There’s something really satisfying about pivoting nostalgic bakes or flavors into something new. Like these yellow cake cookies with chocolate buttercream frosting.

Many of us grew up on the joy of a boxed yellow cake mix with chocolate frosting. I’m guessing it was the image on the box that inspired that combo, and boy did it WORK.

These cookies give that classic cake batter flavor – and are honestly so so good solo – but topped with chocolate buttercream frosting just brings the childhood memories full circle.

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holding yellow cake cookie with chocolate buttercream

YELLOW CAKE COOKIES

These cookies have the perfect, chewy sugar cookie texture but with a yellow cake twist. The key ingredients to that flavor: dry milk powder and cake batter extract.

Both help to mimic the flavor of cake batter, but in cookie form. Plus, we’re going for cookie texture, not cake texture, so we want the flavor without the… cake-y fluff?

Why is there turmeric in this cookie dough? Another secret ingredient! The turmeric adds a subtle, but natural, yellow color, like you’d find in a yellow cake. Don’t worry, you won’t taste it!

INGREDIENTS

All-purpose flour: provides structure for the cookies
Cornstarch: softens the texture for a tender, chewy cookie
Baking soda: leavens cookies for lightness
Salt: enhances overall flavor
Dry milk powder: adds richness and helps mimic yellow cake flavor
Turmeric: gives a yellow color without affecting taste
Unsalted butter: adds richness, flavor, and tender texture (used in both cookie and frosting)
Granulated sugar: sweetens cookies and aids in spreading
Light brown sugar: adds subtle moisture and depth of flavor
Egg yolks: enrich the dough and improve texture
Whole egg: provides structure and moisture
Vanilla extract: classic flavor enhancer
Cake batter extract: boosts authentic yellow cake flavor
Powdered sugar: sweetens and stabilizes frosting
Cocoa powder: provides chocolate flavor in frosting
Semi-sweet chocolate: adds chocolate richness to frosting
Heavy cream: smooths and softens frosting

How do I get the perfect chewy cookies? First, make sure you mix your cookie dough until just combined (don’t overmix!). Second, chill the cookies for 20 minutes before baking. Third, space them out on a large cookie sheet for an even bake, and leave them to set on the hot tray for 5 minutes after baking.

HOW TO MAKE YELLOW CAKE COOKIES

In a bowl, whisk together the flour, cornstarch, baking soda, salt, dry milk powder, and turmeric to create a tender base for soft yellow cake cookies. This mixture gives your cookies that classic cake flavor and a light, chewy texture.

In a separate bowl, cream the butter with granulated and brown sugar for 3 minutes until light and fluffy. Beat in the egg yolks, whole egg, vanilla extract, and cake batter extract for a true birthday cake cookie taste.

Gently fold the dry ingredients into the wet mixture until just combined to avoid overmixing. Scoop 2-tablespoon balls of dough, roll them in sugar, and chill in the fridge for 20 minutes to help maintain their shape while baking.

Preheat your oven to 350°F and line a large baking sheet with parchment paper. Arrange no more than six cookies per tray to ensure even baking for chewy cake cookies.

Bake the cookies for 9 minutes, letting the edges set while the centers remain slightly underbaked for a soft, tender texture. Cool the cookies on the pan for 5 minutes, then transfer to a wire rack to finish cooling completely.

To make the chocolate buttercream frosting, beat softened butter until smooth, then sift in powdered sugar and cocoa powder and mix until creamy. Melt the semi-sweet chocolate and stir it into the frosting, then add heavy cream and salt for a rich, spreadable chocolate frosting perfect for chocolate frosted cookies.

