spatula and gently push the cake drip to the edges until it starts to drip off.
- Take any extra leftover cookies from making my chocolate chip cookie recipe for this cake and use them to decorate the top as desired.
- If you used frozen cake layers, let the cake sit in the fridge overnight before serving it the next day. The cake layers will defrost in the refrigerator overnight, and the cake will be nice and moist.
Notes
Butter: Salted European butter is always a superior variety. I never use unsalted butter, even in desserts.
Chocolate Drip: Always pour the chocolate drip on a cold cake. Keep the cake in the fridge until you are ready to do the pour.
Frozen Cake Layers: I always work with frozen cake layers and build my cake the day before planning to eat it. Working with frozen cake layers makes the process ten times easier and eliminates most, if not all, cake crumbs.
Measurements: This cake will eventually be converted to grams.
Nutrition Facts
Calories
715.88Carbs
94.59 gCholesterol
87.52 mgFat
35.7 gFiber
1.58 gNet carbs
93.01 gProtein
6.87 gSat. Fat
18.51 gSodium
486.07 mgSugar
75.09 gPlease note that the nutritional information on this website is calculated using online tools and may need to be more accurate. Use it as a rough guide only. We cannot be held responsible for any loss or damage caused by relying solely on this data. You are responsible for ensuring that any nutritional information you use is accurate and useful. For more information, click here.
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