Ultimate Layered Cookie Cake

This post may contain affiliate sales links. Please read my disclosure policy.

This triple-decker dessert is the perfect birthday cake for a cookie lover. With a double chocolate chip cookie layer, a classic chocolate chip cookie layer, a Funfetti white chocolate chip cookie layer and creamy vanilla frosting in between, it truly is the Ultimate Cookie Cake!

Your Favorite Chocolate Chip Cookies in Layer Cake Form

The only thing better than a classic Chocolate Chip Cookie Cake is one that combines three tempting cookie flavors in every slice. This next-level dessert does exactly that! The double chocolate layer, the classic layer and the confetti cake batter layer would all be delicious on their own, but together, they’re unbeatable.

Even cakes made out of cookies deserve some frosting to finish them off, and this one features a lovely vanilla buttercream. It’s spread between each layer and piped around the top rim for the ideal frosting to cookie ratio. All in all, this cake is Cookie Monster’s dream come true!

slice of ultimate layered cookie cake on a white plate

What You’ll Need

Let’s discuss the ingredients that go into each cookie layer as well as the vanilla frosting. The amounts are included in the recipe card toward the end of this post.

Double Chocolate Chip Cookie Layer

  • Unsalted Butter: Bring your butter to room temperature before you make the batter.
  • Brown Sugar: I use light brown brown sugar. Be sure to pack it into the measuring cup.
  • Sugar
  • Egg
  • Vanilla Extract
  • All-Purpose Flour: Weighed with a food scale or spooned into the measuring cup slowly to avoid overpacking.
  • Cocoa Powder: I used natural unsweetened cocoa powder, but you can also use dark cocoa.
  • Baking Soda
  • Salt
  • Semi-Sweet Chocolate Chips: Feel free to use milk or dark chocolate chips instead if you’d like.

Classic Chocolate Chip Cookie Layer

  • Unsalted Butter: Brought to room temperature.
  • Brown Sugar: I used light brown sugar here too. It adds extra flavor to the cookie.
  • Sugar
  • Egg
  • Vanilla Extract: Use a high-quality extract for the best flavor.
  • All-Purpose Flour
  • Baking Soda
  • Salt
  • Semi-Sweet Chocolate Chips: Or your preferred alternative.

Funfetti White Chocolate Cake Batter Cookie Layer

  • Unsalted Butter: Room temperature.
  • Brown Sugar: Again, I used light brown sugar for extra flavor.
  • Sugar
  • Egg
  • Vanilla Extract
  • All-Purpose Flour
  • Funfetti Cake Mix: Or the off-brand version of your choice. This gives the cookie cake it’s flavor, in addition to being most of the dry ingredients used.
  • Sprinkles: I recommend sticking with the jimmies-style sprinkles.
  • White Chocolate Chips

Vanilla Buttercream Frosting

  • Unsalted Butter
  • Powdered Sugar: For volume and structure.
  • Vanilla Extract
  • Cream: Or water.
  • Sprinkles, Mini Nilla Wafers and Mini Chocolate Chip Cookies: Optional, to decorate the top of the cake. For the mini chocolate chip cookies, I used mini Chips Ahoy.
A triple-layer cookie cake on a cake stand with sprinkles and mini Nilla wafers and mini chocolate chip cookies on top

How to Make the Ultimate Layered Cookie Cake

This recipe starts with three separate cookie doughs and ends with one layered masterpiece. Let’s begin!

Make the Double Chocolate Layer

  1. Heat Oven & Prep Pan: Preheat the oven to 350°F. Place a circle of parchment paper into the bottom of a 9-inch cake pan and grease the sides. You could also use a 9-inch springform pan.
  2. Cream Butter & Sugars: Cream the butter and sugars together until light and fluffy, about 2-3 minutes.
  3. Add Egg & Vanilla: Mix in the egg and vanilla extract.
  4. Add Dry Ingredients: Add the flour, cocoa powder, baking soda and salt, mixing until well combined.
  5. Stir in Chocolate Chips: Stir in the chocolate chips. Note that the dough will be quite thick.
  6. Bake: Press the dough into an even layer in the bottom of the cake pan. Bake the cookie for 18-20 minutes, or until the top of the cookie is no longer glossy.
  7. Let Cool: Remove the cookie from the oven and let it cool completely in the cake pan, then flip it out onto a sheet of parchment paper or a cooling rack.

Make the Classic Layer

  1. Prep for Baking: Place a circle of parchment paper into the bottom of a 9-inch cake pan or springform pan and grease the sides.
  2. Cream Butter & Sugars: Cream the butter and sugars together until light and fluffy, about 2-3 minutes.
  3. Add Egg & Vanilla: Mix in the egg and vanilla extract.
  4. Add Dry Ingredients: Add in the flour, baking soda and salt, mixing until well combined.
  5. Stir in Chocolate Chips: Stir in the chocolate chips – the dough will be thick.
  6. Bake: Press the dough into an even layer in the bottom of the cake pan. Bake the cookie for 18-20 minutes, or until the edges are slightly golden.
  7. Let Cool: Remove the cookie from the oven and let it cool completely in the cake pan, then flip it out onto a sheet of parchment paper or a cooling rack.

