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Chocolate Chip Cookie Cake

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Decadent, sweet, Chocolate Chip Cookie Cake is loaded with mini chocolate chips with a rich, cream cheese buttercream frosting. Topped with a thin layer of chocolate ganache and swirls of frosting, this cake embodies the classic chocolate chip cookie in a soft, rich and delicious way. 

triple layer slice of chocolate chip cookie cake with cream frosting and ganache
The BEST chocolate chip cake recipe: so fluffy and light

the best triple layer cookie cake

This cookie cake is rich, moist and gorgeous. The ganache and frosting swirls will have your taste buds begging for more of this elegant chocolate-infused cookie cake dessert.

I especially love baking this chocolate lover’s cake for Christmas, Valentine’s Day, and extra special occasions, like National Cookie Day (December 4th).

ingredients for chocolate chip cake

This chocolate chip cookie cake recipe is made from scratch in three main parts: the cake batter, the frosting, and the ganache.

ganache ingredients

For the silky ganache glaze, you’ll need:

  • chocolate chips
  • heavy cream 
  • corn syrup

how to make a chocolate chip cake

Before you begin: preheat the oven to 350 degrees F and line the bottom of three 9” round cake pans with parchment paper. Spray generously with baking spray. 

directions for mixing chocolate chip cookie cake batter and dividing into three separate cake pans for baking
hard to resist this cookie cake batter
  1. In a medium sized mixing bowl, whisk together the flour, cornstarch, baking powder, salt and baking soda. Set aside.
  2. Add the butter, sugar and brown sugar to a large bowl and mix. Beat together on high speed for 1 minute to ensure that it is fluffy and smooth. Add in the vegetable oil and mix until incorporated.
  3. Add in the eggs and beat together for 15 seconds.
  4. Next, mix in the milk and vanilla. Add in the flour mixture and mix just until incorporated.
  5. Lastly, fold in the mini chocolate chips until evenly dispersed throughout the batter.
  6. Divide the cake batter into the three prepared cake pans. Bake for 22-24 minutes or until a toothpick inserted comes out with moist crumbs.
  7. Remove from the oven and place onto a cooling rack to cool completely. 

how to make a ganache

instructions for making ganache topping on chocolate chip cookie cake
this ganache is so rich and creamy
  1. Heat the heavy cream in a small, microwave safe bowl for 1 minute. Pour the heated heavy cream over the chocolate chips and let set for 1 minute to allow the chocolate chips to melt.
  2. Whisk the melted chocolate and heavy cream together until smooth.
  3. Stir in the corn syrup.
  4. Let the ganache set for a few minutes while you frost the cake to allow it to cool. 

frosting instructions

Follow these instructions for an amazingly silky cookie cake frosting.

frosting directions, including adding cream cheese, butter, and brown sugar to a mixing bowl
  1. Add the powdered sugar, butter, cream cheese, brown sugar, vanilla and salt into the bowl of a stand mixer fitted with a paddle attachment (you may also use a hand mixer and large bowl).
  2. Beat together on high speed for 2-3 minutes to ensure that it is smooth and fluffy. Spoon out about 1 cup of the frosting into a piping bag fitted with a star tip.
  3. Fold the chocolate chips into the remaining frosting. 

how to decorate your cookie cake

frost, repeat, ganache, and decorate
  1. Place a layer of cooled cake onto a cake stand or large platter.
  2. Spread about ¾ c of frosting over the surface of the cake with an offset spatula or rubber spatula.
  3. Place a second layer of cake onto the bottom layer, ensuring that the edges meet. Spread another ¾ c of frosting over the surface of the cake before placing the last layer of cake on top.
  4. Spread the remaining frosting over the top and sides of the cake.
  5. Once the cake is frosted, pour the ganache onto the top of the cake and spread to the edges.
  6. Let the ganache set for 2 minutes before piping swirls of frosting onto the top of the cake in a circle.
  7. Add chocolate chip cookies in between frosting swirls (optional).
cake spatula lifting up a slice of chocolate chip cookie cake

FAQ

storing cake leftovers

This chocolate chip cake with cookies may be stored in an airtight container (cake stand with lid) at room temp for 2 days or in the fridge for up to 5 days.

chocolate chip cake on a cake stand next to a cake spatula
this cake is as delicious as it is gorgeous

chocolate chip cake recipe variations

  • You may use mini chocolate chip cookies instead of regular cookies
  • For added decoration, place white and dark chocolate chips or Hershey Kisses on top of the cake between the frosting swirls.

