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Cozy Cookie Cake with Buttercream Frosting

cozy cookie cake with buttercream frosting - featured image
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A soft, buttery cookie cake with a light vanilla buttercream frosting that balances sweetness and comfort perfectly. Easy to make from scratch with simple pantry ingredients.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (220g) packed light brown sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 3 cups (375g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (175g) semi-sweet chocolate chips or chunks (optional)
  • For the Buttercream Frosting:
  • 1 cup (227g) unsalted butter, softened
  • 3–4 cups (360–480g) powdered sugar, sifted
  • 2 teaspoons pure vanilla extract
  • 2–3 tablespoons whole milk or heavy cream
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan well with butter or non-stick spray, and line the bottom with parchment paper.
  2. In a large bowl, beat 1 cup softened unsalted butter, 1 cup granulated sugar, and 1 cup packed light brown sugar on medium speed for 3-4 minutes until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Add 2 teaspoons pure vanilla extract and mix until smooth.
  4. In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Gradually add to the wet mixture on low speed, mixing just until combined.
  5. Fold in 1 cup semi-sweet chocolate chips gently with a spatula.
  6. Pour the batter into the prepared pan and smooth the top evenly.
  7. Bake on the middle rack for 25-30 minutes until golden around edges and set but still soft in the center. A toothpick should come out with a few moist crumbs.
  8. Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
  9. To make the buttercream frosting, beat 1 cup softened unsalted butter until creamy. Gradually add 3 cups powdered sugar on low speed.
  10. Add 2 teaspoons vanilla extract, 2 tablespoons milk, and a pinch of salt. Beat on high for 3-4 minutes until light and fluffy. Adjust milk or powdered sugar for desired consistency.
  11. Spread the frosting evenly over the cooled cake using an offset spatula or butter knife. Optionally, swirl or pipe rosettes.
  12. Cut into wedges and serve. Store at room temperature for up to 2 days or refrigerate up to 5 days.

Notes

Use fresh unsalted butter for best frosting texture. Avoid overmixing the batter to keep the cake tender. Chill frosting if kitchen is warm to prevent melting. For gluten-free, substitute flour with gluten-free baking mix. Variations include adding nuts or swapping chocolate chips for dried cranberries.

Nutrition

Keywords: cookie cake, buttercream frosting, homemade dessert, easy cookie cake, soft cookie cake, chocolate chip cookie cake

Find it online: https://tessierecipes.com/cozy-cookie-cake-with-buttercream-frosting-easy-homemade-recipe-from-scratch/