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My mom came out to visit us a couple weeks ago. About a week before she came, we were talking on the phone and she snuck in a, “So, maybe you could make a cake while I’m there? I see you banging out all these cakes for everyone else…”

She was joking, of course. She knows how crazy my life is right now with 4 kids 6 and under. But she’s my mom and I don’t get many opportunities to make her cake because we live 2,000 miles away from one another. So even though I did not have time for it, and there was no occasion for it, I made my mama a cake.

Chocolate Chip Cookie Cake

I’m pretty sure cake is my love language.

Chocolate Chip Cookie Cake

And I really love my mom. The whole time she was here, she helped me with laundry, dishes, and made dinner for us, on top of helping me wrangle my 4 crazies. Needless to say, this cake was the least I could do.

Chocolate Chip Cookie Cake

Since I did not have a lot of time to commit to this cake, I wanted something simple. No crazy decorating or fondant sculpting. No seven different frosting colors. Just delicious cake that stood on it’s own in all its yummy glory.

Chocolate Chip Cookie Cake

So I made my moist chocolate cake in three 6″ pans (*NOTE: Because of the height of this cake, I added an extra egg to help with stability, for a total of 4 eggs). Then I whipped up chocolate chip cookie dough, and pressed it into two parchment paper lined 6″ cake pans. I had extra cookie dough, so I also made about 18 regular chocolate chip cookies. Oh, how I hate when there are extra cookies laying around the house…

For the frosting, I wanted to make the cookie butter italian meringue frosting that I used on my ultimate chocolate cake. But it was a difficult frosting to make; it had separated on me and it was pure luck that I was able to save it. Again, my goal with this cake was to keep things as simple and easy for me to execute as possible. But I really wanted my mom to be able to experience the heaven that is layered in the soft billows of cookie butter meringue frosting. So I took a risk and tried this cookie butter swiss meringue frosting. It’s essentially the exact same ingredients, but it’s put together differently. I am so happy that I tried it, because it came together perfectly! No separating this time, and just as delicious! (*NOTE: To make it dairy free, just substitute shortening for the butter)

Chocolate Chip Cookie Cake

I left the sides of the cake naked for 2 reasons:

  1. I’m lazy and didn’t want to frost the sides. It would have equaled more work as well as required another whole batch of frosting to get it done. Effortless simplicity was the name of the game this time.
  2. I wanted to be able to see the chocolate cake and cookie layers.

I decided to cover the top in caramel and let it drip down the naked sides, because who doesn’t love caramel? I mean, how beautiful is this?

Chocolate Chip Cookie Cake

I originally wanted a giant chocolate chip cookie on top…

Chocolate Chip Cookie Cake

…but the cookie went kamikaze on me. It was just too soft and couldn’t handle the pressure of standing upright.

Cake Fail

Good thing I had all those regular sized cookies. Now looking back at the picture, the regular sized cookie looked better anyways. But I did have quite the crack to cover up. No problem, I thought, I’ll just cover it with icing dollops. Too bad all the caramel made the dollops slide right off the side…

Chocolate Chip Cookie Cake

Chocolate Chip Cookie Cake

SIIIIIGHHHHH. So much for effortlessly simple.

It did taste delicious though. Moist chocolate cake, crispy/chewy chocolate chip cookie, billowy soft cookie butter icing, and gooey salted caramel.

Chocolate Chip Cookie Cake

I can’t think of a better way to shower my mom with some love.

Chocolate Chip Cookie Cake

She loved it.

Chocolate Chip Cookie Cake


Dairy Free Chocolate Chip Cookies


  • 2 sticks of margarine
  • 3/4 cup brown sugar
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 1//4 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups diary free dark chocolate chips


  • With the paddle attachment, cream the margarine until it’s smooth
  • Add the brown sugar and sifted regular sugar and cream together until smooth
  • Scrape down the sides of the bowl and mix again to make sure everything is incorporated well.
  • Add the eggs one at a time, mixing well in between each one
  • Scrape down the sides of the bowl and mix again to make sure everything is incorporated well.
  • Add the vanilla extract, baking soda, salt and flour and mix well.
  • Scrape down the sides of the bowl and mix again to make sure everything is incorporated well.
  • Add the chocolate chips and mix in by hand
  • Using a cookie scoop, drop a dollop of cookie dough onto a parchment paper lined cookie sheet
  • Bake for 10-12 minutes at 350 degrees, or until edges are golden brown
  • Let cool on baking sheet for at least 5 minutes

*NOTE: The cookie layers for this cake took about 25 minutes to bake in my oven. Check after 20 minutes. Insert a toothpick in the center, as you would a cake, to be sure they are baked all the way through. Careful not to hit a chocolate chip though.



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