Name: Chocolate Chip Cookie Layer Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 cups unsalted butter, room temp; 1 cup packed brown sugar; 1/2 cup granulated sugar; 2 large eggs; 3 tsp vanilla extract; 2 1/4 cups all-purpose flour; 3/4 tsp baking soda; 1 tsp salt; 2 cups mini chocolate chips; 3 cups powdered sugar; 2-3 tbsp milk

The secret to a truly unforgettable cookie layer cake lies in balancing the chewiness of a perfect chocolate chip cookie with the structure of a cake. This cookie layer cake brings together the best of both worlds, creating a dessert that’s both nostalgic and impressive. Crafting a delicious cookie layer cake involves precise ingredient ratios and careful baking to ensure each layer is tender and packed with flavor, avoiding a dry or crumbly texture. This recipe is designed for home bakers looking to improve their dessert game with a fun twist on a classic.

⏱ Time: 50 min

👥 Servings: 10-12

📊 Level: Medium

🥗 11 ingredients

Chocolate Chip Cookie Layer Cake

Cookie layer cake: bake this irresistible chocolate chip cake for your next celebration. Soft, chewy layers with creamy frosting are a crowd-pleaser.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 12

Course: Dessert

Cuisine: American

Calories: 480

Ingredients Method Notes

Ingredients

2 cups unsalted butter, room temp
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
3 tsp vanilla extract
2 1/4 cups all-purpose flour
3/4 tsp baking soda
1 tsp salt
2 cups mini chocolate chips
3 cups powdered sugar
2-3 tbsp milk

Method

Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a large bowl, cream together 1 cup unsalted butter, brown sugar, and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in 2 tsp vanilla extract.
In a separate medium bowl, whisk together all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in mini chocolate chips.
Divide batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
Let cakes cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
For the frosting, in a stand mixer with the paddle attachment, beat the remaining 1 cup unsalted butter (room temp) until creamy. Gradually add 3 cups powdered sugar, 1 tsp vanilla extract, and 2-3 tbsp milk, beating until smooth and fluffy. Add more powdered sugar or milk if needed to reach desired consistency.
Once cake layers are completely cool, frost between layers and all over the cake.

Notes

– For best results, use good quality chocolate chips that melt smoothly.
– Do not overmix the batter after adding flour; this can lead to tough cookies.
– If the cake layers stick, ensure your pans are thoroughly greased and floured. I once had a whole layer stick, and a simple parchment paper circle at the bottom made all the difference.
– Store the cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days. Freeze unfrosted layers for up to 1 month.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

For best results, use good quality chocolate chips that melt smoothly.
Do not overmix the batter after adding flour; this can lead to tough cookies.
If the cake layers stick, ensure your pans are thoroughly greased and floured. I once had a whole layer stick, and a simple parchment paper circle at the bottom made all the difference.
Store the cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days. Freeze unfrosted layers for up to 1 month.

This Chocolate Chip Cookie Layer Cake is a delightful fusion that promises to be a showstopper. Enjoy baking and sharing this unique dessert, perfect for any occasion!