Baseball Cookie Cake

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Score big with this delicious Baseball Cookie Cake. It's easy to make and decorated with homemade buttercream frosting. It's sure to be a home run for the sluggers in your life.

Overhead of Baseball Cookie Cake on a black wire trivet on a stone background.

This Baseball Cookie Cake is sure to be a grand slam for the baseball fans in your life! Delicious chewy chocolate chip cookie cake frosted with a creamy buttery vanilla frosting. This recipe is perfect for baseball themed parties or if you're celebrating game day from home.

I use my favorite Chocolate Chip Cookie Cake recipe! It's delicious every time and you can create so many fun designs like this Fall Cookie Cake with adorable buttercream pumpkins and pumpkin spice flavor.

Overhead view of Baseball Cookie Cake slightly cut off. The cookie cake sits on a black wire trivet on a white marble background.

Why'll Love this Recipe

An Adorable Simple Design - The baseball decorated cookie cake is eye catching and adorable. We use 3 different piping tips and 2 frosting colors.

A Classic Delicious Treat - cookie cake is an American classic dessert that's love by many. Similar to baseball! The combination of a soft, chewy cookie with sweet frosting makes it a home run for all!

Perfect for All Ages - Kids will love the playful designs and adults can appreciate the nostalgia. But, everyone will love the sweet and classic taste of cookie cake.

Ingredient Notes

Cookie cake ingredients on a stone background. Each ingredient is labeled with a white rectangle box with text in black colored font and all capitalized.

Shorting - room temperature, makes the cookie cake super tender and thick.

Unsalted Butter - room temperature, helps crisp up edges and gives the cookie cake a buttery taste. I use unsalted butter to control the salt levels in the recipe.

Granulated Sugar + Brown Sugar - to give our cookie cake that classic cookie taste. I like dark brown sugar for a more rich caramel flavor.

Egg - One egg for the richest, softest and chewiest cookie cake ever.

Vanilla Extract - for extra flavor. I recommend a pure vanilla extract for best flavor.

Baking Soda + Baking Powder - Leavening agents for an extra thick cookie cake.

Salt -A pinch of salt will keep your cookie cake moist and flavorful.

Milk - keeps the dough moist and adds color to cookie cake.

Chocolate Chips - I used normal sized semi-sweet chocolate chips but you could use milk or dark chocolate chips. Or, even chunks!

Buttercream Frosting Ingredient Notes

You can use store bought frosting BUT I love the taste of homemade.

Butter - I used unsalted butter. It lets me control the amount of salt in frosting. Should be room temperature!

Powdered Sugar - also known as confectioners sugar. Measured before sifting.

Vanilla Extract - extra flavor! Real pure vanilla extract for best flavor.

Heavy Whipping Cream - helps create a light and fluffy whipped texture

Food Coloring - I used a tiny bit of purple food color to 'reverse' the yellow in the buttercream to make a more white frosting and red food coloring for the stitches, with a touch of brown and black for a 'deeper' red. I recommend this Americolor Bundle of Gel Paste Colors. They are super saturated and only require a tiny amount to get great color.

Equipment

Stand mixer or electric handmixer

9-inch spring form pan

Piping bags

Piping Tips - 1M (open star), Ateco 12, Ateco 10

Cake carrier with locking lid - I use to store cookie cake! It is quite large but the locking lid keeps it airtight!

Step-by-Step Instructions

Butter and shortening beaten in a large red stand mixer with a beater attachment. A cookie cake with white rosettes and drop flowers on top. The cookie cake sits on a black wire trivet on a stone background. In the upper left corner is a dark red square with a white '1' in the center.

Preheat the oven to 350°F. Butter or spray a 9-inch round springform pan and set aside. Start the base: Cream together butter and shortening together with a stand mixer for roughly 1 minute.

