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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