For the next birthday party in your life, try combining two of the most classic desserts to really celebrate! Chocolate cake with vanilla cream cheese buttercream is my go-to for birthday cupcakes or cakes for friends and family. Adding dark chocolate chip cookies (with sea salt!) into the layers was the icing on the cake! Too much, I know. I included the recipes individually for this Chocolate Chip Cookie Chocolate Birthday Cake, as well as some simple instructions for how to put it all together!
Making a layer cake can be intimidating, but luckily this cake can be made in stages. My advice would be to make the cookie dough a few days ahead of time, as stated in the recipe instructions. I also suggest baking the cookies the day before assembling the cake. The buttercream can also be made several days ahead.
You should definitely find a fun “Happy Birthday” cake topper!
I posted about the cupcake version of this cake a few weeks ago. All of the details are in that post. Those same recipes can be used to make this cake. The original source of the Dark Chocolate Chip Cookies with Sea Salt is the best chocolate chip cookie I’ve found. Make them – you won’t regret it!
Chocolate Chip Cookie Chocolate Birthday Cake Instructions:
- Make half a batch of the chocolate chip cookie dough and refrigerate for 36 hours. After refrigerating, bake the cookies – and do not forget to add sea salt.
- Make the Vanilla Cream Cheese Buttercream at least the day before. Store in the refrigerator.
- The day of, or the day before, the cake layers can be made. Using the chocolate cupcake/cake recipe below, make 3 layers. Grease and flour an 8″ or 9″ round cake pan, and also add a parchment paper circle to the bottom of the pan to prevent sticking. Add the cake batter to the 3 pans, and cook for 10 minutes, then check, and continue cooking until a cake tester comes out clean. They may need to be rotated after the 10 minute mark. If you start to smell chocolate in your kitchen, you’ll want to see if they are finished!
- Once baked, allow the layers to cool completely.
- While baking the cake, allow the buttercream to come to room temperature, and briefly freeze 12 cookies.
- Once the dozen cookies are chilled, use a knife to chop or break them into large crumbs (as pictured).
- Place the first cake layer down on a cake carrier or cake stand. Add some buttercream and spread evenly. Add 3-4 crumbled cookies. Repeat with the 2nd cake layer, buttercream, and crumbled cookies.
- After adding the 3rd and final cake layer, put a very thin coat of buttercream on the entire outside of the cake. You should be able to see the chocolate cake layers through the buttercream. This is called the crumb coat. Chill the cake for at least 30 minutes.
- Remove the cake from the refrigerator and use the remaining buttercream to evenly frost the cake.
- Halve enough cookies to form the bottom border of the cake.
- Top the cake with cookie crumbs.
- Add a “happy birthday” sign, and some candles, and enjoy!
| Prep Time | 20 minutes |
| Cook Time | 10-15 minutes |
| Servings |
cupcakes
|
- 2 cup sugar
- 1 3/4 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder (Ghirardelli is preferred)
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp pure vanilla extract
- 1/2 cup boiling water
Ingredients
|
|
- Heat oven to 350 degrees. Add cupcake liners to 2, 12-count muffin pans. If you're making a cake, use 3 9" round cake pans. Grease and flour the pans, and line the bottom with parchment paper circles.
- Sift the sugar, flour, cocoa powder, baking powder, baking soda, and salt together into a bowl of a stand mixer.
- In another bowl (I use a large glass measuring cup), whisk the eggs, buttermilk, vanilla, and oil together.
- Using a stand mixer if possible, mix the dry ingredients, then slowly add the wet ingredients. Once incorporated, mix on medium speed for 2 minutes. While the mixer is going, heat the water to boiling. (I use another glass measuring cup and heat the water in the microwave).
- Slowly add the boiling water to the batter. Mix it completely, very carefully. The batter will be runny.
- Fill cupcake liners just over 1/2 full. Place in the oven, then reduce the temperature slightly. (I turn mine down to 325 degrees, but it gets hotter than most. 340 degrees is great). Bake for 10-12 minutes, then check. If your oven does not cook evenly, rotate the pans. Continue cooking until a cake tester comes out clean. They typically take around 15-18 minutes total.
- Allow cupcakes to cool in the pan for no longer than 5 minutes. Remove to a cooling rack and let cool completely. Frost with Vanilla Cream Cheese Buttercream
| Prep Time | 20 minutes |
| Servings |
cupcakes
|
- 8 oz cream cheese softened
- 2 sticks unsalted butter softened
- 1 1/2 tsp pure vanilla extract
- 2 lbs confectioners sugar (powdered sugar)
- 3 Tbsp heavy cream cold
Ingredients
|
|
- Sift confectioner's sugar into a large bowl and set aside. Make sure the cream cheese and butter are properly softened.
- In a stand mixer (or with an electric handheld mixer), beat the cream cheese. Then add the butter, and mix on medium speed until incorporated and has a whipped appearance.
- Mix in the salt and vanilla.
- Gradually add the confectioner's sugar, and beat on medium speed until well incorporated and starts to be fluffy.
- Add the heavy cream, one tablespoon at a time. Beat until lighter, very fluffy, and smooth.
I truly hope you enjoy making and eating this Chocolate Chip Cookie Chocolate Birthday Cake!
[…] Chocolate Chip Cookie Chocolate Birthday Cake […]