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Funfetti Double Chocolate Chip Cookie Cake with Vanilla Buttercream Recipe

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4.2 from 70 reviews

This Funfetti Double Chocolate Chip Cookie Cake with Vanilla Buttercream is a delightful twist on traditional cookie cakes, featuring three luscious layers: a rich double chocolate chip cookie base, a classic chocolate chip cookie middle, and a colorful funfetti white chocolate chip cookie top. Each layer is baked to perfection, stacked with creamy vanilla buttercream, and adorned with festive sprinkles and mini cookies for a celebratory treat perfect for parties and special occasions.

  • Total Time: 1 hour 20 minutes
  • Yield: 14-16 slices

Ingredients

Double Chocolate Chip Layer

  • 1 1/4 cups (163g) all purpose flour
  • 1/2 cup (57g) natural unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup (168g) unsalted butter, room temperature
  • 1/2 cup (112g) packed light brown sugar
  • 1/2 cup (104g) sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/4 cup (211g) semi-sweet chocolate chips

Classic Chocolate Chip Layer

  • 2 cups (260g) all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup (168g) unsalted butter, room temperature
  • 1/2 cup (112g) packed light brown sugar
  • 1/4 cup (52g) sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 1/4 cups (211g) semi-sweet chocolate chips

Funfetti White Chocolate Chip Cookie Cake

  • 3/4 cup (168g) unsalted butter, room temperature
  • 1/4 cup (56g) packed light brown sugar
  • 1/4 cup (52g) sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 15.25 oz box funfetti cake mix
  • 6 tbsp (48g) all purpose flour
  • 3–4 tbsp sprinkles
  • 1 1/4 cups (211g) white chocolate chips

Vanilla Buttercream

  • 1 1/2 cups (336g) unsalted butter, room temperature
  • 6 cups (690g) powdered sugar
  • 1 1/2 tsp vanilla extract
  • 3–4 tbsp water or cream

Decorations

  • Sprinkles
  • Mini Vanilla Wafers
  • Mini Chocolate Chip Cookies

Instructions

  1. Make the Double Chocolate Layer: Preheat the oven to 350°F (180°C). Prepare a 9-inch cake pan by lining the bottom with parchment paper and spraying the sides with baking spray. In a medium bowl, combine the flour, cocoa powder, baking soda, and salt. In a large mixer bowl, cream together the butter and sugars on medium speed for 2-3 minutes until light and fluffy. Add the egg and vanilla extract, mixing until combined. Gradually add the dry ingredients and mix until just combined; avoid overmixing. Stir in the semi-sweet chocolate chips. Press the dough evenly into the cake pan and bake for 18-20 minutes until the top is no longer glossy. Allow to cool completely in the pan. Once cooled, invert the cookie cake onto a cooling rack, place another rack underneath, and invert again so it sits upright.
  2. Make the Classic Chocolate Chip Layer: Preheat oven to 350°F (180°C). Prepare a 9-inch cake pan as before. In a medium bowl, mix flour, baking soda, and salt. Cream butter and sugars in a large bowl until fluffy (2-3 minutes). Add egg and vanilla extract and mix well. Incorporate dry ingredients until just combined, then fold in semi-sweet chocolate chips. Press dough in pan evenly and bake for 18-20 minutes until edges are golden and top is matte. Cool completely and invert twice onto cooling racks to set upright as with the first layer.
  3. Make the Funfetti Layer: Preheat oven to 350°F (180°C). Prepare a 9-inch cake pan similarly. Cream butter and sugars until light and fluffy (2-3 minutes). Mix in egg and vanilla extract. Add funfetti cake mix and all-purpose flour, mixing until just combined. Fold in sprinkles and white chocolate chips. Press dough evenly into the pan and bake for 20-22 minutes until edges are golden and top is no longer glossy. Cool fully and invert twice onto cooling racks like the other layers.
  4. Make the Vanilla Buttercream: Using a large mixer bowl, beat butter until smooth. Add half the powdered sugar and mix until combined and smooth. Stir in vanilla extract and one tablespoon of water or cream until well mixed. Add remaining powdered sugar and continue mixing until smooth. Adjust consistency with additional water or cream as needed for spreading or piping.
  5. Build the Cake: Use a sharp knife to trim the raised edges from each cookie layer so the layers stack evenly. Place the double chocolate cookie cake on the cake plate and pipe an even layer of buttercream on top using a piping tip such as Ateco 844. Add the classic chocolate chip cookie layer on top of the buttercream and spread another layer of buttercream. Top with the funfetti cookie cake, then pipe decorative swirls of buttercream around the top edge. Finish decorating with sprinkles, mini vanilla wafers, and mini chocolate chip cookies for a festive presentation.

Notes

  • Makes 14-16 slices.
  • To Store: Keep in an airtight container at room temperature for up to 24 hours, then transfer to the refrigerator and consume within 2-3 days. Serve slices at room temperature as chilling can make the cake too firm.
  • To Freeze: Wrap each fully cooled cookie layer tightly in plastic wrap and place in airtight containers or heavy-duty freezer bags. Freeze layers for up to 3 months. Freeze leftover frosting in a sealed freezer bag after removing air for up to 3 months. Thaw all components at room temperature before assembling the cake.
  • Author: Adeline
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://flavorhug.com/funfetti-double-chocolate-chip-cookie-cake-with-vanilla-buttercream-recipe/