Cookie Cake Wedding Cake

Ingredients

• 250 g (2 cups)plain flour
• 200 g (1 cup)granulated sugar
• 220 g (1 cup, packed)soft light brown sugar
• 227 g (1 cup)butter, softened
• 2 largeeggs
• 5 ml (1 teaspoon)vanilla extract
• 5 g (1 teaspoon)bicarbonate of soda
• 2.5 g (1/2 teaspoon)salt
• 480 g (2 cups)buttercream icing
• 240 ml (1 cup)caramel sauce, for layering
• 150 g (1 cup)fresh fruit, optional, for decoration
• 15 g (1/2 cup)edible flowers, for decoration
• 60 ml (1/4 cup)chocolate drizzle
• 45 g (1/4 cup)sprinkles, optional

Instructions

1. 1

   Heat the oven

   Preheat the oven to 175°C (350°F).

2. 2

   Cream the sugars

   In a large bowl, beat the softened butter with the granulated and brown sugars until smooth.

3. 3

   Add eggs

   Beat in the eggs one at a time, then stir in the vanilla extract.

4. 4

   Mix the dough

   In a separate bowl, combine the flour, bicarbonate of soda and salt. Gradually mix these dry ingredients into the creamed mixture.

5. 5

   Shape the cookies

   Drop large spoonfuls of dough onto ungreased baking sheets.

6. 6

   Bake until golden

   Bake for 10–12 minutes, or until the cookies are golden.

7. 7

   Cool completely

   Let the cookies cool completely before assembling the cake.

8. 8

   Set the first layer

   Choose a large platter or cake stand and place the first cookie layer on it.

9. 9

   Add buttercream

   Spread a layer of buttercream icing over the first cookie.

10. 10

    Add caramel

    Spread a layer of caramel sauce over the buttercream.

11. 11

    Stack the layers

    Repeat with the remaining cookies, buttercream and caramel, stacking the cookies evenly.

12. 12

    Cover the cake

    When all the layers are stacked, cover the outside of the cake with a final layer of buttercream icing.

13. 13

    Decorate the cake

    Decorate with edible flowers, chocolate drizzle and sprinkles as desired.

14. 14

    Chill before serving

    Chill the decorated cake for at least 30 minutes before serving.

What is a cookie cake wedding cake?

This American-inspired celebration cake uses baked cookies in place of sponge cake, with buttercream and caramel layered between them. Its stacked form gives it a festive centrepiece look while keeping the familiar flavour of a cookie.

Here, the combination of brown and granulated sugar gives the cookies a sweet, rounded flavour, while flowers, chocolate and sprinkles make the finish easy to customise.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 4g protein, 50g carbs, 20g fat.

The flour and sugars provide most of the carbohydrates, while the butter, buttercream and caramel contribute much of the fat and energy. Eggs add a little protein; serve a slice with fresh fruit to bring some freshness and balance to the plate.

Building the cookie layers

Even layers: Use cookies of similar size and shape so they stack more steadily. The method does not specify a cutter or exact cookie size, so shape them consistently with the spoonfuls of dough.

Cool cookies: Let the cookies cool completely before adding icing. Warm cookies can soften the buttercream and make the layers slide.

Getting the dough right

Creamed butter: Beat the softened butter and sugars until smooth before adding the eggs. This helps distribute the sugars through the mixture.

Dry ingredients: Mix the flour, bicarbonate of soda and salt separately, then add them gradually. Stop mixing once the flour is incorporated to avoid overworking the dough.

Layering without slipping

Buttercream first: Spread an even layer over each cookie, followed by caramel. Keep both layers fairly level so the stack stays balanced.

Steady stacking: Add the cookies evenly and check the cake as you build it. If a layer shifts, gently reposition it before adding the next one.

Decorating the finish

Flowers and fruit: Add the edible flowers and optional fresh fruit to suit the occasion. Use flowers intended for eating, and add delicate decorations shortly before serving.

Chocolate and sprinkles: Drizzle the chocolate over the buttercream, then scatter sprinkles if using. The final decorations can be arranged freely without changing the layering method.

Timing and serving

The stated total time is 55 minutes, but the cookies also need to cool completely and the decorated cake needs at least 30 minutes in the fridge. Allow for the cooling time when planning when to serve it.

Serve the cake in wedges from a large platter or cake stand. It pairs well with fresh fruit or a simple cup of tea or coffee.

Recipe notes & tips

• Use room-temperature butter so it creams smoothly with the sugars.
• Bake cookies on ungreased baking sheets as directed.
• Let the cookies cool completely before assembling the stack.
• Spread the caramel in a thin, even layer to help the cake stay stable.
• Chill the finished cake for at least 30 minutes before slicing.
• Add fresh fruit and edible flowers close to serving time.

Variations

• Add chopped nuts: Fold them into the dough for extra crunch.
• Change the fruit: Use berries or sliced seasonal fruit as decoration.
• Try a different drizzle: Use melted white or dark chocolate.
• Skip the sprinkles: Leave them off for a simpler finish.
• Use a different caramel: Choose a salted caramel sauce for a sweet-salty contrast.

Common mistakes to avoid

• Stacking warm cookies: They can soften the icing; cool them completely first.
• Uneven layers: They can make the cake lean; use cookies of similar size and stack carefully.
• Too much caramel: A thick layer can make the stack slide; spread it thinly and evenly.
• Overmixing the dough: This can make the cookies firm; stop once the flour is incorporated.
• Skipping the chill: The layers may shift when cut; chill the finished cake for at least 30 minutes.

How to store

Cover and refrigerate leftovers, ideally in an airtight container, for up to 3 days. Let a slice stand briefly at room temperature before serving; reheating is not necessary.

Frequently asked questions