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This triple-decker dessert is the perfect birthday cake for a cookie lover. With a double chocolate chip cookie layer, a classic chocolate chip cookie layer, a Funfetti white chocolate chip cookie layer and creamy vanilla frosting in between, it truly is the Ultimate Cookie Cake!
The only thing better than a classic Chocolate Chip Cookie Cake is one that combines three tempting cookie flavors in every slice. This next-level dessert does exactly that! The double chocolate layer, the classic layer and the confetti cake batter layer would all be delicious on their own, but together, they’re unbeatable.
Even cakes made out of cookies deserve some frosting to finish them off, and this one features a lovely vanilla buttercream. It’s spread between each layer and piped around the top rim for the ideal frosting to cookie ratio. All in all, this cake is Cookie Monster’s dream come true!
What You’ll Need
Let’s discuss the ingredients that go into each cookie layer as well as the vanilla frosting. The amounts are included in the recipe card toward the end of this post.
Double Chocolate Chip Cookie Layer
- Unsalted Butter: Bring your butter to room temperature before you make the batter.
- Brown Sugar: I use light brown brown sugar. Be sure to pack it into the measuring cup.
- Sugar
- Egg
- Vanilla Extract
- All-Purpose Flour: Weighed with a food scale or spooned into the measuring cup slowly to avoid overpacking.
- Cocoa Powder: I used natural unsweetened cocoa powder, but you can also use dark cocoa.
- Baking Soda
- Salt
- Semi-Sweet Chocolate Chips: Feel free to use milk or dark chocolate chips instead if you’d like.
Classic Chocolate Chip Cookie Layer
- Unsalted Butter: Brought to room temperature.
- Brown Sugar: I used light brown sugar here too. It adds extra flavor to the cookie.
- Sugar
- Egg
- Vanilla Extract: Use a high-quality extract for the best flavor.
- All-Purpose Flour
- Baking Soda
- Salt
- Semi-Sweet Chocolate Chips: Or your preferred alternative.
Funfetti White Chocolate Cake Batter Cookie Layer
- Unsalted Butter: Room temperature.
- Brown Sugar: Again, I used light brown sugar for extra flavor.
- Sugar
- Egg
- Vanilla Extract
- All-Purpose Flour
- Funfetti Cake Mix: Or the off-brand version of your choice. This gives the cookie cake it’s flavor, in addition to being most of the dry ingredients used.
- Sprinkles: I recommend sticking with the jimmies-style sprinkles.
- White Chocolate Chips
Vanilla Buttercream Frosting
- Unsalted Butter
- Powdered Sugar: For volume and structure.
- Vanilla Extract
- Cream: Or water.
- Sprinkles, Mini Nilla Wafers and Mini Chocolate Chip Cookies: Optional, to decorate the top of the cake. For the mini chocolate chip cookies, I used mini Chips Ahoy.
This recipe starts with three separate cookie doughs and ends with one layered masterpiece. Let’s begin!
Make the Double Chocolate Layer
- Heat Oven & Prep Pan: Preheat the oven to 350°F. Place a circle of parchment paper into the bottom of a 9-inch cake pan and grease the sides. You could also use a 9-inch springform pan.
- Cream Butter & Sugars: Cream the butter and sugars together until light and fluffy, about 2-3 minutes.
- Add Egg & Vanilla: Mix in the egg and vanilla extract.
- Add Dry Ingredients: Add the flour, cocoa powder, baking soda and salt, mixing until well combined.
- Stir in Chocolate Chips: Stir in the chocolate chips. Note that the dough will be quite thick.
- Bake: Press the dough into an even layer in the bottom of the cake pan. Bake the cookie for 18-20 minutes, or until the top of the cookie is no longer glossy.
- Let Cool: Remove the cookie from the oven and let it cool completely in the cake pan, then flip it out onto a sheet of parchment paper or a cooling rack.
Make the Classic Layer
- Prep for Baking: Place a circle of parchment paper into the bottom of a 9-inch cake pan or springform pan and grease the sides.
- Cream Butter & Sugars: Cream the butter and sugars together until light and fluffy, about 2-3 minutes.
