Three-Layer Cookie Cake
By Dorothy Kern
This is an epic cake for a cookie lover. A few summers ago, my husband and I renewed our wedding vows, and instead of having cake at the reception, I made a version of this. If someone you know doesn’t love cake but you want to make them a special treat, this is the one to make. I used one large cookie base to make three different flavors for the three layers and added frosting and sprinkles for good measure. I think if I had to choose only one birthday cake to have for the rest of my life, this would be it.
Yield: 16 servings
Prep time: 1 hour 15 minutes
Bake time: 30 minutes
Ingredients
For the Cookie Cake
1 cup (226 g) unsalted butter, melted
1 cup (200 g) packed brown sugar
2/3 cup (134 g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
3 cups (372 g) all-purpose flour
3 cups (510 g) chocolate chips, divided
1/3 cup (65 g) rainbow sprinkles
For the Frosting
1 cup (226 g) unsalted butter, softened
4 cups (452 g) powdered sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 to 3 tablespoons (15 to 45 ml) heavy whipping cream
Instructions
Make the Cookie Cake
- Preheat the oven to 350°F (177°C). Line three 8-inch (20 cm) round cake pans with foil and spray with nonstick cooking spray.
- Make the base cookie dough by stirring together the melted butter with brown and granulated sugars in a large bowl. You can do this with a spatula or wooden spoon or an electric mixer. Stir in the eggs, vanilla extract, baking soda, and salt; then slowly stir in the flour until combined.
- Divide the dough into three equal portions. Stir 1 cup chocolate chips into one portion; press into one of the prepared pans. Stir ¾ cup (128 g) chocolate chips and the sprinkles into the second portion; press in the prepared pan.
- Place 1/4 cup (42 g) chocolate chips in a small microwave-safe bowl. Heat on 50 percent power in 30-second increments, stirring between each until the chocolate is melted and smooth (about 2 to 3 minutes total). Stir the melted chocolate into the third portion of cookie dough. Add remaining 1 cup (170 g) chocolate chips and stir, and then press into the third prepared pan.
- Bake all three pans for 28 to 34 minutes or until lightly golden and no longer glossy on the top. Cool completely before frosting.
Note: If you only have two 8-inch (20 cm) pans, you can bake the first two and then cool for 10 minutes in pan; then remove to add the remaining cookie dough to bake.
Make the Frosting
- Cream the butter in a very large bowl with an electric mixer. Mix in the powdered sugar, 1 cup (113 g) at a time, until smooth. Mix in the vanilla extract and salt. Add 1 tablespoon (15 ml) heavy whipping cream and mix until smooth and fluffy, adding more cream as needed for desired consistency.
Assemble the Cake
- Place one layer on the cake plate and frost, making sure the frosting goes to the edges. Top with the second layer and repeat. Place third layer on top.
- Frost the top of the cake as desired or place remaining frosting in a pastry bag fitted with an open star tip. Frost around the edges and dust with sprinkles.
- Store loosely covered for up to 3 days.
Reprinted with permission from Crazy for Cookies, Brownies, and Bars: Super-Fast, Made-from-Scratch Sweets, Treats, and Desserts by Dorothy Kern, Harvard Common Press (February 1, 2022).