Chocolate Chip Cookie Cake

Life has been ridiculously busy lately, between work and hobbies. I’ve been neglecting my baking, but there is one very important event coming up that I could not miss the opportunity to bake for–my birthday.

My mom lives 6 hours away, and as much as I love my husband, I know not to expect an extravagant birthday cake from him, which means I’m in charge of my own birthday treat. Making my own birthday cake isn’t a bad thing though, because it means I get to be as fun and fancy as I want.


I’m a HUGE cookie dough fan, and I recently saw a recipe for chocolate chip cookie in cake form! I knew this was the perfect recipe for me. I splurged a little and used some higher quality ingredients from Rodelle Kitchen, including their vanilla extract and vanilla beans. I had never heard of this brand before, but they recently won my heart over when they reached out and sent me some samples of their products. I’m hooked.

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This cake is a little challenging, and it ended up being a lot taller than I expected… but I figured I’m worth the time. ūüėČ


Chocolate Chip Cookie Cake

Approximate time: 2 hours // Serves 12-14

3 cups flour
1 and 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup salted butter, softened (2 sticks)
2 cups light brown sugar
1/4 cup vegetable oil
1 cup buttermilk
2 Tbsp vanilla extract
1 Tbsp vinegar
1 Tbsp corn syrup
4 eggs
1 bag mini chocolate chips (12 oz)

2 heaping cups flour
1 tsp baking soda
1 tsp salt
1 cup salted butter, softened (2 sticks)
1 cup white sugar
1/2 cup brown sugar
1 Tbsp vanilla extract
1 vanilla bean
2 eggs
1 bag mini chocolate chips (12 oz)

1/2 cup salted butter, softened (1 stick)
1/2 cup milk
1 Tbsp vanilla extract
3-4 cups powdered sugar

Preheat oven to 350 degrees. Grease 2 9-inch round cake pans and line with parchment paper. Combine the flour, baking powder, baking soda and salt in a medium bowl and whisk to combine. Beat butter in a large bowl until fluffy. Add sugar and oil and beat until fluffy, at least 5 minutes. Meanwhile, combine buttermilk, vanilla extract, vinegar and corn syrup in a third bowl and whisk to combine. Add eggs to butter mixture one at a time. Add dry ingredients and buttermilk mixture in intervals, half dry, half wet, remaining dry, remaining wet. Finally, add the chocolate chips and stir with a spoon. Divide batter equally between pans and bake 25-35 minutes, or until a toothpick comes out clean. Cool cakes on a rack for about 5 minutes, then remove from pans to finish cooling.

To make cookies, combine flour, baking soda and salt in a medium bowl and set aside. Beat the butter in a large bowl until fluffy. Add sugar and beat until smooth and fluffy. Slice vanilla bean lengthwise and scrape with a knife. Add vanilla beans and extract to butter mixture and discard vanilla pod. Add eggs, beating one at a time. Slowly add flour mixture and beat to combine. Add chocolate chips and mix by hand with a spatula or wooden spoon. Press a very thin layer (about 1/4 inch) into cake pans reusing the parchment paper. Bake about 12-16 minutes until golden, then set on racks to cool.

To make frosting, beat the butter, vanilla extract and milk until smooth. Slowly beat in powdered sugar until frosting is thick and forms peaks when beaters are lifted out.

Once the cake and cookies have cooled completely, frost cake, starting with a cake layer and alternating with cookie layers. Serve at room temperature.


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