- Add Egg & Vanilla: Mix in the egg and vanilla extract.
- Add Dry Ingredients: Add in the flour, baking soda and salt, mixing until well combined.
- Stir in Chocolate Chips: Stir in the chocolate chips – the dough will be thick.
- Bake: Press the dough into an even layer in the bottom of the cake pan. Bake the cookie for 18-20 minutes, or until the edges are slightly golden.
- Let Cool: Remove the cookie from the oven and let it cool completely in the cake pan, then flip it out onto a sheet of parchment paper or a cooling rack.
Prepare the Funfetti Layer
- Prep for Baking: Place a circle of parchment paper into the bottom of a 9-inch pan and grease the sides.
- Cream Butter & Sugars: Cream the butter and sugars together until light and fluffy, about 2-3 minutes.
- Add Egg & Vanilla: Mix in the egg and vanilla extract.
- Add Dry Ingredients: Add the flour and cake mix. Mix until well combined.
- Add Sprinkles & Chocolate Chips: Stir in the sprinkles and white chocolate chips – the dough will be thick.
- Bake: Press the dough into an even layer in the bottom of the cake pan. Bake the cookie for 20-22 minutes, or until the edges are golden.
- Let Cool: Remove the cookie from the oven and let it cool completely in the cake pan, then flip it out onto a sheet of parchment paper or a cooling rack.
Make the Frosting
- Beat Butter: Beat the butter until smooth and creamy.
- Start Adding Powdered Sugar: Slowly add half of the powdered sugar, mixing until well combined and smooth.
- Add Vanilla & Milk: Mix in the vanilla extract and 1 tbsp of the water or cream.
- Finish Adding Powdered Sugar: Add the rest of the powdered sugar and mix until smooth.
- Adjust Consistency: Add more water or cream only as needed to get the right consistency.
Build the Cake
- Level Layers if Needed: Use a sharp knife to remove the top raised edges of the cookie layers.
- Frost First Layer: Place the double chocolate cookie layer onto your cake plate and top it with an even layer of buttercream. I used my Ateco 844 icing tip to pipe a nice, even layer.
- Add Second Layer & Frost: Top the first frosting layer with the classic chocolate chip cookie layer, then add another layer of buttercream.
- Finish Layering: Add the Funfetti layer (my favorite!), then pipe swirls of frosting around the top edge of the cake.
- Decorate & Serve: Top the cake with a handful of sprinkles and press a Mini Nilla Wafer and/or mini chocolate chip into each swirl of buttercream, if you’d like.
Can I Make It in Advance?
Absolutely! Any of the cookie layers can be made a day in advance, allowed to cool completely, then stored in an airtight container or wrapped tightly in plastic wrap. You could also make the frosting a day ahead of time and keep it in an airtight container.
Tips for Success
This glorious cookie layer cake is super straightforward, but I still have some helpful tips and tricks to take note of. Here they are!
- Over-Mixed Dough is a No-Go: Over-mixing the dough will diminish the softness and chewiness of your cookies. Avoid this by putting down your mixing tool as soon as the ingredients are fully combined at any given stage.
- Use an Offset Spatula: I like using an offset spatula to spread the cookie dough evenly into the cake pans. This makes it much easier to work with the thick, sticky dough – and the spatula will come in handy once again when you’re spreading on the frosting!
- Add Some Extra Chocolate Chips and Sprinkles: Once your cookie is pressed into your cake pan, press a few extra chocolate chips and sprinkles into the top so that it looks extra special.
- Let the Cookies Cool Completely: Don’t remove your cookies from the pans until they’ve fully cooled. This prevents breakage so you can flip them right out with no trouble.
Variation Ideas
Want to swap out one of the cookie layers for a different flavor? Go right ahead! You could even use the same flavor for all three.
- Reese’s Peanut Butter Chocolate Chip Cookie Cake
- Oreo Cookies and Cream Cookie Cake
- Sugar Cookie Cake
- Red Velvet Cookie Cake
Storage Instructions
This cookie layer cake can be stored in an airtight container at room temperature for up to 24 hours. After that, you’ll want to move it to the fridge to preserve the frosting. Be sure to slice and serve it at room temperature though. It’ll be too firm when cold. Enjoy your cookie cake within 3-4 days total.
