Best Chocolate Chip Cookie Cake Recipe + Video
Best Chocolate Chip Cookie Cake Recipe + Video
This chocolate chip cookie is everything you like chocolate chip cookies, but it is in the form of a cake! Sprinkle icing and colorful sprinkles on top, it is the best birthday cake idea ever.
What is the only thing better than cake or biscuit? A biscuit cake! This cookie cake recipe uses delicious chocolate frosting, but you can also use our chocolate frosting!
A huge cake-shaped cookie!
Just when I thought the chocolate chip cookie was irresistible, I entered the chocolate chip cookie cake.
Same cookie taste, less work! No need to cool the dough. There is no rolling ball. No need to wait for multiple batches to bake. Just mix the dough, spread it in a pan and bake it.
This is my thoughts on birthday cakes. Easy to assemble and decorate, so delicious, and ultimately please the crowd. Who doesn’t like chocolate chip cookies? This huge chocolate biscuit cake shape is suitable for any occasion. Try not to eat all the cookie dough before it needs to be baked…
How to make biscuit cake
Prepare. Preheat the oven to 350 degrees. Take an 8 or 9 inch cake pan and grease it.
Dough. In a medium bowl, combine brown sugar, sugar, butter, and vegetable oil. Add eggs and vanilla and beat until fluffy. Add baking soda, salt, baking powder and flour, and mix well. Fold the chocolate chips.
bake. Spread the cookie dough in the prepared cake pan. Bake the biscuit cake for 22-25 minutes until the edges are light brown. Remove from the oven and cool completely.
Recipe FAQ
Can you use pans of different sizes? I used an 8-inch round cake pan, but you can use a similar-sized square pan or even a pie pan. If you want to make thinner and crisper cookie cakes, try using a slightly larger pan and adjust the baking time.
When are you going to come out? Before you think it is ready, you will want to pull it out. The outside will be fixed, but the middle will still be soft (the toothpick inserted in the center will have some crumbs). It will continue to bake as it cools in the pan, and the finished biscuit cake will solidify perfectly and be delicious.
How to remove the cake from the pan? To make this cake easy to come out of the pan, you can spread parchment paper on the bottom of the pan and grease the sides of the pan (or we just coat it well).
Whether you use parchment paper or not, you must let it cool completely in the pan. After cooling, insert a butter knife or cooking spatula into the sides of the pan to loosen it. Turn the cake onto a large cutting board. Since it will be upside down, turn it over again onto the serving plate or cut cardboard and decorate it.
Icing recipe + changes
To make the frosting, whisk together butter, cocoa powder, and powdered sugar. Add vanilla and 1 tablespoon of milk and stir until smooth. Add extra milk as needed to make a fluffy and smooth frosting.
To decorate the biscuit cake, use a large open star tip to coat the top of the biscuit with a ball of chocolate frosting. Sprinkle colorful sprinkles!
Variety: I like to add certain ingredients because it does turn the biscuits into a “cake”, but it is optional. You can also customize it and enjoy the fun of different frosting designs. You can also try different topping ideas.
- Chocolate Ganache
- Powdered sugar
- Peanut Butter Frosting
- A scoop of ice cream-think about pizookie
Not only can you change the ingredients, you can also use chocolate chips instead of other delicious mixtures, such as butterscotch chips, white chocolate chips, mini M&Ms, and Reese chips.
How to store + freeze
Store: Store the biscuit cake in an airtight container. It can be kept fresh for up to 3 days, but it can still be eaten afterwards.
refrigerator: You can also freeze unfrosted cakes. After the biscuit cake has cooled, wrap it in plastic wrap and then wrap it in foil. Label and freeze for up to 3 months.
The icing can be stored separately in the refrigerator in an airtight container for 7-12 days, or in the refrigerator for up to 3 months.
For more biscuit cakes, please check:
Course dessert
American cuisine
Preparation time 15 minutes
22 minutes cooking time
37 minutes total time
8 servings
Calories 545 kcal
Author Little Luna
Biscuit cake:
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1/4 cup butter softened
- 1/4 cup vegetable oil
- 1 egg
- 1/2 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/2 cups flour all purpose
- 1 cup milk chocolate chips
Icing sugar:
- 4 tablespoons butter
- 2 tablespoons cocoa powder
- 1 1/4 cups powdered sugar
- 1/2 teaspoon vanilla
- 1-2 tablespoons milk
- Light rain
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Preheat the oven to 350 degrees. Grease an 8 or 9-inch cake pan and set aside.
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In a medium bowl, combine brown sugar, sugar, butter, and vegetable oil. Add eggs and vanilla and beat until fluffy. Add baking soda, salt, baking powder and flour, and mix well. Fold the chocolate chips.
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Spread the cookie dough in the prepared cake pan. Bake for 22-25 minutes, until the edges are light brown. Remove from the oven and cool completely.
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To make the frosting, whisk together butter, cocoa powder, and powdered sugar. Add vanilla and 1 tablespoon of milk and stir until smooth. Add extra milk as needed to make a fluffy and smooth frosting.
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To decorate the biscuit cake, use a large open star tip to coat the top of the biscuit with a ball of chocolate frosting. Sprinkle with colorful showers.