What’s better than a cookie cake? A cookie stack cake made of chocolate funfetti cookies and cake batter buttercream for a party-ready dessert.
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Is there anything better than a cookie cake? How about a cookie STACK 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. The truffles I used were from Walgreens and but I’ve also seem them at Giant Eagle. Originally, I did not buy enough of the bites and that’s why I mixed in some white chocolate chips as well.
Alternatively, you could also just make them homemade.
As the name suggests, 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.
What flavor cookie stack cake would you make?
- 4-1/2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 2 tsp baking soda
- 2 tsp salt
- 2 cups butter, room temperature
- 1 cup granulated sugar
- 2 cups dark brown sugar
- 2 eggs and 2 egg yolks
- 2 Tbsp vanilla extract
- 2 cups cupcake bites (or mini cake batter truffles), plus more for topping
- 2 cups white chocolate chips, plus more for topping
CAKE BATTER BUTTERCREAM
- 1 cup unsalted butter, room temperature
- 1/2 cup vegetable shortening, room temperature
- 1 cup white cake mix (dry and heat treated*)
- 4 cups powdered sugar
- 1-2 Tbsp milk
- Sprinkles, if desired, plus more for topping
- In a large bowl, sift together flour, cocoa, baking soda, and salt; set aside.
- In a very large bowl, beat together butter and sugars until creamy, about 2-3 minutes. Beat in eggs, yolks and vanilla until just incorporated. Gradually stir flour mixture into the butter mixture until combined. Stir in cupcake bites and white chocolate chips.
- Scoop into walnut-sized balls using a medium cookie scoop, place on a plate or tray, cover, and refrigerate for at least 30 minutes - 2 hours (overnight best).
- When ready, preheat oven to 375 degrees. Line cookie sheets with parchment paper or silicone baking mat, set aside.
- 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 a large bowl, 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 42 cookies). Top with a mound of buttercream, one more cookie and sprinkle with cupcake bites, white chocolate chips, and sprinkles.
- Slice like a cake and serve!
*Raw eggs are not the only possible source of bacterial contamination, raw flour is also a culprit. Heat treat by heating in microwave to 160 degrees F – about 1 minute stirring every 15 seconds.
Post updated 5/22/2023, photos above and below are the originals.