When my best friend Jennifer turned 10, her parents loaded me and several other giddy little girls into their silver Chrysler minivan and took us all to an Atlanta Braves baseball game. We sat in the outfield being silly and cheering on Deion Sanders.
Halfway through the game Jennifer’s parents brought out a Cookie Cake. It was one of those mall-style Cookie Cakes with swirls of frosting and a smattering of sprinkles. And it was absolutely delicious!
Today is my birthday! And just like the cool kids in the 90’s, I’m celebrating with a Cookie Cake.
It’s easy to make, nostalgic, and way tastier than those mall cakes from the 90’s.
Chocolate Chip Cookie Cake
Wet Ingredients:
- 1 cup (200 grams) brown sugar
- 1/2 cup (100 grams) granulated sugar
- 10 Tbsp (140 grams) salted grass-fed butter, softened (or, Miyoko’s vegan butter)
- 1 egg
- 1 Tbsp (15 grams) vanilla extract
Dry Ingredients:
- 2 1/2 cups (300 grams) almond flour
- 5 Tbsp (40 grams) tapioca flour
- 1 tsp (6 grams) baking soda
- 1 tsp (7 grams) sea salt
Mix-ins:
- 200 grams dark chocolate chips
Directions:
- Preheat the oven to 350F.
- Oil a 12-inch round cake pan with palm shortening or avocado oil. Cut a piece of parchment paper to fit the bottom of the pan. Line the bottom of the pan with the parchment circle. Set the pan aside.
- Add the dry ingredients to a medium bowl. Using a spoon or spatula, mix the dry ingredients together.
- In a large bowl, add the softened butter and sugars. Beat with an electric mixer on medium speed for 3-5 minutes, until light and fluffy. (You can use a stand mixer if you have one. Use the paddle attachment when using a stand mixer.)
- Add the egg and vanilla extract and mix until fully incorporated.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Fold in the chocolate chips.
- Roll the dough into one large ball.
- Place the ball of dough in the parchment lined cake pan. Spread the dough into one even layer, filling the entire pan. (I like to press the dough down with a piece of parchment paper; this way the dough doesn’t stick to my hands. You can also use a silicon spatula to help spread out the dough.)
- Bake at 350F for 20-24 minutes, until the edges are golden brown and the middle is set.
- Remove the pan from the oven.
- Let the cake fully cool in the cake pan.
- Using a pairing knife, go all around the edges of the cookie to loosen it from the pan.
- Turn the cookie out onto a baking sheet. Then, invert it onto your serving plate.
- Decorate with my Favorite Vanilla Buttercream and sprinkles.
- Party like it’s the 90’s!
Favorite Vanilla Buttercream
- 16 Tbsp, 2 sticks (226 grams) salted grass-fed butter, softened (or Miyokos Vegan Butter for a dairy-free version)
- 1 1/2 cups (275 grams) powdered sugar
- 1 Tbsp (20 grams) coconut milk yogurt (I like Culina Plain Coconut Milk Yogurt)
- 1 Tbsp (15 grams) vanilla extract
Directions for the frosting:
- Using a hand mixer or stand mixer, beat the butter and sugar on medium speed until pale and fluffy (about 3-5 minutes).
- Add the coconut milk yogurt and vanilla extract. Mix until fully combined.
- Frost your cake.
Test Kitchen Notes:
To make these cookies completely dairy-free, use vegan butter. Miyoko’s Vegan Butter is my favorite dairy-free butter.
Use a 12 inch round cake pan to make this cookie cake, or a 9×13 rectangle cake pan. I got a 12×2 inch cake round from Hobby Lobby for $10. You can also buy one like this online. If you have a smaller 8 or 9 inch cake pan, only use 2/3 of the cookie dough to make the cake. (You can bake the rest of the dough as cookies.) Don’t use a pizza pan or round cookie sheet to bake this cake; the cookie spreads out too large and spills over the sides.
I like to press the dough down with a piece of parchment paper; this way the dough doesn’t stick to my hands. You can also use a silicon spatula to help spread out the dough.
I like to use natural, plant-based food coloring like this one.