Cookie Dough Cake Recipe
Introduction
Cookie Dough Cake is the ultimate treat for anyone who loves the classic flavor of cookie dough combined with a moist, fluffy cake. Layered with rich cookie dough buttercream and topped with chocolate ganache, this cake is sure to impress at any celebration.
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 (for cake batter)
- 2 cups (400g) sugar
- 3 large eggs
- 2 tsp vanilla extract (for cake batter)
- 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 (for cake batter)
- 1 1/2 cups (330g) unsalted butter, room temperature (for frosting)
- 5 cups (550g) powdered sugar
- 1 cup (130g) all-purpose flour (for frosting)
- 3/4 cup (140g) light brown sugar, packed (for frosting)
- 1/4 cup (60ml) milk (for frosting)
- 2 tsp vanilla extract (for frosting)
- 1/2 tsp salt (for frosting)
- 1/2 cup (90g) mini chocolate chips (for frosting)
- 4oz bittersweet chocolate, chopped (for ganache)
- 4oz (1/2 cup) heavy cream (for ganache)
- 2–3 tsp vegetable oil (for ganache)
Instructions
- Step 1: Prepare the cookie dough filling by mixing 1/2 cup unsalted butter, granulated sugar, light brown sugar, milk, vanilla extract, 2 cups all-purpose flour, salt, and 1 cup mini chocolate chips until smooth. Set aside.
- Step 2: Preheat your oven to 350°F (175°C). Cream together 1 1/2 cups unsalted butter and 2 cups sugar until fluffy; add eggs one at a time and mix in 2 tsp vanilla extract.
- Step 3: Combine 3 cups all-purpose flour, baking powder, and salt in another bowl. Gradually mix into the wet ingredients, alternating with whole milk and Greek yogurt, until fully combined.
- Step 4: Grease three 8-inch round cake pans and evenly divide the batter among them. Drop spoonfuls of the prepared cookie dough filling on top of the batter in each pan.
- Step 5: Bake for about 30 minutes or until a toothpick inserted into the cake comes out clean. Allow cakes to cool completely before assembling.
- Step 6: To make the buttercream frosting, beat 1 1/2 cups unsalted butter until creamy. Gradually add powdered sugar along with milk, vanilla extract, light brown sugar, flour, salt, and mini chocolate chips, beating until smooth.
- Step 7: Assemble the cake by layering the cooled cakes with cookie dough buttercream between each layer. Frost the outside of the cake with the remaining buttercream.
- Step 8: Prepare the chocolate ganache by heating heavy cream until just simmering, then pouring it over chopped bittersweet chocolate. Let it sit for a few minutes before stirring until smooth. Add vegetable oil for shine if desired.
- Step 9: Drizzle or spread the ganache over the top of the frosted cake. Refrigerate briefly to set the ganache before serving.
Tips & Variations
- For a nutty twist, add chopped walnuts or pecans to the cookie dough filling.
- Use a combination of semi-sweet and milk chocolate chips for a richer flavor.
- If you don’t have Greek yogurt, sour cream works well as a substitute in the cake batter.
- Chill the cake layers after adding the cookie dough dollops to keep the dough from melting into the batter too much during baking.
Storage
Store the assembled cake covered in the refrigerator for up to 4 days. Let it come to room temperature before serving for the best texture and flavor. Leftover cake can also be frozen wrapped tightly in plastic wrap and foil for up to 2 months; thaw overnight in the refrigerator before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular chocolate chips instead of mini?
Yes, regular chocolate chips can be used but mini chips distribute more evenly in the batter and frosting, giving better texture and flavor balance.
Is it safe to eat the cookie dough filling raw?
This recipe uses flour that should be heat-treated or baked within the cake, and the buttercream is cooked into the cake, so it is safe to eat in this context. Avoid consuming raw dough separately due to raw flour and butter safety concerns.
Print
Cookie Dough Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
Description
Indulge in a decadent Cookie Dough Cake that combines the best of two beloved desserts: rich, moist cake layers studded with mini chocolate chips and studded with a luscious, soft cookie dough filling. Topped with a creamy buttercream frosting loaded with cookie dough pieces and finished with a glossy chocolate ganache, this cake is a showstopper perfect for celebrations or any sweet craving.
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
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
- Prepare the cookie dough filling: In a large mixing bowl, combine unsalted butter, granulated sugar, light brown sugar, milk, and vanilla extract. Beat until smooth and creamy. Gradually add the all-purpose flour and salt, mixing until fully incorporated. Fold in mini chocolate chips gently. Set aside the cookie dough filling at room temperature.
- Preheat the oven: Set your oven to 350°F (175°C) and grease three 8-inch round cake pans with butter or baking spray to prevent sticking.
- Make the cake batter: In a separate large bowl, cream together the unsalted butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
- Incorporate dry ingredients: In another bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, alternating with whole milk and Greek yogurt, starting and ending with the flour mixture. Mix until smooth and uniform. Fold in the mini chocolate chips.
- Assemble the pans: Evenly divide the cake batter among the three prepared pans. On top of each batter layer, drop spoonfuls of the prepared cookie dough filling evenly spaced out.
- Bake the cakes: Bake the layers in the preheated oven for approximately 30 minutes or until a toothpick inserted in the cake (not the cookie dough) comes out clean. Remove from oven and let cool completely in the pans on wire racks.
- Prepare the buttercream frosting: Beat the unsalted butter until creamy and fluffy. Gradually add the powdered sugar, beating continuously. Mix in the milk, vanilla extract, light brown sugar, all-purpose flour, and salt until smooth. Finally, fold in the mini chocolate chips to incorporate evenly.
- Make the chocolate ganache: In a heatproof bowl, combine the chopped bittersweet chocolate with heavy cream and vegetable oil. Heat gently over a double boiler or microwave in short intervals, stirring until the mixture is melted and glossy. Let it cool slightly to thicken but remain pourable.
- Assemble the cake: Once the cake layers are completely cooled, place one layer on a cake stand or serving plate. Spread a generous amount of the buttercream frosting mixed with cookie dough filling over the surface. Repeat layering with the second and third cake layers and frosting. Finish by frosting the outside of the entire cake evenly.
- Finish with ganache: Pour the chocolate ganache over the top of the frosted cake, letting it drip down the sides for a beautiful finish. Allow the ganache to set before serving.
Notes
- Make sure the butter and eggs are at room temperature for the best texture in both cookie dough and cake batter.
- You can prepare the cookie dough filling in advance and store it wrapped in the refrigerator for up to 2 days.
- When baking, check cakes with a toothpick to avoid overbaking, as the cookie dough can cause the cake to appear less done on top.
- For a dairy-free version, substitute butter with a vegan alternative and use plant-based milk and yogurt.
- Store the assembled cake covered in the refrigerator for up to 3 days; bring to room temperature before serving for the best flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cookie dough cake, chocolate chip cake, layered cake, buttercream frosting, chocolate ganache, dessert cake, homemade cake
