Chocolate Chip Cookie Cake
A moist chocolate cake filled with vanilla buttercream frosting, and made extra special by topping with a giant chocolate chip cookie!
Servings 10 servings
Ingredients
Chocolate Chip Buttercream
- 1 pound 4 sticks | 452g unsalted butter, room temperature
- 3 tablespoons heavy cream
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon salt
- 3 cups (339g) powdered sugar
- ½-1 cup (85-170g) mini chocolate chips (see note)
- 1 pan-banging chocolate chip cookie
Instructions
- Make cake as directed. You can use your favorite cake recipe here – chocolate or vanilla will work. I used two 6-inch cake pans (so the chocolate chip cookie would fit on top), filling them each half way with cake batter. Once baked, cooled, and chilled, I cut each layer in half so I had a total of 4 layers. I baked off the rest of the cake batter as cupcakes. I also used the pan-banging chocolate chip cookies; the cookies are very large, and fit perfectly.
- For the Frosting: Beat the butter, cream, vanilla, and salt together on medium-high speed until smooth, 1–2 minutes. Reduce the mixer speed to medium-low, slowly add the powdered sugar, and beat until incorporated and smooth, 4–6 minutes. Increase the mixer speed to medium-high and beat until the frosting is light and fluffy, 5–10 minutes. Add the chocolate chips, and mix until just combined.
- To assemble: Layer and frost cake as usual, with the chocolate chip buttercream. Cut a large chocolate chip cookie into 6-8 pieces, and top the cake with it. Use the cut marks in cookie to guide where to slice the cake. Serve.
Notes
*I liked about ¾ cup chocolate chips in this frosting; you can use more or less to taste. If you don’t have mini chocolate chips on hand, you can whirl regular chocolate chips in a food processor until they reach the desired size (which is what I did).