Prepare the Funfetti Layer

  1. Prep for Baking: Place a circle of parchment paper into the bottom of a 9-inch pan and grease the sides.
  2. Cream Butter & Sugars: Cream the butter and sugars together until light and fluffy, about 2-3 minutes.
  3. Add Egg & Vanilla: Mix in the egg and vanilla extract.
  4. Add Dry Ingredients: Add the flour and cake mix. Mix until well combined.
  5. Add Sprinkles & Chocolate Chips: Stir in the sprinkles and white chocolate chips – the dough will be thick.
  6. Bake: Press the dough into an even layer in the bottom of the cake pan. Bake the cookie for 20-22 minutes, or until the edges are golden.
  7. Let Cool: Remove the cookie from the oven and let it cool completely in the cake pan, then flip it out onto a sheet of parchment paper or a cooling rack.
image of the three baked cookies sitting on a marble countertop

Make the Frosting

  1. Beat Butter: Beat the butter until smooth and creamy.
  2. Start Adding Powdered Sugar: Slowly add half of the powdered sugar, mixing until well combined and smooth.
  3. Add Vanilla & Milk: Mix in the vanilla extract and 1 tbsp of the water or cream.
  4. Finish Adding Powdered Sugar: Add the rest of the powdered sugar and mix until smooth.
  5. Adjust Consistency: Add more water or cream only as needed to get the right consistency.

Build the Cake

  1. Level Layers if Needed: Use a sharp knife to remove the top raised edges of the cookie layers.
  2. Frost First Layer: Place the double chocolate cookie layer onto your cake plate and top it with an even layer of buttercream. I used my Ateco 844 icing tip to pipe a nice, even layer.
  3. Add Second Layer & Frost: Top the first frosting layer with the classic chocolate chip cookie layer, then add another layer of buttercream.
  4. Finish Layering: Add the Funfetti layer (my favorite!), then pipe swirls of frosting around the top edge of the cake.
  5. Decorate & Serve: Top the cake with a handful of sprinkles and press a Mini Nilla Wafer and/or mini chocolate chip into each swirl of buttercream, if you’d like.
A double chocolate, chocolate chip and Funfetti cookie cake on a tall metal cake stand on top of a fancy cloth napkin with a lace trim

Can I Make It in Advance?

Absolutely! Any of the cookie layers can be made a day in advance, allowed to cool completely, then stored in an airtight container or wrapped tightly in plastic wrap. You could also make the frosting a day ahead of time and keep it in an airtight container.

Tips for Success

This glorious cookie layer cake is super straightforward, but I still have some helpful tips and tricks to take note of. Here they are!

  • Over-Mixed Dough is a No-Go: Over-mixing the dough will diminish the softness and chewiness of your cookies. Avoid this by putting down your mixing tool as soon as the ingredients are fully combined at any given stage.
  • Use an Offset Spatula: I like using an offset spatula to spread the cookie dough evenly into the cake pans. This makes it much easier to work with the thick, sticky dough – and the spatula will come in handy once again when you’re spreading on the frosting!
  • Add Some Extra Chocolate Chips and Sprinkles: Once your cookie is pressed into your cake pan, press a few extra chocolate chips and sprinkles into the top so that it looks extra special.
  • Let the Cookies Cool Completely: Don’t remove your cookies from the pans until they’ve fully cooled. This prevents breakage so you can flip them right out with no trouble.

Variation Ideas

Want to swap out one of the cookie layers for a different flavor? Go right ahead! You could even use the same flavor for all three.

A slice of cookie cake on a plate with a bowl of chocolate chips and the remaining cake in the background

Storage Instructions

This cookie layer cake can be stored in an airtight container at room temperature for up to 24 hours. After that, you’ll want to move it to the fridge to preserve the frosting. Be sure to slice and serve it at room temperature though. It’ll be too firm when cold. Enjoy your cookie cake within 3-4 days total.

Can I Freeze This?

Yes, but I recommend freezing the frosting and the cookie layers separately. Wrap each cooled cookie layer in plastic wrap and freeze them in airtight containers or heavy-duty storage bags for up to 3 months. Transfer the frosting to a freezer bag, remove the air, seal the bag and freeze it for up to 3 months. Be sure to thaw out each component in the fridge before you build your cookie cake.

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
slice of ultimate layered cookie cake on a white plate
Recipe

Ultimate Layered Cookie Cake

  • Author: Lindsay
  • Prep Time: 3 hours
  • Cook Time: 1 hour
  • Total Time: 4 hours
  • Yield: 16
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

This triple-decker dessert is the perfect birthday cake for a cookie lover. With a double chocolate chip cookie layer, a classic chocolate chip cookie layer, a Funfetti white chocolate chip cookie layer and creamy vanilla frosting in between, it truly is the Ultimate Cookie Cake!


