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Chocolate Chip Cookie Cake with Buttercream Frosting Recipe

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This Chocolate Chip Cookie Cake Recipe with Buttercream Frosting combines the rich, chewy texture of a classic cookie baked in a cake pan with a light and fluffy homemade buttercream frosting. Perfect for parties or a sweet indulgence, this recipe is easy to follow and yields a delicious treat that slices like a cake.

Ingredients

Scale

For the Cookie Cake

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups semi-sweet chocolate chips
  • Optional: A pinch of sea salt for sprinkling on top

For the Buttercream Frosting

  • 1 cup (2 sticks) unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1/4 cup heavy cream (or whole milk)
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or springform pan to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, and salt until evenly combined.
  3. Combine Wet Ingredients: In a large bowl, mix the melted unsalted butter with brown sugar and granulated sugar until smooth. Add eggs one at a time followed by vanilla extract, mixing until fully incorporated.
  4. Combine Wet and Dry: Gradually stir the dry ingredient mixture into the wet ingredients until just combined. Fold in the semi-sweet chocolate chips gently to distribute evenly.
  5. Bake: Spread the cookie dough evenly into the prepared pan. Bake for 20-25 minutes, or until the edges are golden brown and the center is set but still soft to the touch.
  6. Cool & Optional Salt: Let the cookie cake cool in the pan on a wire rack for about 15 minutes. Optionally sprinkle a pinch of sea salt on top to enhance the flavor.
  7. Prepare Buttercream: In a large mixing bowl, beat the softened butter on medium speed until smooth and creamy, about 2 minutes.
  8. Add Powdered Sugar: Gradually add the sifted powdered sugar one cup at a time, mixing on low speed until incorporated. Increase speed to medium and beat until smooth.
  9. Add Cream and Vanilla: Mix in heavy cream, vanilla extract, and salt. Beat on medium-high speed for 2-3 minutes until frosting is light and fluffy. Adjust consistency by adding more cream or powdered sugar if needed.
  10. Frost the Cake: Spread the prepared buttercream evenly over the cooled cookie cake using a spatula or knife for a smooth finish.
  11. Serve: Slice the cookie cake into 8-10 pieces. Enjoy immediately or store for later indulgence.

Notes

  • Make sure not to overbake the cookie cake to maintain a soft center.
  • Use room temperature butter for the frosting to ensure a smooth texture.
  • The optional sea salt on top enhances the sweet and salty flavor profile.
  • Store leftover cookie cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • For a dairy-free version, substitute butter and cream with plant-based alternatives.

Keywords: Chocolate Chip Cookie Cake, Buttercream Frosting, Cookie Cake Recipe, Dessert, Homemade Cookie Cake

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