Name: Cookie Dough Cake Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
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) 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; 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; 4 oz bittersweet chocolate, chopped; 4 oz (1/2 cup) heavy cream; 2–3 tsp vegetable oil

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Introduction

Cookie Dough Cake is a decadent two-in-one dessert combining rich, moist cake layers with a luscious, edible cookie dough filling. Topped with creamy buttercream and silky chocolate ganache, this indulgent treat is perfect for celebrations or any time you crave a sweet escape.

The image shows a three-layer dark chocolate cake with smooth beige peanut butter frosting between each layer. The top and sides of the cake are evenly coated with the same frosting, decorated with small chocolate chips pressed into the lower sides. Thick, shiny dark chocolate ganache drips down from the top edges. The top is lined with round peanut butter cookie balls with visible chocolate chips. The cake is placed on a simple white plate, set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Prepare the cookie dough filling by mixing the unsalted butter, granulated sugar, light brown sugar, milk, and vanilla extract until smooth. Gradually add the all-purpose flour, salt, and mini chocolate chips, stirring until fully combined. Set aside this dough.
Step 2: Preheat your oven to 350°F (175°C). In a large bowl, cream together the unsalted butter and sugars until light and fluffy. Add the eggs one at a time, mixing well after each addition, then blend in the vanilla extract.
Step 3: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually incorporate this dry mix into the wet ingredients, alternating with milk and Greek yogurt, beginning and ending with the dry ingredients. Fold in the mini chocolate chips.
Step 4: Grease three 8-inch round cake pans evenly. Divide the batter between them. Before baking, drop spoonfuls of the prepared cookie dough onto the batter in each pan. Bake for about 30 minutes, or until a toothpick inserted into the cake layers comes out clean. Allow the cakes to cool completely.
Step 5: For the buttercream frosting, beat the unsalted butter until creamy. Gradually add powdered sugar, mixing well. Add milk, vanilla extract, light brown sugar, all-purpose flour, salt, and mini chocolate chips, continuing to beat until smooth and spreadable.
Step 6: Assemble the cake by layering the cooled cake rounds with the cookie dough buttercream in between. Frost the top and sides with the remaining buttercream.
Step 7: To make the chocolate ganache, heat the heavy cream until simmering, then pour over the chopped bittersweet chocolate. Let it sit for a few minutes, then stir until smooth. Add vegetable oil to achieve a glossy finish. Pour the ganache over the frosted cake to finish.

Tips & Variations

For the best texture, use room temperature ingredients when making the batters and frosting.
Feel free to swap mini chocolate chips for chunks or other mix-ins like nuts or dried fruit.
If you prefer a less sweet cookie dough, reduce the brown sugar slightly in the filling and frosting.
Ensure the cake layers are fully cooled before assembling to prevent the frosting from melting.
Use parchment paper-lined pans for easy cake removal.

Storage

Store the assembled cake covered in the refrigerator for up to 4 days. To soften the frosting before serving, let the cake sit at room temperature for 30 minutes. Leftover slices can be tightly wrapped and frozen for up to 2 months; thaw overnight in the refrigerator before enjoying.

How to Serve

The image shows a three-layer chocolate cake with thick, smooth light brown frosting between each layer and on the outside. The dark chocolate cake layers look moist and rich, contrasting with the creamy frosting that has small chocolate chips mixed throughout. The top of the cake is covered with a shiny dark chocolate drip that flows slightly down the sides. On top, round cookie dough balls with chocolate chips are evenly placed around the edges. The cake sits on a white plate, set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Is the cookie dough safe to eat raw?

This recipe uses heat-treated flour and contains no raw eggs in the cookie dough filling, making it safe to eat raw as part of the cake layers and frosting.

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking, but results may vary slightly in texture. Be sure the chocolate chips and other ingredients are gluten-free as well.