Chocolate Chip Cookie Layered Birthday Cake Recipe

This Chocolate Chip Cookie Layered Birthday Cake recipe is a fun and moist recipe, which is made with a chocolate chip cookie base and multicolored sprinkles. It’s the perfect birthday cake, ready in about 4.5 hours (including cooling).

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Chocolate Chip Cookie Layered Birthday Cake Ingredients

Cookie Layer:

• 6 tablespoons unsalted butter, at room temperature, plus more for buttering the pan
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1 large egg
• 1/2 teaspoon pure vanilla extract
• 1/3 cups mini semisweet chocolate chips

Cake Layer:

• 1 1/3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup milk
• 1/4 cup multicolored sprinkles, plus more for sprinkling

Frosting:

• 1 ounce cream cheese, at room temperature
• 1 tablespoon granulated sugar
• 1/2 cup heavy cream
• 1/4 teaspoon pure vanilla extract

How To Make Chocolate Chip Cookie Layered Birthday Cake

1. Prep the Oven and Pan: Position an oven rack in the center of the oven and preheat to 350°F. Line the bottom of a 9-inch round cake pan with a circle of parchment paper. Thoroughly butter the parchment and the sides of the pan.
2. Make the Cookie Dough: In a large bowl, whisk together the 1 cup of flour, baking soda, and 1/2 tsp salt. In a separate large bowl, use an electric mixer on medium-high speed to beat the butter and both sugars until light and fluffy, about 4 minutes. Beat in the 1 egg, then the vanilla. Reduce the speed to medium and add the flour mixture, beating until just incorporated. Stir in the mini chocolate chips.
3. Bake the Cookie Layer: Press the cookie dough into an even layer in the bottom of the prepared cake pan. Bake until golden brown, about 25 to 30 minutes. A knife inserted in the center should come out clean.
4. Shape the Cookie Layer: Let the cookie layer cool in the pan for about 10 minutes. It will deflate slightly. To create an even base for the cake, use the flat bottom of a measuring cup to gently press the cookie layer down.
5. Mix the Cake Batter: In a medium bowl, whisk together the 1 1/3 cups flour, baking powder, and 1/2 tsp salt. In a separate large bowl, beat the 1 cup granulated sugar and oil with an electric mixer for about 5 minutes until fluffy.
6. Finish the Cake Batter: Beat in the 2 eggs one at a time, followed by the 1 tsp vanilla. Using a spatula, alternate folding in the flour mixture and the milk, beginning and ending with the flour, until the batter is just smooth. Stir in the 1/4 cup sprinkles.
7. Layer and Bake the Cake: Pour the cake batter directly over the warm cookie layer in the pan. Bake until the center of the cake springs back when touched and a knife inserted in the center comes out clean, about 1 hour to 1 hour and 10 minutes.
8. Cool the Cake: Run a knife around the edge of the pan to loosen the cake. Let it cool completely in the pan on a wire rack before carefully inverting it onto a serving plate.
9. Prepare the Frosting: In a large bowl, beat the cream cheese and granulated sugar with an electric mixer until smooth. Add the heavy cream and vanilla and continue to beat on medium-high speed until medium peaks form.
10. Frost and Decorate: Spread the frosting over the top of the cooled cake and decorate with more multicolored sprinkles.

Recipe Tips

• How do I get a flat, even cookie layer? The recipe includes a great trick: after baking the cookie layer, let it cool for 10 minutes, then use the flat bottom of a dry measuring cup to gently press it down. This tamps it into a dense, even base for the cake.
• How do I get a fluffy cake layer? Use room temperature eggs and milk. This helps the ingredients emulsify, creating a smoother batter that traps air, resulting in a lighter, fluffier cake.
• Why is my frosting so light? This is a quick, light, “whipped cream” style frosting, not a heavy buttercream. It’s less sweet and has a fluffier texture. It must be kept refrigerated.
• How do I make sure the cake is cooked through? Because this cake is very thick (a layer of cake on top of a layer of cookie), it takes a long time to bake. Trust the toothpick test! A wooden skewer or long toothpick inserted into the very center should come out clean of cake batter.

What To Serve With This Cake

This is a true birthday party centerpiece!

• A scoop of vanilla bean ice cream
• A tall, cold glass of milk
• A hot cup of coffee (for the adults)

How To Store This Cake

• Refrigerate: Because the frosting is made with cream cheese and heavy cream, this cake must be stored in the refrigerator. Keep it in a cake dome or airtight container for up to 4 days.
• Serve: Let the cake sit at room temperature for 20-30 minutes before serving. This will soften the cookie base and frosting slightly.

Chocolate Chip Cookie Layered Birthday Cake Nutrition Facts

(Per slice, assuming 12 slices)

• Calories: ~520 kcal
• Total Fat: 26g
• Saturated Fat: 10g
• Cholesterol: 105mg
• Sodium: 420mg
• Total Carbohydrate: 66g
• Dietary Fiber: 2g
• Sugars: 42g
• Protein: 7g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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