Look, up in the sky! It’s a cookie! It’s a cake!: NO, it's The Cookie Cake!

Oh Ralphie, it’s been one of those days. There wasn’t anything in the house for a good breakfast, and no leftovers to take for lunch. The dog left presents on the carpet, I forgot to put gas in the car yesterday, so I had to leave early for work to stop to fill up the tank, during which I spilled gas on my foot. Now I’m frazzled and I smell like Petunia Petrol and my day hasn’t even started yet. Add in a crashed computer, 27 people asking “What’s that smell?” and a rainy ride home, and I want dessert NOW!

So, my day might not have been that bad all at once, but each one of those things really happened to me at one time or another. And I’d bet my Snuggie that most of them have happened to you, too. When it’s time for a comforting treat without another ounce of effort, I reach for a King Arthur Flour baking mix. I know I can have something delicious and satisfying – and I know it’s going to be easy, too.

Some of you may remember the blog on MJ’s Mom’s Cheesecake in which our Golden Vanilla Cake mix was used to make a crust for bite-sized cheesecakes. This time, we’re going to use two mixes you may have in your pantry right now to make a super-special two-layered treat that’ll smooth away the cares of the day. You can use it to add pizzazz to brown bag lunches, and if you’re that kind of baker, cheerfully blow the socks off  your co-workers and relatives at the next potluck. Brace yourselves for a whirlwind of praise when you present The Cookie Cake!

Remember this “recipe” is so quick and easy to make you only need a bit of guidance; it’s more the “ah-HA!” of the idea, than any specific recipe.


Begin by preheating your oven to 350°F. For the whole recipe you’ll need 18 tablespoons of softened butter (10 for the cookie mix, 8 for the cake); 5 large eggs; 1/2 cup vegetable oil and 3/4 cup milk (both for the cake).

Spritz a 9” x 13” x 2” pan with cooking spray. It’s very important that the pan is at least 2” deep to avoid overflow during the bake.

Prepare the cookie mix according to the package directions. Of course you can use your favorite from-scratch recipe, but today it’s all about the mix. I used my stand mixer, and didn’t even wash the bowl afterwards. I’m going to use the same bowl for the cake soon, so no need to scrub.


Place the cookie dough in the prepared pan and using your fingers, press it out to fill the pan.


There, nice and even.


Check out the chips! We don’t call this mix Triple Chocolate Chip for nothin’.

Place the pan in the oven and bake while you prepare the cake layer. No timer needed, just keep it in there while you make the cake. With a handy dandy mix, that will be less than 10 minutes.


Prepare the Golden Vanilla Cake Mix according to package directions. Again, you can use your favorite 9″ x 13″ vanilla cake recipe here. I didn’t try this with a chocolate cake mix, but it should work fine as well.


Take the cookie layer out of the oven and set the pan on the countertop. The dough will still look  raw and underbaked in the center. Trust me, this is just how you want it. The edges may be starting to brown, but should not look done.


Pour the cake batter right on top of the cookie layer. The pan will be slightly more than half full once the batter is added. If you need to hold back some of the cake batter, it’s better to do that than have a burned mess in the bottom of your oven. I’ll show you later what to do with the leftover batter.


I was curious how deep the cake batter was over the cookie mix so I used my digital tester. I’d say about 5/8” deep. See the edge of the pan in the background? Just over half full.

Place the pan back in the oven* for another 25-28 minutes.

*A word of caution from the voice of singed experience. Use mitts, the pan is still hot!


While the cake is baking, keep an eye on the browning. If it browns too quickly, just add a loose tent of foil over the top of the pan. This allows the cake to bake in the center without over-browning the edges.


The cake is done when a cake tester comes out clean, or with a few moist crumbs.


Thanks to the foil the cake is lovely. Golden brown and delicious!


How’s about those layers? A warm piece of cake, and a warm cookie, all at once. I think I’ve died and gone to heaven!


If you do have a smidgen of cake batter left, you can make a small cake to put in the freezer for another fast dessert when you need it.


Pour the batter into a small cake pan, already spritzed with cooking spray. This pan is 6” round.

Bake the small cake alongside the cookie cake, or on a separate shelf in the same oven.


How weird am I? I even used the big timer for the big cake, and the small timer for the small cake. Little things like that really do float my boat.


When the baby cake is done, allow it to cool, split it, and ice. Wrap it well with freezer wrap, label, and store in the freezer for up to 3 months. Thaw overnight in the fridge and voilà, a marvelous mini dessert for you and your sweetie.

