Chocolate Chip Cookie Layered Birthday Cake Recipes

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CHOCOLATE CHIP COOKIE LAYER CAKE



Chocolate Chip Cookie Layer Cake image

I first made this cake for my brother's birthday. He doesn't care for normal cake, and his favorite sweet is chocolate chip cookies, so he (and all the rest of the family) loved this. He has asked for it every birthday since. One time when I served it to ten people and there was leftovers, I caught my dad eating it for breakfast the next morning! All lovers of chocolate chip cookies must try it! Serve with vanilla ice cream.

Provided by Karina

Categories     Desserts     Cakes     Birthday Cake Recipes

Time 1h45m

Yield 16

Number Of Ingredients 14

1 cup butter, softened
1 cup brown sugar
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
½ teaspoon salt
3 cups all-purpose flour
1 (12 ounce) bag semisweet chocolate chips
½ cup butter, melted
⅓ cup milk
1 teaspoon vanilla extract
3 cups confectioners' sugar
⅔ cup cocoa powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 3 large baking sheets. Cut three 10-inch rounds of parchment paper and set each round on each baking sheet.
  • Beat 1 cup butter, brown sugar, and white sugar together in a bowl using an electric mixer until fluffy and smooth. Mix eggs, 2 teaspoons vanilla extract, baking soda, and salt into creamed butter until just combined; stir in flour until dough is just combined. Fold chocolate chips into dough.
  • Divide dough into 3 parts; press 1 part onto each parchment round.
  • Bake in the preheated oven until cookie rounds are browned and crisp around the edges and set in the middle, 15 to 20 minutes. Remove from oven and cool completely.
  • Stir melted butter, milk, and 1 teaspoon vanilla extract together in a bowl. Beat confectioners' sugar and cocoa powder together in a separate bowl until evenly combined. Beat butter mixture into cocoa mixture until frosting is smooth and thickened.
  • Peel parchment paper off the bottom of each cookie round. Set aside the prettiest round to be used for the top layer. Spread 1/2 the frosting onto 1 cookie round and top with a second cookie round. Spread remaining frosting onto second cookie round and top with the third cookie round.

Nutrition Facts : Calories 548.7 calories, Carbohydrate 81.9 g, Cholesterol 69.4 mg, Fat 25 g, Fiber 3.1 g, Protein 5.2 g, SaturatedFat 15.2 g, Sodium 292.4 mg, Sugar 59.8 g

CHOCOLATE CHIP COOKIE LAYER CAKE



Chocolate Chip Cookie Layer Cake image

This chocolate chip cookie layer cake is a chocolate chip cookie skyscraper. Prepared with homemade chocolate chip cookie dough, each thick layer is soft-baked and deliciously chewy. Sprinkled with mini chocolate chips and topped with chocolate peanut butter frosting, this indulgent dessert is certainly a showstopper.

Provided by Sally

Categories     Dessert

Time 3h

Number Of Ingredients 17

3 cups (375g) all-purpose flour (spoon & leveled)
2 teaspoons cornstarch
1 teaspoon baking soda
1 teaspoon salt
1 cup (230g) unsalted butter, softened to room temperature
1 cup (200g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
2 large eggs, at room temperature
2 and 1/2 teaspoons pure vanilla extract
2 cups (360g) semi-sweet chocolate chips (I used mini), plus extra for garnish
1 cup (230g) unsalted butter, softened to room temperature
1/2 cup (130g) creamy peanut butter*
3 and 1/2 cups (420g) confectioners' sugar
1/2 cup (41g) unsweetened natural or dutch-process cocoa powder
1 teaspoon pure vanilla extract
1-2 Tablespoons milk
salt, to taste

Steps:

  • Preheat oven to 350°F (177°C). Grease 6-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the small cookie cakes seamlessly release from the pans.
  • Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
  • In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until smooth and creamed, about 2 minutes. Add the eggs and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
  • Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, beat in the chocolate chips. Dough will be thick and sticky.
  • Divide cookie dough between however many cake pans you're using. Press evenly into each. I only have 3 6-inch cake pans, so I baked in batches. If baking in batches, cover any cookie dough that isn't being used and set aside at room temperature.
  • Bake for 20-22 minutes or until the cake layers are lightly brown on top and a toothpick inserted in the center comes out mostly clean. Allow cakes to cool for 10 minutes in the pans. Run a sharp knife around the edges, then carefully invert the pan so the warm cookie cake slides out. (At this point you can clean out pans, grease, line with parchment, grease parchment, then bake remaining cakes if needed.) Set the baked cakes on a wire rack to cool completely. The cakes must be completely cool before frosting and assembling.
  • With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and peanut butter together on medium speed until creamy and smooth, about 2 minutes. Add confectioners' sugar, cocoa powder, vanilla extract, and 1 Tablespoon milk. Mix on low speed for 30 seconds, then increase to high speed and beat for 2 minutes. Add another Tablespoon or 2 of milk if frosting is too thick. Taste and add a pinch of salt if needed. (I always add a pinch!)
  • Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Continue layering the cake layers and frosting. Spread the remaining frosting all over the top and sides, if there's any leftover for the sides! If desired, top with chocolate chips. Slice and serve.
  • Cover leftover cake tightly and store in the refrigerator for 5 days.

