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
Scale
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.
