This Chocolate Chip Cookie Celebration Cake is a classic chocolate chip cookie in cake form, with crunchy edges and a soft and chewy center. The cake only requires 10 minutes of preparation, so we make this cake often to celebrate both the big and small victories in life!
Everyone needs a cake that they can whip out on a moment's notice. You know -- when your neighbor crushes an interview she was nervous about or your child didn't have to be asked to put their retainer back in. These are the moments when you need this chocolate chip cookie cake, which is why we call it our celebration cake. Sure I bake this chocolate chip cookie cake for big milestones (it was Connor's chosen double-digit birthday cake last year!), but I love to bake this easy chocolate chip cookie cake to celebrate the smaller moments that are worthy of our attention, too. After all, what meaning does this life have if we can't find the joy in the every day moments?
And, of course, we put at least one candle on top to make the recipient feel extra special!
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Why You'll Love this Celebration Cake Recipe
- This celebration cake is EASY to make. I can have it whipped up in 10 minutes or less.
- The cookie cake is a perfect texture -- this celebration cake is gooey on the inside and crispy on the outside. Some cookie cakes can be dry and crumbly.
- The celebration cake requires only basic ingredients. I typically have all of the ingredients on hand at any given moment, so when you need to quickly make a delicious dessert that will be a crowd favorite, this is my go-to recipe.
- This cookie cake brightens days for any occasion. There's already something comforting about chocolate chip cookies, so there's something extra special about having a huge one with beautiful frosting on top (and a candle because it's Tuesday!). I think this cake must be my love language.
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Ingredients You'll Need
This cookie cake that celebrates ALL THE THINGS uses only just a few ingredients that you have on hand right this very moment! You'll need:
- all-purpose flour
- baking soda
- salt
- unsalted butter
- light brown sugar
- granulated sugar
- egg
- pure vanilla extract
- semi-sweet chocolate chips
- bittersweet chocolate bar (optional)
- can of chocolate frosting - you could also make a homemade chocolate frosting
- sprinkles - for decorating
Why Two Different Types & Forms of Chocolate
We are pro-chocolate chips in this house. Chocolate chips are great in so many different recipes like my chocolate chip banana cake, chocolate chip pumpkin bars, or these raspberry chocolate chip muffins. Chocolate chips are designed not to melt, so it creates a little bit of texture in your baked goods.
I highly recommend including a different type of chocolate for the cookie cake to add some more interest and flavor. Unlike chocolate chips, the chocolate from a bittersweet bar will melt. This makes the middle of the chocolate chip cookie cake oozing with chocolate.
A combination of chocolate chips and from a chocolate bar is the best of both worlds. I use a high quality bittersweet Guittard chocolate bars and semi-sweet chocolate chips. You can get a decently high quality chocolate bar at most grocery stores these days. Skip the Hersheys (or save the kisses for these peanut butter blossom cookies).
How to Make an Easy Celebration Cake
Here are the basic steps to making the most warm and gooey chocolate chip cookie cakes around:
- Preheat the oven to 350˚F. Spray a 9-inch round cake pan with cooking spray and line the bottom with parchment paper (if you want to remove the cake later to put on a platter...not required).
- Whisk flour, baking soda, and salt together. Set aside.
- Beat butter until smooth. Add both sugars and beat on medium speed until just well combined, about 2 minutes. Be careful not to over mix here; otherwise, your cake will turn out crumbly.
- Add the egg and vanilla. Then slowly incorporate the flour mixture until just combined. Fold in both types of chocolate with a spatula.
- Press the cookie dough into the the prepared cake pan, getting the cake as even as possible. Sprinkle with more chocolate chips on top to make pretty.
- Bake for 20 to 25 minutes or until the cookie is lightly browned. Let cool on a wire rack before frosting.
Worn Slap Out? Try These Time-Saving Tips!
- Use canned chocolate frosting. Now, of course, you can use whatever frosting you'd like, but 90% of the time I'm making this cake it's to celebrate something that has just come up. I always have a can of chocolate frosting on hand for just these occasions.
- Skip the piping and spread the frosting...or go frosting-less! My favorite shortcut here is to use canned chocolate frosting (or whatever color/flavor icing you prefer. Pipe it onto the cake using a star tip in a disposable pastry bag (see below).
How to Frost the Celebration Cake
The Frosting: I prefer a whipped chocolate frosting for this cake, but, of course, this up to your preference. I use the canned whipped frosting from Duncan Hines. If you're wanting homemade frosting, I recommend using the chocolate frosting from my banana cake with chocolate frosting. You may need to add another tablespoon or two of confectionary sugar to make sure it's thick enough to pipe.
Equipment Needed: I use a Wilton star tip with a simple pastry bag to pipe the frosting onto the cake.
Place the star tip on the bag, give the canned frosting a good stir, and fill the bag with the frosting. Get all of the air out of the bag by twisting the top of the bag closed while slowly piping the frosting onto the edges of the cake. Sometimes I pipe just the border of the cake and sometimes we go a little nuts and pipe a lot of concentric circles.
Don't forget to customize the sprinkles. Add whatever sprinkles are right for the occasion. There are so many fun sprinkles these days, like back to school sprinkles.
Storage
Store the cake at room temperature wrapped with plastic wrap to stay fresh. The cake will be good for 2-3 more days.
Other Cakes You'll Love
Looking for other cake recipes you'll love? Try these:
So what are you celebrating this week? Getting out of bed and being grateful your body can move in the way that it does is the perfect reason to celebrate. Or it's Friday Eve, my favorite day of the week!
xox,
kathryn
Chocolate Chip Cookie Celebration Cake
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup light brown sugar lightly packed
- ¼ cup granulated sugar
- 1 large egg
- 2 ½ teaspoons vanilla extract
- ¾ cup semi-sweet chocolate chips plus more for the top
- ½ cup bittersweet chocolate bar* cut into small ¼" chunks
Instructions
- Preheat the oven to 350F. Spray a 9-inch round cake pan with cooking spray and line the bottom with parchment paper (only if you want to remove the cake from the pan and transfer to a platter). Set aside.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large mixing bowl or in a stand mixer with paddle attachment, beat butter until smooth. Add both sugars and beat on medium speed until just well combined, about 2 minutes. Be careful not to over mix here; otherwise, your cake will turn out crumbly.
- Add the egg and vanilla. Beat until combined, scraping down the sides of the bowl as needed. Gently add flour mixture until just combined. Fold in chocolate chips and chocolate bar pieces with a spatula.
- Press the cookie dough into the the prepared cake pan, getting the cake as even as possible. Sprinkle with more chocolate chips on top to make pretty.
- Bake for 20 to 25 minutes or until the cookie is lightly browned. Let cool on a wire rack before frosting.
Notes
Nutrition
Mary McDonald says
My daughter has made this three times now, and it has been fantastic every single time. It’s very easy to make, and it is the best cookie cake I’ve ever had!!
Kathryn says
This makes me immeasurably happy, Mary! Thank you so much for leaving a star rating and feedback!
<3,
Kathryn