Chocolate Chip Cookie Cake

For all the chocolate chip cookie lovers out there:

  • your favorite cookie dough recipe (without eggs)–if you’re too lazy to do this step, pillsbury cookie dough will work great!

Mascarpone frosting:

  • 8 ounces mascarpone cheese (chilled)
  • 3/4  cup powdered sugar
  • 1 cup heavy whipping cream (chilled)
  • 1 teaspoon vanilla extract


  • Preheat oven to 350F. Grease and flour two 6″ cake rounds and line with parchment.
  • In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
  • Using a stand mixer fitted with a paddle attachment, cream butter and sugars on med-high until pale and fluffy (approx 3mins).
  • Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
  • Alternate adding flour mixture and milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
  • Toss chocolate chips in 1 Tbsp flour. Fold in chocolate chips and mix until just incorporated.
  • Bake for 35-40mins or until a toothpick inserted into the center comes out mostly clean.
  • while the cake is baking, make your mascarpone creme
  • Place the mascarpone in the bowl of a stand mixer with the whisk attachment and start beating on medium speed. While beating, add vanilla followed by the powdered sugar. Scrape sides and continue beating until light and fluffy. DO NOT OVERMIX as it will cause the frosting to curdle (it’ll look chunky).
  • With the mixer running on high speed, slowly add the whipping cream until the frosting becomes light and fluffy, about 1-3 minutes. DO NOT OVERMIX as it will cause the frosting to curdle.
  • Place cakes on wire rack to cool for 10mins then turn out onto wire rack and cool completely.
  • once the cake is fully cooled, place the bottom cake layer on your decorating wheel (or serving plate)
  • place a generous amount of cookie dough on top, then the other layer of cake on top
  • coat the cake with mascarpone cream, decorate and enjoy!

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