So, the next time you put your knickers on inside out, or wash your contacts down the sink, the next time the kids decide the cat needed a trim or the boss thinks your ideas are “cute”, pull out a couple of mixes instead of your hair and whip up this Cookie Cake and be the baking superhero you were meant to be!


MaryJane Robbins

MaryJane Robbins grew up in Massachusetts and moved to Vermont 20 years ago. After teaching young children for 15 years, she changed careers and joined King Arthur Flour in 2005. MaryJane began working on King Arthur Flour's baker’s hotline in 2006, and the blog team ...


  1. Bruce

    THE COOKIE RECIPE IS ON THE BOTTOM .HOPE YOU LIKE IT!!!=PP.s. just get cake mix, a stick of butter, an egg, and an oven set on 350 makes the best ciookes .FUDGY CHOCOLATE CAKE1. Finely grate 6 oz. of white chocolate onto a plate. and chill until needed. Preheat oven to 350 degrees.2. Grease base of two 8-inch round cake pans and line with parchment paper. Combine 2 sticks of unsalted butter, 1 cup sugar, 1and 1/2 cup all purpose flour, and 1/2 cup of unsweetened cocoa powder, plus, 1tbsp. baking powder, 1tsp salt, and 4 eggs in a large bowl. use an electric mixer and beat until smoothe. Divide batter between pans.3. Bake cakes until a toothpick comes out clean when inserted about 20 to 25 min.4. while cakes cool heat 1/2 a pint of heavy cream to a boil and break 10 and 1/2 oz. of semisweet chocolate into pieces and add into cream stirring till melted. Let cool and chill for 30 min. then whisk until thickened to spreadable consistency.5. use a third of chocolate frosting to sanwhich cakes. spread the remainder over one whole cake and sprinkle the white chocolate you grated to garnish ..IngredientsBrioche Bread Pudding:Butter, room temperature4 eggs3/4 cup whole milk3/4 cup heavy cream1 tablespoon vanilla extract1 teaspoon lemon zest1/2 cup sugar, plus more for dusting and topping4 large slices brioche bread2 cups mixed berries (blueberries, strawberries, raspberries, blackberries), plus more for garnishLemon Fondant:2 cups powdered sugar2 tablespoons water2 lemons, zested and juicedDirectionsButter and sugar 6 (6-ounce) ramekins. In a medium bowl, whisk together the eggs, milk, cream, vanilla extract, lemon zest, and sugar. Combine well with a whisk then let it settle so there are no air bubbles on the surface otherwise these will cause lumps in your anglaise. Preheat the oven to 350 degrees F. Tear the brioche up into large pieces using your hands, add to the custard mixture and toss to combine. Equally divide the berries among the ramekins and top with the bread mixture. Gently press down so they are packed evenly. Sprinkle with more sugar, then refrigerate for 10 to 15 minutes to let soak. Bake for 25 minutes in the center of the oven. The pudding is ready when it has puffed up and the custard is set. The top should be a nice golden color. Remove and allow to cool slightly. Make the fondant. In a mixing bowl combine sifted powdered sugar, water, lemon zest and juice. Once the pudding has cooled slightly, invert onto an individual serving plate. Drizzle the lemon fondant over warm bread pudding and serve with extra fresh berries.Lemon Curd Trifle with Fresh BerriesIngredients6 large egg yolks1 cup sugar4 lemons, zested and juiced1/2 cup (1 stick) unsalted butter, cut in chunks1 pint fresh strawberries, stemmed and halved lengthwise1 pint fresh blueberries1 pint fresh blackberries2 cups sweetened whipped cream1 prepared lemon pound cake, sliced1/4 cup Lemoncello or Grand Marnier liqueur (optional)Fresh mint leaves, for garnishDirectionsTo make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don’t let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm. To build the trifle: put the berries in a mixing bowl and toss them together so they are evenly distributed. Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse. Line a glass trifle bowl with pieces of pound cake to fit. Drizzle or brush the cake with the Lemoncello, spoon a layer of the lemon curd over the cake, and then a layer of mixed berries. Repeat the layers until the ingredients are used up, the last layer looks best if it’s the berries. Chill before serving. Garnish with fresh mintTHE BEST KEY LIME EVERmix 2 pkg, of 16 oz, cream cheese SOFTENED, 1/2 a cup sugar,2 1/2 tbs, lime juice, 1 tsp. lime peel, and 1 tsp. vanilla in an electric mixer until blended. add 2 eggs and mix till blended.pour into any kind of pie crust ( home made graham cracker and butter prefered). bake to 350 degrees for 40 min, until center is almost set.cool and refrigerate over night. and garnist with whip cream and lime.last but not leastSTRAWBERRY SHORTCUTToss 6 sliced strawberries with 1/4 cup sugar and let stand 10 min. tossing until sugar dissolves. cut each slice of 1pkg Sara Lee pound cake intohalf horisontally and place 1 cake piece on each of 12 desert plates.CHOCOLATE CHUNK COOKIES1. Preheat oven to 350 degrees and lightly grease two large baking sheets.2. Combine a stick of butter, 1/2 a cup of sugar, and 1/2 a cup of packed brown sugar in a large bowl. beat with a wooden spoon or electric mixer until creamy. Beat in an egg and 1/2 tsp of vanilla extract.3. Sift 3/4 cup all purpose flour, 1/2 tsp salt, and 1/2 tsp. baking soda in a separate small bowl. Add the flour mixture to the butter mixture, beating continuously and stir in the 1/2 cup of rolled oats and 1 and 1/4 cups chocolate chunks.4. Spoon tablespoon fulls of the dough two inches apart on the baking sheets and bake ciookes until lightly browned, about 8-10 minutes. let ciookes cool for 1 minute and repeat with remaining dough hope you enjoy!~Brittany~p.s. if ur allergic to oats those are able to come out but cook on a lower temp.email me for more recipes if you like these!!!!! = D

