For my family, cookie cake is the undisputed champion of birthday desserts! We grew up enjoying store-bought versions from places like Sam’s Club or Walmart, but I’m thrilled to share how incredibly simple and cost-effective it is to make homemade cookie cakes right at home. You’ll find it’s often half the price and twice the flavor!

This particular layered cookie cake recipe is a delightful adaptation of my classic chocolate chip cookie cake base. However, the beauty of homemade cookie cakes is their versatility! You can easily transform any of my other beloved cookie cake flavors into stunning layered desserts. Whether you’re craving the vibrant colors of my chewy funfetti cookie cake, the delightful crunch of an M&M cookie cake, or the rich indulgence of a red velvet cookie cake, I’ve got a recipe that will satisfy your sweet tooth and impress your guests.

Why You’ll Adore This Homemade Layered Cookie Cake

This isn’t just another dessert; it’s a showstopper that brings joy and deliciousness to any occasion. Here’s why this double layer cookie cake stands out:

1. Thick, Chewy & Indulgent: We’re taking my tried-and-true homemade cookie cake recipe and elevating it to new heights. By doubling the batch and baking it in two 8-inch round cake pans, we create a truly substantial and satisfying dessert. Each slice offers a hearty, deeply chewy texture that holds up beautifully to the rich layers of frosting. It’s not flimsy; it’s a durable, delicious creation built for sharing!
2. Incredibly Budget-Friendly: Imagine purchasing a similar magnificent cookie cake from a specialty bakery or a place like Great American Cookie. You’d likely pay upwards of $25 or even more! This homemade version allows you to create an equally impressive (if not more so!) and delicious cookie cake for less than half the cost. This makes it a fantastic option for celebrating every birthday, holiday, or just because, without breaking the bank.
3. Endlessly Customizable & Fun: The fun doesn’t stop with the baking! This cookie cake is a blank canvas for your creativity. Fill the layers and top it with vibrant colored frosting to match any party theme, shower it with an assortment of sprinkles for extra sparkle, or adorn it with classic birthday candles. You can even experiment with different chocolate varieties or candy mix-ins to make each cake uniquely yours. It’s perfect for personalizing and making every celebration special.

Essential Tips for a Perfect Layered Cookie Cake

Achieving a bakery-quality layered cookie cake at home is easier than you think with these expert tips:

• Always Use Parchment Paper: This step is non-negotiable for a flawless release! To ensure your thick cookie cakes slide cleanly out of the pans without any sticking or crumbling, make sure to thoroughly grease your cake pans and then line the bottom of each pan with a circle of parchment paper. This creates a non-stick barrier that will save you a lot of frustration.
• Flip the Bottom Layer Upside Down for Stability: For a perfectly even and professional-looking stacked cake, always flip the bottom cookie layer upside down onto your serving platter. The bottom of the baked cookie cake is naturally flatter and more uniform, providing a stable and level surface for the second layer and making frosting application much smoother.
• Bake Until Lightly Golden Brown: While we all love a gooey, underbaked cookie, for a layered cookie cake, a slightly more thoroughly baked cookie is key for durability. Bake your cookie layers until the edges are beautifully golden brown. This ensures they are sturdy enough to be stacked and handled without crumbling, while still maintaining that delicious chewy center.
• Adjust for Different Pan Sizes: This recipe is designed for two 8-inch round cake pans, which yield a generously thick double-layer cookie cake. However, you can absolutely make different sized layered cookie cakes! Be sure to consult the detailed FAQ section below for specific tips on adjusting baking times and ingredient quantities for various pan dimensions, including larger or smaller options.
• Don’t Overmix Your Dough: Just like with traditional cookies, overmixing the dough can lead to a tough, dense cookie cake. Once the flour is added, mix only until just combined. A few streaks of flour are better than an overmixed batter.
• Allow Cakes to Cool Completely: Patience is a virtue here! Attempting to remove or frost warm cookie cakes will result in crumbling and a melted mess. Let your baked cookie layers cool completely in their pans, and then transfer them to a wire rack to ensure they are fully at room temperature before you start assembling and decorating.

Key Ingredients for Your Delicious Layered Cookie Cake

Gathering the right ingredients is the first step to baking success. Here’s what you’ll need for this irresistible double layer chocolate chip cookie cake and its creamy vanilla buttercream:

• For the Cookie Cake: You’ll need standard pantry staples: softened butter (which you’ll melt for a chewier texture), a mix of white sugar and brown sugar (the brown sugar adds moisture and depth of flavor), eggs (for binding and richness), pure vanilla extract (for that classic, comforting taste), leavening agents like baking soda and baking powder (to give our cookies lift and a tender crumb), all-purpose flour, and plenty of high-quality semi-sweet chocolate chips. We’ll even chop some for an extra distribution of chocolatey goodness!
• For the Homemade Vanilla Buttercream Frosting: Nothing beats homemade frosting for freshness and flavor! You’ll need softened butter (the foundation of any good buttercream), fine powdered sugar (for sweetness and smooth consistency), more vanilla extract (to enhance the flavor profile), a pinch of salt (to balance the sweetness), and a touch of milk (to achieve the perfect piping consistency).
• Essential Equipment: To bring this cake to life, you’ll need two 8-inch round cake pans. If you don’t have these on hand, don’t fret – you can easily make a DIY foil pan of any size, or use springform pans for easy release!
• For Decoration: To achieve that classic cookie cake look, a large star piping tip is recommended for beautiful borders and inscriptions. And of course, a generous shower of colorful sprinkles will add that festive, celebratory touch!

