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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
Hi! I am planning to make this cake for my school’s bake sale to help repair homes from the California fires. This cake looks delicious, but I’m facing a slight problem while I’m baking it. After I let the cakes cool they’re starting to break apart. How do I fix this problem? Should I transfer the cookie layers to the baking rack? Please help me make sure this wonderful cake will be a success!
I’m not entirely sure I understand what you are doing. I would let the cookies cool completely in the cake pans so they are firm when you remove them so hopefully they won’t break apart. When I remove cookies like that from a cake pan, I place the cooling rack directly on top of the cake pan, flip it over so the cookie falls out onto the cooling rack, remove the cake pan, and immediately flip the cookie back onto another cooling rack so it’s sitting up right. I hope that makes sense and is helpful!
This looks sooooo good, but is it possible to make the funfetti layeout without cake mix and use something else instead?
You could use just a regular sugar cookie cake. Crazily enough I don’t have one, but you could use this Lemon Cookie Cake and leave out the lemon juice and zest and add a little more vanilla extract and sprinkles.
I am going to make these as individual mini cakes. Do you think I can make these ahead of time in a sheet pan, cut my circles out, wrap them individually and freeze, then defrost and assemble later?
What a fun idea! Yes, freezing them unassembled should be fine.
Do you think I could do one layer brownie?
Definitely! Sounds tasty!
Hello i’d like to cook your cake for yhe birthday of my mother ! So could you tell me what is the size of your cake pant (used for the cookie cake)? And do you have an other recipe of cream (more healthy) with sugar less ? Tank you so much and congratulations I LOVE your cakes and your blog ;)) (sorry i don’t really speak English and I wish you to understand me !)
I used 9 inch pans for the cookies. For the frosting, you can simply reduce the powdered sugar in this to your liking.
Hi! I made this cake for my daughters’s birthday. It was AMAZING! So amazing I now have a request to make it for some grad parties. I’m wondering if the cookie layers can be made ahead of time and frozen, to be assembled and frosted at a later time. Thanks for the tips! Love all your recipes.
So glad you enjoyed it! Yes, the cookies should be fine frozen, I just recommend defrosting things in the fridge.
Great looking cookie cake! My son picked this recipe for his 11th birthday party. Do you think you could make the doughs in advance and freeze them?
Yes, it should be fine to freeze the cookie dough ahead. I just recommend thawing in the fridge.
Love the site. I noticed the classic cookie is dark brown sugar and the chocolate cookie is just normal brown sugar. I’m in the UK and wondered if you knew if that is the equivalent of demerara sugar? Or can I just use dark for both?
Glad you love it – thank you! I looked up demerara sugar it doesn’t look like it’s the same. Demerara sugar is more of a raw sugar and brown sugar is white sugar with added molasses. And yes, you could use dark for both if you have that on hand.
I realise this comment was from 2018 but incase anybody scrolls through I wanted to reply. I also live in the UK and we have the same sugars listed in the recipe. Regular soft dark brown sugar and soft light brown sugar are both widely available in all supermarkets.
i know its a little late and all but, my 12th birthday is in 3 weeks and I want this for my birthday. Is it possible for me to give the recipe to a profesional and let them make it…maybe the local baker or the bakers at walmart? this cake looks awesome and is their anyway that you can make a few reeses treats because me, my mother, and my Aunt love reeses and its like a monthly treat for us. This months treat is reeses marble cheesecake.
Definitely! If someone can make it for you, that’s great! Happy birthday!
I tried the chocolate cookie recipe and it didn’t even sink in the middle! Even though I cheated and melted the butter because I was too lazy to cream it with the sugar. This will be my go-to recipe for choc chip cookies because it took no time at all, thank you!
Just made this cake . Hope my daughter likes it. I made it for her birthday on Tuesday ????. I will post pictures on instagram Tuesday night
I recreated this for my birthday with a peanut butter chocolate chip cookie instead of the funfetti cookie and chocolate frosting. It looks amazing! So excited to try it out tomorrow!
Sounds delicious! I hope you enjoy it!
Anyone know the calories for a serving of this cake?????
I’m going to guess it’s low calorie. 😉
I’m going to attempt to make this for a friend’s birthday this weekend, wish me luck, lol! I hope you don’t mind me asking a few questions! First, I only have 8 inch cake pans, will those work? I worry that maybe the layers would be too thick? And what tip did you use for the buttercream, and how does the buttercream not squish out when you cut into it? Thanks so much for all your great recipes! 🙂
Just finished making this for my son’s 12th birthday tomorrow. Everything turned out ok I think. I only had problems with baking times I needed to add time. Looks great can’t wait to eat it.
Do you have any tips on slicing the cake once it’s assembled? I am making a cookie and brownie layered cake for me brother and so the cake needs to be easy to cut.
I’m not sur eI have any brilliant tips. Just a big, sharp knife. 🙂