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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
Can you make this cake ahead and freeze it? Looks delish!
It would probably be best to freeze the individual cookies and then thaw them and frost the cake when you’re ready.
This was so easy to make … I needed to be more patient and let the cookies cool more in the pan as I ended up cracking the middle layer. But no one noticed once I added the frosting. I used my own buttercream frosting recipe as my family doesn’t like the kind with shortening. I made one batch of vanilla frosting and one batch of chocolate.
Mine took so much longer to cook. Used 9” springform and followed recipe. Way undercooked. Needed at least 15 more minutes (my oven always cooks well). But, that being said, it’s delicious!
Hi there, this recipe looks amazing! Is it right that it uses bicardonate of soda (baking soda) and not baking powder? I’m from the UK and want to make sure I use the right thing! (I usually use baking powder in cakes which is why i wonder!) many thanks 😊
Yes, baking soda is used in the cookie layers.
Hello, just wanted to add to the conversation: All three layers of this cake did not seem to bake for me. I kept them in 10 minutes longer so that the outside started to burn. But the inside remained uncooked and wobbly. I am going to put it together to see what happens. Perhaps they firm up when cooled? It seems surprising to me that many people are having the exact same problem with this cake, yet it works for others. I admire the people who kept trying. Someone tried three times on one layer! I am an experienced baker and am sure I am not making a mistake on all three of the cakes. Maybe there will be a miracle in the end (it just tastes good and is not raw). Fingers crossed!
How much icing go between each layer? I just finished making the cake and frosting.
I usually use about a cup of frosting between layers.
If I used red velvet cake mix instead of funfetti do I follow the same instructions? 🙂
I imagine it would be the same.
Can you make the cookies two days in advance?
That should be fine.
I absolutely love your Ultimate Chocolate Chip Cookie Cake recipe! My husband absolutely loves this cake and I make it for him for his birthday every year. This year I even substituted and made this cake with barely any sugar…used Monk Fruit Sweetener instead and it turned out still amazing!
I’m so glad to hear you guys have enjoyed the recipe!
I’m super excited to make this for my nephews birthday.! It’s so much more than just a plain old cookie cake 🙂 He’s not a big cake lover but does love cookies 🙂 Question…. can I make the frosting a day early? Does it need refrigeration if I make it early AND do I bring to room temp to use again?
Thank you!!
You can definitely make the buttercream the day before. It should be fine at room temperature for a day or two, but you could also refrigerate it. If you do refrigerate it you will want it to be room temperature before you can use it. I hope you enjoy the cookie cake!
We love your photography and that is one amazing looking cake. We will definitely share this in our Facebook group. You are the Queen of cakes!!
This turned out fantastic! The middle and bottom layers took a little longer to cook than how the recipe was written, but no big deal, just keep checking on them until done. They were all delicious, but the plain chocolate chip (top) layer was perfect. It would make great cookie bars by itself. I made this for my daughter’s 7th birthday party and she loved it. Thanks!
I’m so glad you enjoyed it!
All the cookies were wonderful! The frosting even better
I made this for my son’s 12th birthday today! MAJOR hit!! The instructions and recipe were so easy to follow and it baked beautifully! Thanks for this recipe!!
Awesome! So glad you enjoyed it!
Was very excited to try this ultimate chocolate chip cookie recipe for my son’s birthday…I looked over the recipe yesterday and just went back to make a shopping list but now cannot pull up any recipe info. How can I find the recipe for the cake pictured above?
I’m so sorry for the trouble! There was an issue today that affected thousands of sites – mine included. It looks like it’s been resolved, so you should be able to access it here now. Sorry about that!
Hi Lindsay, do you think these dough recipes would work without a tin to keep the shape? I’m looking to bake this in the shape of a number but without a tin. What do you think? Thank you!
No, they will spread. Sorry!