I love any excuse to make a cake. We celebrated my mom’s birthday recently and what better way to honor the queen of chocolate chip cookies, than with a chocolate chip cookie cake! This was. so. good. Definitely sweet, and rich, but so delicious. I found this recipe on pinterest from Sprinkles Bakes and modified it a little bit. She does a boiled milk frosting, and I decided since it was a new recipe for me already I would go with my go-to vanilla buttercream.
6 cups all purpose flour, sifted
5 teaspoons baking powder
1 teaspoon salt
1 cup unsalted butter, at room temperature
1/2 cup vegetable oil
2 1/4 cups granulated sugar
8 egg whites, at room temperature
1 1/2 cups heavy cream
2-3 cups mini chocolate chips — make sure to use mini chips, they’ll spread out easier and won’t sink to the bottom
Chocolate Chip Cookie Dough Filling;
1 1/2 cups light brown sugar
1 cup butter
2 teaspoons vanilla extract
2 1/2 cups flour
1 teaspoon salt
1/2 cup heavy cream
1 cup mini chips
Vanilla Buttercream Frosting
1 cup butter, softened to room temperature
1 teaspoon vanilla extract
4 cups powdered sugar
3 to 5 tablespoons heavy cream
For the cake layers-
Preheat your oven to 325 F. Coat three 9-inch baking pans with vegetable shortening and line the bottoms of the pans with parchment paper, NOT the entire pan.
Mix the flour, baking powder and salt in a large bowl.
Beat the butter, oil and granulated sugar together in a separate large bowl until light and fluffy. Add egg whites one at a time, beating well after each addition.
Beat in the flour and buttermilk alternately with the mixer on low speed; begin and end with the flour. Scrape down the bowl as needed.
Gently fold in the mini chocolate chips.
Divide the batter evenly between the prepared pans. Bake for 35 to 40 minutes, or until the cakes spring back when pressed in the centers. Allow the cakes to cool in the pans for 10 minutes, and then turn out onto wire cooling racks to cool completely.
Level the tops of the cooled cakes with a large serrated knife
For the cookie dough filling-
Beat the brown sugar and butter together in a bowl with an electric mixer until fluffy.
Beat in the vanilla extract.
Add the flour and salt and mix until combined.
Add cream a little at a time until the mixture is spreading consistency (you may not have to use all of the cream).
Fold in chocolate chips.
Place a cake layer on a serving plate or cake stand. Cover the layer with half of the cookie dough frosting and top with a second cake layer. Cover the second layer with the remaining frosting. Place the remaining cake layer on top.
For the Buttercream Frosting-
In the bowl of an electric stand mixer fitted with the paddle attachment, beat the softened butter and vanilla extract until the butter is light in color and creamy, about 3 minutes, scraping down the sides and bottom of the bowl as needed.
Add the powdered sugar gradually, about 1/2 cup at a time, mixing completely after each addition and scraping the sides of the bowl often.
Increase the mixer speed to medium-high, and continue mixing while adding the heavy cream (start with the lesser amount and add more as needed until the desired consistency is reached). Add more powdered sugar for a thicker frosting.
Whip until the frosting is light and fluffy, about 3-4 minutes.
That’s it! I know it seems like a lot, it is. But the outcome is so worth it. *Here’s my recipe for chocolate chip cookies if that’s more your style 🙂 If you ever make this cake PLEASE send me your pictures, I’d love to see them!
Until next time,