Can I Freeze This?
Yes, but I recommend freezing the frosting and the cookie layers separately. Wrap each cooled cookie layer in plastic wrap and freeze them in airtight containers or heavy-duty storage bags for up to 3 months. Transfer the frosting to a freezer bag, remove the air, seal the bag and freeze it for up to 3 months. Be sure to thaw out each component in the fridge before you build your cookie cake.
Print
Recipe
- Prep Time: 3 hours
- Cook Time: 1 hour
- Total Time: 4 hours
- Yield: 16
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This triple-decker dessert is the perfect birthday cake for a cookie lover. With a double chocolate chip cookie layer, a classic chocolate chip cookie layer, a Funfetti white chocolate chip cookie layer and creamy vanilla frosting in between, it truly is the Ultimate Cookie Cake!
Ingredients
For the Double Chocolate Chip Layer
- 1 1/4 cups (163g) all purpose flour
- 1/2 cup (57g) natural unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168g) unsalted butter, room temperature
- 1/2 cup (112g) packed light brown sugar
- 1/2 cup (104g) sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cup (211g) semi-sweet chocolate chips
For the Classic Chocolate Chip Layer
- 2 cups (260g) all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168g) unsalted butter, room temperature
- 1/2 cup (112g) packed light brown sugar
- 1/4 cup (52g) sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 1/4 cups (211g) semi-sweet chocolate chips
Funfetti White Chocolate Chip Cookie Cake
- 3/4 cup (168g) unsalted butter, room temperature
- 1/4 cup (56g) packed light brown sugar
- 1/4 cup (52g) sugar
- 1 large egg
- 1 tsp vanilla extract
- 15.25 oz box funfetti cake mix
- 6 tbsp (48g) all purpose flour
- 3–4 tbsp sprinkles
- 1 1/4 cups (211g) white chocolate chips
For the Vanilla Buttercream
- 1 1/2 cups (336g) unsalted butter, room temperature
- 6 cups (690g) powdered sugar
- 1 1/2 tsp vanilla extract
- 3–4 tbsp water or cream
- Sprinkles
- Mini Vanilla Wafers
- Mini Chocolate Chip Cookies
Instructions
Make the Double Chocolate Layer
- Preheat oven to 350°F (180°C). Prepare a 9 inch cake pan with parchment paper in the bottom and baking spray on the sides. Set aside.
- Combine the flour, cocoa powder, baking soda and salt in a medium sized bowl and set aside.
- Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy, 2-3 minutes. You should be able to see the change in color and texture and know it’s ready.
- Add the egg and vanilla extract and mix until well combined.
- Add the dry ingredients to the butter mixture and mix until the dough is just well combined. Do not over mix. Once it’s well combined, use a rubber spatula to help it come together to form a more cohesive ball.
- Stir in the chocolate chips. Dough will be thick.
- Press the cookie dough evenly into the cake pan and bake for 18-20 minutes, or until the top of the cookie is no longer glossy.
- Allow to cool completely in the pan. It will firm up as it cools.
- Once cool, quickly invert the cookie onto a cooling rack. Quickly place another cooling rack on the bottom of the cookie (which is now facing up) and invert again, so that the cookie cake is upright.
Make the Classic Layer
- Preheat oven to 350°F (180°C). Prepare a 9 inch cake pan with parchment paper in the bottom and baking spray on the sides. Set aside.
- Combine the flour, baking soda and salt in a medium sized bowl and set aside.
- Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy, 2-3 minutes. You should be able to see the change in color and texture and know it’s ready.
- Add the egg and vanilla extract and mix until well combined.
- Add the dry ingredients to the butter mixture and mix until the dough is just well combined. Do not over mix. Once it’s well combined, use a rubber spatula to help it come together to form a more cohesive ball.
- Stir in the chocolate chips. Dough will be thick.
