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Cookie Dough Cake Recipe

★★★★★

4.8 from 60 reviews
  • Author: Marina
  • Total Time: 1 hour
  • Yield: 12 servings 1x

Description

Indulge in this decadent Cookie Dough Cake, featuring moist vanilla layers studded with mini chocolate chips and sandwiched with a rich cookie dough buttercream. Topped with a smooth bittersweet chocolate ganache, this dessert combines the nostalgic joy of edible cookie dough with the elegance of a layered cake, perfect for celebrations or whenever you crave a sweet treat.

Ingredients

Scale

Cookie Dough Filling

  • 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) 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
  • 1 cup (180g) mini chocolate chips

Cookie Dough Buttercream Frosting

  • 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. Prepare the cookie dough filling: In a mixing bowl, combine room temperature unsalted butter, granulated sugar, light brown sugar, milk, and vanilla extract. Stir in all-purpose flour and salt until the mixture is smooth and well incorporated. Fold in the mini chocolate chips. Set this cookie dough mixture aside for later use.
  2. Preheat the oven and cream butter and sugars: Preheat your oven to 350°F (175°C). In a large bowl, cream together the unsalted butter and sugars using a mixer until the mixture becomes light and fluffy. This aeration is key to a tender cake.
  3. Add eggs and vanilla: Incorporate the eggs one at a time into the creamed mixture, mixing thoroughly after each addition. Stir in the vanilla extract to enhance the cake’s flavor.
  4. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients into the wet mixture, alternating with whole milk and Greek yogurt to maintain a smooth batter consistency. Fold in the mini chocolate chips evenly.
  5. Prepare cake pans and add cookie dough: Grease three 8-inch round cake pans to prevent sticking. Divide the cake batter evenly among the pans. Drop spoonfuls of the prepared cookie dough filling on top of the batter in each pan, distributing evenly but without mixing into the batter.
  6. Bake the cakes: Place the pans in the preheated oven and bake for about 30 minutes or until a toothpick inserted into the cake layers comes out clean. Remove from oven and allow the cakes to cool completely on wire racks.
  7. Make the cookie dough buttercream frosting: In a clean bowl, beat the unsalted butter until creamy and smooth. Gradually add the powdered sugar while continuing to beat the mixture. Add the milk, vanilla extract, light brown sugar, all-purpose flour, and salt, beating until the frosting is fluffy and smooth. Fold in the mini chocolate chips for added texture and sweetness.
  8. Assemble the cake: Once the cake layers are completely cooled, place one cake layer on your serving plate. Spread a generous layer of cookie dough buttercream on top, then add the second cake layer and repeat. Top with the final cake layer and frost the outside of the cake evenly with the remaining buttercream.
  9. Prepare and add the chocolate ganache topping: Heat the heavy cream until simmering, then pour over the chopped bittersweet chocolate and let sit for a minute. Stir until smooth and glossy. Add vegetable oil to enhance the shine and fluidity. Allow the ganache to cool slightly before pouring over the frosted cake, spreading to cover the top and edges as desired.
  10. Chill and serve: Refrigerate the assembled cake for at least an hour to set the ganache and buttercream. Slice and serve this rich, decadent cookie dough cake to share with friends and family.

Notes

  • Ensure all butters are at room temperature for easier mixing and smoother textures in both cake and frosting.
  • Do not overmix the batter once adding flour to avoid tough cake layers.
  • If you prefer, substitute mini chocolate chips for regular sized or chunks for different texture.
  • The cookie dough filling is safe to eat raw since the flour is used without needing baking, but to be safe, you can toast or heat-treat the flour beforehand.
  • Use good quality bittersweet chocolate for a rich ganache flavor and elegant finish.
  • This cake is best served within 2-3 days when stored refrigerated but can be frozen for up to 1 month.
  • Allow the ganache to cool slightly before pouring so it doesn’t melt the buttercream frostings.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: cookie dough cake, layered cake, chocolate chip cake, cookie dough frosting, chocolate ganache, dessert cake, homemade cake recipe

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Find it online: https://marinamontclair.com/cookie-dough-cake-recipe/