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Perfect Chocolate Chip Cookie Cake Recipe with Easy Buttercream Frosting for Graduation Celebration

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A chewy, buttery chocolate chip cookie cake topped with smooth buttercream frosting, perfect for graduations and celebrations. Easy to make with pantry staples and customizable for dietary needs.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (220g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 3 cups (375g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups (340g) semi-sweet chocolate chips
  • Optional: Flaky sea salt for sprinkling on top
  • 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 heavy cream or whole milk
  • Pinch of salt

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9 or 10-inch round cake pan and line it with parchment paper.
  2. Cream 1 cup softened unsalted butter with 1 cup granulated sugar and 1 cup brown sugar until light and fluffy, about 3-4 minutes.
  3. Beat in 2 room-temperature eggs one at a time, then stir in 1 teaspoon vanilla extract.
  4. In another bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
  5. Gradually add the dry ingredients to the wet mixture on low speed until just combined.
  6. Fold in 2 cups semi-sweet chocolate chips gently with a spatula.
  7. Spread the batter evenly into the prepared pan, smoothing the surface.
  8. Bake for 25–30 minutes until edges are golden and center is set but still soft (toothpick may have moist crumbs).
  9. Cool in the pan for 20 minutes, then transfer to a cooling rack and chill fully for about 1 hour before frosting.
  10. Make the buttercream frosting by beating 1 cup softened unsalted butter until creamy, then gradually add 3 to 4 cups powdered sugar, 2 teaspoons vanilla extract, a pinch of salt, and 2 to 3 tablespoons heavy cream. Beat until light and fluffy, adjusting consistency as needed.
  11. Spread the buttercream evenly over the cooled cookie cake using an offset spatula or butter knife.
  12. Optionally, sprinkle flaky sea salt on top for flavor contrast.
  13. Slice into wedges and serve.

Notes

Underbake slightly for a soft, gooey center. Chill the cookie cake completely before frosting to prevent buttercream from melting. Use flaky sea salt on top to balance sweetness. Cream butter and sugars well for a lighter texture. Avoid overmixing after adding flour to keep the cake tender.

Nutrition

Keywords: chocolate chip cookie cake, buttercream frosting, graduation dessert, easy cookie cake, celebration dessert, chewy cookie cake

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