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Chocolate Chip Cookie Cake with Vanilla Cocoa Buttercream Recipe

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4.2 from 46 reviews

  • Author: Amina
  • Total Time: 48 minutes
  • Yield: 8 servings

Description

This decadent Chocolate Chip Cookie Cake combines the classic flavors of a chewy, buttery cookie baked in a cake pan with a rich, creamy chocolate buttercream frosting. Perfect for celebrations or as a delightful dessert, this cookie cake offers the best of both worlds with its soft, cookie base and smooth, chocolatey topping.

Ingredients

Cookie Cake

  • 3/4 cup (168g) unsalted butter, room temperature
  • 1/2 cup (112g) packed light brown sugar
  • 1/4 cup (52g) sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 2 cups (260g) all purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cups (211g) semi-sweet chocolate chips

Chocolate Buttercream

  • 1/2 cup (112g) unsalted butter, room temperature
  • 1 3/4 cups (201g) powdered sugar
  • 1/4 cup (29g) natural unsweetened cocoa powder
  • 1/2 tsp vanilla extract
  • 1-2 tbsp heavy cream

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C). Line a 9-inch cake pan with parchment paper on the bottom and spray the sides with baking spray to prevent sticking. Set aside.
  2. Mix Dry Ingredients: In a medium bowl, combine 2 cups of all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, and 1/2 teaspoon salt. Mix well and set aside.
  3. Cream Butter and Sugars: In a large mixing bowl, using a mixer on medium speed, cream together 3/4 cup unsalted butter, 1/2 cup light brown sugar, and 1/4 cup sugar until the mixture is light in color and fluffy, about 2-3 minutes. This step is essential for the perfect texture.
  4. Add Egg and Vanilla: Add 1 large egg and 2 teaspoons vanilla extract to the butter-sugar mixture and beat until fully incorporated.
  5. Combine Wet and Dry Ingredients: Slowly add the dry ingredient mixture to the wet ingredients, mixing just until a cohesive dough forms. Avoid overmixing to keep the cookie tender. Use a rubber spatula to help the dough come together.
  6. Fold in Chocolate Chips: Gently fold in 1 1/4 cups semi-sweet chocolate chips until evenly distributed. The dough will be thick.
  7. Press Dough into Pan: Evenly press the cookie dough into the prepared cake pan. Optionally, press a few extra chocolate chips on top for added texture and appearance.
  8. Bake the Cookie Cake: Bake in the preheated oven for 18-20 minutes, or until the edges start turning golden brown and the center is set.
  9. Cool Completely: Remove the cookie cake from the oven and let it cool completely in the pan. Once cooled, transfer to a serving plate.
  10. Prepare Chocolate Buttercream: In a large mixing bowl, beat 1/2 cup unsalted butter until smooth and creamy. Gradually add half of the 1 3/4 cups powdered sugar and beat until combined.
  11. Add Cocoa and Vanilla: Add 1/4 cup unsweetened cocoa powder, 1/2 teaspoon vanilla extract, and 1 tablespoon heavy cream. Mix until smooth.
  12. Incorporate Remaining Powdered Sugar: Add the remaining powdered sugar and mix until the buttercream is well combined and smooth. Adjust consistency by adding more heavy cream (1-2 tablespoons) if needed.
  13. Decorate Cookie Cake: Transfer the buttercream into a piping bag fitted with your desired tip (Ateco 844 recommended) and pipe swirls or decorative patterns around the cookie cake’s outer edge.
  14. Store Properly: Store the cookie cake in an airtight container. For best results, keep at room temperature for up to 24 hours, then refrigerate. Without buttercream, it can be kept at room temperature. Serve at room temperature for optimal texture. Enjoy within 4-5 days.

Notes

  • Do not skimp on the creaming time for the butter and sugars; it ensures a light and fluffy texture.
  • Be careful not to overmix the dough when combining the dry and wet ingredients to avoid a tough cookie.
  • Pressing chocolate chips on top before baking adds a pretty, chocolatey finish.
  • Buttercream consistency can be adjusted with heavy cream for easier piping.
  • Storing the cake with buttercream in the fridge will firm up the cookie; serve at room temperature for best taste.
  • This cookie cake can be customized with different types of chocolate chips or add-ins like nuts.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/chocolate-chip-cookie-cake-with-vanilla-cocoa-buttercream-recipe/