This gluten-free cookie cake has a soft, chewy center with golden, slightly crisp edges — essentially a giant chocolate chip cookie baked in a round pan and finished with buttercream and sprinkles. I usually make it for birthdays, but it’s perfect for any celebration. The extra egg yolk in the dough keeps the center rich and fudgy rather than cakey.
There’s no chill time required: mix the dough, press it into the pan, and you’ll be in the oven in about 20 minutes. If you want a different flavor, chocolate cream cheese or peanut butter frosting both pair beautifully with this cookie cake.
Why You’ll Love this Recipe
- It’s a birthday cake that’s actually fun to eat. A giant cookie that slices like a cake, tastes like a chocolate chip cookie, and looks festive with piped buttercream and sprinkles.
- Chewy center, crispy edges. An extra egg yolk and cornstarch yield a tender, bakery-style middle while the edges brown and crisp.
- No chill time. This dough presses into the pan and goes straight to the oven — ready in about 20 minutes.
I love classic buttercream here, but other favorite frostings include strawberry frosting, brown butter cream cheese frosting, or Nutella ganache.
Ingredients
Ingredient Notes
- Gluten-Free Flour Blend – Recipe was tested with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (blue bag), which contains xanthan gum. For best accuracy, weigh the flour rather than spooning into a cup.
- Cornstarch – Adds tenderness and a softer crumb; don’t skip it.
- Unsalted Butter – Use room-temperature butter for proper creaming.
- Egg + Egg Yolk – The extra yolk adds richness. If you separate the egg while cold, let the yolk come to room temperature before mixing so it blends easily.
- Chocolate Chips – Semi-sweet works well, but dark or milk are fine. Reserve a few tablespoons to press on top for a finished look.
Don’t Overbake This
Remove the cookie cake when the center still looks slightly underdone — it will finish cooking from residual heat as it cools. If you wait until the center looks fully set, the cake will dry out. Start checking at about 20 minutes.
Expert Tips
- Use a 9-inch springform pan. It’s the easiest way to remove the cookie cake whole. A regular 9-inch cake pan works if you line the bottom with parchment and grease the sides.
- Cool completely before decorating. If the cake is still warm, buttercream will soften and slide off.
- Use gel food coloring for vivid frosting without thinning the buttercream. I used a dye-free red gel mixed with a touch of yellow to achieve this soft pink shade.
Storage Instructions
Room temperature: Store frosted slices in an airtight container for 2–3 days. The buttercream holds well at room temperature.
Refrigerator: Keep in an airtight container for 4–5 days; the cookie may dry slightly. Let it sit at room temperature about 20 minutes before serving.
Freezer: Freeze unfrosted cookie cake tightly wrapped for up to 2 months. Thaw at room temperature for about an hour before decorating. Frosted slices can be frozen individually; buttercream texture may change slightly but remains tasty.
Gluten-Free Cookie Cake
Ingredients
For the Cookie Cake:
- 1 ¾ cups (245 g) gluten-free flour blend
- 1 tablespoon (8 g) cornstarch
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ½ cup (113 g) unsalted butter – softened to room temperature
- ¾ cup (150 g) brown sugar – packed
- ⅓ cup (67 g) granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons pure vanilla extract
- 1½ cups (315 g) chocolate chips – divided
For the Buttercream:
- ½ cup (113 g) unsalted butter – softened
- 1¾ cups (210 g) powdered sugar
- 1-2 tablespoons (15-30 g) whole milk or half and half
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon (1/8 teaspoon) kosher salt
- Pink food coloring – optional
- Sprinkles – for decorating (optional)
Instructions
For the Cookie Cake:
-
Preheat oven to 350°F (175°C). Lightly grease a 9-inch round springform pan or line the bottom with parchment; set aside.
-
Whisk together 1 ¾ cups (245 g) gluten-free flour blend, 1 tablespoon (8 g) cornstarch, 1 teaspoon baking soda, and 1 teaspoon kosher salt. Set aside.
-
In a large bowl, cream ½ cup (113 g) unsalted butter, ¾ cup (150 g) packed brown sugar, and ⅓ cup (67 g) granulated sugar with an electric mixer on medium for 2–3 minutes, until light and fluffy.
-
Add 1 large egg, 1 egg yolk, and 2 teaspoons pure vanilla extract. Mix until smooth, scraping the bowl as needed.
-
Add the dry ingredients in two additions, mixing until just combined after each; avoid overmixing.
-
Stir in 1¼ cups (about 262 g) chocolate chips, reserving ¼ cup to scatter on top before baking.
-
Transfer dough to the prepared pan and press evenly into the bottom. Sprinkle the reserved ¼ cup chocolate chips over the top.
-
Bake 21–25 minutes, until edges are golden and the center is set but still soft. Do not overbake; the center will continue to cook as it cools.
-
Let the cookie cake cool completely in the pan before decorating.
-
Once cooled, pipe buttercream around the edge and add sprinkles if desired. Slice and serve.
For the Buttercream:
-
Beat ½ cup (113 g) softened unsalted butter on medium speed 1–2 minutes until creamy.
-
Add 1¾ cups (210 g) powdered sugar, 1–2 tablespoons (15–30 g) whole milk or half-and-half, 1 teaspoon vanilla, and ⅛ teaspoon kosher salt.
-
Mix on low until combined, then increase to medium-high and beat 2–3 minutes until light and fluffy. Adjust thickness with milk or powdered sugar, 1 teaspoon at a time.
-
Tint with a few drops of gel food coloring if you want a bright pink color, then pipe swirls and decorate with sprinkles.
Notes
- Flour: The author tested this with Bob’s Red Mill 1-to-1 (blue bag); it contains xanthan gum. Other blends may alter texture.
- Weighing: Weigh the flour if possible — over-measuring makes the cookie dry and dense.
- Pan: A springform pan is easiest. If using a standard cake pan, line with parchment and grease the sides well.
Nutrition
