If there’s ever been a dessert to make your heart sing with nostalgia and delight, this Chocolate Chip Cookie Layer Cake Recipe is it. Imagine biting into soft, chewy cookie layers rich with melty chocolate chips, all stacked high and enveloped in fluffy, sweet buttercream sprinkled with colorful confetti. This cake brings together the best of two worlds—classic chocolate chip cookies and celebration-worthy cake—into one irresistible showstopper that will have everyone asking for seconds.
Ingredients You’ll Need
Getting this Chocolate Chip Cookie Layer Cake Recipe just right starts with simple, familiar ingredients that work magic together. Each element plays an important role, from the richness of the butter to the crisp sweetness of the powdered sugar, building layers of flavor and texture you’ll love.
- 1 1/2 cup unsalted butter: Provides creamy richness and moisture critical for both the cookie batter and frosting.
- 1 1/2 cup light brown sugar: Adds depth of flavor and chewiness to the cookie layers.
- 1/2 cup sugar: Balances sweetness and aids in creating that golden cookie color.
- 2 large eggs: Bind the ingredients and give structure to the cookie cake layers.
- 3 teaspoon pure vanilla extract: Elevates every bite with warm and aromatic notes.
- 4 cup flour: The essential base that forms the dough’s sturdy yet tender crumb.
- 4 teaspoon cornstarch: Tenderizes the texture for a soft, cake-like bite.
- 2 teaspoon baking soda: Helps the cookie layers rise and become delightfully fluffy.
- 3 cup semi-sweet chocolate chips: The star ingredient that melts into pockets of sweet goodness.
- 2 cup confetti sprinkles: Add fun bursts of color and celebration to the batter and frosting.
- 5 cup powdered sugar: Sweetens and thickens the frosting to silky perfection.
- 1 tablespoon pure vanilla extract: Infuses the buttercream with classic flavor.
- 5 tablespoon heavy whipping cream: Gives the frosting its luscious, spreadable texture.
How to Make Chocolate Chip Cookie Layer Cake Recipe
Step 1: Prep the Cake Pans
Start by preheating your oven to 350 degrees Fahrenheit and generously spraying three 9-inch cake pans with baking spray. This simple step ensures your cookie layers will lift out easily after baking without a single crumb stuck behind.
Step 2: Cream Butter, Sugars, Eggs, and Vanilla
In a standing mixer, beat together the softened butter, light brown sugar, granulated sugar, eggs, and vanilla extract until the mixture turns light and fluffy. The creaming process is essential for building a smooth texture and incorporating air, giving your cake layers a tender crumb.
Step 3: Whisk Dry Ingredients
In a large bowl, combine the flour, cornstarch, and baking soda with a whisk. This step ensures all the dry agents are evenly distributed, which helps the layers rise uniformly and develop that perfect texture you crave.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture into the wet ingredients while mixing on low speed. This slow incorporation prevents overmixing and ensures the batter remains silky and smooth, setting the stage for soft cookie layers.
Step 5: Fold in Chocolate Chips and Sprinkles
Gently fold in the semi-sweet chocolate chips and 2 cups of confetti sprinkles by hand. This keeps the chips intact and spreads the colorful sprinkles evenly, guaranteeing that every slice is a joyful surprise in every bite.
Step 6: Bake the Cookie Layers
Divide the batter equally among the prepared cake pans and bake for 20 to 30 minutes. You’re looking for a light golden brown color and a toothpick inserted in the center to come out clean. Your kitchen will start to smell absolutely heavenly!
Step 7: Cool Before Removing
Remove the pans from the oven and let the cookie layers cool for about 30 minutes. Once cool, carefully flip them onto a wire rack to cool completely—this prevents the layers from breaking and helps keep their shape pristine for stacking.
Step 8: Prepare the Buttercream Frosting and Assemble
While your layers cool, use the remaining butter, powdered sugar, vanilla extract, and heavy whipping cream to whip up a luscious buttercream frosting that’s smooth and spreadable. Layer each cookie layer with frosting, spreading generously, and finally coat the outside with the remaining frosting. Finish with a sprinkling of extra confetti sprinkles on top for that festive touch.
How to Serve Chocolate Chip Cookie Layer Cake Recipe
Garnishes
Add a playful touch by decorating the finished cake with extra colorful confetti sprinkles or a handful of chocolate chips. Fresh berries or a drizzle of chocolate ganache can also amp up the presentation and flavor for guests who adore a little extra flair.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a simple glass of cold milk, balancing the sweetness and making each bite even more indulgent. For a grown-up twist, serve alongside coffee or a dessert wine to round out the experience.
Creative Ways to Present
Turn your Chocolate Chip Cookie Layer Cake Recipe into a showstopper centerpiece by stacking mini versions as cupcakes or layering in individual jars for party favors. Wrapping single slices with a ribbon can even transform this classic treat into a charming homemade gift.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake covered tightly in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Make sure to bring chilled cake to room temperature before serving for the best texture and flavor.
Freezing
You can freeze the fully assembled Chocolate Chip Cookie Layer Cake Recipe by wrapping it well in plastic wrap and placing it in a freezer-safe container. Freeze up to one month, then thaw in the fridge overnight before serving to enjoy the same fresh-baked taste.
