How to Make Chocolate Chip Cookie Cake | The Stay At Home Chef



How to Make a Cookie Cake

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A cookie cake is a giant cookie that is decorated with buttercream frosting to look like a cake. They are typically around 9 inches (23 cm) in diameter and 1 to 2 inches (2.5 to 5.1 cm) thick. Unlike regular cakes, you don't have to frost cookie cakes all over; allowing part of the cookie to show through is part of the aesthetic! They are perfect not just for birthdays, but other occasions and holidays too.

Ingredients

Chocolate Chip Cookie Cake

  • ¾ cup (170 g) of unsalted butter, at room temperature
  • 1 cup (200 g) of packed light or dark brown sugar
  • 1 large egg + 1 egg yolk
  • 2 teaspoons of vanilla extract
  • 2 cups (250 g) of all-purpose flour
  • 2 teaspoons of cornstarch or cornflour
  • 1 teaspoon of baking soda
  • ½ teaspoon of salt
  • 1¼ cups (220 g) of semi-sweet chocolate chips

Makes 1 9 in (23 cm) cake

Sugar Cookie Cake

  • 1 cup (225 g) of unsalted butter, at room temperature
  • 1½ cups (340 g) of granulated sugar
  • 1 large egg
  • 1 teaspoon of vanilla extract
  • 2½ cups (250 g) of all-purpose flour
  • ½ teaspoon of baking powder
  • ½ teaspoon of salt
  • ½ cup (80 g) of rainbow sprinkles (nonpareils)

Makes 1 9 in (23 cm) cake

Steps

Making a Chocolate Chip Cookie Cake

  1. Preheat your oven to 350 °F (177 °C) and grease a 9 in (23 cm) cake pan.For best results, use a non-stick cooking spray to grease the cake pan; you can use butter as well, however.
    • Use a basic cake pan or a pie pan. Don't use a springform cake pan.
  2. Beat the butter in a mixer on a medium speed setting for 1 minute.Place ¾ cup (170 g) of unsalted, room-temperature butter into a mixer. Blend the butter on medium speed until it turns smooth and creamy. This take about 1 minute.
    • You can do this by hand with an electric mixer or in a stand mixer.
    • If you're using a stand mixer, use a paddle attachment instead of a whisk attachment.
  3. Add 1 cup (200 g) of brown sugar and beat for another minute.Use the same speed setting as before: medium. If you need to, pause the mixer, then use a rubber spatula to scrape any unblended mixture towards the bottom of the bowl.
  4. Mix in the egg, yolk, and vanilla extract on a medium-high speed setting.Crack open 1 egg and add it into the mixer. Next, crack open a second egg and separate the yolk from the white. Add the yolk to the mixer and discard the white. Add in 2 teaspoons of vanilla extract, and beat everything together on medium-high until combined.
    • Be sure to scrape the sides of the bowl with a rubber spatula every so often so that nothing gets left out.
    • Instead of discarding the egg white, save it for another recipe.
    • For best results, use room-temperature eggs. Either leave them on the counter with the butter, or put them into a bowl filled with hot water for about 5 minutes.
  5. Combine the flour, cornstarch, baking soda, and salt in a separate bowl.Get out a new bowl and pour 2 cups (250 g) of all-purpose flour into it. Add 2 teaspoons of cornstarch, 1 teaspoon of baking soda, and ½ teaspoon of salt. Stir everything together with a whisk.
    • Make sure that you are using bakingsodaand not baking powder.
  6. Mix the dry mixture into the wet mixture on a low speed setting.Do not dump all of the flour into the butter mixture at once. Instead, let your mixer run on a low speed setting while you slowly pour the flour into the creamed butter.
    • The batter will thicken and clump together into dough.
  7. Fold in 1¼ cups (220 g) of semi-sweet chocolate chips.You can do this by hand with a rubber spatula, or you can use your mixer on a low speed setting for about 5 seconds.
    • If you can’t find semi-sweet chocolate chips, try dark chocolate chips instead. Avoid milk or white chocolate, as they will make the cake too sweet.
  8. Press the dough into the pan.Lift the dough up and set it into the prepared pan. Use your hands to flatten the dough until it touches the edges of the pan. Try to make the surface as even as possible; you don't want 1 side of the cookie to be thicker than the other.
    • Don’t worry about making it too perfect; it’s okay if the cookie is a little lumpy with fingerprints.
  9. Bake the cookie for 20 to 25 minutes.The cookie cake is ready when the top is a light, golden-brown color. After about 25 minutes, take the cake out and poke a toothpick into the middle. If the toothpick comes out clean, the cake is ready. If it has crumbs on it, bake it for another 5 minutes.
    • It can take up to 30 minutes for the cake to bake.
    • If the cake is browning too fast, cover it loosely with aluminum foil, about halfway through baking.
  10. Let the cake cool completely before removing it from the pan.Once the cake has finished baking, take it out of the oven, and set it onto a wire cooling rack. Wait until the cake has cooled off completely, then run a knife around the edges of the pan and tip the cake out.
    • You can leave the cake in the pan if you prefer to serve it that way.

