Ultimate Chocolate Chip Cookie Layer Cake

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This Chocolate Chip Cookie Layer Cake really is the ultimate in cookie cakes! With three layers and three kinds of cookie, there is something for everyone to love.

The Ultimate Layered Chocolate Chip Cookie Cake slice on a plate
The Ultimate Layered Chocolate Chip Cookie Cake on a blue plate

Speaking of love, I hope everyone had a nice Valentine’s Day. We aren’t really into doing anything huge these days, seeing as it was our 12th Valentine’s Day together. But the hubs dropped a not-so-subtle hint that it’d be nice if I didn’t wake up and immediately start baking.

So I decided to just not do anything blog related Saturday. I can’t remember the last time I was actually at our house, in town, and I didn’t at least do something. It was very nice, and yet it’s hard for me to totally relax because I think of all the things that need to get done.

One day I’m going to figure out how to totally unplug.

Despite the super cold weather that was predicted, it was beautiful out. The last few weekends, the hubs has been working on the yard while I’ve been inside baking. He had some yard things he wanted to get done and wanted some help with, so I put on my gloves and my jacket and got to work. Happy Valentine’s Day hubs! 🙂

The Ultimate Layered Chocolate Chip Cookie Cake slice on a plate in front of the whole cake
The Ultimate Layered Chocolate Chip Cookie Cake on a blue cake stand with a couple slices removed

Before that we had a nice breakfast, then we did a little wondering around some shops. We finished off the day with dinner at home and movie. Not terribly different from a normal Saturday, except that I didn’t bake, take photos, or anything.

Of course when we walked through some shops, I still couldn’t turn it off completely. Pretty much every store I walked into, I was looking for new photo props.

But then I make cakes like this, so I figure it’s all good. 🙂

Now, you all know I have a love of cookie cakes. I’ve got quite a few of them on the blog. Shall I list them for you?

{Classic} Chocolate Chip Cookie Cake
Oatmeal Raisin Cookie Cake with Cinnamon Maple Icing
Funfetti Cake Batter White Chocolate Chip Cookie Cake
Triple Chocolate Cookie Cake
Reese’s Peanut Butter Chocolate Chip Cookie Cake
Oreo Cookies and Cream Cookie Cake
Lemon Cookie Cake
Giant Cinnamon Roll Chocolate Chip Cookie Cake
Rock Road Cookie Cake

Any of those could be substituted for one of the layers of this cake, if you preferred.

The Ultimate Layered Chocolate Chip Cookie Cake on a blue plate
The Ultimate Layered Chocolate Chip Cookie Cake slice on a plate

I decided to use some of my favorite and most classic cookie cakes. The classic chocolate chip cookie, the chocolate cookie cake, and the funfetti cake batter cookie cake (my favorite!). I considered using the peanut butter cookie cake, because that would be awesome too. Or the oreo…or any of them. Seriously. I could just stack them all into one big cake.

I kept it simple and showcased all it’s cookie beauty by leaving it naked. Just some vanilla buttercream in between each layer, some sprinkles and bam! You’re done!

This cake is perfect for the cookie lover or someone that isn’t really into cake, but would love a fun birthday or special occasion cake. Because of all the cookie options, it’s also super customizable to your flavor preferences. You could even use all of one kind of cookie, if you wanted.

So there you have it! The Ultimate Chocolate Chip Cookie Layer Cake! Cookie overload, my friends!

The Ultimate Layered Chocolate Chip Cookie Cake slice on a plate

The Ultimate Layered Chocolate Chip Cookie Cake slice on a plate

You might also like:

Oatmeal Chocolate Chip Cookie Ice Cream Cake
Chocolate Chip Cookie Bottom Cheesecake
Mint Chocolate Chip Cupcakes
Reese’s Peanut Butter Chocolate Chip Cookie Cake
Chocolate Chip Cookie Brownie Bars

Print
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Ultimate Chocolate Chip Cookie Layer Cake slice on white plate
Recipe

Ultimate Chocolate Chip Cookie Layer Cake

  • Author: Lindsay
  • Prep Time: 3 hours
  • Cook Time: 1 hour
  • Total Time: 4 hours
  • Yield: 14-16 Slices 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

This Chocolate Chip Cookie Layer Cake is the ultimate in cookie cakes! With three layers and three kinds of cookie, there is something for everyone to love.


