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Cookie Dough Cake Recipe

★★★★★

4.8 from 78 reviews
  • Author: Zoe
  • Total Time: 1 hour
  • Yield: 12 servings 1x

Description

This indulgent Cookie Dough Cake combines rich, buttery layers of moist vanilla cake with pockets of soft, sweet homemade cookie dough throughout. The layers are generously filled and frosted with a uniquely textured cookie dough buttercream, and the cake is finished with a glossy bittersweet chocolate ganache for an extra touch of decadence. Perfect for celebrations or anytime you crave a nostalgic dessert with a grown-up twist.

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) 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

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 the room temperature unsalted butter, granulated sugar, light brown sugar, milk, and vanilla extract. Mix until smooth and creamy. Gradually add the all-purpose flour and salt, blending thoroughly. Fold in the mini chocolate chips evenly. Set this cookie dough mixture aside for layering later.
  2. Preheat the oven and prepare cake batter: Preheat your oven to 350°F (175°C). In a large bowl, cream together the unsalted butter and granulated sugars until fluffy. Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
  3. Incorporate dry and wet ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually alternate adding this dry mixture and the whole milk with Greek yogurt to the butter mixture, starting and ending with the dry ingredients, mixing until just combined.
  4. Prepare cake pans and bake: Grease three 8-inch round cake pans and evenly divide the batter among them. Drop spoonfuls of the prepared cookie dough filling onto the batter in each pan. Bake for about 30 minutes or until a toothpick inserted in the cake (not the cookie dough) comes out clean. Allow cakes to cool completely before assembling.
  5. Make the cookie dough buttercream frosting: Beat the unsalted butter until creamy. Gradually add the powdered sugar, powdered sugar, milk, vanilla extract, light brown sugar, all-purpose flour, and salt, beating thoroughly after each addition. Fold in the mini chocolate chips for texture.
  6. Prepare the chocolate ganache: Gently heat the heavy cream until just simmering, then pour over the chopped bittersweet chocolate. Let it sit for a minute, then stir until smooth. Add vegetable oil to achieve a glossy finish and adjust consistency if needed.
  7. Assemble the cake: Layer the cooled cake rounds with the cookie dough buttercream frosting between each. Frost the outside of the cake evenly with the same buttercream. Finally, drizzle or spread the chocolate ganache on top for a decadent finishing touch.

Notes

  • Ensure the cookie dough used in the filling is eggless or heat-treated to make it safe for consumption.
  • Allow cake layers to cool completely before frosting to prevent melting the buttercream.
  • The buttercream contains raw flour; consider toasting the flour or using heat treatment to reduce food safety risk.
  • Mini chocolate chips give texture and prevent large chunks that might interfere with slicing.
  • Use high-quality bittersweet chocolate for the ganache for best flavor.
  • Store cake refrigerated and allow it to come to room temperature before serving for best texture.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: cookie dough cake, chocolate chip cake, cookie dough frosting, layered cake, chocolate ganache cake

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Find it online: https://cookingwithzoe.com/cookie-dough-cake-recipe-2/