Description
A delightful twist on a classic favorite, this Chocolate Chip Cookie Cake combines traditional cookie flavors into a soft, cake-like treat topped with creamy buttercream frosting.
Ingredients
Scale
- 2 cups All-Purpose Flour (Gluten-free flour can be used.)
- 1 teaspoon Baking Soda
- ½ teaspoon Salt (Fine sea salt preferred)
- ½ cup Unsalted Butter (melted)
- ½ cup Packed Brown Sugar
- ½ cup Granulated Sugar
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- 1 cup Semi-Sweet Chocolate Chips
- 2 cups Powdered Sugar
- 2–4 tablespoons Heavy Cream
- ½ cup Butter (softened)
- Sea Salt (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a round cake pan.
- Mix the flour, baking soda, and salt in a bowl.
- Combine the melted butter, brown sugar, and granulated sugar in another large bowl. Stir until well blended.
- Add the eggs and vanilla extract to the butter and sugar mixture. Mix well until combined.
- Gradually add the dry ingredients to the wet ingredients. Stir until just combined.
- Fold in the chocolate chips until evenly distributed.
- Pour the batter into the prepared cake pan. Smooth it out with a spatula.
- Bake for 25-30 minutes, or until a toothpick comes out clean. Let it cool completely.
- Beat the softened butter in a bowl until creamy for the frosting. Add powdered sugar gradually and mix.
- Pour in the heavy cream and beat until smooth and fluffy. Add sea salt if desired.
- Spread a layer of frosting on top and around the sides of the cooled cake.
- Decorate as desired and serve!
Notes
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Bring back to room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg