If you’re looking for an easy and fun cake for a birthday or celebration, look no further than this chocolate chip cookie cake. The only thing better than a batch of homemade chocolate chip cookies is a giant chocolate chip cookie decorated with decadent chocolate frosting and colorful sprinkles. It’s an effortless treat that arguably pairs even better with a scoop of ice cream than a homemade vanilla or chocolate cake.
This recipe is not only easier than making a layer cake, but it’s even easier than making standard chocolate chip cookies. There’s no need to chill the dough, no scooping cookies, and no cake assembly. With a traditional cake, you might spend more time assembling and decorating than actual partying. Although you should plan on at least 2 hours to prepare this cake from start to finish, there are some make-ahead options below for the busy party planners.
First, Make a Giant Cookie
Making the chocolate chip cookie base is just like making chocolate chip cookies, but with fewer steps. First, beat the butter, brown sugar, vanilla extract, and salt together until light and fluffy. Mix in the egg, followed by the flour and baking soda. Finally, add a (generous) cup of chocolate chips and mix them in by hand with a rubber spatula.
Many chocolate chip cookie recipes tell you to chill the dough, but here you can transfer the dough into a greased 9-inch cake pan and bake right away.
Then, Make the Frosting
Chocolate frosting and sprinkles are what turn this giant chocolate chip cookie into a cake fit for a celebration. To make the chocolate buttercream frosting, start by melting the chocolate. Place 1/2 cup of chocolate chips (about 3 ounces) in a microwave-safe bowl and microwave in 30-second bursts until melted and smooth, stirring with a rubber spatula or spoon after each burst.
Set the chocolate aside to cool slightly so it doesn't melt the butter in the frosting. Beat the softened butter for 2 minutes until pale and creamy. Add the sifted powdered sugar and the vanilla extract and continue mixing until smooth. Pour in the cooled, melted chocolate and beat until uniform in color. Pause and scrape the bottom and sides of the bowl with a rubber spatula as needed. The frosting should be silky and rich coffee brown.
How To Pipe Buttercream
Piping buttercream frosting may seem overwhelming for those not experienced with cake decorating, but by practicing just a couple of techniques you can create a expertly decorated cakes as well.
- Be sure to wait until the chocolate chip cookie cake has cooled completely before frosting, otherwise, the frosting will melt.
- Fit the piping bag with a star tip (like the Wilton 1M or 21 tips). Fold the top of the bag over one hand while using the other to scoop in the frosting with a spatula, filling the bag about half full.
- When piping stars or rosettes, hold the bag straight up and down. To make a star, hold the tip about 1/4-inch above the cookie cake and squeeze the bag to form a star. More pressure will make a larger star.
- To make a rosette, begin like making a star, but move the tip in a tight circle using even pressure. When the circle is complete, stop pressure, then lift the tip away.
- To get the hang of it before decorating the cake, you can practice on a scrap piece of parchment paper, then scrape the frosting back up and refill the piping bag.
Make Ahead of Time
I think this cake is best when it’s baked the same day it’s served, but that doesn’t mean you can’t work ahead. It’s easy to make the dough or the frosting (or both!) ahead of time.
The cookie dough will keep in an airtight container in the refrigerator for up to 3 days. When you’re ready to bake, bake as directed straight from the fridge.
The frosting will keep in the refrigerator for up to 1 week in an airtight container. At least 1 hour before using, take the frosting out of the refrigerator to allow it to come up to room temperature. Then give it a quick whip until smooth and fluffy.
More Cake Recipes for an Awesome Celebration
Chocolate Chip Cookie Cake
You may have some additional frosting leftover. Feel free to save in an airtight container in the fridge (up to 1 week) and use on other baked goods.
For the cake
10 tablespoons (140g) unsalted butter, softened
1 cup (213g) light brown sugar
1/2 teaspoon kosher salt
1 large egg
1 teaspoon vanilla extract
1 3/4 cups (210g) all-purpose flour
3/4 teaspoon baking soda
1 cup (170g) semi-sweet chocolate chips
For the chocolate frosting
1/2 cup (85g) semi-sweet chocolate chips
1/2 cup (113g) unsalted butter, softened
1 cup (113g) powdered sugar, sifted
1 teaspoon vanilla extract
Sprinkles, for decorating
Preheat the oven to 350°F:
Grease a 9-inch round cake pan with butter. Dust the pan lightly with flour, then tap out any excess.
Combine the dry ingredients:
In a medium bowl, add the flour and baking soda. Whisk until combined.
Beat the butter, brown sugar, vanilla, and salt:
In the bowl of a stand mixer with the paddle attachment or in a large mixing bowl with a hand mixer, beat together the butter, brown sugar, vanilla extract, and salt on medium-high speed until pale and fluffy, about 2 minutes.
Add the egg:
Add the egg and beat until fully combined. Scrape down the bottom and sides of the bowl with a rubber spatula.
Add the dry ingredients:
Beat in the flour mixture on low speed, or gently fold it in with a rubber spatula, just until combined and no streaks of flour remain.
Stir in the chocolate chips:
Stir in the chocolate chips with a rubber spatula until evenly distributed.
Press the dough into the prepared cake pan and use a rubber spatula or an offset spatula to smooth out the dough into an even layer. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely in the pan on a wire rack.
Melt the chocolate for the frosting:
Place chocolate chips in a medium microwave-safe bowl and microwave in 30-second bursts until melted and smooth, stirring with a rubber spatula or spoon after each burst.
Set aside to cool.
Cream the butter:
To make the frosting: In a stand mixer fitted with the paddle attachment, or in a large mixing bowl with a hand mixer, beat the butter on medium speed until smooth and creamy, about 2 minutes.
Add the powdered sugar and vanilla:
Add the powdered sugar and vanilla extract and continue beating on medium speed until combined and smooth, about 2 minutes.
Add the chocolate:
Pour in the melted and cooled chocolate and beat on medium speed until uniform in color and silky. Pause and scrape the bottom and sides of the bowl with a rubber spatula as needed.
Fill a piping bag with frosting and pipe onto cake:
Use a butter knife to loosen the cake from the sides of the pan and carefully transfer the cake to a serving dish, or you can serve it directly from the pan instead.
Fill a piping bag fitted with a large star tip with the chocolate frosting. Pipe rosettes of frosting along the edge of the chocolate chip cookie cake. Decorate with sprinkles.
For neater slices after decorating, let the cookie cake sit a bit before you cut it.
The finished chocolate chip cookie cake will keep for up to 3 days, covered, at room temperature.
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|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 36g||46%|
|Saturated Fat 22g||109%|
|Total Carbohydrate 81g||30%|
|Dietary Fiber 3g||9%|
|Total Sugars 58g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|