Ultimate Chocolate Chip Cookie Cake with Buttercream Fros…
The Secret to the Ultimate Chocolate Chip Cookie Cake with Buttercream Frosting
Craving a dessert that blends the best of both worlds? This Chocolate Chip Cookie Cake Recipe with Buttercream Frosting merges the chewy, chocolate-packed goodness of a classic cookie with the indulgent charm of a cake, crowned with luscious buttercream frosting. Perfect for special occasions or a simple self-treat, this easy-to-make delight is sure to impress. Add a pinch of sea salt or a decadent swirl of salted caramel truffles for extra flair—it’s a crowd-pleaser ready in under an hour. Let’s dive into this sweet adventure!
Why You’ll Love This Chocolate Chip Cookie Cake Recipe with Buttercream Frosting
– It combines two beloved desserts in one delicious creation.
– Quick and easy to prepare—ready in just 50 minutes!
– The soft, chewy texture pairs perfectly with creamy frosting.
– Customizable toppings make it unique for every occasion.
– Ideal for sharing at parties or enjoying as a cozy snack at home.
Preparation Phase & Tools to Use
Before you get started on this delightful treat, gather these essential tools to ensure your baking experience is seamless:
– 9-inch round cake pan: Perfect size for achieving that thick cookie cake.
– Mixing bowls: Use these for combining dry and wet ingredients separately.
– Whisk: Essential for blending ingredients smoothly.
– Rubber spatula: Great for folding in chocolate chips and scraping the bowl clean.
– Electric mixer: Makes whipping up that fluffy buttercream frosting a breeze.
Preparation Tips
For the best results, make sure your butter is softened but not melted when preparing your frosting. To achieve the perfect cookie cake texture, avoid over-mixing the batter once you combine the dry and wet ingredients. Lastly, allow the cake to cool completely before applying your frosting; this ensures it won’t melt away into gooey goodness.
Ingredients for this Chocolate Chip Cookie Cake Recipe with Buttercream Frosting
For the 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 or for extra indulgence
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
Chocolate Chip Cookie Cake Recipe with Buttercream Frosting
Craving a dessert that blends the best of both worlds? This Chocolate Chip Cookie Cake merges the chewy, chocolate-packed goodness of a classic cookie with the indulgent charm of a cake, crowned with luscious buttercream frosting. Perfect for special occasions or a simple self-treat, this easy-to-make delight is sure to impress. Add a pinch of sea salt or a decadent swirl of salted caramel truffles for extra flair—it’s a crowd-pleaser ready in under an hour. Let’s dive into this sweet adventure!
Step-by-Step Instructions
Step 1: Preheat & Prep
Before we get started, it’s essential to set the stage for our delicious creation. Preheat your oven to 350°F (175°C). While it warms up, take a moment to grease your 9-inch round cake pan or springform pan. This will ensure that our cookie cake comes out beautifully without sticking.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This mixture will be the backbone of our cookie cake, providing structure and rise. Make sure there are no lumps and everything is evenly combined; this step is crucial for an even bake.
Step 3: Mix Wet Ingredients
In a large mixing bowl, combine the melted butter with both brown sugar and granulated sugar. Mix until smooth and creamy—this should take about 2 minutes. Next, add in the eggs and vanilla extract, stirring until everything is fully incorporated. The melted butter helps to create that rich flavor we love in chocolate chip cookies.
Step 4: Combine Wet and Dry Mixtures
Now it’s time to bring both mixtures together! Gradually stir in your dry ingredients until just combined. Be careful not to overmix; we want that tender texture that makes cookie cakes so delightful. Once combined, gently fold in the semi-sweet chocolate chips—this is where the magic truly happens.
Step 5: Bake Your Cake
Spread the dough evenly into your prepared pan, making sure it reaches all corners for uniform baking. Pop it into your preheated oven and let it bake for about 20-25 minutes. Keep an eye on it! You’ll know it’s ready when the edges are golden brown and the center is set yet soft—a perfect balance between cake and cookie.
Step 6: Cool & Decorate
Once baked, allow your cookie cake to cool in the pan on a wire rack for about 15 minutes. If you’re feeling adventurous, sprinkle a pinch of sea salt on top while it’s still warm for an extra flavor kick that contrasts beautifully with the sweetness.
Step 7: Make Buttercream Frosting
While your cake cools, let’s whip up some heavenly buttercream frosting! In a large mixing bowl, beat softened butter on medium speed until smooth and creamy—this should take about 2 minutes. Gradually add in sifted powdered sugar one cup at a time; start on low speed to avoid sugar clouds! Increase to medium speed once all sugar is mixed in until you achieve that velvety consistency.
Notes
This Chocolate Chip Cookie Cake is remarkably versatile! Feel free to swap out semi-sweet chocolate chips for dark or even white chocolate chips if that’s more your style. You can also elevate flavors by adding nuts or dried fruits to the batter or even playing around with different extracts like almond or hazelnut instead of vanilla. If you’d like to reduce sugar content but maintain moisture, try substituting some granulated sugar with applesauce or even mashed bananas!
Watch Out for These Mistakes While Cooking
– Using cold ingredients can lead to uneven mixing; always use room temperature eggs and butter.
– Overmixing after adding dry ingredients can result in a tough texture.
– Not properly measuring flour can cause dense cookies; spoon flour into measuring cups instead of scooping directly from the bag.
– Forgetting to grease the pan could lead to sticking issues when you flip out your cake.
Storage Instructions
If you have leftovers (which might be unlikely!), store them in an airtight container in the fridge for up to five days. To reheat individual slices, pop them in the microwave for about 10-15 seconds just until warmed through—perfect for that fresh-baked taste! You can also freeze slices by wrapping them tightly in plastic wrap followed by aluminum foil; they’ll stay good frozen for up to three months.
Estimated Nutrition
– Calories: 350 per slice
– Protein: 3g
– Fat: 18g
– Carbs: 45g
Frequently Asked Questions
Can I make this recipe gluten-free?
Absolutely! You can easily substitute all-purpose flour with a gluten-free blend designed for baking. Just ensure that any other ingredients you use are also gluten-free.
How do I know when my cookie cake is done?
Keep an eye on those edges—they should be golden brown while the center remains soft but not liquidy. A toothpick inserted into the center should come out mostly clean but may have moist crumbs clinging to it.
Can I make this ahead of time?
Yes! You can bake your cookie cake ahead of time and frost it just before serving. It also keeps well if stored properly as mentioned above.
Conclusion
I hope you’re as excited as I am about trying this Chocolate Chip Cookie Cake! It’s such an enjoyable treat whether you’re celebrating something special or simply indulging yourself on any day ending with “y.” Give it a go and let me know how yours turns out—I’d love to hear your thoughts! Happy baking!
Chocolate Chip Cookie Cake with Buttercream Frosting
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- In a large mixing bowl, combine melted butter with brown sugar and granulated sugar until smooth. Add eggs and vanilla extract, stirring until fully incorporated.
- Gradually stir in dry ingredients until just combined. Gently fold in the semi-sweet chocolate chips.
- Spread the dough evenly into the prepared pan and bake for about 20-25 minutes until edges are golden brown and center is set yet soft.
- Allow the cookie cake to cool in the pan on a wire rack for about 15 minutes.
- Beat softened butter in a large mixing bowl until smooth. Gradually add sifted powdered sugar, mixing until velvety. Add heavy cream, vanilla extract, and salt, mixing until combined.
