Ultimate Layered Cookie Cake | A Dessert Lover’s Dream

Adam

Ultimate Layered Cookie Cake | A Dessert Lover’s Dream

Imagine the best parts of cookies and cake all in one dessert—the Ultimate Layered Cookie Cake delivers exactly that. Soft, chewy cookie layers baked to perfection, stacked high with creamy frosting, and packed with a mix of semi-sweet chocolate chips, white chocolate chips, and colorful sprinkles. This dessert is perfect for birthdays, parties, bake sales, or any time you want to make jaws drop. The combination of rich brown sugar cookie dough, Funfetti cake mix for sweetness and fluff, and a luscious buttercream filling creates an unforgettable treat. Mini cookies and vanilla wafers add crunch and whimsy, making every slice a fun surprise. Whether you serve it as a show-stopping centerpiece or sneak a slice at midnight, this cake is a celebration in every bite.

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Ingredients Equipment Method Notes

Ingredients

Fresh Products:

3 large eggs

Culinary Aids & Spices:

1 teaspoon baking soda
1¼ cups light brown sugar packed
½ cup natural unsweetened cocoa powder
3⅝ cups all-purpose flour
1 15.25 oz box Funfetti cake mix
6 cups powdered sugar for frosting
1 teaspoon salt
2½ cups semi-sweet chocolate chips
3 tablespoons sprinkles plus extra for decoration
1 cup granulated sugar
5½ teaspoons vanilla extract
1¼ cups white chocolate chips

Snack Biscuits:

1 cup mini chocolate chip cookies
1 cup mini vanilla wafers

Dairy Products:

3¾ cups unsalted butter divided for dough and frosting
3 tablespoons water or cream

Equipment

Mixing bowls (large, medium, and small)
Measuring cups & spoons
Electric mixer (stand or handheld)
Rubber spatula
Whisk
Three 8-inch round cake pans (or two 9-inch pans)
Parchment paper (for lining pans)
Cooling racks
Offset spatula (for frosting)
Cake turntable (optional)
Sifter (for powdered sugar and cocoa powder)

Method

Step 1: Prep the Oven and Pans

Preheat oven to 350°F (175°C).
Grease and line cake pans with parchment paper.

Step 2: Make the Cookie Dough Base

In a large bowl, cream 1½ cups butter, brown sugar, and granulated sugar until light and fluffy (about 3 minutes).
Beat in eggs one at a time.
Mix in 3 teaspoons vanilla extract.

Step 3: Combine Dry Ingredients

In another bowl, whisk together flour, baking soda, cocoa powder, and salt.
Gradually add to the butter mixture, mixing until just combined.

Step 4: Fold in Chocolate & Sprinkles

Stir in semi-sweet chocolate chips, white chocolate chips, and sprinkles.

Step 5: Bake the Cookie Layers

Divide dough evenly between cake pans, pressing flat.
Bake for 18–22 minutes, until edges are set but centers are slightly soft.
Cool in pans for 10 minutes, then transfer to racks to cool completely.

Step 6: Make the Funfetti Cake Layer

Prepare the Funfetti cake mix according to the box instructions, using butter instead of oil for richer flavor.
Bake in a lined cake pan until a toothpick comes out clean.
Cool completely before layering.

Step 7: Make the Buttercream Frosting

In a large bowl, beat 2¼ cups butter until creamy.
Gradually mix in powdered sugar.
Add remaining vanilla extract and water or cream, beating until fluffy.

Step 8: Assemble the Cake

Place one cookie layer on your cake stand.
Spread an even layer of frosting.
Add the Funfetti cake layer, frost again.
Place the second cookie layer on top.
Frost the entire cake, smoothing with an offset spatula.

Step 9: Decorate

Press mini cookies and mini vanilla wafers into the sides of the cake.
Sprinkle the top generously with extra sprinkles.

Notes

🧊 Storage & Reheating
Room Temperature:

Keeps fresh for up to 2 days in a covered cake dome.

Refrigerator:

Store for up to 5 days. Allow to come to room temp before serving.

Freezer:

Freeze unfrosted layers for up to 2 months. Thaw in the fridge before frosting.

Reheating:

Not recommended for assembled cake. Serve at room temperature.

🥄 Variations
Peanut-Free Version: Use all chocolate chips or white chocolate.

Birthday Theme: Use only rainbow sprinkles for a festive look.

Oreo Cookie Cake: Replace vanilla wafers with mini Oreo cookies.

Salted Caramel Drizzle: Add caramel sauce between layers.

Nutty Twist: Mix chopped pecans or walnuts into the cookie dough.

Extra Layer: Add a brownie layer between cookies for triple dessert power.

Mini Version: Make smaller cookie cakes for personal servings.

❓ 10 FAQs
1. Can I make the cookie layers ahead of time?
Yes—bake and store in an airtight container for up to 3 days.

2. How do I keep the cookie layers soft?
Don’t overbake and store them wrapped until assembly.

3. Can I use dark chocolate chips?
Absolutely, for a richer flavor.

4. Can I make it gluten-free?
Yes—use a gluten-free flour blend for cookies and a GF cake mix.

5. Can I skip the cocoa powder?
Yes, but it will taste more like a standard cookie cake.

6. How can I make the frosting less sweet?
Add a pinch of salt and a little extra butter.

7. Can I freeze the fully assembled cake?
Yes—freeze uncovered until firm, then wrap well.

8. Do I have to use mini cookies?
No—they’re decorative, but you can use any garnish you like.

9. Can I make this without the Funfetti layer?
Yes, you can stack just the cookie layers with frosting.

10. What’s the best way to cut it cleanly?
Use a sharp serrated knife and wipe between slices.

🏁 Conclusion
The Ultimate Layered Cookie Cake isn’t just a dessert—it’s a celebration on a plate. With soft, chewy cookie layers, a fluffy Funfetti cake center, rich buttercream, and crunchy cookie garnishes, it’s a dessert that’s as fun to look at as it is to eat. Perfect for birthdays, bake sales, or just treating yourself, it’s sure to be a recipe you come back to again and again.