  2. Stephanie

    I did use the entire roll of chilled dough I referenced in my earlier comment & it worked beautifully, exactly as the instructions here showed. My husband wants me to make this cake again with a chocolate cake mix. I’m going to do it for my son’s birthday party next month. Thanks for the great recipe!

  3. Bonnie Hopkins

    How about for Christmas using sugar cookie dough tinted red and then use white cake mix and do a marble effect with red and green. Add a little extra almond flavor to the batter, (yum ) to give it an even richer taste. The cake would be very festive looking.

    WHOA, I didn’t think of colors – fabulous! You could do the same idea on the 4th of July – just different colors. Thanks, Bonnie – PJH

  4. KathyD

    Okay I finaly had time to pull these together. My version was peanut butter cookies with brownies on top. The timing was a tad bit different but they worked out well. I made 2 pans of them one for work and the other for DH to take to work. It is now 8:30am and half the pan is gone….they are a big hit.

    Thanx for a great idea!

    Thanks for sharing your delicious variation on this theme! Irene @ KAF

  5. Cher

    Ok. There is now a walnut chocolate chip cookie with a fudge chocolate cake top sitting in my kitchen. I couldn’t wait for it to cool out of the oven, so I instantly snatched a piece, topped it with caramel ice cream and took a bite (I am now sporting a burnt tongue – but it wasn’t enough to “learn me” a lesson in patience). A perfect ending to a cold, rainy fall day in the North Country!

    What a great way to use up those mixes sitting in the recesses of the pantry. Thank you for the inspiration.

  6. Valerie

    to Barbara Smiddy: Yes, Calculated Industries is still around….http://www.calculated.com
    I see various kitchen calculators, but didn’t see one with recipes in it. (Maybe that’s not what you meant, though.) Anyhow, take a look – maybe you’ll find what you need.

    Greenville, SC

  7. Stephanie

    I have some refrigerated cookie dough on the counter softening to make this. It’s a large package with a yield of ~32 cookies. What is the yield on the Triple Chocolate Chip Cookie mix? I looked at the product page and couldn’t find it. Alternatively, about how deep is the cookie crust before baking? I’m assuming I’ll only need about half of this dough roll.

    And I’ll be placing an order for the TCC mix and the Golden Vanilla cake mix b/c this post is an ad that worked on me 😉

    The TCCC mix yield is 30 cookies portioned in 1 T. size that makes 2 to 2 1/2 inch cookies…..This is probably similar to the cookie roll you have, so use the whole thing for this recipe. Since we don’t have the cookie roll size here to reference, if you are timid about this – bake off 6 to 12 of the cookies and use the rest for the cookie/cake. Happy Baking! Irene @ KAF


Post a comment

Your email address will not be published. Required fields are marked *