Is there anything better than a cookie cake? How about a STACKED cookie cake? Heck yes! You can make a cookie stack cake out of any cookie you prefer whether it be store bought or homemade but you will need about 4 dozen of whichever you choose. I decided to make my own and went for a chocolate funfetti cookie, which is a chocolate cookie with mini cake truffles mixed in along with some white chocolate chips. Unfortunately the truffles I used were from Walgreens and they don’t seem to sell them anymore! I did not buy enough of the bites and that’s why I mixed in some white chocolate chips as well. In the future I will just make them homemade.
The cookies are stacked in alternating layers with a cake batter buttercream in between each to make it all hold together. It’s then topped off with more frosting, an extra cookie for decoration, a few more mini truffles and lots of sprinkles. Now when it comes to eating this cake, I know your first instinct is likely to pull off a cookie or two but don’t you dare! The beauty of all your hard work will be ruined if you do so (and actually this is what happened when I brought it to a party). Instead slice it just like you would a regular cake because all that frosting and layers of cookies are just begging to be sliced into.
I’m curious to know, what flavor cookie stack cake would you make?
1 cup white chocolate chips, plus more for topping
CAKE BATTER BUTTERCREAM
1 cup unsalted butter, room temperature
1/2 cup vegetable shortening
1 cup white cake mix (not prepared, dry)
4 cups powdered sugar
1-2 Tbsp milk
Sprinkles, if desired, plus more for topping
Preheat oven to 350 degrees. Line cookie sheets with parchment paper or silicone baking pat, set aside.
In a very large bowl, mix together butter and sugars until creamy. Beat in eggs, yolks and vanilla until just incorporated. In a large bowl, sift together flour, cocoa, baking soda, and salt; gradually stir into the butter mixture until combined. Mix in chocolate chips.
Using a medium cookie scoop, place on prepared cookie sheets about 2 inches apart.
Bake 8-10 minutes. Allow to cool for 5 minutes on cookie sheets before transferring to wire racks to cool completely.
While the cookies cool, prepare the buttercream. In the bowl of a stand mixer, beat butter and shortening on medium speed until smooth. Turn mixer to low and slowly add in your powdered sugar and dry cake mix.
Turn speed up to medium and beat for 1 minute until smooth. Add in milk and continue mixing until desired consistency is reached. Add sprinkles if using and transfer to a pastry bag fitted with a wide tip, or place in zip top bag and cut off the corner.
To assemble the cookie cake, refer to diagram provided by Erica’s Sweet Tooth and follow these instructions: Start by arranging a circle of six cookies on your cake plate with one in the center (7 total). Pipe a thick ring of buttercream on that layer.
Place the next layer of cookies on top, staggered from the layer below (refer to diagram for help). Leave the center cookie empty this time and fill that space with buttercream, as well as adding another ring of buttercream around the circle of cookies.
Continue building layers until you run out of cookies or you reach desired height (I made 6 layers and used 38 cookies). Top with a mound of buttercream, one more cookie and sprinkle with cupcake bites, white chocolate chips, and sprinkles.