COOKIE DOUGH LAYERED 'BOX' CAKE RECIPE BY TASTY



Cookie Dough Layered 'Box' Cake Recipe by Tasty image

Here's what you need: yellow cake mix, chocolate chips, flour, brown sugar, butter, milk, chocolate chips, vanilla, salt, chocolate chips, butter, powdered sugar, heavy cream, vanilla extract, salt

Provided by Erin Vansloten

Categories     Bakery Goods

Yield 8 servings

Number Of Ingredients 15

1 box yellow cake mix, prepared
2 cups chocolate chips
4 cups flour
2 cups brown sugar
2 cups butter, softened
4 tablespoons milk
½ cup chocolate chips
2 teaspoons vanilla
2 teaspoons salt
½ cup chocolate chips, chopped
2 ½ sticks butter, unsalted
2 ½ cups powdered sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract
1 pinch salt

Steps:

  • Preheat oven to 350˚F (180˚C).
  • Prepare 1 box of yellow cake mix according to instructions on box.
  • Add chocolate chips to the cake batter.
  • Grease two 8-inch (20 cm) cake pans, and pour batter into each pan. Bake according to box instructions.
  • Remove cake from pans and let cool.
  • Prepare for the cookie dough by evenly spreading flour out on a baking tray and baking for 5 minutes. This will cook out any potential bacteria in the raw flour.
  • In a large bowl, mix flour, sugar, butter, vanilla, milk, chocolate chips, and salt until combined evenly. If flour is clumpy after baking, use a siever to help get out the clumps.
  • Take a cake pan and line it with plastic wrap. Then fill the pan with half of the cookie dough mixture.
  • Take the other half of the cookie dough mixture, and roll it into small balls to be used as a garnish.
  • Refrigerate cookie dough layer and dough balls for 30 minutes.
  • In a large bowl, mix butter, powdered sugar, heavy cream, vanilla extract, and salt with hand mixer.
  • Use a serrated knife to cut the round top off of the cake so the cakes are even and flat. Spread a light layer of buttercream at the center of the cake stand.
  • Place the first cake on a cake stand, and spread a light layer of buttercream at the center.
  • Remove cookie dough layer from the pan using the plastic wrap, and place layer on top of the cake. Spread a light layer of buttercream at the center of the cookie dough layer.
  • Place second cake on top. Shave down the edges of the cake if necessary so that each layer evenly fits over the other. Add the remaining amount of buttercream to the top layer of cake, and frost the cake completely.
  • Top with cookie dough balls.
  • Slice and serve.
  • Enjoy!

CHOCOLATE CHIP BIRTHDAY COOKIE CAKE



Chocolate Chip Birthday Cookie Cake image

This is a very easy, yummy cake to make for birthdays, any parties, and just for fun. Enjoy.

Provided by meowz5515

Time 55m

Yield 14

Number Of Ingredients 12

1 cup all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
1 cup firmly packed light brown sugar
½ cup unsalted butter, at room temperature
1 large egg
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
½ cup chilled heavy cream
1 tablespoon white sugar
¼ teaspoon vanilla extract
11 large fresh strawberries, hulled

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a round cake pan.
  • Stir flour, baking powder, and salt together in a small bowl with a wooden spoon.
  • Beat brown sugar and butter together with an electric mixer for about 3 minutes. Add egg and vanilla; mix until blended. Add dry ingredients until completely mixed. Stir in chocolate chips with a wooden spoon. Scrape the dough into the prepared cake pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean with just a few crumbs on it, about 30 minutes. Remove from the oven and place on a cooling rack for 10 to 15 minutes.
  • Whip the chilled cream with an electric mixer on low speed until thick. Mix in sugar and vanilla.
  • Spread whipped cream on top of the cake and add strawberries.

Nutrition Facts : Calories 251.6 calories, Carbohydrate 32.2 g, Cholesterol 42.4 mg, Fat 13.8 g, Fiber 1.2 g, Protein 2.2 g, SaturatedFat 8.4 g, Sodium 109 mg, Sugar 23.5 g

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