Chocolate Chip Cookie Cake! Everyone’s favorite cookie turned into a show stopping layer cake made with rum syrup, dark chocolate ganache and brown sugar buttercream.
So, now that I’ve closed my cake business I’m finally ready to start posting some of my cake recipes. Year after year, this Chocolate Chip Cookie Cake was one of my most popular flavors. I guess it’s not surprising since everyone loves chocolate chip cookies. I can’t count how many customers said “I’m not really into cake, but I love this cake”. If you’re one of those people who like cookie dough as much or more than the actual cookie, this is a cake for you.
Brown Sugar Buttercream – where have you been all my life?
First of all, there’s a giant cookie layer at the base of the cake. That alone would be enough to make me love this cake. But I think the best part is the brown sugar buttercream. The butterscotch/cookie dough flavor is completely irresistible.
I spent hours playing with recipes, with varying results, until I finally realized that it wasn’t necessary to create a new recipe. Can you guess what the difference between granulated and brown sugar is? A little molasses! Granulated sugar is just sugar that’s had all the molasses removed. Dark brown sugar has a little more molasses than light brown sugar.
So (light bulb!) to make brown sugar buttercream I just had to add molasses to my regular Italian Meringue Buttercream recipe. This was the perfect solution for me since I made buttercream in large batches for my cake business. I didn’t want to stop and make a separate batch of buttercream for the Chocolate Chip Cookie cakes.
Watch the recipe video to see how-to put together and perfectly ice a Chocolate Chip Cookie Cake.
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1-You can use the cake as soon as it cools to room temperature, but it's easier to trim and split when it's cold. 2-All the components of the cake can be made ahead and refrigerated or frozen until ready to assemble.
Chocolate Chip Cookie Layer
Chocolate Chip Cake
Brown Sugar Butterceam
Make the cookie layer
Bake the Cake
Make the Brown Sugar Buttercream
Assemble the Cake
Serving Size: 12
Amount Per Serving: Calories: 488 Total Fat: 22g Saturated Fat: 13g Cholesterol: 64mg Sodium: 343mg Carbohydrates: 74g Sugar: 54g Protein: 5g
1-You can use the cake as soon as it cools to room temperature, but it's easier to trim and split when it's cold.
2-All the components of the cake can be made ahead and refrigerated or frozen until ready to assemble.
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