If you love chocolate chip cookies, look out this Chocolate Chip Cookie Cake will become your new favorite!
Everyone loves chocolate chip cookies and I decided to bake all that great flavor into this simple cake, full of brown sugar and chocolate chips just like the all-time favorite cookie! And it’s topped with a delicious frosting that adds a sophisticated touch.
While coming up with this recipe to share I was curious as to when the chocolate chip cookie came about. So I did some research and found that it dates back to 1937. However, it was based on an old colonial recipe called Butter Drop Do cookies. It called for bakers chocolate which Ruth Wakefield didn’t have. Instead, she used a Nestle chocolate bar and chopped it up, adding it to the dough. She thought it would melt completely and blend into the dough, however, that’s not what happened. Instead, the chocolate bits stayed whole and made gooey pockets of delicious cocoa goodness. And that’s how Chocolate Chip Cookies came to be!
This chocolate chip cake can be made in a bowl with a whisk or with an electric mixer. To begin, preheat your oven to 350 degrees.
While the oven is heating, we’ll prepare the pan. An 8 inch round pan works best and you can spray with bakers spray or coat it with shortening and some flour.
I use a baking strip that has been wet and placed around the outside of my pan. This ensures an even rise. And I like this cake pan for baking cakes.
Now, in a medium bowl whip brown sugar with granulated sugar and the eggs until fluffy.
Next, add in the flour, baking powder, baking soda, and salt directly to your egg and sugar mixture. Combine thoroughly.
Add in the milk, melted butter, and oil, mixing until completely combined and well blended.
Pour your batter into the cake pan. Place it in the oven and bake at 350 for 30 minutes or until a toothpick comes out clean.
Allow the cake to cool for 10 minutes, then turn out onto a cooling rack. Cool completely before frosting.
While the cake is cooling down, we can mix our yummy topping!
Mix the frosting by whipping butter with powdered sugar at a low speed.
When the butter and sugar start to come together add in cream and vanilla until whipped smooth.
Spread your finished frosting onto the cooled cake and top with chocolate chips and/or chocolate chip cookies for an extra treat and beautiful presentation.
The cake is best served at room temperature.
Could I use a butter substitute for this cake?
I guess so, but one of the best flavors you taste in chocolate chip cookies is the butter, but of course, you do you… an alternative will work! Plant-based butter are a great alternative.
How should I store this cake?
It’ll stay fresh on the counter for a day or two, place a bakery dome on top or place a couple of toothpicks into the top of the cake then place plastic wrap over the cake so the frosting doesn’t get hard and any sliced cake doesn’t go stale, another alternative is to use my tried and true method to prevent stale cake. Then place it in the fridge (if you still have any left).
Can I add walnuts to this cake?
Absolutely, give it that delicious walnut flavor by chopping finely a half cup walnuts and stirring them in when you add the chocolate chips.
I for one am glad that Ruth made this sweet little blunder, as it’s inspired so many cookies and now cake! You can find my own version of them with the addition of Browned Butter in these Bakery Style Cookies.
But I didn’t stop there…
like I said, I love this cookie and so I’ve made plenty of ways to enjoy it, such as:
- Chocolate Chip Cookie Cake, made out of cookies!
- Oatmeal Chocolate Chip Cookies
- Chocolate Chocolate Chip Skillet Cake
- Chocolate Chip Cut Out Cookies
- Chocolate Chip Scones
- Chocolate Chip Bundt Cake
And two great NO BAKE varieties:
- Chocolate Chip Cookie Dough
- Chocolate Chip Cheesecake
And there’s many more where those came from including Mint Chocolate Chip and others!
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 cup butter, melted and cooled
- 1 tablespoon oil
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup milk
- 1/2 cup mini chocolate chips
- 1/4 cup butter, room temperature
- 1 1/2 cups powdered sugar
- 1-3 tablespoon heavy cream
- 1.2 teaspoon vanilla extract
- Additional chocolate chips and chocolate chip cookies for decoration
- This cake can be made in a bowl with a whisk or with an electric mixer.
- Preheat oven to 350°
- Prepare an 8" round cake pan with baking spray or shortening and flour, apply a wet baking strip for a smooth flat cake.
- In a medium bowl whip brown sugar with granulated sugar and the eggs until fluffy.
- Add in the flour, baking powder, baking soda, and salt and mix to combine while adding in the milk, butter, and oil and mix until completely combined and well blended.
- Pour batter into the cake pan.
- Bake at 350° for 30 minutes or until a toothpick comes out clean.
- Allow cake to cool for 10 minutes, then turn out onto a cooling rack.
- Mix frosting by whipping butter with powdered sugar and adding cream and vanilla until whipped smooth.
- Spread frosting onto cooled cake and top with chocolate chips and or chocolate chip cookies.
- Cake is best served at room temperature.
More great reads on Chocolate Chip Cookie History.
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