Description
This Cake Mix Cookie Cake is a quick and delightful dessert that combines the ease of using a boxed cake mix with the chewy texture and rich flavor of a cookie. Topped with a creamy cocoa buttercream frosting and colorful sprinkles, it’s perfect for celebrations or a fun family treat.
Ingredients
Scale
Cookie Cake Dough
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/4 cup rainbow sprinkles
- 1 to 2 tablespoons milk (if needed)
Cocoa Buttercream Frosting
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/4 cup cocoa powder
- 1 to 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9-inch round cake pan with parchment paper. Lightly grease the sides to ensure easy removal of the cookie cake.
- Mix Dough: In a large mixing bowl, combine the yellow cake mix, melted butter, eggs, and vanilla extract. Mix these ingredients just until they come together. If the dough feels too dry, gradually add 1 to 2 tablespoons of milk, one tablespoon at a time, until it reaches a dough-like consistency.
- Add Chocolate Chips and Sprinkles: Gently fold the semi-sweet chocolate chips and rainbow sprinkles into the dough using a spatula, ensuring even distribution without overmixing.
- Press Dough Into Pan: Transfer the dough into the prepared cake pan and press it down evenly. Smooth the surface to create an even layer for baking.
- Bake: Bake the cookie cake in the preheated oven for 20 to 25 minutes. The edges should turn golden brown, and the center should be just set when done.
- Cool: Allow the cookie cake to cool completely in the pan to set properly before frosting.
- Prepare Frosting: While the cookie cake cools, beat the softened butter until fluffy. Gradually add powdered sugar, cocoa powder, milk, and vanilla extract, beating continuously until the frosting is smooth and creamy.
- Frost Cookie Cake: Once the cookie cake has cooled, pipe or spread the cocoa buttercream frosting around the edges of the cake. Decorate with extra rainbow sprinkles for a festive look.
- Slice and Serve: Slice the cookie cake into 12 servings and enjoy!
Notes
- If the dough is too sticky, chilling it for 15 minutes before pressing into the pan can help.
- You can substitute semi-sweet chocolate chips with white chocolate or peanut butter chips for variety.
- Use parchment paper for easy removal and cleaner edges.
- For a dairy-free option, substitute butter and milk with plant-based alternatives.
- Store leftovers in an airtight container at room temperature for up to 3 days.