Scale

Ingredients

CLASSIC CHOCOLATE CHIP COOKIE CAKE

  • 3/4 cup salted butter, room temperature (I use Challenge Butter)
  • 3/4 cup dark brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 2 cups all purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1 1/4 cups semi-sweet chocolate chips

CHOCOLATE CHIP COOKIE CAKE

  • 3/4 cup salted butter, room temperature
  • 1/2 cup brown sugar, lightly packed
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/4 cups all purpose flour
  • 1/2 cup cocoa (I use Hershey’s Special Dark)
  • 1 tsp baking soda
  • 1 1/4 cup semi-sweet chocolate chips

FUNFETTI CAKE BATTER COOKIE CAKE

  • 3/4 cup salted butter, room temperature
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/2 cup flour
  • 15.25 oz box funfetti cake mix
  • 23 tsp sprinkles
  • 3/4 cup white chocolate chips
  • 3/4 cup semi-sweet chocolate chips

VANILLA BUTTERCREAM

  • 3/4 cup salted butter
  • 3/4 cup shortening
  • 4 cups powdered sugar
  • 1 1/2 tsp vanilla extract
  • 23 tbsp water or milk
  • sprinkles

Instructions

CLASSIC CHOCOLATE CHIP COOKIE CAKE

1. Preheat oven to 350 degrees. 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 and sugar together until light and fluffy, about 3-4 minutes.
3. Mix in egg and vanilla extract.
4. Add flour, cornstarch and baking soda and mix until well combined.
5. Stir in chocolate chips. Dough will be thick.
6. Press the dough into an even layer in the bottom of the cake pan. Bake for 18-20 minutes or until the edges are slightly golden.
7. Remove from oven and allow to cool mostly in the cake pan, then transfer to cooling rack to cool completely.

CHOCOLATE CHIP COOKIE CAKE

1. Preheat oven to 350 degrees. 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 and sugar together until light and fluffy, about 3-4 minutes.
3. Mix in egg and vanilla extract.
4. Add flour, coca and baking soda and mix until well combined.
5. Stir in chocolate chips. Dough will be thick.
6. Press the dough into an even layer in the bottom of the cake pan. Bake for 18-20 minutes or until the edges are slightly golden.
7. Remove from oven and allow to cool mostly in the cake pan, then transfer to cooling rack to cool completely.

FUNFETTI CAKE BATTER COOKIE CAKE

1. Preheat oven to 350 degrees. 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 and sugar together until light and fluffy, about 3-4 minutes.
3. Mix in egg and vanilla extract.
4. Add flour and cake mix and mix until well combined.
5. Stir in sprinkles and chocolate chips. Dough will be thick.
6. Press the dough into an even layer in the bottom of the cake pan. Bake for 20-22 minutes or until the edges are slightly golden.
7. Remove from oven and allow to cool mostly in the cake pan, then transfer to cooling rack to cool completely.

VANILLA BUTTERCREAM

1. Beat the shortening and butter until smooth.
2. Slowly add 3 cups of powdered sugar. Mix until combined.
3. Mix in the vanilla extract and 1 tbsp water.
4. Add the rest of the powdered sugar and mix until smooth. Add more water to get the right consistency.

TO PUT THE CAKE TOGETHER

1. Use a large serrated knife to remove the edges of the middle and bottom cookie layers, if needed. Sometimes 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 bottom cookie (Funfetti) on your cake plate.
3. Top cookie with icing. I used my Ateco 844 icing tip to pipe a nice, thick layer.
4. Top icing with next cookie (chocolate), then add another layer of icing.
5. Add last layer of cookie (classic cookie), then finish off by piping icing around the edges and adding sprinkles.

Keywords: cookie cake, best cookie cake, cookie layer cake, chocolate chip cookie cake,

Enjoy!

The Ultimate Layered Chocolate Chip Cookie Cake collage

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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

134 Comments
    1. Lindsay

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

  1. 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.

  2. 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!

  3. 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 😊 

  4. 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!

  5. 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!

  6. 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!

  7. 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!!

  8. 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!

  9. 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!!

  10. 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!

  11. 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!

  12. 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!

  13. 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.

  14. 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?

  15. 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.

  16. 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. 

  17. 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?

  18. 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.

  19. 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.

  20. 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!

  21. 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

  22. 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!

  23. 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! 🙂

  24. 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.

  25. 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.

  26. 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?

  27. 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.

  28. 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

  29. 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?

  30. 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 ^_^

  31. 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!

  32. 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.

  33. 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.

  34. 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!

  35. 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.

  36. 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!

  37. 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

  38. 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.

  39. 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!

  40. 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.

  41. 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.

  42. 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 ?

  43. 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!!

  44. 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!

  45. 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 🙁

  46. 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.

  47. 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!

  48. 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.

  49. 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!

  50. 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. 😉

  51. 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.

  52. 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!

  53. 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!

  54. Meg @ The Housewife in Training Files

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

  55. 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’.

  56. 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!

  57. 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!

  58. 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.

  59. Robin @ Simply Southern Baking

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

  60. 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 mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12