Sweetheart Swirl Cookie Cake
January 7, 2026
A Valentine’s chocolate chip cookie cake topped with a sweet triple frosting swirl and sprinkles!
This Sweetheart Swirl Cookie Cake is what I make when I want something Valentine’s-themed but don’t feel like baking a whole layer cake. It’s basically a sweet chocolate chip cookie baked in a pan, then finished with a swirl of vanilla, chocolate, and strawberry frosting around the edge. It’s simple, fun, and looks totally party-ready.
Why You’ll Love This Recipe
- Big bakery-style cookie cake texture
- Uses pre-made cookie dough for an easy shortcut
- Three-flavor frosting swirl for variety in every bite
- Perfect Valentine’s Day dessert for parties
- Easy to customize with different sprinkles or decorations
Ingredient Notes
- Cookie dough: Use break-and-bake chocolate chip cookie dough for the easiest option. You’ll need about 24–30 ounces total to fully fill a 12-inch pan.
- Sprinkles: Valentine’s Day sprinkles work best here, but any jimmies or confetti-style sprinkles will hold their color while baking.
- Butter: Salted butter adds balance to the sweet frosting. Make sure it’s fully softened so the frosting whips smoothly.
- Powdered sugar: Sift if needed to avoid lumps, especially if it’s packed.
- Heavy cream: Start with 4 tablespoons and add more as needed to reach a smooth, pipeable consistency.
- Cocoa powder: Use unsweetened cocoa powder so the chocolate frosting doesn’t overpower the swirl.
- Strawberry extract: A little goes a long way. Start small and adjust to taste.
- Food coloring: Gel or oil-based food coloring gives the best color without thinning the frosting.
- Melted chocolate: Any melted chocolate works for drizzling, including chocolate chips or candy melts.
- Royal icing decorations: These add a fun Valentine touch. Press them into the frosting before it sets so they stick.
Quick Prep Notes
Do I need to chill the cookie dough first?
No. Since you’re pressing it directly into the pan, chilling isn’t necessary and can make it harder to spread evenly.
Can I bake this in a smaller pan?
Yes, but the cookie will be thicker and may need a few extra minutes. Keep an eye on the center and bake until set.
Does the cookie need to cool completely before frosting?
Yes. Frosting a warm cookie will cause the buttercream to melt and lose its shape.
Sweetheart Swirl Cookie Cake
Ingredients
- 1 1/2 packages chocolate chip cookie dough (16 oz break-and-bake), or 24–30 oz total dough
- 1/4 cup Valentine’s Day sprinkles
Swirl Frosting
- 1 cup salted butter, softened
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 4–6 tablespoons heavy cream
- 1 tablespoon unsweetened cocoa powder
- 1/2 to 1 teaspoon strawberry extract (to taste)
- Pink food coloring
For Decorating
- Melted chocolate
- Valentine’s Day royal icing decorations
Instructions
- Preheat your oven to 350°F. Lightly grease a 12-inch round pan (pizza pan). Press the cookie dough evenly into the pan, smoothing it out into one thick layer.
- Scatter the Valentine’s sprinkles over the dough and gently press them in so they stick. Bake for 12–15 minutes, until the cookie is set and lightly golden. Let the cookie cool completely before frosting.
- To make the frosting, beat the softened butter in a large bowl for about 2 minutes, until creamy and smooth. Add the powdered sugar one cup at a time, mixing well between additions. Add the vanilla extract and heavy cream, then beat until light and fluffy.
- Divide the frosting evenly into three bowls. Leave one bowl plain for vanilla. Stir cocoa powder into the second bowl until smooth. In the third bowl, mix in the strawberry extract and a few drops of pink food coloring until you reach your desired color.
- Lay out a piece of plastic wrap and spoon or pipe the three frosting flavors side by side in long strips. Roll the plastic wrap into a log, twist the ends, and snip one end open. Place it into a piping bag fitted with a 1M tip.
- Pipe a thick swirl border around the edge of the cooled cookie cake. Press Valentine’s royal icing decorations into the frosting while it’s still soft.
- Drizzle melted chocolate across the center of the cookie cake and sprinkle a few extra sprinkles on top. Let the chocolate set, then slice and enjoy.
FAQ
Can I use homemade cookie dough instead?
Absolutely. Just use about 24–30 ounces of dough and press it evenly into the pan.
What if I don’t have strawberry extract?
You can skip it and just tint the frosting pink, or substitute with a small amount of strawberry syrup or freeze-dried strawberry powder.
Can I make this ahead of time?
Yes. Bake the cookie cake a day ahead and frost it the next day for the best texture.
How should I store leftovers?
Store covered at room temperature for up to one day, or refrigerate for up to three days. Let slices come to room temperature before serving.
Can I freeze this cookie cake?
The unfrosted cookie cake freezes well. Wrap tightly and freeze for up to one month, then frost after thawing.
Sprinkle of Fun
Save this one for your Valentine’s bucket list. Add red and pink candles, blow up heart-shaped balloons, toss a little confetti around the table, and slice it right in the center.
get access to my weekly recipe updates!