Reheating
If you prefer warmed cake, gently microwave single slices for 10 to 15 seconds or warm the cake in an oven set to 300 degrees Fahrenheit for 10 minutes. This quick heat-up melts the chocolate chips just right, bringing back that fresh-from-the-oven goodness.
FAQs
Can I use a different type of chocolate chips in this recipe?
Absolutely! Feel free to swap semi-sweet chips for milk chocolate, dark chocolate, or even white chocolate depending on your preference. Each will add its own unique twist to the Chocolate Chip Cookie Layer Cake Recipe.
Is it possible to make this cake gluten-free?
Yes, by substituting the all-purpose flour with a gluten-free baking blend and confirming that other ingredients are gluten-free, you can adapt this recipe while still enjoying a delicious outcome.
How long does it take to assemble the cake once the layers are baked?
Once the layers are cool, assembling with frosting typically takes about 15 to 20 minutes, making it a quick process that results in a stunning final dessert.
Can I make this cake without a standing mixer?
Definitely! You can use a hand mixer or even whip the butter and sugars by hand with a sturdy wooden spoon, though it will take a little extra elbow grease to reach that fluffy texture.
What’s the best way to transport this cake to a party?
Place the cake on a sturdy cake board or plate and cover it loosely with a cake dome or large container. Transport on a flat surface to keep the layers intact and frosting pristine until serving.
Final Thoughts
This Chocolate Chip Cookie Layer Cake Recipe isn’t just a dessert—it’s a celebration all on its own. Whether for a birthday, special occasion, or just because you deserve a treat, this cake is sure to bring smiles and sweet memories. Grab your ingredients, get baking, and prepare to fall in love with your new favorite cake!
Print
Chocolate Chip Cookie Layer Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes (average bake time)
- Total Time: 1 hour 10 minutes (includes cooling time)
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This decadent Chocolate Chip Cookie Layer Cake combines the beloved flavors of classic chocolate chip cookies with the elegance of a layered cake. Featuring soft, buttery cookie layers studded with semi-sweet chocolate chips and colorful confetti sprinkles, this cake is frosted with a rich vanilla buttercream and finished with more sprinkles for a festive touch—perfect for celebrations or any sweet craving.
Ingredients
Cookie Cake Layers
- 1 1/2 cup unsalted butter
- 1 1/2 cup light brown sugar
- 1/2 cup sugar
- 2 large eggs
- 3 teaspoon pure vanilla extract
- 4 cup all-purpose flour
- 4 teaspoon cornstarch
- 2 teaspoon baking soda
- 3 cup semi-sweet chocolate chips
- 2 cup confetti sprinkles
Vanilla Buttercream Frosting
- 2 cup unsalted butter
- 5 cup powdered sugar
- 1 tablespoon pure vanilla extract
- 5 tablespoon heavy whipping cream
- 1 cup confetti sprinkles (for decoration)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Spray three 8-inch round cake pans with non-stick baking spray to ensure the cookie layers don’t stick.
- Cream Butter and Sugars: In a stand mixer fitted with the paddle attachment, cream together 1 1/2 cups unsalted butter, light brown sugar, granulated sugar, eggs, and 3 teaspoons vanilla extract until the mixture becomes light, fluffy, and fully combined.
- Whisk Dry Ingredients: In a separate large bowl, whisk together the flour, cornstarch, and baking soda to ensure even distribution.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the creamed wet ingredients in the mixer, blending until just combined without overmixing.
- Fold in Mix-ins: Gently fold in the semi-sweet chocolate chips and 2 cups of confetti sprinkles to the batter using a spatula, ensuring even distribution without deflating the batter.
- Divide and Bake: Evenly divide the cookie batter between the three prepared cake pans. Bake in the preheated oven for 20 to 30 minutes, or until edges are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the Layers: Allow the cookie cakes to cool in the pans for about 30 minutes. Then, carefully remove them from the pans and transfer to a wire rack to cool completely before frosting.
- Prepare Vanilla Buttercream: In a clean mixing bowl, beat 2 cups unsalted butter until creamy. Gradually add 5 cups powdered sugar, 1 tablespoon vanilla extract, and 5 tablespoons heavy whipping cream. Beat on medium speed until smooth, light, and fluffy. Adjust consistency with additional cream or sugar if needed.
- Assemble the Cake: Place one cookie layer on your serving plate. Spread an even layer of vanilla buttercream on top. Repeat with the remaining layers and frosting, covering the entire cake with a thin crumb coat if desired, then a final frosting layer.
- Decorate: Press 1 cup of confetti sprinkles around the sides and on top of the frosted cake for a festive finishing touch. Chill the cake briefly to set the frosting. Slice and serve.
Notes
- Ensure the cookie layers are completely cool before frosting to prevent melting the buttercream.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips based on preference.
- The cornstarch in the dry ingredients helps create a tender, soft texture akin to a cookie.
- For a gluten-free version, substitute the all-purpose flour with a 1-to-1 gluten-free flour blend.
- Store leftovers covered in the refrigerator for up to 4 days; bring to room temperature before serving.
- Heavy whipping cream can be replaced with milk if needed, but cream provides better texture and richness.
