This Layered Cookie Cake is the birthday dessert that every cookie lover has been waiting for. Two layers of soft and chewy homemade chocolate chip cookie cake are stacked with a creamy frosting in between.
This is SO much more fun than a regular birthday cake. It is easier to make than it looks and completely customizable with any frosting color or topping you like. If you know someone who would rather have a giant cookie than a slice of cake, this is the recipe for them! Looking for another birthday cookie recipe variation, try these Birthday Cake Cookie Bars.
Make Ahead
Minimal prep
- ⏱️ Prep Time: 15 minutes
- 👩🍳 Cook Time: 22 minutes
- 🕖 Total Time: 37 minutes
- 🍪 Servings: 8 servings
- ⚡️ Calories: 460 calories per serving (based on nutrition panel)
- 🔥 Cooking Method: Bake in oven at 325F
- 🛒 Main Ingredients: Butter, Sugar, Flour, Chocolate Chips
- ⭐️ Difficulty: Medium! Way easier than it looks!
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Why You’ll Love This Recipe
- Great switch up from the usual birthday cake – This layered cookie cake is the perfect birthday treat for anyone who would rather have a giant cookie than a birthday cake!
- Easy to customize – Get creative! Switch up your frosting color or add any toppings that you prefer!
- Make ahead – Birthday party prep just got easier! This layered cookie cake can be stored at room temperature for up to 2 days or in the fridge for up to 5 days.
For another non-cake sweet treat, try these Flourless Double Chocolate Brownies.
A cookie cake is essentially a giant cookie baked in a round cake pan that is thick and chewy like a cookie but shaped and decorated like a cake. This recipe takes the classic cookie cake concept up a level by stacking two layers together with frosting in between, just like a layer cake.
Ingredients You’ll Need
Here’s a quick look at the ingredients you need to make this layered cookie cake. For a full list of ingredients, see the full recipe.
- Granulated Sugar, Brown Sugar, Powdered Sugar – all three are used to make this cookie cake and icing the right amount of sweet
- Flour – to make this gluten free, you can substitute your favorite one to one gluten free flour
- Chocolate chips – I like to use semi sweet for a classic chocolate chip cookie flavor but feel free to try something else if you prefer!
- Unsalted Butter – must be at room temp; set out for at least 30 minutes
- Milk – helps get the icing to the perfect texture
Want another chocolate chip treat to try? Try these Small Batch Chocolate Chip Cookies.
Step 1: Preheat the oven and line two 8 inch round cake pans with parchment.
Prepare cookie dough batter and separate equally into the 2 lined cake pans.
Step 2: Bake cookie cakes until middle is completely set.
Allow the cookies to cool completely before removing them from the pans.
Step 3: Make the icing by whipping unsalted butter until fluffy and then mixing in powdered sugar, milk and vanilla extract.
Place a small dollop of frosting onto your serving plate and place one cookie layer on top. Cover that cookie layer with a generous layer of frosting.
Step 4: Place the second cookie on top of the frosting. Decorate the top of the cookie with the remaining frosting.
*The cookie layers must be completely cool before adding any frosting. Warm cookie layers will melt the frosting and cause it to slide off. Let them cool in the pan for 15 minutes and then transfer to a wire rack to cool completely for at least one hour before frosting.
Mad’s Expert Tips for the Best Layered Cookie Cake 🍪
- Do not overbake the cookie layers. The layers should look slightly underdone and feel soft in the center when you pull them out of the oven. They will firm up as they cool. Overbaked layers will be hard and dry instead of soft and chewy.
- Line the pan with parchment. This is essential. Grease the pan and line the bottom with a parchment paper circle before pressing in the dough. Without it the cookie layer will stick and may break when you remove it.
- Cool completely before frosting. The cookie layers need to be fully cooled before you add any frosting. Even a slightly warm layer will melt the frosting and it will slide right off.
- Use a cookie scoop to portion the dough evenly. Dividing the dough equally between the two pans is important so both layers are the same thickness. A kitchen scale or large cookie scoop makes this easy.
