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–+ servings
Chocolate Chip Cookie Cake

Decadent Chocolate Chip Cookie Cake You Can’t Resist

This Chocolate Chip Cookie Cake combines the chewiness of cookies with cake indulgence, topped with heavenly buttercream frosting.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 15 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 1/4 cups All-Purpose Flour Feel free to use a gluten-free flour blend for gluten-free version.
  • 1 teaspoon Baking Soda Make sure it’s fresh for the best results.
  • 1/2 teaspoon Salt Adjust according to taste; use kosher salt for a milder profile.
  • 1/2 cups Unsalted Butter Salted butter works too; just reduce added salt.
  • 3/4 cups Brown Sugar Adds moisture and deep flavor; white sugar can be used.
  • 3/4 cups Granulated Sugar Adjust based on your sweetness preference.
  • 2 large Eggs For vegan option, use flax eggs.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla to enhance richness.
  • 1 cups Semi-Sweet Chocolate Chips Consider dark chocolate for a richer taste.
For the Buttercream Frosting
  • 2 cups Powdered Sugar Essential for achieving smooth frosting texture.
  • 1/4 cups Heavy Cream Substitute with milk for a lighter frosting.

Equipment

  • 9-inch round cake pan
  • mixing bowls
  • whisk
  • spatula
  • Wire rack

Method
 

Step-by-Step Instructions for Chocolate Chip Cookie Cake
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with unsalted butter or non-stick cooking spray.
  2. In a medium bowl, whisk together all-purpose flour, baking soda, and salt until no lumps remain.
  3. In a large bowl, melt unsalted butter and mix with brown sugar and granulated sugar until smooth. Add eggs and vanilla extract, mixing thoroughly.
  4. Gradually fold the dry ingredients into the wet ingredients until just combined. Fold in semi-sweet chocolate chips.
  5. Pour the batter into the prepared cake pan and bake for 20-25 minutes until golden brown and a toothpick comes out clean.
  6. Allow the cake to cool in the pan for about 15 minutes, then turn it out onto a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 20mgIron: 1mg

Notes

Mix wisely to avoid overmixing, and allow the cake to cool completely before applying the buttercream frosting.

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