Pipe or spread the frosting onto the cooled soft yellow cake cookies and enjoy a chewy, birthday cake–inspired treat that tastes just like a classic cake in cookie form.

side of yellow cake cookies with frosting

3 reasons you’ll love these yellow cake cookies

A nostalgic spin on a classic yellow cake mix, but in cookie form
Simple to make and perfect for birthdays, parties, or sweet treat o’clock
Delicious chewy cookie texture we all crave

TIPS & VARIATIONS

The turmeric adds a natural yellow color to the cookies. You won’t taste it, but you can omit it if preferred or if you don’t have it on hand.
It’s very important to leave your cookies to set on the baking tray for 5 minutes after pulling them from the oven. This will give you soft and chewy cookies (no underbaked and goopy ones).
The cookies themselves are delicious as is, so feel free to omit the frosting if desired (or you don’t feel like making it).
Lightly frost the cookies for an even balance in flavor. You don’t want the chocolate frosting to overpower the delicious cookie flavors.

holding side of yellow cake cookies with chocolate buttercream

MAKING AHEAD & STORING

To prep in advance, you can shape and roll your cookie dough balls in sugar before freezing them in an airtight container for up to 3 months. I’d recommend freezing on a tray first, before transferring to a bag or container for longer storage (so they don’t stick together).

Before you’re ready to bake, move the frozen cookie dough to the fridge to thaw overnight. This will give you an even bake.

The chocolate buttercream frosting can also be prepared in advance and kept in the fridge for up to 2 weeks or in the freezer for up to 3 months.

Once baked and frosted, these yellow cake cookies can be stored at room temperature for 2 days. I find they are best when served at room temperature.

You can also store them for longer in the fridge for up to a week or in the freezer for 3 months.

MORE NOSTALGIC RECIPES

EQUIPMENT YOU’LL NEED

Prep Time 15

Cook Time 35

Total Time 1 30

Servings 26 cookies

Course Dessert

Cuisine American

A cookie spin on a nostalgic bake, these yellow cake cookies are perfectly chewy and topped with a rich chocolate buttercream frosting. They make for a delicious throwback, great for celebrations.

Equipment

Large Baking Sheet (17” x 11”)
Parchment Paper
Mixing Bowls
Measuring Cups
Measuring Spoons
2-tablespoon Cookie Scoop
Spatulas
Mixer
Fine Mesh Sieve
Wire Rack

Ingredients

2 ¼ cups all-purpose flour
2 teaspoons cornstarch
½ teaspoon baking soda
¾ teaspoon salt
1 tbsp dry milk powder
⅛ teaspoon turmeric for color only (no flavor)
¾ cup unsalted butter softened
1 cup granulated sugar plus extra for rolling
2 tbsp light brown sugar
2 large egg yolks
1 whole egg
1 ½ teaspoons pure vanilla extract
1 tsp cake batter extract

FROSTING

¾ cup unsalted butter softened
2 ¼ cups powdered sugar sifted
3 tbsps cocoa powder sifted
⅛ tsp salt
3 tbsps semi-sweet chocolate
1 tbsp heavy cream

Instructions

In a bowl, whisk together flour, cornstarch, baking soda, salt, dry milk powder, and turmeric
In a separate bowl, cream butter and sugars for 3 minutes until light and fluffy.
Add egg yolks and whole egg, mixing until smooth.
Mix in vanilla extract and cake batter extract.
Fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
Pour extra sugar into a bowl. Scoop 2 tablespoon-sized balls, and roll in the sugar to coat before placing on a tray. Place in the fridge for 20 minutes
Preheat oven to 350°F. Line a large baking sheet (I used a 17” x 11”) with parchment paper.
Place no more than 6 cookies on a baking tray at once, for the best bake
Bake 9 minutes. The edges should be set, but the centers will look slightly underbaked.
Remove the cookies from the oven and leave them to cool on the pan for 5 minutes before transferring to a wire rack to cool completely
To make your chocolate buttercream. Add your softened butter to a large mixing bowl and beat for a few seconds to smooth it out. Sift in your powdered sugar and cocoa powder and mix until combined. In a microwave-safe bowl, add your semi-sweet chocolate, heating it for 30-45 seconds, stirring every 10 seconds, until melted. With your mixer on, pour your melted chocolate into your frosting and beat until combined. Finally, add in your salt and heavy cream, mixing until smooth
Pipe or spread your frosting onto your cooled cookies and enjoy!