Ingredients

For the Double Chocolate Chip Layer

  • 1 1/4 cups (163g) all purpose flour
  • 1/2 cup (57g) natural unsweetened cocoa powder 
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup (168g) unsalted butter, room temperature 
  • 1/2 cup (112g) packed light brown sugar
  • 1/2 cup (104g) sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/4 cup (211g) semi-sweet chocolate chips

For the Classic Chocolate Chip Layer

  • 2 cups (260g) all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup (168g) unsalted butter, room temperature
  • 1/2 cup (112g) packed light brown sugar
  • 1/4 cup (52g) sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 1/4 cups (211g) semi-sweet chocolate chips

Funfetti White Chocolate Chip Cookie Cake

  • 3/4 cup (168g) unsalted butter, room temperature
  • 1/4 cup (56g) packed light brown sugar
  • 1/4 cup (52g) sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 15.25 oz box funfetti cake mix
  • 6 tbsp (48g) all purpose flour
  • 34 tbsp sprinkles
  • 1 1/4 cups (211g) white chocolate chips

For the Vanilla Buttercream

  • 1 1/2 cups (336g) unsalted butter, room temperature
  • 6 cups (690g) powdered sugar
  • 1 1/2 tsp vanilla extract
  • 34 tbsp water or cream
  • Sprinkles
  • Mini Vanilla Wafers
  • Mini Chocolate Chip Cookies

Instructions

Make the Double Chocolate Layer

  1. Preheat oven to 350°F (180°C). Prepare a 9 inch cake pan with parchment paper in the bottom and baking spray on the sides. Set aside.
  2. Combine the flour, cocoa powder, baking soda and salt in a medium sized bowl and set aside.
  3. Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy, 2-3 minutes. You should be able to see the change in color and texture and know it’s ready.
  4. Add the egg and vanilla extract and mix until well combined.
  5. Add the dry ingredients to the butter mixture and mix until the dough is just well combined. Do not over mix. Once it’s well combined, use a rubber spatula to help it come together to form a more cohesive ball.
  6. Stir in the chocolate chips. Dough will be thick.
  7. Press the cookie dough evenly into the cake pan and bake for 18-20 minutes, or until the top of the cookie is no longer glossy.
  8. Allow to cool completely in the pan. It will firm up as it cools.
  9. Once cool, quickly invert the cookie onto a cooling rack. Quickly place another cooling rack on the bottom of the cookie (which is now facing up) and invert again, so that the cookie cake is upright.

Make the Classic Layer

  1. Preheat oven to 350°F (180°C). Prepare a 9 inch cake pan with parchment paper in the bottom and baking spray on the sides. Set aside.
  2. Combine the flour, baking soda and salt in a medium sized bowl and set aside.
  3. Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy, 2-3 minutes. You should be able to see the change in color and texture and know it’s ready.
  4. Add the egg and vanilla extract and mix until well combined.
  5. Add the dry ingredients to the butter mixture and mix until the dough is just well combined. Do not over mix. Once it’s well combined, use a rubber spatula to help it come together to form a more cohesive ball.
  6. Stir in the chocolate chips. Dough will be thick.
  7. Press the cookie dough evenly into the cake pan and bake for 18-20 minutes, or until the edges are golden and the top of the cookie is no longer glossy.
  8. Allow to cool completely in the pan. It will firm up as it cools.
  9. Once cool, quickly invert the cookie onto a cooling rack. Quickly place another cooling rack on the bottom of the cookie (which is now facing up) and invert again, so that the cookie cake is upright.

Make the Funfetti Layer

  1. Preheat oven to 350°F (180°C). Prepare a 9 inch cake pan with parchment paper in the bottom and baking spray on the sides. Set aside.
  2. Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy, 2-3 minutes. You should be able to see the change in color and texture and know it’s ready.
  3. Add the egg and vanilla extract and mix until well combined.
  4. Add the cake mix and flour to the butter mixture and mix until the dough is just well combined. Do not over mix. Once it’s well combined, use a rubber spatula to help it come together to form a more cohesive ball.
  5. Stir in the sprinkles and white chocolate chips. Dough will be thick.
  6. Press the cookie dough evenly into the cake pan and bake for 20-22 minutes, or until the edges are golden and the top of the cookie is no longer glossy.
  7. Allow to cool completely in the pan. It will firm up as it cools.
  8. Once cool, quickly invert the cookie onto a cooling rack. Quickly place another cooling rack on the bottom of the cookie (which is now facing up) and invert again, so that the cookie cake is upright.