Sugar creamed together with the shortening and butter in a large red stand mixer with beater attachment. A cookie cake with white rosettes and drop flowers on top. The cookie cake sits on a black wire trivet on a stone background. In the upper left corner is a dark red square with a white '2' in the center.

Add in sugar and beat again for another 2-3 minutes. Scrap bowl the bowl as need.

A wet cookie cake batter beating beaten in a large red stand mixer with beater attachment. A cookie cake with white rosettes and drop flowers on top. The cookie cake sits on a black wire trivet on a stone background. In the upper left corner is a dark red square with a white '3' in the center.

Add in egg to the stand mixer. Beat it together until everything is combined for about 1-2 minutes. Scrap bowl the bowl as need. Then, add in vanilla and milk and beat again for another 1-2 minutes.

Dry ingredients added to the cookie cake dough in a large red stand mixer with beater attachment. A cookie cake with white rosettes and drop flowers on top. The cookie cake sits on a black wire trivet on a stone background. In the upper left corner is a dark red square with a white '4' in the center.

Dump in all the dry ingredients to the stand mixer and mix until just combined (it's okay if there's are a couple of streaks of flour).

A large stand mixer bowl removed with chocolate chips being hand mixed in with a grey silicone spatula on a cement background. A cookie cake with white rosettes and drop flowers on top. The cookie cake sits on a black wire trivet on a stone background. In the upper left corner is a dark red square with a white '5' in the center.

Set aside 2-3 tablespoons of chocolate chips and add the rest of the chocolate chips to the dough. Gently fold into the cookie cake dough with a wooden spoon or silicone spatula.

A baked cookie cake in a red spring form pan on a cement background. In the upper left corner is a dark red square with a white '6' in the center.

Press the dough into the prepared 9-inch springform pan. Gently press extra chocolate chips onto the top. Bake for 20-25 minutes in the pre-heated oven, until the edges turn a golden brown. Cool: in the pan on a cooling rack until completely cooled. Carefully remove the cookie cake from a spring form pan.

Frosting Instructions

Butter being beaten in a large red stand mixer with beater attachment. A cookie cake with white rosettes and drop flowers on top. The cookie cake sits on a black wire trivet on a stone background. In the upper left corner is a dark red square with a white '1' in the center.

Start by beating butter with a stand mixer fitted with a paddle attachment or a handheld mixer on medium speed for about 2 minutes until creamed.

Vanilla buttercream beaten in a large red stand mixer with beater attachment. A cookie cake with white rosettes and drop flowers on top. The cookie cake sits on a black wire trivet on a stone background. In the upper left corner is a dark red square with a white '2' in the center.

Then, add in powdered sugar, vanilla extract and heavy cream. Beat on low speed for about 30 seconds, increase to medium speed for 30 seconds and then increase to medium-high speed and beat for another 2 minutes.

Vanilla buttercream divided into a large white bowl and a smaller white bowl with red frosting on a cement background.

Divide frosting and color as needed. For this recipe, I am using mostly white buttercream (~1 & ¾ cup) for the baseball. I use a touch of violet to neutralize the yellow in the buttercream to get a brighter white and then colored some red buttercream for the stitches(~½ cup). For the red color, I used mainly red with a touch of black and brown to get a richer red color. If you are using gel food coloring, you will want to start with a small amount, mix and let it sit as the color develops as it sits.

Decorating Instructions

A cookie cake with white rosettes and drop flowers on top. The cookie cake sits on a black wire trivet on a stone background. In the upper left corner is a dark red square with a white '1' in the center.

Add white frosting to a piping bag with an 1M tip. Pipe rosettes working from the edge of the cake into the center. Fill in any empty space with mini rosettes and a drop flower by piping a star shape and pulling straight up as you release pressure.

A cookie cake with white rosettes and drop flowers on top. The cookie cake sits on a black wire trivet on a stone background. There are curved lines drawn into the cookie cake. In the upper left corner is a dark red square with a white '2' in the center.

