Easter Chocolate Chip Cookie Cake
This Easter Chocolate Chip Cookie Cake is so cute, everyone at your house will be hopping to the kitchen for a slice! It’s not just a picturesque cake, either – it’s also incredibly delicious! Two layers of perfectly baked chocolate chip cake are separated by a layer of sweet, vibrant pink frosting.
Easter Chocolate Chip Cookie Cake
While this is dessert has the appearance of a layered cake, it’s actually got the soft and chewy consistency of the best chocolate chip cookie cake! Chocolate chips aren’t the only ingredient that gets mixed into the batter, either. There are plenty of colorful rainbow sprinkles and crushed Cadbury chocolate eggs to make things even more fun and festive!
I think pretty much every cake recipe is kid-friendly, but this one (dare I say) really takes the cake! It’s colorful as can be, utterly delicious, and so festive for Easter Sunday. If you’ve got little ones running around the house, consider letting them help you with this cake! They’ll especially love helping you with all of the candy toppings, although they make sneak a bite here and there. I can’t blame them!
I love baking for Easter because of all of the fun pastel colors I get to use that go mostly ignored the rest of the year! Oh, and if you make this cake, you MUST share a picture of it on all of your social media channels. I mean, it’s just begging to be hashtagged. It’s too cute not to share. This Easter, celebrate with friends and family, and don’t be afraid to be the coolest mom on Instagram with your adorable Easter cake.
How to Make It
Preheat. Start by preheating the oven to 350°F.
Mix. In a large bowl combine the butter, brown sugar, and vanilla. Using a hand or stand mixer beat until smooth. Next, add the eggs and the egg yolks to the bowl. Mix together.
Add the dry ingredients. Add in the baking soda, salt, and cornstarch. Adding in about 1-2 cups at a time, gradually add the flour. Repeat until you’ve added all four cups. Beat well until smooth and all of the ingredients are combined well.
Smash. Smash the Mini Cadbury chocolate eggs until they are in smaller pieces.
Fold. With a spatula fold in the smashed chocolate eggs, chocolate chips, & sprinkles.
Reserve. Save about 1-2 Tbsp of the chocolate eggs & sprinkles to the side to add on top at the end.
Spray. Spray two 9 inch cake pans with non stick cooking spray. Divide the batter between the two pans evenly.
Bake. Place both pans on the middle rack in the oven and bake for about 20 minutes. The cookie cakes are done once they are a light golden brown and if you insert a toothpick into the center of the cake it comes out clean.
Cool. Remove them from the oven and place them on a cookie rack (still in the pan) to cool. After allowing them to fully cool, remove them from the pans and transfer them to a plate or flat surface you plan on serving them on. Decide which cookie cake will be the base and which will be the top.
Frost the in-between layer. Using your pink frosting pipe an outline circle on top of your bottom cake. Then, fill up the middle of the circle by piping more frosting. Until it’s covered. Place the top cookie right on top of the pink frosting, lining up the edges. Next, pipe a generous amount of frosting right around where the two cakes meet to tidy it up. Using a star tip for the frosting is helpful in giving it a nice design.
Pipe the top. Then, use the white frosting to pipe a design on top – I did dollops with a star tip until most of the outer ring of the cookie was covered.
Decorate. Add the rest of the smashed chocolate eggs and sprinkles on top. Finally, decorate with any other Easter Candy you’d like. I used mini peeps as well, alternating the colors on top. Slice and serve!
Storing Your Cake:
This homemade cake can be made ahead of time – I would say making it the day before you plan on serving it is actually perfect. It will last covered in the fridge for up to 5 days. And even after that long, the integrity of the flavors and textures is still great! You can keep it at room temp as well for 2-3 days or you can also easily freeze this cake for up to a month!
What kind of candies should I use?
The Cadbury chocolate eggs are essential, as they’re what helps give the cake its signature Easter flare. To top off the cake, I like to use whatever stands out to me in the Easter aisle at the store! Gummy Peeps, rainbow sprinkles, and extra Cadbury chocolate eggs are what made my cake so cute in the images here.
Impress the Easter bunny with these festive desserts!
- Easter White Chocolate Covered Strawberries
- Easter Bunny Oreo Ice Cream Cake
- Mini Carrot Cheesecake
- Peeps Stuck in the Mud
For more easy chocolate chip desserts, follow us on Instagram and Facebook!
Get the Recipe: Easter Chocolate Chip Cookie Cake
Ingredients
- 3 Sticks Unsalted Butter, 1.5 Cups
- 2 Cups Light Brown Sugar
- 1 1/2 Tbsp Vanilla Extract
- 2 Eggs and 2 Egg Yolks
- 2 Tsp Baking Soda
- 1 ¼ Tsp Salt
- 4 Tsp Cornstarch
- 4 Cups All Purpose Flour
- 1/2 Cup Chocolate Chips
- 4 Tbsp Rainbow Sprinkles
- 1/2 Cup Mini Cadbury Chocolate Eggs
- About 1 ½ Cups Pink Frosting, About 12 oz.
- About 1 Cup White Frosting, About 8 oz.
Equipment
- baking pan
Instructions
- Start by preheating the oven to 350 degrees.
- In a large bowl combine the butter, brown sugar, and vanilla. Using a hand or stand mixer beat until smooth. Next, add the eggs and the egg yolks to the bowl. Mix together.
- Add in the baking soda, salt, and cornstarch. Adding in about 1-2 cups at a time, gradually add the flour. Repeat until you’ve added all four cups. Beat well until smooth and all of the ingredients are combined well.
- Smash the Mini Cadbury chocolate eggs until they are in smaller pieces.
- With a spatula fold in the smashed chocolate eggs, chocolate chips, & sprinkles.
- Save about 1-2 Tbsp of the chocolate eggs & sprinkles to the side to add on top at the end.
- Spray two 9 inch cake pans with non stick cooking spray. Divide the batter between the two pans evenly.
- Place both pans on the middle rack in the oven and bake for about 20 minutes. The cookie cakes are done once they are a light golden brown and if you insert a toothpick into the center of the cake it comes out clean.
- Remove them from the oven and place them on a cookie rack (still in the pan) to cool.
- After allowing them to fully cool, remove them from the pans and transfer them to a plate or flat surface you plan on serving them on.
- Decide which cookie cake will be the base and which will be the top.
- Using your pink frosting pipe an outline circle on top of your bottom cake. Then, fill up the middle of the circle by piping more frosting. Until it’s covered.
- Place the top cookie right on top of the pink frosting, lining up the edges. Next, pipe a generous amount of frosting right around where the two cakes meet to tidy it up. Using a star tip for the frosting is helpful in giving it a nice design.
- Then, use the white frosting to pipe a design on top – I did dollops with a star tip until most of the outer ring of the cookie was covered.
- Add the rest of the smashed chocolate eggs and sprinkles on top.
- Finally, decorate with any other Easter Candy you’d like. I used mini peeps as well, alternating the colors on top. Slice and serve!