Cookie Cake
Cookie cake is a delightful dessert that combines the rich flavors of cookies and cake into one delicious treat. It’s perfect for celebrations or just a sweet indulgence. With its soft texture, chocolatey goodness, and eye-catching decorations, this cake will surely impress your family and friends.
Why Make This Recipe
Making a cookie cake is not only fun but also satisfying. It’s easy to prepare and can be customized to suit your taste. You can enjoy the warm chocolate chips melted throughout the cake and the fluffy buttercream frosting on top. This recipe is great for birthdays, parties, or even a cozy evening at home with loved ones.
How to Make Cookie Cake
Ingredients:
- 120 g soft butter
- 250 g sugar
- 60 g brown sugar
- 3 eggs (gr. M)
- 120 ml buttermilk
- 70 ml neutral cooking oil (e.g. sunflower oil)
- 2 teaspoons vanilla extract
- 150 g wheat flour
- 50 g cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 100 g chocolate chips
- Some butter for greasing
- Some flour for dusting
For the buttercream:
- 180 g sugar
- 50 ml water
- 3 egg whites
- 300 g soft butter
For the ganache & decoration:
- 200 g dark chocolate
- 100 g cream
- 20 g butter
- 14 small mini cookies
Directions:
- Preheat the oven to 180 degrees Celsius (160 degrees for a fan oven). Grease two 16 cm springform pans with butter and dust with flour.
- In a mixing bowl, beat together the soft butter, sugar, and brown sugar until creamy. Add eggs one at a time, mixing well after each addition.
- In a measuring cup, combine buttermilk, oil, and vanilla extract. In another bowl, combine flour, cornstarch, baking powder, and salt.
- Gradually mix the dry ingredients into the butter-sugar mixture, alternating with the buttermilk mixture until fully combined.
- Fold in the chocolate chips.
- Pour the batter into the prepared pans and smooth the top. Bake for about 30 minutes until a toothpick comes out clean. Allow to cool completely before slicing each cake in half horizontally to create four layers.
How to Serve Cookie Cake
You can serve cookie cake by stacking the layers with buttercream in between. Top with ganache and decorate with mini cookies for a stunning finish. Slice and serve with a glass of milk or your favorite drink.
How to Store Cookie Cake
Store any leftover cookie cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. Make sure to cover it well to prevent it from drying out.
Tips to Make Cookie Cake
- Make sure your butter is soft for easy mixing.
- Use room-temperature eggs for better incorporation into the batter.
- Don’t skip the cooling step. It’s important to let the layers cool before slicing.
- Feel free to add nuts or other chips for different flavors.
Variation
You can customize the cookie cake by using different types of chocolate, like milk chocolate or white chocolate. You can also add sprinkles or seasonal decorations for festive occasions.
FAQs
1. Can I use a different size pan?
Yes, you can use a different size pan. Just keep an eye on the baking time, as it may change.
2. Can I make this cake ahead of time?
Yes, you can bake the cake layers ahead of time. Just store them in the fridge until you’re ready to assemble.
3. What if I don’t have buttermilk?
You can make a substitute by mixing milk with a teaspoon of vinegar or lemon juice. Let it sit for a few minutes before using.
Enjoy making and sharing your cookie cake!
Print
Cookie Cake
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful dessert that combines the rich flavors of cookies and cake into one delicious treat, perfect for celebrations.
Ingredients
- 120 g soft butter
- 250 g sugar
- 60 g brown sugar
- 3 eggs (gr. M)
- 120 ml buttermilk
- 70 ml neutral cooking oil (e.g. sunflower oil)
- 2 teaspoons vanilla extract
- 150 g wheat flour
- 50 g cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 100 g chocolate chips
- Some butter for greasing
- Some flour for dusting
- 180 g sugar (for buttercream)
- 50 ml water (for buttercream)
- 3 egg whites (for buttercream)
- 300 g soft butter (for buttercream)
- 200 g dark chocolate (for ganache)
- 100 g cream (for ganache)
- 20 g butter (for ganache)
- 14 small mini cookies (for decoration)
Instructions
- Preheat the oven to 180 degrees Celsius (160 degrees for a fan oven). Grease two 16 cm springform pans with butter and dust with flour.
- In a mixing bowl, beat together the soft butter, sugar, and brown sugar until creamy. Add eggs one at a time, mixing well after each addition.
- In a measuring cup, combine buttermilk, oil, and vanilla extract. In another bowl, combine flour, cornstarch, baking powder, and salt.
- Gradually mix the dry ingredients into the butter-sugar mixture, alternating with the buttermilk mixture until fully combined.
- Fold in the chocolate chips.
- Pour the batter into the prepared pans and smooth the top. Bake for about 30 minutes until a toothpick comes out clean.
- Allow to cool completely before slicing each cake in half horizontally to create four layers.
- Stack the layers with buttercream in between, top with ganache, and decorate with mini cookies.
Notes
Store any leftovers in an airtight container at room temperature for up to three days, or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg
Keywords: cookie cake, dessert, birthday cake, chocolate cake, celebration