Step 1: Prepare Your Cookie Dough

Begin by preheating your oven to 350°F (175°C) and getting your pans ready (more on that in the next step!). In a small microwave-safe bowl, melt the unsalted butter for about 30-60 seconds, or until it’s just melted but not boiling hot. Transfer this melted butter to a large mixing bowl. Add in both the white granulated sugar and the brown sugar. Using a sturdy spatula (resist the urge to use an electric mixer at this stage!), stir everything by hand until the sugars are well combined with the butter. Next, mix in the eggs one at a time, followed by the vanilla extract until fully incorporated.

Now, add your dry leavening agents and salt: baking soda, baking powder, and salt. Mix thoroughly to ensure they are evenly distributed. Gradually add the all-purpose flour, mixing just until all the flour has disappeared into the dough. Be careful not to overmix, as this can lead to a tough cookie cake. Lastly, gently fold in the chocolate chips – one cup of finely chopped chips (which you can crush in a bag with a rolling pin for better distribution) and one cup of whole semi-sweet chocolate chips for varied texture. Work relatively quickly once the dough is mixed, as letting it sit too long can cause it to dry out due to the melted butter.

Tip: For the best chewy texture, ensure your butter is melted but cooled slightly, not piping hot, before mixing with the sugars. This prevents the eggs from scrambling.

Step 2: Press into Pans & Bake to Perfection

Prepare your two 8-inch round cake pans by thoroughly greasing them with nonstick cooking spray. For an extra layer of protection against sticking and to guarantee a clean release, line the bottom of each pan with a perfectly cut circle of parchment paper. Divide your prepared cookie dough evenly between the two pans. This recipe yields approximately 5 cups of dough, so aim for about 2.5 cups in each pan. Use your hands to firmly and evenly press the dough into each pan, making sure it reaches all the edges and creates a smooth, consistent layer.

Bake the cookie cakes in your preheated 350°F (175°C) oven for 22-26 minutes. The exact baking time may vary slightly depending on your oven, so keep an eye on them. You’re looking for the edges to be lightly golden brown and the center to appear set, though it might still be slightly soft. While the cookie cakes are baking, you can begin preparing your homemade vanilla buttercream frosting. Once baked, remove the pans from the oven and allow the cookie cakes to cool completely to room temperature before attempting to remove them from the pans. This is crucial for maintaining their structural integrity.

Step 3: Gently Remove from Pans

Once your cookie cakes have cooled completely to room temperature (this might take an hour or two), it’s time to release them from their pans. Carefully run a thin, sharp knife around the inner edges of each pan to loosen any stuck parts. Then, with a confident, swift motion, flip each cookie cake upside down onto a sturdy baking sheet or a cooling rack. Gently tap the bottoms of the pans to help the cookie cakes release. The parchment paper you added earlier should ensure a smooth, clean separation. If they are still stubborn, try gently wiggling the pan while holding the cookie cake steady.

Step 4: Make Frosting & Assemble the Bottom Layer

Now for the star of the show: the homemade vanilla buttercream! Follow the detailed instructions provided in the recipe card below to create a smooth, creamy, and pipeable frosting. Once your buttercream is ready, carefully place one of your cooled cookie cakes upside down onto your desired serving platter or cake stand. This is a crucial step – using the flat, even bottom of the cookie as the top surface of your bottom layer ensures a perfectly level foundation for stacking.

Next, take approximately two-thirds of your freshly made buttercream frosting. Using an offset spatula or a piping bag, generously spread or pipe this frosting evenly over the top of the bottom cookie layer. Aim for a smooth, consistent layer that will hold the top cookie securely and provide a delightful creamy filling.

Step 5: Stack, Decorate, & Personalize

With the bottom layer frosted smoothly, carefully place the remaining cookie cake on top, right side up this time, aligning it perfectly with the bottom layer. Gently press down to secure it. Now, it’s time to decorate! Transfer your remaining buttercream frosting into a piping bag fitted with a large star piping tip. Pipe beautiful borders around the top and bottom edges of your layered cookie cake. You can also use the remaining frosting to write a festive message or add decorative swirls in the center.

Once your piping is complete, immediately add sprinkles! The buttercream frosting tends to develop a crust fairly quickly, so sprinkling them on right away ensures they stick perfectly to the fresh frosting. This is where you can let your personality shine, choosing colors and shapes that suit your celebration.

Tip: If your frosting becomes too stiff while piping, you can microwave it for 5-10 seconds on low power and then re-whip it slightly to regain a smoother consistency.

Step 6: Slice, Serve, & Enjoy!

Your magnificent double-layer cookie cake is now ready to be enjoyed! To achieve clean, neat slices, use a large serrated edge knife. Use a gentle back-and-forth sawing motion to carefully cut through both thick cookie layers and the creamy frosting in between. I typically cut mine into generous slices, but for larger gatherings, you can easily cut it into smaller rectangles or squares to serve more people.

Tip: For an even cleaner cut and less frosting smearing, I highly recommend refrigerating the assembled and decorated cake for at least 30 minutes to allow the buttercream frosting to firm up. Additionally, wipe off your knife with a warm, damp cloth between each cut to ensure every slice looks pristine and professional.

Frequently Asked Questions: All About Layered Cookie Cakes

Print Recipe

4.92 from 25 votes

Double Layer Cookie Cake