Using the 'ring' of the springform pan, gently press into the cookie cake on one side to help create 'lines' for the baseball stitches. Repeat on the same side and make it as evenly as possible. Use a small of set spatula or butter knife to help define the lines just a bit more to make sure the lines are visible enough.

A cookie cake with white rosettes and drop flowers on top. There's also 2 curved red lines to represent some of the stitches on the 'baseball'. The cookie cake sits on a black wire trivet on a stone background. In the upper left corner is a dark red square with a white '3' in the center.

Add red frosting to small piping bags. One with an Ateco 12 piping tip and the other with an Ateco 10 piping tip. First, using the Ateco 12, pipe the first large stitches using the traced lines.

A cookie cake with white rosettes and drop flowers on top. There's also 2 curved red lines with small arrows to represent some of the stitches on the 'baseball'. The cookie cake sits on a black wire trivet on a stone background. In the upper left corner is a dark red square with a white '4' in the center.

Finally using the Ateco 10, add the 'v' stitches on. Trying to keep the stitches evenly spaced.

Expert Tips

Cool it completely! - Make sure to let the cookie cake cool completely before you frost it. It takes about 90 minutes - 2 hours roughly for my cookie cake to completely cool. But you can make this cookie cake the night before serving, let it cool completely overnight, and frost it the next day.

Properly Measure Flour - If you just dip your measuring cup into a bag of flour, chances are you have way too much flour due to packing. I keep a small digital scale to accurately measure flour BUT you can also use the spoon and level method too if you don't have a scale. To do this, use a spoon to fluff up the flour within your flour bag or container. Then use a spoon to scoop the flour into the measuring cup and finally use the straight edge of a knife to level the flour across the measuring cup.

Room Temp Ingredients are Key - a room temperature egg and butter form an emulsion and traps air and blend/combine together very easily since they are warmer creating a seamless dough. Cold ingredients don't incorporate together easily and can result in dense puffy baked good and also seize up the dough.

Warning! Weird Taste From Cooking Spray - I found that olive oil cookie sprays, can sometimes create a bitter taste in the cookie cake. I recommend using original pam or a neutral cooking stray.

Frosting Tips! - Gel color can be incredibly concentrated. You only need just a little bit to get your desired color. Also, color develops after waiting some time so you can make and color the frosting as the cookie cake cools and that should be enough time to allow the colors to fully develop. Note, if you use TOO MUCH food coloring that can negatively effect the texture.

Angled view of Baseball Cookie Cake slightly cut off. The cookie cake sits on a black wire trivet on a white marble background.

Recipe FAQ

Why does this recipe use both shortening and butter? Can I use just one?

I like to use both shorting and butter in my cookie cake. Shortening is made up of 100% hydrogenated vegetable oil and contains no water while butter contains 80% butterfat and 20% water. Shortening traps more air bubbles and produces a soft interior texture along with holding its shape during baking.

Technically, yes you can use just one if you have it on hand BUT for best results I do recommend both shortening and butter.

What do I do if I don't have a springform pan?

You could use a pizza pan or a 9x13 pan in a pinch you will just need to adjust your baking time.

Storage

If your cookie cake is unfrosted, keep it in an airtight container at room temperature with a slice of bread for 2-3 days.

If your cookie cake is frosted and the frosting contains heavy cream, keep it in an airtight container in the fridge with a slice of bread for up to 2-3 days.

White bread is recommended as it has no additional flavor BUT I have done this with wheat bread, etc. in a pinch. It's a great way to use the heels of your bread. The cookie cake will absorb the moisture from the bread and keep it softer longer. If you feel the bread has become dry and hard after a day or so, replace it with a new piece of bread.

I use a cake carrier for storing my whole unsliced cookie cakes. They are quite large BUT the locking feature acts like an airtight seal.

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comments section further down the page? I always appreciate feedback. You can also follow me on Pinteres t, Facebook or Instagram.

Why'll Love this Recipe