Make the Buttercream

  1. To make the buttercream, add the butter to a large mixer bowl and beat until smooth.
  2. Add about half of the powdered sugar and mix until well combined and smooth.
  3. Add the vanilla extract and a tablespoon of cream or water and mix until well combined and smooth.
  4. Add the rest of the powdered sugar and mix until smooth. Add more cream or water to get the right consistency.

Build the Cake

  1. Use a sharp knife to remove the top raised edges from the cookie layers. The centers of the cookies fall a bit and it can be good to cut off the edges, so that the layers are even.
  2. Place the double chocolate cookie cake on your cake plate. Pipe an even layer of buttercream on top of the cookie cake. I use my Ateco 844 tip.
  3. Add the classic chocolate chip cookie cake to the top of the buttercream layer. Add another layer of buttercream on top of the cookie cake. 
  4. Add the funfetti cookie cake on top, then pipe swirls of buttercream around the top edge of the cake. I used my Ateco 844 tip. 
  5. Decorate the cake with some sprinkles, mini vanilla wafers and mini chocolate chip cookies.

Notes

  • Makes 14-16 slices.
  • To Store: Store in an airtight container at room temperature for up to 24 hours, then transfer to the fridge and enjoy within 2-3 more days. Slice and serve at room temperature. It’ll be too firm when cold.
  • To Freeze: Wrap each cooled cookie layer in plastic wrap and freeze them in airtight containers or heavy-duty storage bags for up to 3 months. Transfer frosting to a freezer bag, remove air, seal bag and freeze for up to 3 months. Thaw everything out before assembling.

Nutrition

  • Serving Size: 1 Slice
  • Calories: 993
  • Sugar: 83.5 g
  • Sodium: 475.1 mg
  • Fat: 61.9 g
  • Carbohydrates: 110.4 g
  • Protein: 9.6 g
  • Cholesterol: 128.1 mg

Categories

More Creative Layer Cakes to Try

Share a Comment

Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

156 Comments
  1. Erin

    This recipe looks perfect for my cake-hating kids! Can’t wait to try it!
    One question though, how would things need to be adjusted for 8 inch pans? I don’t have any 9 inch.

    1. Lindsay

      The cookies may be a little thick at an 8 inch size. You may want to try and reduce the recipes, but to do that easily, you’d probably have to reduce them by half, which would make them a little thinner.

  2. Louise

    Hi, i have made your triple chocolate m&m cookie awhile back and it was amazing! I’m going to make this for my son’s birthday as he has requested cookie! Quick question: could I make it into more of a cookie pie? I have a similar recipe that does this with 3 layers of cookie and was wondering if it would work with yours? I would do bottom layer in pan then spread with white chocolate spread leave inch on all sides then 2nd layer of cookie, nutella spread then top layer to seal. Would it cook through? Then butter cream frosting and decorations on top. Thank you in advance!

    1. Lindsay

      I honestly don’t know if it would cook through without trying it. I’m sure you could eventually get it to cook, I just don’t know if it would brown a lot on the outside first.

  3. Casey

    Made the classic chocolate chip cookie layer. I took it out when the edges were slightly brown. It has been out a while not but the middle still seems really soft. Will it set up eventually? I baked it for 20 minutes

  4. Shannon Malcolm

    I am just shy of having all of the salted utter I would need. I take it I could use unsalted for the remainder and be ok?

  5. Rebecca

    This is my husbands favorite birthday cake! I have been making it for him for several years now. I just wanted to thank you!

  6. Camilla

    Hi, the cake looks delicous! 🤩What does the fingertip cake mix do, is it just to give taste or? CanI use something else – I live in Scandinavia where we don’t have that cake mix.

  7. BM

    1) Can you freeze the layers ahead of time and frost it frozen?
    2) Can you freeze the entire assembled cake (maybe decorate the top before you plan to eat it?

    1. Lindsay

      It would probably be best to freeze the individual cookies and then thaw them and frost the cake when you’re ready.

  8. Michelle Wolfe

    This was so easy to make … I needed to be more patient and let the cookies cool more in the pan as I ended up cracking the middle layer. But no one noticed once I added the frosting. I used my own buttercream frosting recipe as my family doesn’t like the kind with shortening. I made one batch of vanilla frosting and one batch of chocolate.






  9. Sandy

    Mine took so much longer to cook. Used 9” springform and followed recipe. Way undercooked. Needed at least 15 more minutes (my oven always cooks well). But, that being said, it’s delicious!






  10. Olivia

    Hi there, this recipe looks amazing! Is it right that it uses bicardonate of soda (baking soda) and not baking powder? I’m from the UK and want to make sure I use the right thing! (I usually use baking powder in cakes which is why i wonder!) many thanks 😊 






  11. Jenna

    Hello, just wanted to add to the conversation: All three layers of this cake did not seem to bake for me. I kept them in 10 minutes longer so that the outside started to burn. But the inside remained uncooked and wobbly. I am going to put it together to see what happens. Perhaps they firm up when cooled? It seems surprising to me that many people are having the exact same problem with this cake, yet it works for others. I admire the people who kept trying. Someone tried three times on one layer! I am an experienced baker and am sure I am not making a mistake on all three of the cakes. Maybe there will be a miracle in the end (it just tastes good and is not raw). Fingers crossed!