Making a Sugar Cookie Cake

  1. Preheat your oven to 350 °F (177 °C) and grease a 9 in (23 cm) cake pan.You can use a small amount of butter for this, but a non-stick cooking spray would be better.
    • You can also use a 10 in (25 cm) cast iron skillet. Use 1 tablespoon of butter to grease it.
  2. Beat the butter and sugar on medium-high speed for 4 minutes.Place 1 cup (225 g) of butter into a stand mixer, then add 1½ cups (340 g) of sugar. Beat the 2 ingredients together using a medium-high speed setting until the butter turns light and creamy. This will take about 4 minutes.
    • Use a paddle attachment for the mixer, if possible. If you don't have a stand mixer, then you can use a handheld mixer instead.
    • If you greased your cake or pie pan with non-stick cooking spray, subtract 1 tablespoon of butter.
  3. Add in the egg and vanilla extract.Crack open an egg into the butter mixture, then add 1 teaspoon of vanilla extract. Beat the mixture on a medium-high speed setting for a few more seconds until the egg is completely blended in and no yolk streaks remain.
    • If you need to, scrape the sides of the bowl with a rubber spatula so that everything gets mixed in evenly.
  4. Mix the flour, baking powder, and salt in a separate bowl.Pour 2½ cups (250 g) of all-purpose flour into a new bowl. Add ½ teaspoon of baking powder and ½ teaspoon of salt, then whisk everything together until combined.
    • Make sure that you are using bakingpowderand not baking soda.
  5. Mix the flour into the butter on a medium-low speed setting.Add in half of the flour mixture into the butter mixture, then blend it in using a medium-low speed setting. Add the rest of the flour mixture in, and finish beating it until it is all blended in.
    • Do not overwork the batter. Once you can't see anymore dry flour, stop. If you keep blending it, then it will soften too much.
    • Use a rubber spatula to scrape any unblended mixture down the sides of the bowl as needed.
  6. Fold in ½ cup (80 g) of sprinkles if you are using them.This is not absolutely necessary, but it is a nice touch, and will make the cookie look more like a “Funfetti” birthday cake. Pour the sprinkles across the batter first, then gently fold them in with a rubber spatula.
    • Be careful not to overdo it with the folding, or the sprinkles’ colors will bleed into the batter. The batter may also soften too much.
  7. Spread the batter across the bottom of the pan or skillet.Scrape the batter into the pan or skillet with a rubber spatula first. Use the spatula to help spread the batter towards the edges.
  8. Bake the cake for about 25 to 50 minutes.How long you bake the cake for depends on what you are baking it in. If you used a cast-iron skillet, it will be ready in about 45 to 50 minutes.If you used a cake pan or a pie pan, it will be ready in about 25 to 30 minutes.
    • The cake is ready when the edges are lightly browned and the top is a golden color.
  9. Allow the cake to cool on a wire rack before frosting it.Sugar cookie cakes are softer than chocolate chip cakes, so you won’t be able to take it out of the pan. Instead, set the pan on a wire cooling rack for about 10 to 15 minutes, or until it reaches room temperature.
    • Once the cake has cooled off, you can decorate it as you like.
    • The middle of the cake will dip slightly as it cools, which is normal.

Decorating the Cake

  1. Prepare a batch of buttercream frosting.Since cookie cakes aren't meant to be frosted all over like traditional cakes, you can prepare a half-size or quarter-size batch instead.
    • Chocolate or vanilla buttercream are both great choices.
    • If you make vanilla buttercream, consider tinting it with food coloring to make it look more interesting.
  2. Fit a piping bag with a star-shaped decorator's tip.Try to use a larger tip here so that you can cover more surface area. Snip the tip off of the bag first, then insert the tip.
    • Alternatively, fit the piping bag with a coupler, then insert a star-shaped decorating tip into the coupler. This will make switching tips out easier.
  3. Fill the piping bag with your frosting.Set the piping bag into a cup or mug first, then fold the top edge down over the rim. Use a rubber spatula to transfer the frosting into the bag.
    • After this, you can twist and tie the end of the bag, or you can secure it with a rubber band.
  4. Pipe the frosting onto the edges of the cake.Hold the tip close to the cake, then squeeze out a dollop of frosting while lifting the tip away. Release pressure on the bag, then twist it away from the piping. You should have a little, star-shaped rosette on the cake. Keep making these all around the cake.
    • Alternatively, you can make short, overlapping dashes around the cake instead, like ripples.
  5. Use leftover frosting to write or draw something on the cake.Fit a new piping with a large, round decorator's tip, and fill it with more frosting. Use the bag to pipe out a message on the cake that suits the occasion, such as "Happy Birthday."
    • If you used a coupler, then pull off the star-shaped tip and pop on the round tip.
    • If you have more frosting left over, use it to draw a picture that fits the message, such as a set of balloons.

Community Q&A

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  • Question
    How can I make a very big cookie cake?
    wikiHow Contributor
    Community Answer
    If you double the recipe you can make a cookie cake twice as large.
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  • You can store the cake at room temperature for up to 3 days. Be sure to cover it tightly with plastic wrap, however.
  • Look at pictures of cookie cakes to get inspiration.
  • You can use other pan shapes too, such as hearts or squares.
  • You may be able to use other cookie recipes too; use ones that give you soft, chewy results rather than hard and crunchy.
  • if you added chocolate chips or sprinkles into your cookie cake, consider using more to decorate it with.

Things You’ll Need

  • 9 in (23 cm) cake pan
  • Electric mixer
  • Mixing bowl
  • Whisk
  • Rubber spatula
  • Toothpick
  • Wire cooling rack

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Date: 09.12.2018, 02:26 / Views: 35275