Chocolate Chip Cookie Layer Cake

Cake!  This cake was so fun and easy to make.  No freezing the layers before you can frost them.  No crumb coat on the cake.  No leveling the layers of cake.  Just 4 big cookies stacked on top of each other with a delicious cream cheese buttercream.  Super fun, and almost impossible to mess up!

I made this cake for the monthly birthday celebration at my work.  You definitely want to cut it when it is cold, but not too cold.  It took a strong man with a sharp serrated knife to slice this cake.  Then each slice last people like 3 days.  The people who did eat their whole slice, had a major stomach ache.  Whoops!

Hope you enjoy this cake as much as all our March birthdays did!

Chocolate Chip Cookie Layer Cake

Chocolate Chip Cookie Layer Cake

Chocolate Chip Cookie Layer Cake

Chocolate Chip Cookie Layer Cake

 

 

 

 

 

 

 

 

Chocolate Chip Cookie Layer Cake – Adapted from Kelsey’s Kitchen
Yield: 1 9-inch layer cake (12 generous servings, that will feed you for days….)
4 Cups Flour
1 1/2 Teaspoons Salt
1 Teaspoon Baking Soda
3 Sticks Unsalted Butter (1 1/2 cups), melted
2 Cups Light Brown Sugar
1 Cup Sugar
2 Large Eggs, room temp
2 Large Egg Yolks
4 Teaspoons Vanilla
4 Cups Chocolate Chips or Chunks (I used a mix of semi-sweet chocolate chips, chocolate chunks, mini chocolate chips, milk chocolate chips)

Directions:

  1. Preheat the oven to 325 degrees F.
  2. Grease 4 (9-inch) cake pans or spring form pans. *note: I made this recipe in two batches using 2 pans because I didn’t have 4 cake pans that were all the same size.
  3. In an extra large mixing bowl, combine the flour, baking soda, and salt; set aside.
  4. In a separate mixing bowl, whisk together the melted butter and sugars until fully combined. Whisk in the eggs and yolks one at a time followed by the vanilla.
  5. Using a large rubber spatula, fold the wet ingredients into the dry ingredients avoiding over-mixing. Once the dough has just come together, stir in the chocolate chunks until they are evenly distributed.
  6. Divide the dough into 4 equal parts. Press 1/4 of the dough into each prepared pan. If desired, press additional chocolate chunks on the top and sides of the dough.
  7. Bake until the tops of the cookie layers are golden brown, about 24-28 minutes. Avoid over baking the cookies as you want the centers to still be soft. Remove from the oven and cool on a wire rack until each layer has reached room temperature.
  8. Starting with one cookie layer on a cake plate, add 1/3 of the prepared cream cheese frosting to the center of the cookie, and using an offset spatula smooth it out evenly over the cookie, emphasizing the sides so that the cream cheese layer is visible when the next cookie is placed on top. Repeat this process two more times, ending with an unfrosted cookie on top.
  9. Store completed cookie cake (covered) in the refrigerator until ready to serve. Before serving, allow cake to come to room temperature.

Cream Cheese Frosting
Ingredients:

Two (8 oz.) Packages of Cream Cheese, at room temperature
1 Stick (1/2 cup) Unsalted Butter, softened
1/2 Teaspoon Vanilla
Pinch of Salt
3 cups confectioners’ sugar
Directions:
  1. In the bowl of an electric mixer, combine the cream cheese and butter and beat until light and fluffy. Beat in the vanilla and salt.
  2. Beat in the confectioners’ sugar a little at a time, beating until fully incorporated. Use immediately, or refrigerate up to 5 days.
  3. ENJOY!!

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