Layered Chocolate Chip Cookie Cake
This stunning layered chocolate chip cookie cake combines the nostalgic flavors of homemade cookies with the elegance of a layer cake, perfect for any celebration.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 tsp vanilla extract
- 2 large eggs room temperature
Add-ins
- 1 cup semisweet chocolate chips
Cream Filling
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare three 9-inch round cake pans by greasing and flouring them.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
- Divide the dough evenly among the three prepared pans. Spread the dough to the edges and bake for 12-15 minutes or until golden brown. Let the cookie layers cool completely before assembling.
Assembly
- In a clean mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, and continue to whip until stiff peaks form.
- Place one cookie layer on a serving platter, spread a third of the cream filling over it evenly. Repeat with the remaining cookie layers and cream filling, ending with cream on top.
- Refrigerate the assembled cake for at least 1 hour, allowing the flavors to meld and the cream to set.
Serving
- Once chilled, slice the cake into wedges and serve. Enjoy with your favorite beverage or as a standalone dessert.
Storage
- Store any leftover cake in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap tightly and freeze for up to 1 month.
Notes
Pro Tips: For a chewy cookie texture, do not overmix the dough. Ensure layers cool completely before assembling. Use a cake board for added stability when transporting. Ingredient Substitutions: Use gluten-free flour for a gluten-free option. How to Serve: Best served chilled. Pair with milk or coffee. Storage & Freshness: Store in an airtight container in the fridge for up to 3 days. Make-Ahead Tips: Prepare cookie layers a day ahead and assemble the cake on the day of serving.