Ultimate Layered Cookie Cake

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!

A triple-decker cookie cake sitting on a cake stand in front of a marble backdrop

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
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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

Keywords: chocolate chip cookies cake, birthday cookie cake, how to make cookie cake

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Recipe rating

146 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!

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