For my spouse’s birthday, I decided to make a “Three Layer Chocolate Chip Cookie Cake.” He loves cookie cakes, so I thought this would be a fun adventure. It turned out to be my best cake yet.
With food recipes, I’ve learned you are supposed to tell stories beforehand. Why?
It makes your food recipe stand out with SEO, which helps it get found on google. Most people don’t care about your life story of why you decided to make the cake, but the more life story you write, the higher your word count, and the more helpful the SEO. You can find recipes on Pinterest, too, but you always want the life story for SEO and google.
What I can tell you about the three-layer chocolate chip cookie cake is that it’s good and that you should make it. I liked it. My spouse liked it (but also, he would eat most stuff I make and tell me it was fine).
So you know it has some sort of vetting process.
My spouse could eat a regular old $5 cake from the local grocery store. For the past several years, I’ve bought him a nicer one from a local bakery. This year, after baking a red velvet cake, I decided it would be fun to bake him one. Oddly enough, I found this cake to be much easier to cook than a traditional cake. Who knows, maybe that’s just because I have “more experience” but the directions are straight forward and simple.
Before making this cake, you need to ask yourself these questions:
Do you love cookies? Do you love cookie cake? Do you want an easy to bake recipe that is sure to please anyone and possibly make you look fancier than you actually are?
Then this three-layer chocolate chip cookie cake is for you.
Three Layer Chocolate Chip Cookie Cake Recipe:
Three Layer Chocolate Chip Cookie Cake
- 3x9 inch baking pans
- Stand mixer
- Medium mixing bowl
- 3 cups All purpose flour
- 2 tsp corn starch
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 cups chocolate chips
Peanut Butter Frosting
- 1 cup unsalted butter
- 1/2 cup creamy peanut butter
- 1 cup confectioners’ sugar
- 1 tsp pure vanilla extract
- Preheat oven to 350°F. Grease 3X9-inch cake pans, line with parchment paper and grease the parchment paper. (If there is anything I've learned in baking is always grease the parchment paper).
- Whisk the flour, cornstarch, baking soda, and salt together in a mixing bowl.
- Use a stand mixer fitted with a paddle attachment and beat the butter, brown sugar, and granulated sugar together on a medium-high speed until smooth. This took about 5 minutes. Add the eggs individually followed by the vanilla extract. Make sure it's evenly distributed.
- Slowly add bowl of dry ingredients to the bowl of wet ingredients. Mix on a low setting until evenly combined. Then add the chocolate chips. The dough will be VERY thick and sticky.
- Divide cookie dough between the pans and press down to make flat and even.
- Bake for 20 minutes or until the cake layers are lightly brown on top and a toothpick inserted in the center comes out mostly clean. You'll probably get melted chocolate chip on there and that's fine.
- Let completely cool.
- Beat the butter and peanut butter together on medium speed until creamy and smooth. Then add the sugar, vanilla extract, and 1 Tablespoon milk. After completely mixing, add the second tablespoon of milk. You can add more milk if you find the frosting too thick.
- Place 1 cake layer on stand. Evenly cover the top with frosting. Add each layer with a layer of frosting. Then add frosting to the sides.
- Stored covered in your refrigerator
Keep in Mind with your Three-Layer Chocolate Chip Cookie Cake:
- While I’ve come to enjoy cooking and baking lately, I am not “the best” at it.
- Always grease and line the parchment paper. I’ve learned that a few times. If you don’t grease the parchment paper, your cakes can and will stick to the pan.
- You can see alternate pan sizes to make your three-layer chocolate chip cookie cake. Just make sure when cooking the center comes out clean. I’ve always had nine-inch pans so that is what I use.
- You can add different types of chips. I think next time I’ll add peanut butter. It also might be fun to do a peppermint twist for the holidays.
- Don’t use natural-style peanut butter for the frosting. It will come out crumbly and not stick together.
The three-layer chocolate chip cookie cake is definitely a cake I will be making again. I appreciate it’s easy to make and can be done fairly quickly with simple ingredients that most of us have already in our home.
Will this becomes a fueledbyCAKES cooking blog? Who knows, but if you try it, let me know.
Questions for you:
What is your favorite type of cake? I like cookie cake or red velvet.
Have you ever had a three-layer chocolate chip cookie cake?