- Press the cookie dough evenly into the cake pan and bake for 18-20 minutes, or until the edges are golden and the top of the cookie is no longer glossy.
- Allow to cool completely in the pan. It will firm up as it cools.
- Once cool, quickly invert the cookie onto a cooling rack. Quickly place another cooling rack on the bottom of the cookie (which is now facing up) and invert again, so that the cookie cake is upright.
Make the Funfetti Layer
- Preheat oven to 350°F (180°C). Prepare a 9 inch cake pan with parchment paper in the bottom and baking spray on the sides. Set aside.
- Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy, 2-3 minutes. You should be able to see the change in color and texture and know it’s ready.
- Add the egg and vanilla extract and mix until well combined.
- Add the cake mix and flour to the butter mixture and mix until the dough is just well combined. Do not over mix. Once it’s well combined, use a rubber spatula to help it come together to form a more cohesive ball.
- Stir in the sprinkles and white chocolate chips. Dough will be thick.
- Press the cookie dough evenly into the cake pan and bake for 20-22 minutes, or until the edges are golden and the top of the cookie is no longer glossy.
- Allow to cool completely in the pan. It will firm up as it cools.
- Once cool, quickly invert the cookie onto a cooling rack. Quickly place another cooling rack on the bottom of the cookie (which is now facing up) and invert again, so that the cookie cake is upright.
Make the Buttercream
- To make the buttercream, add the butter to a large mixer bowl and beat until smooth.
- Add about half of the powdered sugar and mix until well combined and smooth.
- Add the vanilla extract and a tablespoon of cream or water and mix until well combined and smooth.
- Add the rest of the powdered sugar and mix until smooth. Add more cream or water to get the right consistency.
Build the Cake
- Use a sharp knife to remove the top raised edges from the cookie layers. The centers of the cookies fall a bit and it can be good to cut off the edges, so that the layers are even.
- Place the double chocolate cookie cake on your cake plate. Pipe an even layer of buttercream on top of the cookie cake. I use my Ateco 844 tip.
- Add the classic chocolate chip cookie cake to the top of the buttercream layer. Add another layer of buttercream on top of the cookie cake.
- Add the funfetti cookie cake on top, then pipe swirls of buttercream around the top edge of the cake. I used my Ateco 844 tip.
- Decorate the cake with some sprinkles, mini vanilla wafers and mini chocolate chip cookies.
Notes
- Makes 14-16 slices.
- To Store: Store in an airtight container at room temperature for up to 24 hours, then transfer to the fridge and enjoy within 2-3 more days. Slice and serve at room temperature. It’ll be too firm when cold.
- To Freeze: Wrap each cooled cookie layer in plastic wrap and freeze them in airtight containers or heavy-duty storage bags for up to 3 months. Transfer frosting to a freezer bag, remove air, seal bag and freeze for up to 3 months. Thaw everything out before assembling.
Nutrition
- Serving Size: 1 Slice
- Calories: 993
- Sugar: 83.5 g
- Sodium: 475.1 mg
- Fat: 61.9 g
- Carbohydrates: 110.4 g
- Protein: 9.6 g
- Cholesterol: 128.1 mg
This cookie cake overload looks so delicious! I’m making this (except with your peanut butter cookie recipe replacing the funfetti layer) for a friend’s birthday this weekend, and I’m wondering how far in advance you think it would be reasonable to make the cookie layers for them to still taste good when the cake is served. I’m just worried about getting everything done in one day! Thanks in advance!
The cookie layers should be fine if made a day or two ahead, just keep them in an airtight container.
I thought this looked amazing and I tried it out but it stinks. All the layers of cake fell apart when I tried to stack them.
This looks amazing! My boyfriends birthday is this weekend and he’s a Cookie Monster! This is the best birthday cake for anyone who loves cookies! I’m excited to make this! I have this worst luck switching cakes from a pan to a dish . Would a 9″ spring cake pan work ?
You could definitely make the cookies in a springform pan.
Hi! This cake looks amazing! I am planning on making it for my son’s graduation party next saturday. How many days in advance can I make it? Thanks so much for your reply!!
