Chocolate Chip Cookie Cake

5 from 4 reviews


For the cake

  • 1 cup salted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 1/2 cup light brown sugar
  • 4 large eggs, room temperature
  • 4 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 cups buttermilk
  • 1 cup mini chocolate chips

for the frosting

  • 1 cup salted butter, room temperature
  • 4 cups powdered sugar
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • possibly 12 tablespoons milk, to texture preference

for the ganache

  • 1 cup chocolate chips
  • 1 tablespoon coconut oil


  1. Preheat oven to 350°F. Grease and line two 8-inch or three 6-inch pans with parchment paper. Set aside.
  2. In a standing mixer, whip butter and both sugars until light and fluffy, about 2 minutes. Add in eggs one at a time, mixing between each addition. Add in vanilla extract.
  3. In a separate bowl, mix together flour, baking powder, and salt. Working in three batches, alternate pouring flour and buttermilk into wet ingredients until fully combined.
  4. Toss chocolate chips in 2 tablespoons flour, then gently fold into batter. Pour batter evenly into prepared pans and bake for 20 minutes for 8-inch pans or 25 mins for 6-inch pans. Allow to cool completely while making frosting.
  5. To make frosting, whip butter on high speed until fluffy, about 1 minute. Add in powdered sugar and beat on high speed for 2-3 minutes more. Add in vanilla extract, salt, and milk if the frosting is too stiff.
  6. Frost each layer, then the outsides. Place in fridge while you melt ganache.
  7. To make ganache, melt chocolate chips and coconut oil in a microwave in 30 second increments. Remove cake from fridge and drizzle with ganache!