Easy Chocolate Chip Cookie Layer Cake
This Chocolate Chip Cookie Layer Cake is the ultimate crowd-pleasing dessert. It features two layers of chocolate chip cookie cake, with creamy peanut butter buttercream between each layer and on top. The cookies are made from a chocolate chip cookie dough that is easy to make, and The chocolate peanut butter buttercream is also easy to make and adds a delicious flavor to the cookies. ThisChocolate Chip Cookie Layer Cake is perfect for chocolate lovers and will impress your friends and family.
Tools
Ingredients
- 3 cups (375g) all-purpose flour (spoon, leveled and sifted)
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 226 g (1 cup) unsalted butter softened to room temperature
- 200 g (1 cup) packed light or dark brown sugar
- 100 g (½ cup) granulated sugar
- 2 large eggs , at room temperature
- ½ tablespoon pure vanilla extract
- ½ tablespoon clear vanilla or pure vanilla extract
- 2 cups (11 oz) bittersweet or dark chcolate chips, plus extra for garnish
For the Chocolate Peanut Butter Frosting:
- 113 g (½ cup) unsalted butter softened to room temperature
- 130 g (½ cup) creamy peanut butter
- 226 g (2 cups) confectioners’ sugar
- 45 g (½ cup) unsweetened natural or dutch-process cocoa powder
- 1 tablespoon pure vanilla extract
- 1 to 2 tablespoons heavy cream or milk or as needed
Instructions
How to Make Chocolate Chip Cookie Layer Cake:
- For the chocolate cookie layer cakes: Preheat the oven to 350 degrees F. Grease (2) 9-inch cake pans with nonstick cooking spray and line them with parchment paper; set aside. Whisk the flour and baking soda in a medium bowl; set aside.
- Beat the butter, granulated sugar, salt, and brown sugar in a bowl of a stand mixer (or a large bowl) with a mixer on medium speed until fluffy, about 3 minutes. Beat in the egg and both types of vanilla until combined. Add the flour mixture and beat until just combined. Add the chocolate chips and stir with a wooden spoon or rubber spatula. Divide cookie dough equally into the prepared pans and smooth the top.
- Transfer to the oven and bake for 22-25 minutes or until the cake is lightly golden brown; this could take up to 30 minutes; depending on your oven, use a toothpick to test for doneness. Cover the cake loosely with aluminum foil after 15 minutes to avoid heavy browning around the edges.
- Remove from the oven and let the cookie cakes cool fully in their pans. Once cooled, use a knife or metal spatula to loosen the sides of the cookie cake from the pan and transfer it to a serving dish; the cakes must be completely cool before frosting and assembling.
How to Make Chocolate Peanut Butter Frosting:
- Sift confectioners sugar and cocoa together into a large bowl. Set aside. With a stand mixer fitted with a paddle attachment, beat the butter and peanut butter together on medium speed until creamy and smooth, about 2 minutes. Beat in vanilla extract. Add the confectioners’ sugar mixture and beat well. Continue beating until all ingredients are combined and fluffy.
How to Make Assemble and Decorate:
- Place 1 cookie cake layer on a cake stand or serving plate. Evenly cover the top with frosting. Top with the other cookie cake layer, then pipe the remaining frosting around the edges of the cookie cake. Slice and serve. Cover leftover cake tightly and store it in the refrigerator for up to 3 days.
Notes
How to Store
To store The Chocolate Chip Cookie Layer Cake, allow it to cool before wrapping it in plastic wrap and storing it in a container at room temperature for up to 3 days. For extended storage, you can keep the Chocolate Chip Cookie Layer Cake in the refrigerator for up to 5 days.
Make-Ahead
The Chocolate Chip Cookie Layer Cake is a great dessert to make ahead of time for special occasions or gatherings. You can bake the cake layers up to 2 days in advance and store them in an airtight container at room temperature. You can also make the frosting up to 2 days before and store it in the refrigerator in an airtight container. Before assembling the cake, allow the frosting to come to room temperature and give it a quick whip with an electric mixer to restore its texture.
To assemble the cake, frost each layer and stack them on top. You can also add toppings, such as extra chocolate chips or whipped cream, to decorate the top of the cake. Once assembled, the cake can be stored in the refrigerator for up to 2 days or in the freezer for up to 1 month. To serve, allow the cake to come to room temperature before slicing and serving.
How to Freeze
To freeze the Chocolate Chip Cookie Layer Cake, allow it to cool completely before wrapping it tightly in plastic wrap and then aluminum foil. Next, label the wrapped cake in a freezer-safe container or resealable plastic bag `with the date. The Chocolate Chip Cookie Layer Cake can be stored in the freezer for up to 1 month. To thaw the cake, remove it from the freezer and let it sit at room temperature for a few hours or overnight until completely thawed.
It's best to thaw the Chocolate Chip Cookie Layer Cake at room temperature rather than in the microwave or oven to avoid overcooking or drying out the cake. Once thawed, the cake can be served as is or warmed slightly in the microwave or oven before serving.
Nutrition Facts
Easy Chocolate Chip Cookie Layer Cake
Amount per Serving
Calories
736
% Daily Value*
Fat
43
g
66
%
Saturated Fat
26
g
163
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
11
g
Cholesterol
110
mg
37
%
Sodium
270
mg
12
%
Potassium
293
mg
8
%
Carbohydrates
83
g
28
%
Fiber
3
g
13
%
Sugar
51
g
57
%
Protein
9
g
18
%
Vitamin A
999
IU
20
%
Vitamin C
0.1
mg
0
%
Calcium
89
mg
9
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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