Description
A sturdy, crowd-pleasing chocolate chip cookie cake topped with team-colored buttercream, designed to survive outdoor tailgating conditions while delivering bakery-quality taste.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) light brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 ¼ cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups (340g) semi-sweet chocolate chips
- 1 cup (226g) unsalted butter, softened (for frosting)
- 4–5 cups (480-600g) powdered sugar
- 2–3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract (for frosting)
- Gel food coloring
- Optional: Sprinkles
Instructions
- Preheat oven to 350°F (175°C). Grease a 12-inch round cake pan or 9×13 inch baking dish generously and dust with flour.
- In a large bowl, beat softened butter with brown sugar and granulated sugar on medium-high speed until pale and fluffy (about 3 minutes). Scrape down sides.
- Beat in eggs one at a time, then add vanilla extract. Mix until smooth.
- In a separate bowl, whisk together flour, baking soda, and salt. Add to wet mixture on low speed and mix just until flour disappears.
- Fold in chocolate chips with a spatula until evenly distributed.
- Press dough evenly into the prepared pan, aiming for uniform thickness.
- Bake for 15-20 minutes until edges are golden brown and center is set but slightly soft.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- While cookie cools, beat 1 cup softened butter until creamy. Gradually add powdered sugar, then add vanilla and heavy cream. Beat on high until fluffy.
- Divide frosting into bowls and mix in gel food coloring to achieve team colors.
- Spread colored frosting over completely cooled cookie cake. Add sprinkles if desired.
Notes
Ensure the cookie cake is completely cool before frosting to prevent the buttercream from melting. Use gel food coloring instead of liquid to maintain frosting texture. For best results, chill the frosted cake for 30 minutes before transporting to set the frosting.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 square slice
- Calories: 450
- Sugar: 42
- Fat: 22
- Saturated Fat: 13
- Carbohydrates: 62
- Fiber: 2
- Protein: 5
Keywords: tailgate dessert, chocolate chip cookie cake, team color buttercream, football party food, easy cookie recipe, crowd pleasing dessert