chocolate chip cookie cake, TARDIS cake, groom’s cake, Dr. Who, chocolate chip cookie, Sally’s Baking Addiction
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Chocolate Chip Cookie Cake

Take a favorite cookie and make it into a cake? Yes, please!
From Sally’s Baking Addiction
Course: Dessert
Cuisine: American
Keyword: Cake, Chocolate Chips, Cookie Cake, Sally's Baking Addiction
Author: Tammy Spencer, Scotch & Scones


  • 3 cups all-purpose flour (375g)
  • 2 tsp  cornstarch
  • 1 tsp  baking soda
  • 1 tsp  salt
  • 1 cup unsalted butter (230g), room temperature
  • 1 cup brown sugar (200g), light or dark, packed
  • 1/2 cup granulated sugar (100g)
  • 2 large eggs, room temperature
  • 2-1/2 tsp  vanilla extract
  • 2 cups semi-sweet chocolate chips (180g)


  • Preheat oven to 350°F (177°C). Grease 3 6-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cookie cakes seamlessly release from the pans.
  • Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
  • In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until smooth and creamed, about 2 minutes. Add the eggs and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
  • Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, beat in the chocolate chips. Dough will be thick and sticky.
  • Divide cookie dough between however many cake pans you're using. Press evenly into each. If baking in batches, cover any cookie dough that isn't being used and set aside at room temperature.
  • Bake for 20-22 minutes or until the cake layers are lightly brown on top and a toothpick inserted in the center comes out mostly clean. Allow cakes to cool for 10 minutes in the pans. Run a sharp knife around the edges, then carefully invert the pan so the warm cookie cake slides out. (At this point you can clean out pans, grease, line with parchment, grease parchment, then bake remaining cakes if needed.) Set the baked cakes on a wire rack to cool completely. The cakes must be completely cool before frosting and assembling.
  • Cover leftover cake tightly and store in the refrigerator for 5 days.

Recipe Notes

This recipe is for a 6-inch round cake with 5 layers. If making a 9-inch square cake with 6 layers (say you're making a TARDIS cake, for example), quadruple the ingredient amounts and have at it!
Make ahead tip: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Unfrosted cake layers can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.
Alternate sizes: No matter which size Chocolate Chip Cookie Cake you make, use the bake time listed as a loose guideline. When the cake layers are lightly brown on top and a toothpick inserted in the center comes out mostly clean, they're done.
  • Make the recipe as directed and bake in 5 6-inch cake pans for about 20-22 minutes
  • Make the recipe as directed and bake in 3 9-inch cake pans for about 22-25 minutes (the layers will be thin)
  • Double the recipe and bake in 3 9-inch square cake pans for 25-28 minutes (what I did, twice!)
  • Halve the recipe and bake in 2 9-inch cake pans for about 20 minutes
  • Halve the recipe and bake in 3 6-inch cake pans for about 20-22 minutes