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Chocolate Chip Cake with Cream Cheese Frosting
Chocolate Chip Cake with Cream Cheese Frosting
Photo: Matt Dutile/Styling: Erin McDowell

Chocolate chip cookies are tasty, but they’re seriously lacking in the frosting department. This chocolate chip cake with cream cheese frosting is the answer. The base is part cookie, part cake, and the tangy frosting adds layers of creaminess. 

“This cake is as easy to make as a batch of chocolate chip cookies and has that same nostalgic flavor,” explains recipe developer Erin McDowell. “Using mini chocolate chips keeps them suspended throughout the batter—regular-sized chips are more likely to sink to the bottom.”

Although you’re supposed to let the cake cool completely before frosting it, no judgment if you can’t wait that long. Warm chocolate chip cookie cake sounds pretty darn magical to us.

RELATED: Cardamom Cream-Filled Bundt Cake

Makes one 9-inch cake

Cake

12 tablespoons (170g) unsalted butter, at room temperature

1¼ cups (270g) light brown sugar

½ cup (99g) granulated sugar

3 large (170g) eggs

2 teaspoons pure vanilla extract

1¾ cups (210g) all-purpose flour

½ teaspoon baking powder

½ teaspoon fine sea salt

½ cup (115g) whole milk

12 ounces (340g) mini semisweet chocolate chips

Frosting

8 ounces (226g) cream cheese, at room temperature

6 tablespoons (85g) unsalted butter, at room temperature

3 cups (340g) confectioners' sugar

1½ teaspoons pure vanilla extract

Chocolate chips, for finishing

1. Make the Cake: Preheat the oven to 350°F. Grease a 9-inch cake pan with nonstick spray.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar and sugar until light and fluffy, about 4 minutes.

3. Add the eggs one at a time, mixing until well combined and scraping the bowl well after each addition. Add the vanilla and mix to combine.

4. In a medium bowl, whisk together the flour, baking powder and salt. Add half of the flour mixture to the wet ingredients and mix to incorporate. Add the milk and mix to combine. Add the remaining flour mixture and mix to combine. Fold in the chocolate chips.

5. Pour the batter into the cake pan. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool for 15 minutes inside the pan, then invert onto a cooling rack to cool completely.

6. Make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, butter and confectioners’ sugar until light and fluffy, about 3 minutes. Add the vanilla and mix to combine.

7. Place the cake on a serving platter. Pile the frosting on top and then smooth into an even layer. Finish with a sprinkling of chocolate chips.

Cake

442 calories

22g fat

62g carbs

5g protein

46g sugars

Frosting

227 calories

12g fat

29g carbs

1g protein

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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