Can I use regular milk and butter instead?

Yes. Substitute dairy-free milk with whole milk and dairy-free butter with unsalted butter in equal amounts. The baking process and texture remain the same.

Can I make this gluten-free?

Yes. Replace the cake flour 1:1 with a gluten-free flour blend. The recipe note already indicates this substitution works.

How do I know when the cake is done baking?

A toothpick inserted in the center should come out with a few moist crumbs. The edges will pull slightly from the pan and the top will be set but still soft to the touch.

How should I store this cake?

Cover and refrigerate for up to 4 days. Serve chilled or bring to room temperature. The frosting keeps it moist and helps extend shelf life.

Can I use mini chocolate chips or regular chips?

Yes. Mini chocolate chips distribute more evenly through the batter, but regular-sized chips work perfectly and create larger pockets of melted chocolate.

Dairy-Free Chocolate Chip Cookie Cake

Name: Dairy-Free Chocolate Chip Cookie Cake
Prep time: 1 h
Cook time: 23 min
Total time: 1 h 23 min
Yield: 10 servings
Cuisine: American
Ingredients: ¾ cup dairy-free milk, room temperature; ¼ cup vegetable oil; 2 large eggs, room temperature; 1 tablespoon vanilla extract; 1 ¾ cup cake flour, sifted *can sub gluten-free flour 1:1 baking blend; 1 ½ cup brown sugar; 2 teaspoon baking powder; 1 teaspoon fine sea salt; ¼ teaspoon baking soda; ⅔ cup dairy-free salted butter, room temperature; 1 cup dairy-free mini chocolate chips; 1 tablespoon all-purpose flour *can sub gluten-free flour 1:1 baking blend; 1 ½ cup dairy-free salted butter, room temperature; 1 pkg. (8 oz.) dairy-free cream cheese, room temperature; 1 cup brown sugar; 6 cups icing sugar; 1 teaspoon coarse sea salt; 1 tablespoon vanilla extract; 1 cup dairy-free mini chocolate chips; optional: chocolate chip cookies for decor; ⅓ cup dairy-free chocolate chips; 1 tablespoon dairy-free milk

CookOSBeta

Dairy-Free Chocolate Chip Cookie Cake | CookOS

Ingredients

¾ cup dairy-free milk, room temperature
¼ cup vegetable oil
2 large eggs, room temperature
1 tablespoon vanilla extract
1 ¾ cup cake flour, sifted *can sub gluten-free flour 1:1 baking blend
1 ½ cup brown sugar
2 teaspoon baking powder
1 teaspoon fine sea salt
¼ teaspoon baking soda
⅔ cup dairy-free salted butter, room temperature
1 cup dairy-free mini chocolate chips
1 tablespoon all-purpose flour *can sub gluten-free flour 1:1 baking blend
1 ½ cup dairy-free salted butter, room temperature
1 pkg. (8 oz.) dairy-free cream cheese, room temperature
1 cup brown sugar
6 cups icing sugar
1 teaspoon coarse sea salt
1 tablespoon vanilla extract
1 cup dairy-free mini chocolate chips
optional: chocolate chip cookies for decoroptional
⅓ cup dairy-free chocolate chips
1 tablespoon dairy-free milk

22 Ingredients

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Instructions

1
Preheat the oven to 350ºF degrees and prepare four 6-inch round cake pans with non-stick baking spray and parchment paper.
2
In a small mixing bowl combine the mini chocolate chips and all-purpose flour and set them aside.
3
In a small mixing bowl whisk together the milk, vegetable oil, eggs, and vanilla extract. Set aside.
4
In the bowl of a stand mixer and with the flat beater attachment, combine the flour, sugar, baking powder, baking soda, and salt and give it a quick mix together for approximately 1 minute.
5
In small pieces, slowly add the butter to the dry ingredients and mix on low until it looks like coarse sand.
6
Slowly pour in approximately half of the liquid mixture and mix on medium for 2 minutes.
7
Pour the remaining liquid mixture in and mix on medium for another 2 minutes. Scrap the sides of the bowl when necessary.
8
Add in the mini chocolate chip and flour mixture and mix until just combined with a spatula.
9
Divide the cake batter into the four prepared cake pans and bake for approximately 17-23 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
10
Allow the cake layers to cool for 10 minutes and then invert them on a cooling rack to fully cool.
11
In the bowl of a stand mixer beat the butter, cream cheese, and brown sugar on high speed with the paddle attachment until light and fluffy, approximately 10 minutes.
12
Add the icing sugar, salt, and vanilla extract and mix on low until combined.
13
Turn the mixer up to high and let mix for 5 minutes until smooth and creamy. Scrape the sides of the bowl when necessary.
14
Remove two cups of buttercream and set aside. This will be used in the final decor for the swirls. *
15
Add in the mini chocolate chips and mix until just combined.
16
In a microwave-safe bowl heat the chocolate chips and milk in 30-second intervals until fully melted and smooth. Stir between each interval.
17
Depending on the kind of milk, the drip may require a touch more milk to thin or a bit more chocolate chips to thicken. **
18
Place one leveled layer of chocolate chip cookie cake on a cake board, plate, and/or cake turntable. Top with approximately 1 ½ cups of chocolate chip buttercream.
19
Repeat with the remaining layers and apply a thin coat of chocolate chip buttercream all over the cake. Refrigerate for 20 minutes.
20
Cover the cake with a final layer of chocolate chip buttercream and smooth the sides using the Wilton Cake Smoother. Refrigerate while the chocolate ganache drip is prepared.
21
On a well-chilled cake, with a spoon or a piping bag, drip the warm chocolate ganache over the edges of the chilled cake and put it back in the refrigerator to set.
22
Decorate as you please. I topped the cake with mini chocolate chip cookies and cookie crumbs and piped some simple Wilton 1M buttercream swirls between each cookie (using that buttercream that was set aside before the chocolate chips were added in.) Enjoy!