  12. Kim

    I absolutely love your Ultimate Chocolate Chip Cookie Cake recipe! My husband absolutely loves this cake and I make it for him for his birthday every year. This year I even substituted and made this cake with barely any sugar…used Monk Fruit Sweetener instead and it turned out still amazing!

  13. Melissa

    I’m super excited to make this for my nephews birthday.! It’s so much more than just a plain old cookie cake 🙂 He’s not a big cake lover but does love cookies 🙂 Question…. can I make the frosting a day early? Does it need refrigeration if I make it early AND do I bring to room temp to use again? 
    Thank you!! 

    1. Lindsay

      You can definitely make the buttercream the day before. It should be fine at room temperature for a day or two, but you could also refrigerate it. If you do refrigerate it you will want it to be room temperature before you can use it. I hope you enjoy the cookie cake!

  14. CandyButter

    We love your photography and that is one amazing looking cake. We will definitely share this in our Facebook group. You are the Queen of cakes!!






  15. Katie

    This turned out fantastic! The middle and bottom layers took a little longer to cook than how the recipe was written, but no big deal, just keep checking on them until done. They were all delicious, but the plain chocolate chip (top) layer was perfect. It would make great cookie bars by itself. I made this for my daughter’s 7th birthday party and she loved it. Thanks!






  16. Jamie

    I made this for my son’s 12th birthday today!  MAJOR hit!! The instructions and recipe were so easy to follow and it baked beautifully!  Thanks for this recipe!!






  17. Julie Schuck

    Was very excited to try this ultimate chocolate chip cookie recipe for my son’s birthday…I looked over the recipe yesterday and just went back to make a shopping list but now cannot pull up any recipe info. How can I find the recipe for the cake pictured above?

    1. Lindsay

      I’m so sorry for the trouble! There was an issue today that affected thousands of sites – mine included. It looks like it’s been resolved, so you should be able to access it here now. Sorry about that!

  18. Sueanne O'Halloran

    Hi Lindsay, do you think these dough recipes would work without a tin to keep the shape? I’m looking to bake this in the shape of a number but without a tin. What do you think? Thank you!






  19. Lubna Beary

    Hi! I am planning to make this cake for my school’s bake sale to help repair homes from the California fires. This cake looks delicious, but I’m facing a slight problem while I’m baking it. After I let the cakes cool they’re starting to break apart. How do I fix this problem? Should I transfer the cookie layers to the baking rack? Please help me make sure this wonderful cake will be a success!

    1. Lindsay

      I’m not entirely sure I understand what you are doing. I would let the cookies cool completely in the cake pans so they are firm when you remove them so hopefully they won’t break apart. When I remove cookies like that from a cake pan, I place the cooling rack directly on top of the cake pan, flip it over so the cookie falls out onto the cooling rack, remove the cake pan, and immediately flip the cookie back onto another cooling rack so it’s sitting up right. I hope that makes sense and is helpful!

  20. Karoleen

    This looks sooooo good, but is it possible to make the funfetti  layeout without cake mix and use something else instead?

    1. Lindsay

      You could use just a regular sugar cookie cake. Crazily enough I don’t have one, but you could use this Lemon Cookie Cake and leave out the lemon juice and zest and add a little more vanilla extract and sprinkles.

  21. Amy Antonacci

    I am going to make these as individual mini cakes. Do you think I can make these ahead of time in a sheet pan, cut my circles out, wrap them individually and freeze, then defrost and assemble later?

  22. Lucy

    Hello i’d like to cook your cake for yhe birthday of my mother ! So could you tell me what is the size of your cake pant (used for the cookie cake)? And do you have an other recipe of cream (more healthy) with sugar less ? Tank you so much and congratulations I LOVE your cakes and your blog ;)) (sorry i don’t really speak English and I wish you to understand me !)

    1. Lindsay

      I used 9 inch pans for the cookies. For the frosting, you can simply reduce the powdered sugar in this to your liking.

  23. Stacy

    Hi! I made this cake for my daughters’s birthday. It was AMAZING! So amazing I now have a request to make it for some grad parties. I’m wondering if the cookie layers can be made ahead of time and frozen, to be assembled and frosted at a later time. Thanks for the tips! Love all your recipes. 

  24. Natalie

    Great looking cookie cake! My son picked this recipe for his 11th birthday party. Do you think you could make the doughs in advance and freeze them?

  25. Paul Reynolds

    Love the site. I noticed the classic cookie is dark brown sugar and the chocolate cookie is just normal brown sugar. I’m in the UK and wondered if you knew if that is the equivalent of demerara sugar? Or can I just use dark for both?

