Matthew's Chocolate Chip Cookie Cake


  • 3 cups all purpose flour
  • 1ΒΌ teaspoon baking powder
  • 1 teaspoon salt
  • 12 tablespoons butter (1Β½ sticks)
  • 1Β½ cups brown sugar
  • 2 teaspoons vanilla
  • 4 whole eggs
  • 1Β½ cups whole milk


  1. Preheat oven to 350ΒΊ. Grease and flour a bundt pan; set aside.
  2. Sift together dry ingredients. Set aside.
  3. Cream sugar and butter until light in color and very fluffy. Add eggs one at a time. Add vanilla.
  4. Add dry ingredients and milt, alternating between the two and finishing with milk.
  5. Pour batter into bundt and bake for 35-40 minutes.
  6. Allow to cool for 10 minutes before righting on a cooling rack. Let sit for 30 minutes before glazing (if desired) and serving).


  • This cake is undoubtedly best finished with a rather bitter ganache. Use semi-sweet chips to create a gorgeously dark ganache which you then drizzle over top. Serve with true vanilla bean ice cream.
  • Because of the leavening agent, this cake will rise. After it has cooled, flip it back upside down and shave off the bottom to flatten it nicely for better presentation. Save garbage cake for later.