Cookie Dough Cake Recipe

Introduction

Indulge in the ultimate dessert experience with this Cookie Dough Cake, combining rich, moist cake layers with pockets of edible cookie dough and a luscious buttercream frosting. It’s a showstopper perfect for celebrations or any time you crave something special.

Ingredients

• 1/2 cup (110g) unsalted butter, room temperature
• 1/2 cup (100g) granulated sugar
• 2/3 cup (130g) light brown sugar, packed
• 1/4 cup (60ml) milk
• 2 tsp vanilla extract
• 2 cups (260g) all-purpose flour *
• 1/2 tsp salt
• 1 cup (180g) mini chocolate chips
• 1 1/2 cups (330g) unsalted butter, room temperature
• 2 cups (400g) sugar
• 3 large eggs
• 2 tsp vanilla extract
• 3 cups (400g) all-purpose flour **
• 2 tsp baking powder
• 1 tsp salt
• 1 cup (240ml) whole milk
• 1/2 cup (125g) 2% Greek yogurt (or sour cream)
• 1 cup (180g) mini chocolate chips
• 1 1/2 cups (330g) unsalted butter, room temperature
• 5 cups (550g) powdered sugar
• 1 cup (130g) all-purpose flour **
• 3/4 cup (140g) light brown sugar, packed
• 1/4 cup (60ml) milk
• 2 tsp vanilla extract
• 1/2 tsp salt
• 1/2 cup (90g) mini chocolate chips
• 4oz bittersweet chocolate, chopped
• 4oz (1/2 cup) heavy cream
• 2-3 tsp vegetable oil

Instructions

1. Step 1: Prepare the cookie dough by creaming together 1/2 cup butter with granulated and brown sugars using a paddle attachment on a mixer. Add milk and vanilla, then mix until combined.
2. Step 2: Incorporate 2 cups flour and salt, then fold in 1 cup mini chocolate chips. Scoop fifteen 1½-tablespoon balls, flatten slightly, and refrigerate on wax paper along with the remaining dough.
3. Step 3: For the cake, preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
4. Step 4: Whisk together 3 cups flour, baking powder, and 1 tsp salt and set aside. Mix milk with 2 tsp vanilla in a separate container.
5. Step 5: Cream 1½ cups butter and 2 cups sugar on medium-high speed until light and fluffy (about 3-5 minutes).
6. Step 6: Add eggs one at a time on medium speed, fully incorporating each before the next. Mix in yogurt.
7. Step 7: Alternate adding the flour mixture and milk mixture to the batter, starting and ending with the flour. Fold in 1 cup mini chocolate chips gently.
8. Step 8: Divide batter evenly between cake pans. Press 5 chilled cookie dough patties into each layer and cover them completely with batter.
9. Step 9: Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Rotate pans halfway through for even baking.
10. Step 10: Cool cakes in pans for 20 minutes, then loosen edges and transfer to a cooling rack. Remove parchment and chill cakes in the fridge for at least one hour before frosting.
11. Step 11: For the cookie dough buttercream, cream 1½ cups butter with brown sugar. Gradually add powdered sugar and 1 cup flour in 2-cup increments, alternating with milk. Mix in salt and vanilla well but hold off on adding chocolate chips.
12. Step 12: Assemble the cake by layering with buttercream between each cake. Use a heaping scoop of frosting per layer. Chill the stacked cake for 20 minutes to set.
13. Step 13: Stir 1/2 cup mini chocolate chips into remaining buttercream and frost the outside of the chilled cake evenly. Return the cake to the fridge while preparing the ganache.
14. Step 14: Prepare ganache by heating heavy cream until bubbling, then pouring it over chopped bittersweet chocolate. Whisk until smooth. Add vegetable oil gradually to thin to a drip consistency.
15. Step 15: Pour ganache over the center of the cake, using an offset spatula to spread toward edges allowing drips down the sides.
16. Step 16: Crumble any leftover chilled cookie dough over the top for decoration and extra indulgence.

Tips & Variations

• Use sour cream instead of Greek yogurt for a slightly tangier and moist texture.
• Make sure to chill the cookie dough well before adding to the cake to prevent melting during baking.
• Rotate cake pans halfway through baking to ensure even cooking.
• Adjust vegetable oil in ganache slowly for perfect drip consistency to avoid it running too thin or thick.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. Let it come to room temperature before serving for the best flavor and texture. Leftover cake can be frozen wrapped tightly for up to 2 months; thaw overnight in the fridge and frost as desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular-sized chocolate chips instead of mini chocolate chips?

Yes, but mini chocolate chips distribute more evenly, especially in the cake and cookie dough layers. Regular chips can be used, but you might want to chop them smaller for better texture.

Is it safe to eat raw cookie dough in this cake?

This recipe uses ingredients safe for raw consumption, such as heat-treated flour and no raw eggs in the cookie dough portion, making the dough edible and safe to eat within the cake.

Cookie Dough Cake Recipe

Print Recipe

★★★★★

4.5 from 121 reviews

This decadent Cookie Dough Cake features layers of moist vanilla cake filled with luscious cookie dough and chocolate chips, topped with a smooth cookie dough buttercream and a silky bittersweet chocolate ganache drip. It’s a perfect indulgent dessert that combines the nostalgia of cookie dough with the grandeur of a layered cake, ideal for special occasions or any time you crave a sweet treat.