If kept in an airtight container, it should be fine to make a day or two ahead.
I love all the ideas, I really want to make the funfetti cookie dough part, but unfortunately I live in the UK and they don’t sell the funfetti cake mix over hear, gutted 🙁
I was wondering if you could tell me what’s in the cake mix (if its not too much trouble) so that I can make it myself without buying the box.
Thank you xx
Bummer! If you replace the box mix with 1 1/2 cups of flour and 1/2 cup of sugar (in addition to what’s already in the recipe), it should be fine. I’d also add a couple tsp of vanilla extract.
We don’t get Funfetti mix in pakistan so instead I just made the chocolate chip recipe and instead of brown sugar just added less white sugar. Then added lots of sprinkles and white choc chips. Worked our great!
I may mix up the frosting recipe because it is soo sweet, but otherwise this an amazing recipe! The only thing is that when I cut the cake it breaks up and doesn’t look as pretty as your cake 🙁
Whoah!!! This looks amazing! I love cookies and I know I’ll love this 🙂
Hi. I’m making this cake. It looks so good!. I’m having a problem with the bottom layer. I’m on my second try. Its doesnt seem to want to bake. My second one is in the oven still. Going on almost an hour. Any suggestions?
That seems very strange that it wouldn’t bake. I have never had that happen. I’m sorry, I’m not sure what to suggest.
I’m having the same issue. The bottom layer won’t bake. That’s why I came to read the comments
Just for mentioning my bottom layer actually took about 32 mins to cook @350. My issue is 1.) I dont bake or do desserts in general and 2.) My icing seems bland like something is lacking, noteworthy we had not salted butter available locally, had enough salted to do all cookie layers though. Anyways i added 1/2 teaspoon to the shortenjng/butter prior to mixing but the icing just seems to be lacking something any suggestions? Also going to try this as a frozen icecream cake since not happy with the icing and layer it inbetween layers 1-2, for between 2-3 going to use a thing layer of some store bought icing.
Did you forget to add the vanilla extract? It’s a pretty standard vanilla buttercream.
As for the ice cream between the layers – just be aware that frozen cookies will be quite hard to cut and eat.
Thanks for sharing! This looks delish! I want to make this tonight for tomorrow night. What is the best way to store it to keep it fresh. Do I need to refrigerate because of the buttercream frosting? Thanks!
No, I wouldn’t recommend refrigerating it. I store it in a cake carrier on the counter.
question!! How would this do with chocolate icing?? Would it be too rich? I want to do classic choc chip, Oreo, and Reese cup cookie cakes. I can’t wait to make this!!
I don’t think it’d be too rich at all – that sounds like an awesome combination! Can I have a slice? 😉 To make the chocolate icing, add about 1/2 a cup of cocoa to the icing (or a little more if you want it more chocolatey) and then reduce the powdered sugar a bit. You can add more milk or water to thin it out a bit, if you need to.
Wow! This is over the top! I mean that in a very, very good way!
I just made the ultimate triple layer cake for my friend’s birthday last night – he requested a “cookie cake” but when everyone saw this cake they were so surprised at its size (the thing weighed about 7 pounds!) and goodness! He said, “You really know how to do a cookie cake! This cake is business!” Everyone loved it – next time I’ll serve with ice cream to cut the sweetness 🙂 The directions were easy to follow and no one had seen anything like it before. Someone even thought I bought it! So proud and so grateful – thanks so much for sharing!! I will DEFINITELY make this one of my “go to” recipes!
That’s so awesome Natalie! I’m so glad everyone loved it! 🙂 🙂
Oh my goshhhh, this is one amazing looking cake – my kind of cake actually!! Holy cow I need this in my life. I want to eat like 20 slices… now. 😉
I am crying over the beauty of this cake. That’s it. Looking at this cake just broke my resolve. I have GOT to eat this or die trying.
Lol, thanks! 🙂 I hope you get to eat it!
Aw yeah that looks like my kind of cake! I like the way you think 🙂 So many layers to love!
And she was last seen with her head on the table, a fork in her hand and a big smile on her face! That looks absolutely wonderful!