For another birthday dessert, check out this Yellow Cake with Chocolate Frosting.
Recipe FAQs
What is the difference between a cookie cake and a regular cake?
A cookie cake is made from cookie dough that is baked in a round cake pan instead of a traditional cake batter. It has the chewy texture and buttery flavor of a cookie but is shaped and frosted like a cake. This recipe stacks two cookie layers with frosting for a layered effect.
Can I make the cookie dough ahead of time?
Yes! Make the dough up to 2 days ahead and store it covered in the fridge. Let it sit at room temperature for about 20 minutes before pressing into the pans so it is easier to spread.
What frosting works best for cookie cake?
A simple American buttercream made with butter and powdered sugar works best. It is stable enough to hold the layers together and pipes beautifully for decorating. Avoid cream cheese frosting as it is softer and can make the layers slide.
How do I store leftover cookie cake?
Store covered at room temperature for up to 2 days or in the fridge for up to 5 days. Let it come to room temperature before serving since the cookie layers will firm up when cold.
Storage
Store covered at room temperature for up to 2 days or in the fridge for up to 5 days. Let it come to room temperature before serving since the cookie layers will firm up when cold.
Other Birthday Treats
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
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Recipe
Layered Cookie Cake (Chocolate Chip Cookie Cake with Frosting)
Ingredients
Cookie Ingredients
- 1 stick unsalted butter – room temperature
- ½ cup light brown sugar – packed
- ½ cup granulated sugar
- 1 egg – room temperature
- 2 tsp vanilla extract
- 1 ¼ cups all purpose flour
- 1 tsp baking powder
- ¼ tsp kosher salt
- ¾ cup semi sweet chocolate chips
Frosting Ingredients
- 2 sticks unsalted butter – room temperature
- 3 cups powdered sugar
- 1 tbsp milk
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 325F and line two 8 inch round cake pans with parchment – to make sure the cookies don’t get stuck I like to do a round of parchment at the bottom and a ring of parchment around the sides.
- To prepare the cookie layer, pour 1 stick butter, brown sugar and granulated sugar into a large bowl or the bowl of a stand mixer. Mix with stand mixer paddle attachment or electric hand mixer until soft and fluffy. Pour egg and vanilla extract into the bowl and mix again.
- In a separate bowl mix together all purpose flour, baking powder and kosher salt. Pour dry ingredients into the wet and mix again. Pour chocolate chips into the bowl and fold in.
- Separate the batter equally into the 2 lined cake pans and gently spread out to fill the pan in an even layer. Top each with a few extra chocolate chips. Bake at 325F for 20-22 minutes – middle should be completely set.
- Allow the cookies to cool completely before removing them from the pans. If the cookies are sticking, use a sharp knife or offset spatula to separate the cake away from the pan edge.
- While they are cooling, prepare the frosting. Whip 2 sticks of unsalted butter with the whisk attachment for a stand mixer or with a hand mixer until fluffy and light in color. Pour the powdered sugar into the bowl and mix again. Once the powdered sugar is fully incorporated, pour in 1 tbsp of milk and 1 tsp of vanilla extract. Mix again until just incorporated. The frosting should be easily spreadable at this point, if it still stiff, add in another 1 tbsp milk and mix again quickly.
- If cookie layers are still cooling and your kitchen is warm, place the frosting in the fridge until you’re almost ready to assemble the cake.
- Place a small dollop of frosting onto your serving plate and place one cookie layer on top. Cover that cookie layer with a generous layer of frosting, leaving some space on the edge so that when you place the next cookie layer on top, the frosting doesn’t leak out the sides.
- Place the second cookie on top of the frosting. Decorate the top of the cook with the remaining frosting. I like to pour it into a piping bag with a star tip and do small dollops of frosting with rainbow sprinkles on those.
- For best texture, serve the cake at room temperature. If you are making ahead of time, cover and place in the fridge. Allow to come to room temperature before serving.
Recipe Notes
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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