• Author: Dylan
• Prep Time: 40 minutes
• Cook Time: 35 minutes
• Total Time: 2 hours 30 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1/2 cup (110g) unsalted butter, room temperature
• 1/2 cup (100g) granulated sugar
• 2/3 cup (130g) light brown sugar, packed
• 1/4 cup (60ml) milk
• 2 tsp vanilla extract
• 2 cups (260g) all-purpose flour
• 1/2 tsp salt
• 1 cup (180g) mini chocolate chips

Cake Batter

• 1 1/2 cups (330g) unsalted butter, room temperature
• 2 cups (400g) granulated sugar
• 3 large eggs
• 2 tsp vanilla extract
• 3 cups (400g) all-purpose flour
• 2 tsp baking powder
• 1 tsp salt
• 1 cup (240ml) whole milk
• 1/2 cup (125g) 2% Greek yogurt (or sour cream)
• 1 cup (180g) mini chocolate chips

Cookie Dough Buttercream

• 1 1/2 cups (330g) unsalted butter, room temperature
• 5 cups (550g) powdered sugar
• 1 cup (130g) all-purpose flour
• 3/4 cup (140g) light brown sugar, packed
• 1/4 cup (60ml) milk
• 2 tsp vanilla extract
• 1/2 tsp salt
• 1/2 cup (90g) mini chocolate chips

Chocolate Ganache

• 4 oz bittersweet chocolate, chopped
• 4 oz (1/2 cup) heavy cream
• 2–3 tsp vegetable oil

Instructions

1. Make the Cookie Dough: Using a hand or stand mixer with the paddle attachment, cream together the butter, granulated sugar, and brown sugar until smooth. Add the milk and vanilla extract, mixing until combined. Slowly mix in the flour and salt, then fold in the mini chocolate chips. Scoop out 15 flattened 1 1/2 tbsp balls and place them on a wax paper-lined plate. Chill the cookie dough patties and leftover dough in the refrigerator.
2. Prepare for Cake Baking: Preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans with non-stick spray and line the bottoms with parchment paper rounds.
3. Mix Dry Ingredients: Whisk together the flour, baking powder, and salt in a small bowl and set aside.
4. Mix Wet Ingredients: In a measuring glass, combine the milk and vanilla extract and set aside.
5. Cream Butter and Sugar: In a large bowl using a hand or stand mixer with the whisk attachment, cream the butter and granulated sugar on medium-high speed for 3-5 minutes until light and fluffy.
6. Add Eggs and Yogurt: Reduce the mixer speed to medium. Add eggs one at a time, mixing fully after each addition, then mix in the Greek yogurt.
7. Alternate Flour and Milk Mixtures: Add the flour mixture and milk mixture alternately to the butter mixture, starting and ending with the flour mixture (three additions of flour, two of milk).
8. Fold in Chocolate Chips: Gently fold in the mini chocolate chips until evenly distributed.
9. Assemble Cake Layers: Divide the batter evenly among the three prepared pans and smooth the tops. Press 5 chilled cookie dough patties into each cake pan, then carefully spread a thin layer of batter over the cookie dough to cover completely.
10. Bake: Bake for 30-35 minutes, rotating halfway through for even baking. Test doneness with a toothpick; it should come out clean.
11. Cool Cakes: Let the cakes cool in the pans for 20 minutes. Run a knife around the edges, then invert onto cooling racks to remove parchment paper. Chill the cakes in the refrigerator for at least one hour to firm up before frosting.
12. Make Cookie Dough Buttercream: Cream together butter and brown sugar. Gradually add powdered sugar and flour in increments of about 2 cups, alternating with milk, mixing until smooth. Stir in salt and vanilla. Leave mini chocolate chips out of the frosting at this stage.
13. Assemble the Cake: Spread an even, generous layer of buttercream between each cake layer (about one large heaping scoop per layer). Stack the layers and refrigerate the naked cake for 20 minutes to set.
14. Add Chocolate Chips to Buttercream: Fold the 1/2 cup mini chocolate chips into the remaining buttercream and apply an even coat around the outside of the chilled cake.
15. Chill Before Ganache: Place the frosted cake back into the refrigerator while preparing the ganache.
16. Prepare Chocolate Ganache: Place chopped bittersweet chocolate in a bowl. Heat heavy cream in a microwave-safe measuring cup for 1 minute or until bubbles form. Pour hot cream over the chocolate and whisk until smooth. Add 2-3 teaspoons vegetable oil to thin the ganache, testing consistency by lifting the whisk and observing a smooth dripping stream. Add more oil if necessary.
17. Apply Ganache Drip: Pour ganache onto the center of the cake and use a small offset spatula to push it towards the edges, creating drips down the sides.
18. Decorate with Cookie Dough Crumbles: Crumble any leftover chilled cookie dough over the top of the cake for garnish. Serve chilled or at room temperature.

Notes

• The all-purpose flour used for cookie dough and in frosting is uncooked, which helps replicate traditional edible cookie dough texture while keeping it safe to eat.
• Greek yogurt in the cake batter can be substituted with sour cream for similar moisture and tang.
• Use mini chocolate chips for better distribution throughout the dough and batter.
• Ensure full creaming of butter and sugar during cake batter preparation to prevent a dense cake.
• Chilling cookie dough patties and cake before frosting helps maintain structure and ease of assembly.

Keywords: cookie dough cake, layered cake, chocolate chip cake, cookie dough buttercream, chocolate ganache, edible cookie dough cake, homemade cake, chocolate drip cake