    1. Lindsay

      Glad you love it – thank you! I looked up demerara sugar it doesn’t look like it’s the same. Demerara sugar is more of a raw sugar and brown sugar is white sugar with added molasses. And yes, you could use dark for both if you have that on hand.

    2. Lou

      I realise this comment was from 2018 but incase anybody scrolls through I wanted to reply. I also live in the UK and we have the same sugars listed in the recipe. Regular soft dark brown sugar and soft light brown sugar are both widely available in all supermarkets.

  26. Reanna

    i know its a little late and all but, my 12th birthday is in 3 weeks and I want this for my birthday. Is it possible for me to give the recipe to a profesional and let them make it…maybe the local baker or the bakers at walmart? this cake looks awesome and is their anyway that you can make a few reeses treats because me, my mother, and my Aunt love reeses and its like a monthly treat for us. This months treat is reeses marble cheesecake.

  27. Kristine

    I tried the chocolate cookie recipe and it didn’t even sink in the middle! Even though I cheated and melted the butter because I was too lazy to cream it with the sugar. This will be my go-to recipe for choc chip cookies because it took no time at all, thank you!

  28. Wendy

    Just made this cake . Hope my daughter likes it. I made it for her birthday on Tuesday ????. I will post pictures on instagram Tuesday night

  29. Briana

    I recreated this for my birthday with a peanut butter chocolate chip cookie instead of the funfetti cookie and chocolate frosting. It looks amazing! So excited to try it out tomorrow!

  30. Jennifer

    I’m going to attempt to make this for a friend’s birthday this weekend, wish me luck, lol! I hope you don’t mind me asking a few questions! First, I only have 8 inch cake pans, will those work? I worry that maybe the layers would be too thick? And what tip did you use for the buttercream, and how does the buttercream not squish out when you cut into it? Thanks so much for all your great recipes! 🙂

  31. Tricia

    Just finished making this for my son’s 12th birthday tomorrow. Everything turned out ok I think. I only had problems with baking times I needed to add time. Looks great can’t wait to eat it.

  32. Sarah

    Do you have any tips on slicing the cake once it’s assembled? I am making a cookie and brownie layered cake for me brother and so the cake needs to be easy to cut.

  33. Alexis

    Hi, Lindsay! I would like to try this recipe out tomorrow but I was wondering if you think I could use a different cake mix instead of funfetti? I want to try red velvet but I’m not sure if it would work?

  34. Becca

    Would it be possible to put vanilla ice cream as small layer between the cookies? How would you make the cookies so they aren’t so thick?

    1. Lindsay

      You could certainly try it. For thinner cookies, you’ll just want to use less cookie dough. If you want a cookie half the thickness, cut the dough in half and cut down on the baking time.

  35. Mona Prakash

    This cake is a beast and utterly heavenly. I didn’t have funfetti mix so I tried the equivalent you mentioned earlier with 1/4 cup milk and 1/4 cup jimmies sprinkles. Took it out of the oven after 25mins at 180 degrees Celsius (fanforced). Left it for over 3 hrs before attempting to remove it from the pan. Work quick and don’t move it much to avoid crumbling. ( I had to make another one cos I took it out too early and kept moving it from plate to tray to baking paper). Thanks so much for this amazing recipe

  36. Nancy

    Wow! My daughter wants this cake for her birthday. It needs to feed about 30 and like a previous question, would the batter stretch to a larger pan, do you think? Or should I make more?

  37. Andreea

    Hey Lindsay :D..I’m first time on your site and i have to say that everything you do is amazing, and this cake looks lovely ! In 2 weeks is my birthday and i will try to make it for some friends. My problem is that will be a little hard for me to find some ingredients because I’m from Europa but I think I’ll handle it. Thanx ^_^

  38. Karyn Sidak

    i see you have used salted better in these recipes, if you were to use unsalted butter, which is what I have on hand, how much salt would you add?

    Thanks!

  39. Kristin

    I would love to make this for my husband’s birthday but for some reason the recipe links aren’t working for me ????

    1. Lindsay

      Hi Kristin, I just went and clicked on all the links and they worked for me. There were some updates done to the site earlier today, so you may need to clear your cache. If it still isn’t working, I can try to give you the links directly.

  40. Priscilla Torres

    The cake came out great, the only problem was the chocolate chip cookie layer. It crumbled apart when I tried to take it out of the pan. Is there any reason why this happened?

    1. Lindsay

      Had the cake cooled much before you tried to remove it from the pan? I often like to leave it in the pan to cool so that it’s firm when I remove it.

  41. Sarah Wilson

    Delicious! It is so rich and couldn’t finish the slice I had cut. Could not get the chocolate layer to bake properly and it became a two layer cake after it failing for the third time. The funfetti layer is amazing and would be great solo!

