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Chocolate Chip Cookie Cake with Chocolate Frosting and Rainbow Sprinkles Recipe

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★★★★★

4.2 from 38 reviews

This decadent Chocolate Chip Cookie Cake combines the best of two classic treats—a chewy, buttery cookie packed with semisweet chocolate chips, baked in a springform pan, and topped with a rich cocoa frosting decorated with rainbow sprinkles. Perfect for celebrations or any sweet craving, this cake is easy to make with simple ingredients and yields a moist, flavorful dessert with a delightful texture.

Ingredients

Scale

Cookie Cake

  • 3/4 cup (180g) unsalted butter, room temperature (regular or plant-based)
  • 1 cup (210g) dark brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 large egg + 1 egg yolk
  • 2 tsp vanilla extract
  • 2 cups (265g) all purpose flour
  • 1 tsp kosher salt
  • 1/2 tsp baking powder
  • 1 1/4 cup (225g) semisweet chocolate chips, plus an extra handful for topping

Chocolate Frosting

  • 6 tbsp unsalted butter, room temperature (regular or plant-based)
  • 1 cup (120g) powdered sugar
  • 3 tbsp unsweetened cocoa powder (regular or dutch process)
  • 1–2 tbsp milk (regular or plant-based)
  • Rainbow sprinkles for decorating

Instructions

  1. Prepare the Pan: Preheat the oven to 350°F. Grease the inside of a 9″ springform pan and line the bottom with parchment paper. Set aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, kosher salt, and baking powder. Set aside.
  3. Cream Butter and Sugars: In a large mixing bowl, beat together the softened butter, dark brown sugar, and granulated sugar until the mixture is smooth and lightened in color. This can be done by hand with a wooden spoon or with an electric mixer.
  4. Add Eggs and Vanilla: Mix in the whole egg and egg yolk followed by the vanilla extract until fully incorporated.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Gently mix until combined, taking care to not overmix.
  6. Add Chocolate Chips: Just before all the flour is absorbed, fold in the semisweet chocolate chips thoroughly into the dough.
  7. Transfer Dough to Pan: Spread the cookie dough evenly into the prepared springform pan. Sprinkle an extra handful of chocolate chips on top and gently press them into the surface.
  8. Bake Cookie Cake: Place the pan in the preheated oven and bake for 22-25 minutes or until the cookie is evenly puffed with lightly golden edges.
  9. Cool Cookie: Remove from oven and allow the cookie to cool at room temperature for 30 minutes. Then chill it for about an hour or until it is no longer warm to the touch.
  10. Prepare Frosting: Once the cookie cake has fully cooled, add the butter to a mixing bowl. Gradually mix in the powdered sugar until smooth, either by hand or with an electric mixer.
  11. Add Cocoa and Milk: Mix in the unsweetened cocoa powder and one tablespoon of milk. Stir until smooth and assess if a second tablespoon of milk is needed to achieve a pipeable consistency.
  12. Decorate Cookie Cake: Fit a piping bag with a large French star tip and fill it with the prepared frosting. Pipe a decorative border all around the edge of the cookie cake.
  13. Add Sprinkles and Serve: Decorate the frosting border with rainbow sprinkles. Slice the cookie cake and serve.

Notes

  • You can use either regular or plant-based butter and milk to make this recipe dairy-free.
  • Be careful not to overbake the cookie cake to ensure a soft, chewy texture.
  • The frosting can be prepared one day ahead and refrigerated; bring to room temperature before piping.
  • Use room temperature ingredients for better mixing and texture improvement.
  • Store leftovers covered at room temperature for 2 days or refrigerated for up to 5 days.

Keywords: chocolate chip cookie cake, chocolate chip cookie, cookie cake recipe, chocolate frosting, springform pan dessert, easy baking dessert

Find it online: https://foodiecara.com/chocolate-chip-cookie-cake-with-chocolate-frosting-and-rainbow-sprinkles-recipe/