Classic Chocolate-Chip Cookie Cake - Bakerlita.Market

Classic Chocolate-Chip Cookie Cake Jump to Recipe ↓

by Andrea Witthoeft March 01, 2019 0 Comments

Classic Chocolate-Chip Cookie Cake

Cookies & Cake??? I can't decide which one I enjoy more. I love how SIMPLE cookies are to make, yet I LOVE the beautiful presentation of a cake. I wanted to create an EASY-PEASY recipe that had the sweet ketogenic combination of the CLASSIC Chocolate-Chip-Cookie & a cake that is lovely and light, with layer’s, smothered in my whipped-keto vanilla buttercream :) 

Despite what this lovely Layered Chocolate Chip Cake looks like, it is super simple to make (this was the whole point)… The layers are so moist and fluffy, you get a mouth full of decadent chocolate chips in every bite and the light, yet creamy richness of the buttercream, one word, PERFECTION! The soft, spongy cake layers act like a sponge that carries the depths of the flavors straight into your mouth! You will not even believe that this cake is 100% sugar-free, gluten-free, grain-free, gluten-free, and as always it is keto and paleo-friendly! That is my kind of cake!


This cake will win the heart of anyone & everyone, oh, and your kiddos too! Who doesn't like a good piece of fluffy, moist cake or a fresh-baked cookie? Well, if you don't know then your CRAZY! The GLORY in this ketogenic cake (or any keto dessert), is that you're not combining HIGH fats and sugars (carbs). Diving into traditional desserts causes a blood sugar spiked,  which leads to body fat accumulation, due to the sugars, carbs, and even unhealthy fats.

Everything we put in our mouths has a hormonal response. STOP thinking of calories-in VS calories-out, START thinking of quality, low inflammation nutrients! This is very good news, well, for those who LOVE their cake too, can still enjoy the most divinely delicious desserts EVERY DAY! HOW? Easy, all you have to do is make and bake what I create for you every week! Okay, let's get back to the cake ;)

Watch how to make the BEST Keto Buttercream frosting!

One of my two all-time classic favorite combinations is vanilla and chocolate. Adding MORE CHOCOLATE CHIPS on top is makes this cake go from an 8 to a 10/10 :) When these two flavors meet in your mouth, it is like true love at first taste.  I think that sums it up; you will have to experience it for yourself by baking it this weekend ;)


Andrea Witthoeft | Bakerlita


1 ½ cups almond flour
¾ cup coconut flour
1 Cup Lily’s dark chocolate chips 
1 Can full-fat organic coconut cream
¼ apple cider vinegar (makes a buttermilk flavor)
¼ cup Grass-Fed Butter/GHEE
1 Cup Lakanto Golden
6 Free-Run Egg
1 Cup Egg Whites
1tbsp blackstrap molasses
2tsp Pure Vanilla Extract
1tsp sea salt
1 tsp Baking Soda 
1 tsp Baking Powder
½ tsp Cream-O-tartar
1 Cup Lakanto Powdered
1 ½ cups grass-fed butter (at room temperature)
2tbsp almond/coconut milk
 ¼ tsp blackstrap molasses
1tsp Vanilla extract

3/4 cup Lily’s dark chocolate chips 

  1. Preheat the oven to 350°F / 180°C
  2. Grease two 6-inch cake pans, trace & cut out 2 circles of parament paper to line bottom of the pan.
  3. In a large bowl, sift all the dry ingredients right into the bowl. Almond meal, coconut flour, sea salt, baking soda, baking powder, and cream-o-tarter, next you can add your Lily’s chocolate chips and Lakanto Golden on top of the sifted dry ingredients. Whisk together and set aside.
  4. All your wet ingredients go into a high-speed blender.
  5. Add 6 room temperature eggs, egg whites, full-fat coconut cream, and apple cider to create a buttermilk flavor, melted butter, vanilla, and blackstrap molasses.
  6. Turn blender on low speed, gradually increasing speed, blend for 1min.
  7. Pour the entire blender full into the bowl of dry ingredients, with a rubber spatula, fold the cake batter until completely mixed, making sure you getting to the bottom of the bowl.
  8. Divide the cake batter between the two prepared cake pans. bake for 60 mins or until a toothpick inserted into the center comes out clean.
  9. Allow the cakes to cool in their pans for 10 minutes. Taking a butter knife, scrape around the edges of the cake pan to help release the cake. Flip over, remove parchment paper, let the cake cool on cooling for 45minutes
  10.  Add a hint of blackstrap molasses to the buttercream to stimulate more of a cookie flavor.
  11. To assemble the layered cake, using a sharp bread knife, start by scoring the cake layers evenly in half, going deeper and deeper each way around. cut both cake layers into 2 even layers and put the first layer on your cake stand, fixating it with a dab of buttercream underneath.
  12. Spread buttercream on top of your first cake layer, using an offset spatula, spread buttercream right to the edges of the cake layer. To make this a true chocolate chip cookie cake, we are going to sprinkle chocolate chips onto every buttercream layer!
  13. Repeat this with the remaining 4 layers…
  14. Once your cake is assembled, Using the last bit of buttercream, it time to frost the surface of the cake!
  15. For this recipe, I was able to frost a simple naked, crumb coat.
  16. I simply decorated my top with MORE chocolate Chip because isn’t it a chocolate chip cookie cake?
  17. Dig in & ENJOY! Blessings

Andrea Witthoeft
Andrea Witthoeft


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