  42. Courtney Larocque

    I absolutely LOVE LOVE LOVE your website!!!! Whenever there’s a special occasion lifeloveandsugar is the 1st place i go. My family and i love devouring your creations, your food photography is food gasmic and drool worthy. I MUST make this cake for my sister’s 25th birthday, I would like to substitute the Classic Chocolate Chip Cookie Cake for the Oreo Cookies and Cream Cookie Cake. That in mind I would like to swap the Vanilla Buttercream for the Icing that goes with the Oreo Cookies and Cream Cookie Cake, do you think it would be equally as delicious? Is there any possibility you could let me how much icing I will need if i should double or triple the recipe to decorate the cake? Thanks so much for your delicious creations

    1. lifeloveandsugar@gmail.com

      Thank you Courtney! I’m so glad you enjoy the site! 🙂 Yes, I think that would be a great substitution. You could actually just add Oreo crumbs to the vanilla icing. It’s basically the same icing. You’d probably add half a cup or so of crumbs.

  43. Karina Cicchino

    I made this cake today and everyone loved it! I want to make it for my son’s birthday, but the only issue I had was with the frosting. Mine was a little runny and didn’t come out as pretty as yours. What recommendation do you have. Maybe less milk? I think I also used the wrong tip for decorating.

    Thank you!

  44. Courtney Larocque

    I absolutely LOVE LOVE LOVE your website!!!! Whenever there’s a special occasion lifeloveandsugar is the 1st place i go. My family and i love devouring your creations, your food photography is food gasmic and drool worthy. I MUST make this cake for my sister’s 25th birthday, I would like to substitute the Classic Chocolate Chip Cookie Cake for the Oreo Cookies and Cream Cookie Cake. That in mind I would like to swap the Vanilla Buttercream for the Icing that goes with the Oreo Cookies and Cream Cookie Cake, do you think it would be equally as delicious? Is there any possibility you could let me how much icing I will need if i should double or triple the recipe to decorate the cake? Thanks so much for your delicious creations

  45. Karina

    Hi!

    I was thinking of making this cake for my son’s 3rd birthday. I have 30ppl attending do you think it will be enough? If not are you able to provide me a recipe to make this cake larger? Maybe 10in.

    Thank you so much! Can’t wait to make it.

    1. lifeloveandsugar@gmail.com

      I’m not sure if it would serve 30 or not it depends on your piece size. It will probably be a little small though. The cookies are fairly thick so you could probably make them as 10inch cakes.

  46. Jeannie

    I made this for my son for his birthday as we both thought it looked delicious! It was delicious however, each cake sunk in the middle as it cooled. Any suggestions on how to avoid that if I should make this again? Thanks!

    1. lifeloveandsugar@gmail.com

      The cookies do tend to do that. I’d actually suggest using a serrated knife to cut the edges off. I’m glad you enjoyed it!

  47. Annie

    This cookie cake overload looks so delicious! I’m making this (except with your peanut butter cookie recipe replacing the funfetti layer) for a friend’s birthday this weekend, and I’m wondering how far in advance you think it would be reasonable to make the cookie layers for them to still taste good when the cake is served. I’m just worried about getting everything done in one day! Thanks in advance!

    1. lifeloveandsugar@gmail.com

      The cookie layers should be fine if made a day or two ahead, just keep them in an airtight container.

  48. Hannah

    I thought this looked amazing and I tried it out but it stinks. All the layers of cake fell apart when I tried to stack them.

  49. Sabrina

    This looks amazing! My boyfriends birthday is this weekend and he’s a Cookie Monster! This is the best birthday cake for anyone who loves cookies! I’m excited to make this! I have this worst luck switching cakes from a pan to a dish . Would a 9″ spring cake pan work ?

  50. theresa

    Hi! This cake looks amazing! I am planning on making it for my son’s graduation party next saturday. How many days in advance can I make it? Thanks so much for your reply!!

  51. kirsten

    I love all the ideas, I really want to make the funfetti cookie dough part, but unfortunately I live in the UK and they don’t sell the funfetti cake mix over hear, gutted 🙁
    I was wondering if you could tell me what’s in the cake mix (if its not too much trouble) so that I can make it myself without buying the box.
    Thank you xx

    1. lifeloveandsugar@gmail.com

      Bummer! If you replace the box mix with 1 1/2 cups of flour and 1/2 cup of sugar (in addition to what’s already in the recipe), it should be fine. I’d also add a couple tsp of vanilla extract.

      1. Tania

        We don’t get Funfetti mix in pakistan so instead I just made the chocolate chip recipe and instead of brown sugar just added less white sugar. Then added lots of sprinkles and white choc chips. Worked our great!

  52. Jenny

    I may mix up the frosting recipe because it is soo sweet, but otherwise this an amazing recipe! The only thing is that when I cut the cake it breaks up and doesn’t look as pretty as your cake 🙁

  53. stephanie

    Hi. I’m making this cake. It looks so good!. I’m having a problem with the bottom layer. I’m on my second try. Its doesnt seem to want to bake. My second one is in the oven still. Going on almost an hour. Any suggestions?

