Valentine’s Day Cookie Cake – A soft chocolate chip cookie cake with vanilla buttercream decorated with Valentine’s sprinkles.
My husband doesn’t love desserts. It hurts my feelings when we go out for dinner and there is an amazing dessert menu and he doesn’t want anything on it. I get a lot of inspiration from restaurants and want to try everything.
I make him order something under the pretense that it’s for him so that I don’t feel like a glutton ordering two desserts.
Why You Will Love This Recipe //
When I was thinking of something to make for this year’s for this Valentine’s, the first thing that came to mind was to make him a Cookie Cake. I tried a few recipes, and this is the one that I settled on. This is why I love it:
- The top is nice and golden brown, but the underneath layer is soft and chewy.
- You can bake it to your preference, it’s so important to get the texture right. My husband does not like a hard cookie, he likes one that is barely baked.
- It is so versatile. I I added some Valentine’s sprinkles to the dough to make it a little more festive, but you could leave them out or change them to match your occasion.
Ingredients for a Perfect Valentine Cake //
Chocolate Chip Cookie Cake
- ¾ cup butter, room temperature
- ¾ cup brown sugar
- ⅔ cup sugar
- 2 teaspoons vanilla
- 1 egg
- 1 egg yolk
- 2 cups flour
- 2 teaspoons cornstarch
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 1 cup semisweet chocolate chips
- 2 Tablespoons Valentine’s sprinkles
- 3/4 cup butter, room temperature
- 2 cups powdered sugar
- 2 teaspoons vanilla
- 1/4 teaspoon salt
- 1-2 Tablespoons milk or cream
How to Make // The Steps
- Step 1: Preheat oven to 350°. Line a 10-inch cake pan or springform pan with parchment paper. Set aside.
- Step 2: Cream butter, both sugars, and vanilla until light and fluffy, about 3 minutes. Add egg and yolk, mixing well after each addition.
- Step 3: Slowly add flour, cornstarch, baking powder, and salt and mix until combined. Add chocolate chips and sprinkles.
- Step 4: Press dough into the pan and even out as much as possible.
- Step 5: Bake for 25 to 30 minutes or until edges just begin to turn golden brown.
- Step 6: Remove from the oven and set on a wire rack. Cool in pan until completely cool. When cool, use a sharp knife to loosen the sides of the pan. Turn out onto a plate or serving dish.
- Step 7: To make the frosting, beat the butter in an electric mixer until pale in color, about 3 minutes. Add half of the powdered sugar and beat until completely incorporated. Add the remaining powdered sugar, vanilla, and salt. Add 1 tablespoon cream and beat until light and fluffy, another two minutes. If it is too stiff, add an additional tablespoon of cream.
- Step 8: Add to a piping bag fitted with a star tip and pipe around the edges of the cookie. Decorate with Valentine’s sprinkles.
Cookie Cake Tips //
- I used a 10-inch cake pan to bake my cookie cake. If you use a 9-inch pan, it will alter the baking time, so keep an eye on it.
- You can use a springform pan which will make the cake easier to get out.
- Cool the cake completely in the pan before removing it. This will ensure that it does not break when you turn it out.
- The cookie cake will continue to bake when it comes out of the oven and is cooling in the pan, so I like to take it out at 25 minutes.
- I used semisweet chocolate chips, but you can use any chip you like. I think toffee bits, pretzel pieces, M&Ms, Snickers, pretty much anything would be delicious in this cookie cake.
- I like vanilla buttercream, but feel free to use your favorite kind. Chocolate buttercream, cookie butter buttercream, are two that I think would be delicious.
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