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Perfect Graduation Chocolate Chip Cookie Cake Recipe with Easy Gold Buttercream Frosting

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A rich, chewy chocolate chip cookie cake topped with a smooth, shimmering gold buttercream frosting, perfect for graduation parties and celebrations.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (312g)
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup unsalted butter, softened (225g)
  • ¾ cup granulated sugar (150g)
  • ¾ cup packed brown sugar (165g)
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 2 cups chocolate chips (340g), semisweet or mix of milk and dark
  • 1 cup unsalted butter, softened (225g) for frosting
  • 3–4 cups powdered sugar (360-480g), sifted
  • 1 ½ tsp vanilla extract for frosting
  • 2–3 tbsp heavy cream or whole milk
  • 1 tsp edible gold dust

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 10-inch round cake pan with butter or non-stick spray and lightly dust with flour.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, then stir in the vanilla extract until the batter is glossy and smooth.
  5. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined.
  6. Fold in the chocolate chips gently with a spatula.
  7. Spread the batter evenly into the prepared cake pan, smoothing the surface.
  8. Bake for 30-35 minutes or until edges are golden and a toothpick inserted near the center comes out with a few moist crumbs.
  9. Remove from oven and cool completely in the pan on a cooling rack, about 1 to 1 ½ hours.
  10. To make the gold buttercream, beat softened butter until creamy. Gradually add powdered sugar, mixing on low speed until combined.
  11. Add vanilla extract and heavy cream or milk, beating until fluffy and spreadable.
  12. Stir in edible gold dust until the frosting has a warm, shimmery glow.
  13. Spread the gold buttercream evenly over the cooled cookie cake using a spatula or offset knife.
  14. Cut into wedges and serve immediately or refrigerate until ready to serve.

Notes

Do not overbake to keep the cookie cake soft and chewy. Let the cake cool completely before frosting to prevent melting. For a gluten-free version, substitute all-purpose flour with a gluten-free blend. For dairy-free, use vegan margarine and coconut cream. Edible gold dust can be replaced with gold sprinkles or sanding sugar if unavailable.

Nutrition

Keywords: cookie cake, chocolate chip cookie cake, graduation dessert, buttercream frosting, gold buttercream, celebration cake, easy cookie cake

Find it online: https://lumalunch.com/perfect-graduation-chocolate-chip-cookie-cake-recipe-with-easy-gold-buttercream-frosting/