Chocolate Chip Cookie Layer Cake

Chocolate Chip Cookie Layer Cake

This Chocolate Chip Cookie Layer Cake takes everything you love about chocolate chip cookies and amplifies it. From the incredibly tender white cake layers studded with chopped chocolate to the velvety Chocolate Chip Buttercream and buttery Edible Cookie Dough filling, this cake is like a love letter to the original cookie.

Chocolate Chip Cookie Layer Cake
 
Makes 1 (8-inch) cake
Ingredients
  • ½ cup (113 grams) unsalted butter, softened
  • 1½ cups (300 grams) granulated sugar
  • ¼ cup (56 grams) neutral oil
  • 5 large egg whites (150 grams), room temperature
  • ¾ teaspoon (4.5 grams) vanilla bean paste
  • 2½ cups (313 grams) unbleached cake flour
  • 2 teaspoons (10 grams) baking powder
  • ½ teaspoon (1.5 grams) kosher salt
  • ⅛ teaspoon baking soda
  • ¾ cup (180 grams) sour cream room temperature
  • ¾ cup (180 grams) whole milk, room temperature
  • 8 ounces (226 grams) 60% cacao bittersweet chocolate, finely chopped
  • Chocolate Chip Buttercream (recipe follows)
  • Edible Cookie Dough (recipe follows)
Instructions
  1. Preheat oven to 350°F (180°C). Spray 3 (8-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar, and oil at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg whites and vanilla bean paste, and beat until well combined, about 2 minutes.
  3. In a medium bowl, whisk together flour, baking powder, salt, and baking soda. In a small bowl, whisk together sour cream and milk. With mixer on low speed, gradually add flour mixture to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture, beating just until combined after each addition. Fold in chocolate. Divide batter among prepared pans (about 2⅓ cups or 521 grams each). Run a knife or wooden pick through batter to release any large air bubbles. Tap pans on a kitchen towel-lined. counter a few times.
  4. Bake until a wooden pick inserted in center comes out clean, 20 to 25 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  5. Place 1 cooled cake layer on a cake stand. Place 1 cup (260 grams) Chocolate Chip Buttercream in a small pastry bag; cut a ½-inch opening in tip. Pipe a border around edge of cake layer. Spread 1 cup (265 grams) Edible Cookie Dough onto cake layer until even and reaches piped border. Top with second cake layer, and repeat procedure with piped buttercream and 1 cup (265 grams) Edible Cookie Dough. (Refrigerate remaining Edible Cookie Dough until ready to use.) Top with remaining cake layer. Spread remaining Chocolate Chip Buttercream on top and sides of cake. Refrigerate for 30 minutes. Just before serving, decorate with remaining Edible Cookie Dough.

Chocolate Chip Buttercream
 
Makes 5 cups
Ingredients
  • 1⅔ cups (377 grams) unsalted butter, softened
  • ½ teaspoon (1.5 grams) kosher salt
  • 6¼ cups (750 grams) confectioners’ sugar
  • ½ cup (120 grams) heavy whipping cream
  • 2 teaspoons (8 grams) vanilla extract
  • 8 ounces (226 grams) 60% cacao bittersweet chocolate, finely chopped
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and salt at medium speed until creamy, about 1 minute, stopping to scrape sides of bowl. With mixer on low speed, gradually add confectioners’ sugar, about 1 cup (120 grams) at a time, alternately with cream, about 1 tablespoon (15 grams) at a time, beginning and ending with confectioners’ sugar, beating just until combined after each addition. Increase mixer speed to medium; beat until fluffy, 1 to 2 minutes. Fold in chocolate. Use immediately.

Edible Cookie Dough
 
Makes 3 cups
Ingredients
  • 1 cup (227 grams) unsalted butter, softened
  • 1 cup plus 2 tablespoons (248 grams) firmly packed dark brown sugar
  • 2¼ teaspoons (13.5 grams) vanilla bean paste
  • 1½ cups (144 grams) superfine blanched almond flour
  • ¾ teaspoon (2.25 grams) kosher salt
  • 6 ounces (170 grams) 60% cacao bittersweet chocolate, finely chopped
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Beat in vanilla bean paste.
  2. In a small bowl, whisk together flour and salt. Add flour mixture to butter mixture; beat at low speed just until combined. Fold in chocolate. Cover and let stand at room temperature until ready to use.

 

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9 COMMENTS

    • Yes! Vanilla extract can be substituted 1:1 by volume for vanilla bean paste. If you’d like to use the seeds from a vanilla bean, 1 vanilla bean is equal to about 1 Tablespoon of extract or paste.

      Hope this helps, and happy baking!

  1. So which is correct in this cake recipe for the sour cream the weight 180 grams or the measuring amount 1/8 cup. The magazine says 3/4 sour cream….it’s a lot of money with the chocolate and butter to make this want it to come out right.

    • Hi Janine,

      Thank you for catching this! The correct measurement is 3/4 cup (180 grams). There was an error in uploading the recipe to our website, but I’ve updated the recipe.

      Thank you, and happy baking!

  2. By chance, did you test this recipe for cupcakes? If so, what was baking time, temp and yield? It looks delicious!

    • Hi Rachel,

      Thank you for your question!

      Unfortunately, we haven’t tested this recipe as cupcakes. That being said, the cupcakes should be able to bake at the same temperature used for the cakes (350°F [180°C]). The batter should yield about 24 standard sized cupcakes, but there may be a slight variation in yield. And for bake time, you’ll probably want to check them around 10-15 minutes into baking, then add more time as needed until the cupcakes are fully baked and a pick inserted in the center comes out clean.

      Hope this helps, and happy baking!

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