I serve this cake with vanilla ice cream or a tall, cold glass of milk.

pieces of cake on plates surrounded by cookies
triple-layer, rich chocolate chip cake

expert tips

  • Do not over-mix this cake once the flour mixture has been added. Only mix until it is incorporated as over-mixing will cause the gluten to over-develop resulting in a rubbery, crumbly cake. 
  • If the frosting is too thick, simply mix in 1-2 tsp of milk at a time until the desired consistency has been achieved. If the frosting becomes too thin, mix in 1-2 Tbs powdered sugar. 
  • When making the ganache, I find that an immersion blender makes quick and easy work of bringing the ganache together versus whisking it together by hand. The immersion blender also ensures that there are no remaining lumps of chocolate chips in the ganache. 
  • Cake strips are a great tool for making cakes rise as evenly as possible with a flat surface. These are the ones I use.
a slice of chocolate chip cookie cake being raised by a spatula

Chocolate Chip Cake

Triple-layer vanilla chocolate chip cake covered in a rich ganache with cream cheese frosting and chocolate chip cookie decorations. This decadent dessert is the absolute best for parties, holiday celebrations, Valentine's Day and more.
5 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 1 hour
Cook Time: 23 minutes
Total Time: 1 hour 23 minutes
Servings: 12 slices
Calories: 648kcal
Author: Amber

Equipment

  • mixer (optional)

Ingredients

Frosting

Ganache

  • ½ cup chocolate chips
  • 3 tbsp heavy cream
  • 1 tsp corn syrup

Instructions

Cake Instructions

  • In a medium sized mixing bowl, whisk together the flour, cornstarch, baking powder, salt and baking soda. Set aside.
  • Add the butter, sugar and brown sugar to a large bowl and mix. Beat together on high speed for 1 minute to ensure that it is fluffy and smooth. Add in the vegetable oil and mix until incorporated.
  • Add in the eggs and beat together for 15 seconds.
  • Next, mix in the milk and vanilla. Add in the flour mixture and mix just until incorporated.
  • Lastly, fold in the mini chocolate chips until evenly dispersed throughout the batter.
  • Divide the cake batter into the three prepared cake pans. Bake for 22-24 minutes or until a toothpick inserted comes out with moist crumbs.
  • Remove from the oven and place onto a cooling rack to cool completely. 

Frosting Instructions

  • Add the powdered sugar, butter, cream cheese, brown sugar, vanilla and salt into the bowl of a stand mixer fitted with a paddle attachment (you may also use a hand mixer and large bowl).
  • Beat together on high speed for 2-3 minutes to ensure that it is smooth and fluffy. Spoon out about 1 cup of the frosting into a piping bag fitted with a star tip.
  • Fold the chocolate chips into the remaining frosting. 
  • Place a layer of cooled cake onto a cake stand or large platter. Spread about ¾ cup of frosting over the surface of the cake with an offset spatula or rubber spatula. Repeat with all three layers and spread the remaining frosting over the top and sides of the cake.
  • Once the cake is frosted, pour the ganache onto the top of the cake and spread to the edges.
  • Let the ganache set for 2 minutes before piping swirls of frosting onto the top of the cake in a circle.
  • Add chocolate chip cookies in between frosting swirls (optional).

Ganache Instructions

  • Heat the heavy cream in a small, microwave safe bowl for 1 minute. Pour the heated heavy cream over the chocolate chips and let set for 1 minute to allow the chocolate chips to melt.
  • Whisk the melted chocolate and heavy cream together until smooth. Stir in the corn syrup.
  • Let the ganache set for a few minutes while you frost the cake to allow it to cool. 

Notes

Substitutions
    • Vegetable oil – Canola or peanut oil can be used instead.
    • Corn syrup – This can be completely omitted, however, the ganache will not have quite the beautiful sheen without it.
Storage
Cake may be stored in an airtight container at room temp for 2 days or in the fridge for up to 5 days.

Nutrition

Serving: 1slice | Calories: 648kcal | Carbohydrates: 165g | Protein: 9g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 592mg | Potassium: 216mg | Fiber: 2g | Sugar: 82g | Vitamin A: 595IU | Vitamin C: 1mg | Calcium: 236mg | Iron: 2mg
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