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Chocolate Cookie Cake from The Fauxmartha

Chocolate Chip Cookie Cake


  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 8" cake 1x

Description

A Chocolate Chip Cookie Cake that’s a nice balance between a cake and a cookie. It’s slightly less sweet than a traditional cookie cake but every bit as good. Don’t skip the sturdy buttercream. And, if you have a 4-year-old around, sprinkles are a must too.


Ingredients

Scale

Cookie Cake:

  • DRY
  • 2 c. unbleached all-purpose flour
  • 1 tsp. aluminum-free baking powder
  • 1/2 tsp. kosher salt
  • WET
  • 1/4 c. whole milk
  • 1 1/2 tsp. pure vanilla extract
  • CREAMING
  • 8 tbsp. (1 stick) unsalted butter, room temperature
  • 1 c. pure cane sugar
  • 1/2 c. packed brown sugar
  • 2 large eggs
  • 1/2 c. chocolate chips, plus more for garnish

Buttercream:

  • 8 tbsp. (1 stick) unsalted butter, room temperature
  • 1 1/2 c. powdered sugar
  • 1/2 tsp. pure vanilla extract
  • pinch of kosher salt
  • 34 tbsp. heavy cream

Instructions

  1. Make the cake. Preheat the oven to 350°F. Line an 8″ cake pan with parchment paper cut to size. Set aside.
  2. In a mixing bowl, whisk together all the dry ingredients. Set aside. In a measuring cup, mix together the wet ingredients. Set aside.
  3. In a stand mixer fitted with a paddle attachment, cream the butter and sugars on medium-low until pale in color and evenly incorporated. Add in the eggs and mix on medium speed until evenly incorporated and the mixture holds ribbons. Turn the speed to low and quickly alternate adding the wet and dry ingredients. Mix until just incorporated no more. Stir in the chocolate chips and pour batter into the prepared cake pan. The batter will be on the thick side.
  4. Carefully spread the batter into an even layer, holding the parchment lining put. Bake for 22-25 minutes or until the middle of the cake is set. Remove from oven, and gently press a couple remaining chocolate chips into the top of the cake for aesthetics (optional). Allow the cake to cool for at least 20 minutes before carefully removing from the pan and onto a cooling rack.
  5. Meanwhile, make the buttercream. In a stand mixer fitted with a paddle attachment, whip the butter and powdered sugar together on medium-high. Add in the extract and pinch of salt. Continue adding in the heavy cream 1 tablespoon at a time until desired consistency is reached. (Note: adding this much liquid seems counterintuitive, however, the whipped heavy cream will help to stabilize the buttercream, reducing the need to add more powdered sugar as a stabilizer.) Whip on high until pale and sturdy.
  6. Pipe the buttercream around the edge of the cooled cake. Sprinkle with sprinkles if desired. Store airtight at room temperature for up to 3 days.

Notes

• If using a larger cake pan, you’ll want to increase the recipe and bake for additional time.

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