    1. lifeloveandsugar@gmail.com

      That seems very strange that it wouldn’t bake. I have never had that happen. I’m sorry, I’m not sure what to suggest.

      1. Martha

        I’m having the same issue. The bottom layer won’t bake. That’s why I came to read the comments 

      2. Steve

        Just for mentioning my bottom layer actually took about 32 mins to cook @350. My issue is 1.) I dont bake or do desserts in general and 2.) My icing seems bland like something is lacking, noteworthy we had not salted butter available locally, had enough salted to do all cookie layers though. Anyways i added 1/2 teaspoon to the shortenjng/butter prior to mixing but the icing just seems to be lacking something any suggestions? Also going to try this as a frozen icecream cake since not happy with the icing and layer it inbetween layers 1-2, for between 2-3 going to use a thing layer of some store bought icing.






      3. Lindsay

        Did you forget to add the vanilla extract? It’s a pretty standard vanilla buttercream.

        As for the ice cream between the layers – just be aware that frozen cookies will be quite hard to cut and eat.

  54. Theresa

    Thanks for sharing! This looks delish! I want to make this tonight for tomorrow night. What is the best way to store it to keep it fresh. Do I need to refrigerate because of the buttercream frosting? Thanks!

  55. Jelly

    question!! How would this do with chocolate icing?? Would it be too rich? I want to do classic choc chip, Oreo, and Reese cup cookie cakes. I can’t wait to make this!!

    1. lifeloveandsugar@gmail.com

      I don’t think it’d be too rich at all – that sounds like an awesome combination! Can I have a slice? 😉 To make the chocolate icing, add about 1/2 a cup of cocoa to the icing (or a little more if you want it more chocolatey) and then reduce the powdered sugar a bit. You can add more milk or water to thin it out a bit, if you need to.

  56. natalie

    I just made the ultimate triple layer cake for my friend’s birthday last night – he requested a “cookie cake” but when everyone saw this cake they were so surprised at its size (the thing weighed about 7 pounds!) and goodness! He said, “You really know how to do a cookie cake! This cake is business!” Everyone loved it – next time I’ll serve with ice cream to cut the sweetness 🙂 The directions were easy to follow and no one had seen anything like it before. Someone even thought I bought it! So proud and so grateful – thanks so much for sharing!! I will DEFINITELY make this one of my “go to” recipes!

  57. Jen and Emily @ Layers of Happiness

    Oh my goshhhh, this is one amazing looking cake – my kind of cake actually!! Holy cow I need this in my life. I want to eat like 20 slices… now. 😉

  58. Miss Madhatter

    I am crying over the beauty of this cake. That’s it. Looking at this cake just broke my resolve. I have GOT to eat this or die trying.

  59. funsize wife

    And she was last seen with her head on the table, a fork in her hand and a big smile on her face! That looks absolutely wonderful!

  60. Erin @ The Spiffy Cookie

    This is outrageously awesome! Reminds me so much of the crazy desserts I come up with for my friend Maggie’s bdays, most recently combining Oreo, Funfetti, Reese’s and cookie dough!

  61. Meg @ The Housewife in Training Files

    Is this real life?! OMG this is definitely my kinda cake because cookie cakes are way better!

  62. Teresa

    Hey, Lindsay, I just recently found your blog and I have to say you do an excellent job decorating your desserts. They are absolutely stunning. Love your stuff. Following you now on Blog Lovin’.

  63. Jen @ Baked by an Introvert

    This has to be the most decadent cake I’ve ever laid eyes on! I’m at a loss for words at how gorgeous it is! Pinning!

  64. Jocelyn (Grandbaby cakes)

    I totally understand this whole thing about keeping Valentine’s Day lowkey nowadays. We do the same. But this cake! Holy moly this cake girl! no words!

  65. Jaren (Diary of a Recipe Collector)

    My chocolate chip cookie cake lovin’ self is totally dying over this right now! Oh. my. goodness. Can’t wait to try it!

    1. Cassie Rice

      How tall is this Cookie cake? I am wanting to make it for my daughters birthday and will need to transport it but not sure how tall of a cake box I will need. Can’t wait to try it, it looks amazing! 

      Also, would this be better stored overnight at room temperature or refrigerated? 

      1. Lindsay

        I don’t remember exactly. I would say it’s probably 4 to 5 inches tall. And I would probably store it at room temperature.

  66. Robin @ Simply Southern Baking

    Goodness gracious!! This looks absolutely amazing. Saw this in my Bloglovin’ feed this morning and had to take a look!

  67. Gayle @ Pumpkin 'N Spice

    Wow you are definitely the cake queen, Lindsay! Every time I see one from you, I think that’s my favorite and then you go and surprise me again! 🙂 Love this one! So full of delicious flavors!

Lindsay
About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29