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Perfect 4th of July Cookie Cake Recipe with Easy Stars and Stripes Buttercream

4th of July cookie cake - featured image
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A festive and crowd-pleasing cookie cake decorated with vibrant red, white, and blue buttercream stars and stripes, perfect for summer celebrations like the 4th of July.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (220g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 3 cups (375g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups (270g) semisweet chocolate chips
  • 1 cup (226g) unsalted butter, softened (for buttercream)
  • 4 cups (480g) powdered sugar, sifted
  • 2–3 tbsp whole milk or heavy cream (or almond milk for dairy-free)
  • 2 tsp pure vanilla extract (for buttercream)
  • Red and blue gel food coloring
  • A pinch of salt (for buttercream)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9- or 10-inch round cake pan and line it with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 to 5 minutes.
  3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring gently until just combined.
  5. Fold in the semisweet chocolate chips evenly throughout the dough.
  6. Spoon the dough into the prepared pan and spread it evenly using a spatula or the back of a spoon.
  7. Bake for 25-30 minutes until the edges are golden and the center is set but still soft. A toothpick inserted near the middle should come out with a few moist crumbs.
  8. Let the cookie cake cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
  9. To make the buttercream, beat the softened butter on medium speed until creamy, about 2 minutes.
  10. Gradually add powdered sugar, one cup at a time, beating well after each addition.
  11. Stir in vanilla extract and a pinch of salt. Add milk or cream one tablespoon at a time until the frosting reaches a spreadable but firm consistency.
  12. Divide the buttercream into three portions: leave one white, tint one red, and one blue using gel food coloring.
  13. Fit piping bags with star tips and fill each with one color. Pipe evenly spaced red and white stripes across the cookie cake.
  14. Pipe blue stars in one corner to mimic the American flag.
  15. Let the buttercream set for 10-15 minutes before slicing. Use a sharp knife dipped in hot water for clean cuts.
  16. Serve and enjoy.

Notes

Use gel food coloring for vibrant colors without watering down the buttercream. Cool the cookie cake completely before frosting to prevent melting. Practice piping on a plate if nervous. Store leftovers in an airtight container at room temperature for up to two days or refrigerate for up to a week. Freeze slices wrapped tightly for up to three months.

Nutrition

Keywords: 4th of July, cookie cake, buttercream, patriotic dessert, chocolate chip cookie, stars and stripes, summer dessert

Find it online: https://lenatable.com/perfect-4th-of-july-cookie-cake-recipe-with-easy-stars-and-stripes-buttercream/