Cookie Cake 3 Ways

Cookie Cake made three ways! Includes recipes for chocolate chip, chocolate, and funfetti sugar cookie cakes. For the ultimate celebration make all three decadent versions!

These recipes are inspired by my ever so popular edible cookie dough recipes (without raw eggs or flour), check them out here!

Homemade Cookie Cakes

When I set out to create this recipe I was originally just going to go with the classic chocolate chip cake. But of course I couldn’t stop there because who doesn’t love multiple options?

The chocolate chip version is chewy and buttery and tastes just like a classic chocolate chip cookie with a chocolate frosting upgrade swirling around the edges.

If you are a chocolate fan the double chocolate cookie cake is for you. It’s made with rich Dutch cocoa, has a tempting fudgy texture and it’s not just made with a chocolate base. It’s also dotted with chocolate chips and finished with a decadent chocolate frosting.

And if you are a chewy and sweet sugar cookie fan and love sprinkles the funfetti sugar cookie cake is the one you’ll love.

These are such a fun change from the classic fluffy cake for a birthday and people of all ages will enjoy them, because who doesn’t love cookies?

Chocolate Chip Cookie Cake Ingredients

See below for recipe with print friendly option.

• 1 3/4 cups (246g) all-purpose flour (scoop and level to measure)
• 3/4 tsp baking soda
• 1/2 tsp salt
• 3/4 cup (170g) unsalted butter, at room temperature
• 2/3 cup packed (134g) light brown sugar
• 1/3 cup (66g) granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 3/4 cup (124g) semi-sweet chocolate chips, divided

How to Make a Chocolate Chip Cookie Cake

1. Preheat oven to 350 degrees. Butter a light colored (not dark coated) 9-inch round cake pan or springform pan and line with parchment paper. Butter parchment paper.
2. In a medium mixing bowl whisk together flour, baking soda, and salt.
3. In a large mixing bowl using an electric hand mixer beat together 3/4 cup butter, the brown sugar, and granulated sugar until well blended and slightly fluffy.
4. Mix in egg and 1 tsp vanilla extract.
5. Add flour mixture and mix just until combined.
6. Set aside 2 Tbsp chocolate chips then fold remainder into cookie dough (1/2 cup + 2 Tbsp). Spread and press mixture into prepared cake pan. Sprinkle top with remaining 2 Tbsp chocolate chips.
7. Bake in preheated oven until edges are set and golden brown but center appears slightly under-baked (it will continue to cook some from residual heat once removed from oven), about 19 to 22 minutes.
8. Let it cool completely on a wire rack then frost edges.

Recipe for the Frosting

Ingredients

• 1 cup (120g) powdered sugar
• 1/4 cup (56g) unsalted butter, at room temperature
• 2 Tbsp (12g) unsweetened cocoa powder or Dutch process cocoa powder (for chocolate flavored frosting, omit if making vanilla)
• 1 1/2 Tbsp heavy cream, then 1/2 Tbsp more if needed
• 1 tsp vanilla extract

Directions

1. In a large mixing bowl using electric hand mixer with clean beater blades beat together powdered sugar, 1/4 cup unsalted butter, 2 Tbsp cocoa if making chocolate frosting (omit if making vanilla), and 1 tsp vanilla extract on low speed until combined.
2. Increase to high spread and beat for 1 to 2 minutes until fluffy. Transfer to a piping bag fitted with a star tip (I use Wilton 1M). Pipe frosting around top edges of cooled cookie cake. Cut into wedges to serve.

Helpful Tips

• I don’t recommend using dark coated cake pans as this can cause the cookie to burn on the exterior (and can also create dry edges).
• You can spread dough into pan with a spatula, then use greased hands coated with cooking spray to gently press even.
• Under-bake the cookie cakes slightly otherwise they will be dry. The residual heat will continue to “cook” it after removing from the oven. That soft texture that has enough moisture to it is what we want not a dry cookie.
• An electric stand mixer or electric hand mixer works for any of these recipes, including the frosting. If using a stand mixer use a paddle attachment.
• Scrape the bowl occasionally with a spatula as you make the dough to ensure ingredients are evenly incorporated and not stuck to the sides of the bowl.
• If there is a nut allergy then omit the almond extract in the sugar cookie version and replace with an additional 1 tsp vanilla extract.

Storage

• These cookie cakes can be stored at room temperature up to 3 days.
• Keep in an airtight container.
• They can also be frozen for up to 3 months.

What You’ll Need for the Chocolate Version

• 1 1/2 cups (175g) all-purpose flour (scoop and level to measure)
• 6 Tbsp (36g) Dutch cocoa powder
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp salt
• 3/4 cup unsalted butter, at room temperature
• 2/3 cup (134g) packed light brown sugar
• 1/3 cup (66g) granulated sugar
• 1 large egg
• 1 1/2 tsp vanilla extract
• 1/2 cup (85g) semi-sweet chocolate chips, divided

How to Make the Chocolate Cookie Cake Recipe

1. Preheat oven to 350 degrees. Butter a light colored (not dark coated) 9-inch round cake pan or springform pan and line with parchment paper. Butter parchment paper.
2. In a medium mixing bowl whisk together flour, 6 Tbsp Dutch cocoa powder, the baking soda, baking powder and salt.
3. In a separate large mixing bowl using an electric hand mixer beat together 3/4 cup unsalted butter, brown sugar, and granulated sugar until well combined.
4. Mix in egg and 1 tsp vanilla extract.
5. Add flour mixture then mix until combined.
6. Set aside 2 Tbsp chocolate chips then fold remainder into cookie dough (1/4 cup plus 2 Tbsp).
7. Spread and press dough into prepared cake pan. Sprinkle over remaining 2 Tbsp chocolate chips.
8. Bake in preheated oven until edges are starting to set but center still appears a bit under-baked, about 19 to 22 minutes.
9. Let cool completely on a wire rack the frost edges with chocolate frosting.

Ingredients Needed for Funfetti Version

• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 3/4 cup + 2 Tbsp (175g) granulated sugar
• 3/4 cup unsalted butter
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1/4 cup + 1 Tbsp rainbow jimmies sprinkles, divided

How to Make Funfetti Sugar Cookie Cake

1. Preheat oven to 350 degrees. Butter a light colored (not dark coated) 9-inch round cake pan or springform pan and line with parchment paper. Butter parchment paper.
2. In a medium mixing bowl whisk together flour, baking powder, and salt.
3. In a separate large mixing bowl using an electric hand mixer blend together butter and granulated sugar until combined. Increase to high speed and beat until pale and fluffy.
4. Mix in egg, vanilla extract and almond extract.
5. Add flour mixture and blend until combined. Fold in 1/4 cup jimmies sprinkles.
6. Spread and press batter into prepared cake pan then evenly sprinkle over remaining 1 Tbsp sprinkles.
7. Bake in preheated oven until cookie edges are set and center appears slightly under-baked about 19 to 22 minutes.

Let cool completely then frost with vanilla frosting.

More Tasty Cookie Recipes to Try

• Brownie Cookies
• Oatmeal Cookies
• Peanut Butter Cookies
• Sugar Cookies