Today we we celebrated my husband’s 41st birthday with the most delicious cookie cake ever. My eight year old, our resident baker, asked my husband if he wanted a cake or cookies for his birthday this morning. When he said he couldn’t decide, we chose to do both and make a cookie cake. Best. Decision. Ever. We used a 9-inch cake pan, which resulted in a thick, moist, perfect hunk of heaven. Here’s how we did it:
Ingredients for cake:
1 & 1/2 sticks of butter, room temperature
3/4 cup light brown sugar
1/4 cup sugar
2 tsp vanilla extract (click to learn how I make my own!)
2 cups all purpose flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
1 heaping cup semi-sweet chocolate chips
Ingredients for buttercream icing:
1 & 1/2 cups powdered sugar
1 stick of butter, room temperature
1/2 tsp vanilla extract (recipe!)
1 tablespoon heavy whipping cream
Preheat oven to 350 and line a 9 inch cake pan with parchment paper. In a mixer with paddle attachement, cream butter and sugar together for about three minutes, I use the “stir” setting on my mixer.
Add in the egg and vanilla extract. Increase to low speed, and add flour, cornstarch, baking soda and salt. Mix until combined. Stir in chocolate chips and press into cake pan. Bake for 20-25 minutes, until the top begins to get very slightly golden brown. Allow to cool in the pan and the lift out of the pan with the parchment paper.
For the buttercream icing, use your mixer, affixed with the paddle attachment to mix the butter and sugar on low speed until well blended. Increase speed and beat for 3 minutes. Add vanilla and cream and beat for 1 minute. Frost cookie cake to your liking! This cake easily yields 10 generous slices.