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Perfect Congrats Grad Cookie Cake Recipe with Easy Elegant Buttercream Border Tutorial

Congrats Grad Cookie Cake - featured image
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A crowd-pleasing cookie cake with a soft, chewy center and crispy edges, topped with an elegant buttercream border perfect for graduations and celebrations.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (spooned & leveled for accuracy)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 ½ cups semi-sweet chocolate chips
  • 1 cup unsalted butter, softened (for buttercream)
  • 4 cups powdered sugar, sifted
  • 2–3 tablespoons whole milk or heavy cream
  • 1 teaspoon vanilla extract (for buttercream)
  • Pinch of salt
  • Food coloring (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your 9-inch round cake pan and line the bottom with parchment paper.
  2. In a medium bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Set aside.
  3. In a large bowl, beat 1 cup softened unsalted butter with 1 cup packed light brown sugar and ½ cup granulated sugar until light and fluffy (about 3-4 minutes).
  4. Beat in 2 large eggs, one at a time, followed by 2 teaspoons vanilla extract until fully incorporated.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined.
  6. Using a spatula, gently fold in 1 ½ cups semi-sweet chocolate chips until evenly distributed.
  7. Transfer the dough into your prepared pan and press evenly with your hands or a spatula to create a smooth surface.
  8. Bake for 25-30 minutes until edges are golden brown and center is set but still soft. Insert a toothpick; it should come out with a few moist crumbs but no raw dough.
  9. Let the cookie cake cool in the pan on a wire rack for at least 30 minutes before removing the sides of the pan.
  10. While the cake cools, beat 1 cup softened unsalted butter until creamy. Gradually add 4 cups powdered sugar, then 2-3 tablespoons milk and 1 teaspoon vanilla extract. Beat on medium-high speed until fluffy, about 3-5 minutes. Add a pinch of salt. Add food coloring if desired.
  11. Fill a piping bag fitted with a star or round tip with the buttercream. Pipe an elegant border around the cookie cake’s edge.
  12. Write ‘Congrats Grad’ in the center using contrasting buttercream color or edible markers.
  13. Optionally, add sprinkles, edible glitter, or fresh berries for extra flair. Chill the cake for 15 minutes before serving.

Notes

Cool the cookie cake completely before frosting to avoid melting the buttercream. Use room temperature butter for smooth buttercream. If you don’t have a piping bag, use a zip-top bag with a small corner snipped. Watch baking time closely between 25-30 minutes to avoid overbaking or underbaking.

Nutrition

Keywords: cookie cake, graduation dessert, buttercream border, easy cookie cake, celebration dessert, chocolate chip cookie cake

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