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Chocolate Chip Cookie Cake

Ultimate Chocolate Chip Cookie Cake: Easy & Irresistible

This Easy Chocolate Chip Cookie Cake combines chewy chocolate chip goodness and creamy buttercream, making it a delightful dessert for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Substitute with cake flour for a lighter texture.
  • 1 teaspoon baking soda Ensure it's fresh for best results.
  • ½ teaspoon salt Opt for kosher salt for a milder taste.
  • ½ cup unsalted butter Make sure it's at room temperature to mix easily.
  • ¾ cup brown sugar Use dark brown sugar for a deeper flavor.
  • ½ cup granulated sugar Adjust to your taste preference.
  • 2 large eggs Room-temperature eggs work best.
  • 1 teaspoon vanilla extract Pure extract is recommended for intensity.
  • 1 cup chocolate chips Mini chocolate chips can add a fun texture.
For the Buttercream Frosting
  • 2 cups powdered sugar Reduce for less sweetness if desired.
  • ½ cup milk Whole milk adds richness.

Equipment

  • Mixing Bowl
  • Electric mixer
  • Spatula
  • Round Cake Pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a round cake pan with butter or non-stick spray.
  2. Whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt in a mixing bowl.
  3. Cream ½ cup of softened unsalted butter with ¾ cup of brown sugar and ½ cup of granulated sugar until light and fluffy.
  4. Add 2 large eggs, mixing well after each addition, then stir in 1 teaspoon of pure vanilla extract.
  5. Gradually add the dry mixture to the creamed butter and sugar, mixing on low speed until just combined, then fold in 1 cup of chocolate chips.
  6. Pour the batter into the prepared cake pan, smoothing the top evenly with a spatula.
  7. Bake for 25-30 minutes until golden brown and a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
  9. Prepare the buttercream frosting by beating together ½ cup of softened unsalted butter, 2 cups of powdered sugar, and a splash of milk until light and fluffy.
  10. Once the cake is cooled, spread the buttercream frosting generously over the top.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 100IUCalcium: 20mgIron: 1mg

Notes

This Chocolate Chip Cookie Cake can be made gluten-free by using gluten-free flour alternatives. Store leftovers in an airtight container at room temperature for up to 4 days.

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